Cheese Fingers

(makes approximately 50)

1/4 cup plain flour

1/4 cup S.R. flour

1/4 tspn. paprika

1/4 tspn. salt

45g tasty cheese, cubed

15g butter or margarine, soft

1 egg, beaten

1 tbspn. water

small pinch cayenne pepper

Method: Mix flours, cayenne pepper, paprika, salt, cheese and butter until mixture is well combined. Add egg and water. Mix until a dough forms. Knead lightly on a floured board and roll pastry to 1/2 inch thickness. Cut into strips 3in. x 1/2in. and place on lightly greased oven trays. Sprinkle with salt. Bake in moderate oven for 10 mins. or until golden brown. Cool on the tray.

Note: Store cheese fingers in an airtight container.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.5.

Honey Bubble Fingers

4 oz butter or margarine

4 oz sugar

2 Tbls honey

4 cups rice bubbles

1/2 cup coconut

1 cup peanuts

Method: Melt butter, add sugar and honey, simmer for 5 mins. Add rice bubbles, coconut and peanuts and mix well. Press into slab tin. Sprinkle with coconut. Cut into fingers while warm. Keep in refrigerator.

Source: contributed by M. Arthur in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.100.

Celery Fingers

Cut celery in short fingers 2" long.

Filling: Cottage cheese, mayonnaise dressing, finely chopped onion, salt. Mix together and fill celery fingers then sprinkle with grated cheese and a little cayenne pepper or finely chopped parsley.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.4.

Flaky Fingers

1/4 lb butter

1/2 cup brown sugar

2 cups cornflakes

1 cup SR flour

1 cup coconut

salt

Method: Cream butter and sugar well, add dry ingredients. Stir well. Press into greased tin. Bake in moderate oven for 20 mins. Ice when cold.

Source: contributed by B. Thomas in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.100.

Finger Sticks

1.4 kg small chicken wings (about 15)

1/2 cup sugar

3 tbs. cornflour

1 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. pepper

3/4 cup water

3/4 cup lemon juice

1/4 cup soy sauce

Method: Cut tips off chicken wings and discard. Divide each wing in half by cutting through joint with a sharp knife. Place wings in a single layer on broiler pan rack. Bake in hot oven, turning once, for 30 minutes. Mix sugar, cornflour, salt, ginger and pepper in a small saucepan; stir in water, lemon juice and soy sauce. Cook, stirring constantly, until mixture thickens and boils 3 minutes. Brush part over chicken wings. Continue baking, turning and brushing several times with remaining lemon mixture, 40 minutes or until richly glazed. When ready to serve, place in a chafing dish or keep-hot server. Frame with a ring of thin lemon slices, serve hot. (12 servings).

Source: A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.50

Almond Fingers

250g butter

1/2 cup caster sugar

2 tspns. grated lemon rind

2 & 1/2 cups plain flour

1 egg white

60g slivered almonds

2 tbspns. sugar extra.

Method: Cream butter, caster sugar and lemon rind, until light and fluffy. Fold in sifted flour. Beat egg-white until soft peaks form, gradually fold into creamed mixture. Place into greased 7 in. x 11 in. lamington tin, spread evenly with spatula. Sprinkle with sugar and almonds. Bake in moderate oven 3/4 hour. Cut while hot. Cool in tin.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.

Jenny's Savoury Fingers

To one beaten egg add 1 tablespoon French Onion Soup powder. Add grated cheese to make a firm mixture. Spread onto toasted bread, cut into fingers and brown in oven or under griller.

Variations or additions to above. Chopped capsicums, onion, drained sweetcorn, rashers bacon, chopped.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.9.

Pineapple Crumble with Coconut Topping

850g crushed pineapple

1/2 cup caster sugar

2 lightly beaten eggs

3 passion fruit

300g sour cream

2 tbspns. plain flour

Method: Combine undrained pineapple and passion fruit in shallow ovenproof dish, sprinkle with 1/3 sugar. Mix sour cream, eggs and remaining sugar and sifted flour on bowl. Beat until smooth. Pour over pineapple mixture. Sprinkle with topping. Bake in moderate oven for 30 mins. or until set and golden brown.

Crumble topping

1/3 cup brown sugar

1 tspn. grated orange rind

2/3 cup plain flour

1 cup coconut

90g butter

Method: Combine sifted flour, sugar, coconut, rind and 1/2 tspn. nutmeg in bowl. Rub in butter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.117.

Banana and Ham Entree

2 bananas

6 slices ham

1 tablespoon lemon juice

1 tablespoon prepared mustard

Cheese sauce:

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1 cup milk

1/2 cup grated cheddar cheese

Pinch cayenne

Method: Melt butter in sauce pan and stir in dry ingredients. Add milk and bring to boil stirring constantly. When sauce is smooth and thick, add cheese. Pour sauce over rolls and bake at 350F until brown approx. 15 mins. rolls.

Peel bananas, cut into halves lengthwise. Dip bananas in lemon. Spread mustard on one side of slices of ham, and roll around banana half, secure with toothpick. Arrange in greased dish. Cover with sauce.

Source: contributed by Mrs Colleen Dearing (President, A.C.H. Rostrevor Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Jan's Fete Stoppers

6 oz. butter

1&1/2 cups sugar

Cream together, add

3 eggs

6 teaspoons milk

Beaten together, add

4&1/2 cups S.R. flour

1 teaspoon vanilla

500g mixed fruit

Method: Bake in hot oven for 10 minutes. Ice with lemon icing. Makes approximately 80 biscuits.

Source: contributed by Jan Mitchell (A.C.H Lameroo Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.46.

Tuna Croquettes

2 cups cooked rice

1 can tuna (420 g)

1/4 cup milk

1 egg, separated

1 can mushroom [soup] (375 ml)

1/4 cup grated cheese

Method: Combine tuna, rice, egg yolk and 1/2 cup mushroom soup. Spread on plate and chill well. Roll into balls, drop into egg white. Roll into crushed cornflakes. Deep fry. Add milk to rest of soup and serve over croquettes.

Source: contributed by N. E. Hulford in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.35.

Juicy Roast Chicken

3 lb chicken pieces

1 can (440 g) cream of chicken soup

1/2 cup dry white wine

1&3/4 oz butter

Method: Put chicken in shallow baking dish, dot with butter. Roast for 1/2 hour hot oven. Pour over the soup and wine and bake further 3/4 - 1 hour. Remove chicken to serving dish and serve with gravy - skim excess fat away.

Source: contributed by R. Newbury in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.41.

Cheesey Bits & Pieces

2 pkts. long pretzels broken into pieces

250g salted peanuts

90g butter

4 tbspn. oil

1/2 tspn. salt

1&1/2 tspn. paprika

2 tspn. Worcestershire sauce

1 tblspn. chopped parsley

1 clove garlic, crushed

2 tbspns. Parmesan cheese (grated)

Method: Place pretzels and peanuts in a baking dish. Melt butter, add oil, salt, paprika, Worcestershire sauce, parsley and garlic. Sprinkle over pretzels and nuts. Bake in a slow oven for 45 mins. stirring occasionally. Sprinkle with cheese and toss lightly. Cool and serve as a nibble.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.5.

Sweet and Tangy Chicken

1 chicken cut into 6-8 portions

4 cloves pressed into peeled onion

1/2 cup vinegar

1 x180 g can mandarin segments, drained and juice retained

2 tablespoons cornflour, blended with 2 tablespoons water

1 green pepper, cut into strips

2 spring onions

1/2 cup condensed milk

1 teaspoon salt

Method: Place chicken, onion, white vinegar and juice from mandarins in large saucepan. Add enough water to just cover chicken. Cover and poach for 40 minutes. Cool. Rapidly boil liquid until reduced to two cups. Remove and discard bones from chicken, add cornflour to stock and stir till thickened. Add chicken flesh; pepper and spring onions. Cook for 5 minutes. Blend in milk and add mandarin segments.

Source: contributed by R. A. Newberry in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.40.

Impossible Custard Tart

4 eggs

125 gm butter

1/2 cup plain flour

2 cups milk

1 cup sugar

1 cup coconut

1 teas. vanilla

Method: Mix all ingredients to-gether (preferably in blender) - pour into a greased pie plate. Bake 180C for one hour or until set.

(flour settles and makes crust base, coconut forms the topping, and egg custard filling forms the centre).

Source: contributed by L. March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.9.

Tuna Italien

(Serves 4)

4 capsicums

1 tomato, chopped

1/2 cup celery, sliced

1 cup All-Bran

1/3 cup onion, chopped

12 oz. [325 gm.] tuna canned

2 tablespoons chopped parsley

1 teaspoon pepper

1 teaspoon salt

2 teaspoons lemon juice

Method: Remove tops of capsicums, take out the remaining seeds and place in boiling water for 3 minutes. Drain. Combine other ingredients and fill the capsicums with the mixture. Replace the tops and cook in a moderate for 25 minutes.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.36.

Quick Pudding

Sift together 1 cup flour, 2 teaspoons baking powder and a pinch of salt. Add 1/2 cup sugar, 1 cup raisins and 1/2 cup milk. Combine and put into a greased pie dish. Mix 2 tablespoons treacle, 2 cups boiling water and 1 tablespoon butter. Pour this sauce over the batter and bake in a moderate oven about 1/2 hour. As the batter rises, the sauce drops into it and moistens the batter.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.119.

Mushroom Pate

4oz mushrooms finely chopped

1 oz butter

8 oz cream cheese

8 oz liverwurst

2 tablespoons wine vinegar

Method: Saute chopped mushrooms in melted butter until golden brown. Drain well. Add remaining ingredients and beat well. Pour mixture into oiled long tin previously lined with aluminium foil. Chill. Serve with biscuits (or dark rye bread) and radishes.

Source: contributed by C. Anderson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.8.

Peach Meat Loaf

Meat Loaf

1&1/2 lb. [750 gm.] minced steak

1 large onion, finely chopped

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper

Filling and Topping

27&1/2 oz, [825 gm.] can peach halves, drained

1 cup All-Bran or Bran Buds

1 cup chopped walnuts

1 tablespoon brown sugar

1/2 teaspoon cinnamon

Method:

Meat Loaf:

Combine all ingredients, mix well and shape into two flat meat loaves.

Filling and Topping:

Set aside 4 peach halves for decoration and mash remainder with a fork. Add remaining mixture onto one of the loaves. Place other loaf on top and spread with remaining peach mixture. Decorate with the four peach halves. Place in an oven dish and cook in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 1 hour, or until cooked. (4 to 6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.31.

Wine-Flavoured Prawn Curry

125 g (4 oz) butter or substitute

1 clove garlic

1 large onion

1 green pepper

1 carrot

1 tablespoon chopped parsley

good pinch basil

1 tablespoon flour

1/2 teaspoon salt, pepper

2 cups chicken stock

1 kl. cooked shelled prawns

3 stalks celery

1 apple

2 tomatoes

1 bayleaf

1 dessertspoon curry powder

good pinch nutmeg

1 cup dry white wine

Hot fluffy rice

finely chopped parsley

Method: Melt butter in pan, add chopped onion and crushed garlic, saute until soft but not coloured. Add finely chopped celery, green pepper, apple, carrot, tomatoes, and parsley. Cook, stirring a few minutes. Add bayleaf and basil. Saute over gentle heat until vegetables are softened. Sprinkle in flour, curry powder, salt, pepper and nutmeg. Stir well, cook for 5 minutes. Slowly add chicken stock and wine; simmer 15-30 min. Add prawns for last 10 minutes of cooking time. Arrange border of hot cooked rice round serving dish, spoon hot curry into centre, garnish with parsley. 2 Cups of diced chicken pieces (cooked) or cubed beef may be substituted for the prawns.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.34.

Magic Biscuit Bars

125gms (4ozs) melted butter

100gm pkt. choc bits

1&1/2 cups cornflakes

1&1/4 cups coconut

1 cup chopped pecan or walnuts

400gm condensed milk.

Method: Pour melted butter into a foil slab tin - sprinkle cornflakes evenly over top and press lightly into a crust. Over the crumbs sprinkle the nuts, choc bits and coconut. Pour milk evenly over all. Bake moderate oven until lightly browned and set (25-30 mins). Cool 15 minutes in tin on wire rack. Cut into squares or slices when cool.

Source: contributed by L. March in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.6.

Barbecue Steaks with Beer

This marinade is for 4 steaks so will need to be doubled for more.

370 mls beer

1 tbspn. hot sauce

1 tbspn. soy sauce

2 tspns. prepared mustard

2 tbspns. tomato sauce

1 tbspn. cornflour

Method: Combine beer, hot sauce, soy, tomato sauces and mustard. Pour over steaks and marinade at least 2 hours. Cook steaks on barbecue until tender. You can keep brushing with marinade if liked. The remaining marinade can be added to cornflour. Stir over heat until sauce boils and thickens. Spoon over steaks.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.