Chocolate Spiders

200g dark cooking chocolate
2 tablespoons crunchy peanut butter
100g crunchy ready-cooked egg noodles

Method: Melt chocolate and stir in peanut butter. Add noodles, stirring well until everything is coated with the chocolate. Place spoonfuls of the mixture on a tray and set in the fridge. Make 20-25 pieces.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.210.

Asparagus Soup

1 tsp butter
1 tsp curry powder
2&1/2 cups milk
1 Tbsp dry vermouth, optional
1 small onion, finely chopped
400 gm can Cream of Asparagus Soup
340 gm can asparagus spears, chopped
chopped parsley

Method: Heat butter, add onion and curry powder. Saute until tender. Stir in undiluted asparagus soup and milk, bring to boil. Stir in asparagus spears, return to boil. Before serving stir in vermouth and sprinkle with parsley.

Source: contributed by Lee-Anne Murdoch in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.3.

Tasty Tuna Triangles

170g tin sandwich tuna
130g tin creamed corn
1 tablespoon chopped parsley
1 cup grated cheese
1 egg
6 slices buttered bread

Method: Combine all ingredients (except bread) and mix well. Butter bread and place buttered side down onto a tray lined with gladbake. Spread topping over and bake for 15-20 mins at 180C or until cheese has melted. Cut into triangles or fingers to serve. Makes 12 pieces.

Variation:
Substitute tuna with 1 cup of chopped ham or bacon.

Hint:
Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.199.

Rice Bubble & Date Tart

4 oz dates
1 Tbsp honey
4 cups Rice Bubbles
4 oz butter
1/2 cup sugar

Method: Heat dates, butter, honey and sugar. Stir until like syrup then mix with Rice Bubbles. Press into pie dish. Squeeze lemon juice over sliced bananas and arrange on top. Pile whipped cream on top of bananas.

Source: contributed by Lyn Hancock in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.50.

Chinese Meatballs

500 gm sausage meat
2 eggs
1 tsp sugar
1 tsp curry powder
1 onion, chopped
1 cup cabbage, shredded
1/4 cup S R flour
1 dsp soy sauce

Method: Mix all together and chill for 1 hour. Roll into balls and fry.

Source: contributed by Kae Stacey in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.12.

Carrot Salad

3 lb carrots
1/2 cup oil
3/4 cup vinegar
1 onion, chopped
1 tsp mustard, mixed to a paste
1 tin tomato soup
1&1/2 cups sugar
1 capsicum, chopped
1 tsp Worcestershire sauce

Method: Cook carrots until just tender. Bring remaining ingredients to boil. Add to carrots. Bottle and allow to stand 1 week before using. Keeps for months in the fridge.

Source: contributed by Lynn Hancock in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.15.

Salmon with a Difference

1 large salmon, filleted and cut into small pieces
mayonnaise
grated cheese

Method: Place salmon pieces in a baking dish. Spread with mayonnaise and top with grated cheese, salt and pepper. Bake in a moderate oven.

Source: contributed by Wendy Hendry in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.28.

Curried Sweetcorn Mornay

Make: 1 pint white sauce
Add:
1 tin spaghetti
1 tin whole sweetcorn
1 tsp sugar
1/2 tsp curry powder
1 packet Surprise peas

Source: contributed by Margaret McDonald in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.20.

(Surprise Peas: https://www.continental.com.au/p/surprise-garden-peas.html/09300667073524)

Pineapple Steak

- use good steak, frying but not best quality
- place in baking dish
- sprinkle with french onion soup
- arrange pineapple circles on top
- pour over juice
- cover, bake in a moderate oven for 1 hour

Source: contributed by Jill Cole in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.41.

Chocolate Biscuits - Uncooked

3 Weetbix, crumbled
1 cup plain flour
1 Tbsp cocoa
1 cup sugar
1 cup coconut
1/4 lb margarine, melted

Method: Mix all ingredients together and press into a long, flat, well greased tin. When set ice with chocolate icing and cut into squares.

Source: contributed by Ros Rowe in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.63.

Pattie's Runny Patties

500 gm mince
1/2 cup milk
1/2 cup S R flour
parsley, finely chopped
1 onion, chopped
1 egg
1/2 cup water
grated carrot
1 pkt chicken or french onion soup
salt & pepper

Method: Mix all together. Place in a jug and pour on the BBQ.

Source: contributed by Wendy Hendry in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.41.

CC Stuffed Eggs

1/2 cup Tangy BBQ CC's [corn chips]
2 Tbsp mayonnaise
3 rashers bacon, crisply cooked and crumbled
4 hard boiled eggs
2 tsp parsley, chopped
paprika

Method: Cut shelled eggs in half lengthwise. Mash egg yolks and combined with other ingredients. Fill egg whites, heaping full and sprinkle with paprika.

Source: contributed by Ros Rowe in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p. 16.

Colourful Salad

125 gm unsalted pe[p]itas kernels
parsley & chives
1-2 Tbsp salad oil
375 gm dried apricots, diced
1 large tin sweetcorn

Method: Combine all ingredients and serve.

Source: contributed by Verna Hage in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.16.

Cheese Ball

1 cup smoked almonds
1/3 cup Kraft mayonnaise (not home made)
2 shallots, finely chopped
250 gm cream cheese
1/2 cup bacon pieces, gently fried
1 Tbspn parsley, chopped

Method: Mix all together. Mould in to a cone shape and set in fridge. After 1 - 3 hours add smoked almonds to represent a pine cone.

Source: A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.12.

Dark Punch

1 cup pineapple juice
1/2 cup blackberry juice
1/2 cup raspberry juice
3/4 cup sugar syrup
1 cup strong tea
1/2 cup lemon juice
1 cup orange juice
2 cups water

Method: Combine ingredients, stir and chill. Freeze a large block of ice with a spray of white gardenias in it. Place in punch bowl, add punch, garnish with slices of lemon, orange, berries, mint leaves.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.72.

Fruit Salad Jam

7 lb. melons, 5&1/4 lb. sugar, 2 oranges, 1 lemon, 3 bananas, 2 apples (grated), 1 small tin crushed pineapple, 5 passionfruit.

Method: Cut or mince melon, sprinkle 1 cup sugar and stand overnight. Shred oranges and lemon, bruise bananas with fork. Put all fruit in pan except passionfruit, with rest of sugar and bring to boil. Simmer 1&1/2 hrs., add passionfruit, boil 1/2 hr. or until jellies.

Source: contributed by Mrs T. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.78.

Mock Goose

1/2 lb. liver
1 lb. potatoes
1 teaspoon flour
1/2 teaspoon sage
Seasoning
Onions and sage

Method: Wash the liver and cut it into slices; sprinkle with flour, salt and pepper; place in a pie-dish. Add a layer of chopped onion and sage. Pour in water to half fill the dish. Slice the potatoes and put them on top. Bake for 45 minutes.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.

Mock Duck

Shoulder of mutton
Sage and onion stuffing

Method: Bone a shoulder of mutton and fill the space with sage and onion stuffing. Tie up with string and roast for 1&1/2 to 2 hours, according to size. Serve with rich gravy.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.53.

Cherry Wonders

4 ozs. [icing] sugar
1 oz. cocoa
1 oz. shelled walnuts
3 ozs. ground almonds
White of 1 egg
Glace cherries
Vanilla essence

Method: Chop the walnuts finely. Rub the icing sugar through a sieve, add the almonds, walnuts, and cocoa, and mix all together. Whisk the white of egg slightly, and add to the dry ingredients enough of it to make a fairly stiff paste. Add the vanilla, and mix all together well. Divide the mixture into portions the size of a walnut, roll in the hands into shape, then dent the centre and press in half a cherry.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.89.

Hamburger with Burgundy

1&1/2 cups breadcrumbs (dried)
1 medium onion (minced)
1 lb. lean lamb or ground beef
3/4 cup burgundy
1 egg
1&1/2 teaspoons salt
1/4-teaspoon pepper

Method: Mix breadcrumbs with Burgundy and onion. When soft add beaten egg and meat plus salt and pepper. Mix thoroughly, shape into 8 patties. Brown in hot fat in a frying pan. Serves four to six.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.54.

Chicken & Chick Pea Casserole (Indian)

1 kg diced chicken
1 onions, diced
2 teaspoons garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1 packet taco seasoning
1 teaspoon coriander
2 cups corn kernels
400g tins chick peas
400g tin baked beans
1/2 litre water

Method: Brown chicken in oil with onions. Add spices and water. Add corn and chick peas. Cook for 15 minutes. Add beans. Thicken if needed with 2 tablespoons cornflour made to paste in 1/2 cup water. Serves 4-6.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.25.

Barbeque Fruit Sauce

3/4 cup onions, finely chopped
3 tsp prepared mild French mustard
8 peach halves, cooked or canned
120ml peach juice (no added sugar)
50ml white wine vinegar
1/2 cup tomato sauce
2 tsp W'stershire sauce

Method: Cook onions over low heat, stirring frequently for 2 minutes. Add vinegar, mustard and W'shire sauce and stir for 3 minutes. Stir in peaches, juice and tomato sauce, reduce heat and simmer until mixture thickens, 15-20 minutes.

This is delicious served over boned and skinned chicken.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p44.