Date Fingers

250g chopped dates

2 tsp mango rind

1/2 cup sugar

1/2 cup sun-flower seeds

2 tbsp sesame seeds

1/4 cup mango juice

90g butter

2 eggs beaten

1&1/2 cups wholemeal s.r. flour

Method: Boil dates, mango juice and rind, butter and sugar together for a few minutes, when cool add eggs, flour and seeds. Spread in swiss roll tin and cook in moderate oven about 1/2 hour. Cut into fingers when cook. (You can sprinkle sesame seeds on top before baking.)

Source: contributed by R. Eiffe in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Apricot Whip

4 oz dried apricots

2 tbsp honey

2 egg whites

1&1/2 cups hot water

1&1/4 cups yoghurt

Method: Soak apricots in hot water for 10 mins. Add honey, then simmer for 20 mins. Cool and blend in blender. Whisk egg whites, fold gently into mix. Refrigerate till needed.

Source: contributed by M. L. McGee in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

[Note: what happened to the yoghurt?]

Savoury Chicken Casserole

500g mince meat
1 onion diced
1/8 tsp pepper
1 cup cooked rice
1 packet chicken broth mix
3 cups water

Method: Combine all ingredients in a casserole or a stewpan. Cover and bake or simmer for 1&1/2 hours. Serve as a casserole with vegetables or as a delicious snack or savoury on toast with salad.

Source: contributed by D. M. Marles in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Beef and Mushroom Rolls

250g mushrooms, sliced
2 tbsp margarine
6 thin slices round steak
1&1/4 cups water
1 onion, chopped
2 tbsp sherry (dry)
1 packet Hearty beef soup
2 tomatoes, chopped

Method: Lightly fry onions and mushrooms in margarine. Add sherry, simmer 5 mins; trim and pound steak till thin. Spread mushroom mix on each slice. Roll up and pin with toothpicks. Place in casserole. Combine soup, water and tomatoes. Pour over rolls. Cover and bake 180 degrees Celsius for 1&1/2 hours. Serves 6 with salad.

Source: contributed by M. L. McGee in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Mince and Potato Hot Pot

1 lb mince
10 oz can oxtail or French onion soup
1/2 tsp herbs
seasonings
2 lbs potatoes
4 gherkins finely chopped
3 tbsp vinegar
1/4 pint water

Method: Mix together mince, finely cubed potatoes, soup, gherkins, vinegar, herbs, water and seasonings. Place mixture into a 3 pint casserole. Bake for 1&1/2 hours at 375 degrees Gas.

Source: contributed by H. Malcolm in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Quick and Easy Chicken

Chicken pieces
1 can cream of mushroom soup

Method: Place about 6 chicken pieces in a casserole dish and tip over them the undiluted soup, and cook for 1 hour or until done. No salt, pepper or water needed. Cream of asparagus or chicken soup can also be used.

Source: Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Orange Honey Fluff

1 tbsp honey
2 tsp lemon juice
2 egg whites
rind and juice 1 orange
300g natural low-fat yoghurt
extra orange to decorate

Method: Blend honey with juices. Add rind and yoghurt. Whisk egg whites till stiff and fold into mixture. Spoon into dishes and refrigerate up to 1 hour (or it will separate). Serves 4. 1 serve = 75 cal. (314kj).

Source: contributed by D. Palmer in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

French Onion Bites

1 packet Phoenician bread
2 tbsp chopped parsley
250g butter
1 tbsp Parmesan cheese
1/4 packet French onion soup
Dash Tabasco

Method: Cream ingredients and spread on bread. Cut into bite-sized pieces and place on oven trays butter side up. Bake at 150 degrees Celsius for 20-30 mins., or until golden brown and crisp. Store in an airtight container.

Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Apricot Cloud

3 egg whites
6 tbsp sugar
1&1/2 tsp lemon juice
3/8 tsp salt
3/8 tsp cream of tartar
3 cups pureed apricots (canned)

Sauce:
3 egg yolks
3 tbsp sugar
2 tbsp lemon juice
3 tbsp evaporated milk

Method: Beat eggs whites, salt, cream of tartar until doubled in volume. Beat in sugar gradually until meringue forms soft peaks. Fold in apricots and lemon juice. Spoon into dishes. Top with sauce. SAUCE: Beat egg yolks and sugar until thick. Fold in lemon juice and evaporated milk.

Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Cold Weather Hash

1 cups cooked mince meat
2 cups finely grated raw potato
1/2 cup grated onion
1 cup milk
1 tsp salt
pepper to taste

Method: Mix meat, onion and potatoes. Season with salt and pepper, add milk and place in casserole. Bake in moderate oven for 1 hour. Serve with hot tomato sauce (heated).

Source: contributed by D. M. Marles in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Raw Vegetable Dip

1 cup mayonnaise
1 tbsp lemon juice
1 tbsp minced onion
2 tbsp mango chutney
3/4 tsp curry powder

Method: Mix all ingredients together in a small dish and serve with a selection of sliced raw vegetables, e.g. mushrooms, carrots, capsicums, cucumber and cauliflower.

Source: contributed by M. Buller in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Savoury Rice Patties

2 cups cooked rice
1 finely chopped onion
1 egg
1 crushed bacon cube
1 packet dried cream of onion soup mix

Method: Mix all ingredients together and form into patties. Fry in a little melted butter, until lightly golden each side. Serve hot or cold.

Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Tuna Savoury

1 unsliced Vienna loaf
5 oz cheese spread
7 oz can tuna
1 stalk celery cut into very small dice
1 small onion (grated)
pepper to taste

Method: Cut loaf in halves lengthwise. Put one 1/2 aside. Spread other 1/2 with some of the cheese spread. Mix rest of cheese spread with tuna, celery, onion and pepper. Heap on to spread half loaf of bread. Bake in hot oven Gas 400 degrees Electric 450 degrees for 10 mins. Cut into four pieces and serve with side salad. The remaining 1/2 loaf of bread may be heated and served in chunks with the savoury loaf.

Source: contributed by D. M. Marles in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Nut Meat

1 small onion
1 cup breadcrumbs
1 cup nuts (almonds, walnuts or mixed) grated or ground
1 cup mashed potatoes
1/2 cup milk (mashed with potatoes)
1 tbsp butter
thyme or parsley to flavour

Method: Mix thoroughly, place in greased baking dish, or loaf tin. Cook in moderate oven for 1 hour (or can be made into rissoles). Serve hot with vegetables or cold with salad.

Source: contributed by E. McNamara in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Pineapple with Meringue Topping

240g canned pineapple pieces
1 egg white
2 tsp cream of tartar
few drops each of orange and coconut flavouring
pinch salt

Method: Divide pineapple pieces into 2 small oven-to-table casseroles. Sprinkle each with flavourings. In medium bowl beat egg white with sugar, cream of tartar and salt until it stands in peaks. Pile half of the mixture on top of each portion of pineapple. Bake at 350 degrees F / 180 degrees C for 10-12 mins. or until topping begins to brown. Serves 2.

Source: contributed by P. Bull in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).