Helena's Apricot Chicken

800g - 1kg chicken thigh fillets

1 large onion

2 tablespoons oil

2 pkts French onion soup mix

1 litre chicken stock

500g frozen mixed vegetables

375g vermicelli noodles

Mixed herbs

Ground pepper

1 large tin apricot halves in natural juice

Method: Chop onion finely in a food processor and fry in the oil until golden. Chop chicken finely and then fry with the onion until almost cooked and golden. Place the apricots and juice in the food processor and chop until smooth, add to the chicken. Stir in soup mix, herbs and spices. Add the noodles, vegetables and stock then bring to the boil and simmer, stirring occasionally until noodles are cooked (approx 20-25 mins). Add extra water during simmering if needed.

Hints: Massels brand of powdered stock gives extra flavour and is a good pantry item. It has no preservatives or artificial flavourings. The flavour improves if left overnight. This freezes well for up to 2 months.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.18

Tuna Mornay

125 gm vermicelli
1 small can sweet corn
1 & 3/4 cups milk
4 tablespoons cornflour
1/2 teaspoon mustard
1/2 cup cooked peas
1 cup diced pineapple
1 large can tuna

Method: Cook vermicelli in boiling salted water for 10 minutes, drain and keep hot. Blend cornflour and mustard with a little milk, then add to boiling milk and stir until it thickens. Place tuna, peas, sweet corn, vermicelli and pineapple in ovenproof dish, pour sauce over and top with grated cheese or sliced tomatoes and bake in a moderate oven for 30 minutes.

Contributed by Mrs. M. Sweet in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).