Chicken with Rice

1 large onion
1 cup chopped celery
1 large apple
2 oz. butter
2 cups cooked chicken
Pinch rosemary
1 tablespoon fruit chutney
Salt and pepper
1/2 cup dry sherry
1 8 oz. tin condensed cream of mushroom soup
A few breadcrumbs
1 cup rice

Method: Boil rice in salted water for 15 mins. Drain. Chop the onion, celery and apple and fry in butter until they are beginning to brown. Put a generous layer of rice in the base of a large ovenproof dish and make a hollow in the centre. Mix the cooked chopped chicken, rosemary, chutney, sherry, salt and pepper and condensed mushroom soup. Pour into the rice. Cover with the chopped apples and onions and sprinkle with breadcrumbs. Bake in moderate oven for 40 minutes. Makes 6 helpings.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.40

Lamb in Vermouth

1 leg spring lamb, about 2 kg

Make a marinade of the following:

1 cup sweet vermouth

1/2 cup chicken stock

2 tabspns olive oil

1 tspn salt

1/4 tspn pepper

1 tspn paprika

2 cloves of garlic, finely chopped

1 tspn dried rosemary (or 1 tabspn fresh, chopped)

Method: Marinade lamb, covered, in fridge for 48 hours, turning or basting occasionally.

Before roasting, pat dry very thoroughly with paper towelling. This is important, otherwise the "weeping" sweet vermouth will scorch on the bottom of the pan during cooking and spoil the pan dripping for gravy.

Reserve marinade for gravy.

Place 2-3 tabspns polyunsaturated oil in bottom of roasting tin and roast the lamb on a rack at 180C until well done and tender (allow about 65 mins per kg).

Make gravy by draining off excessive fat from pan, stirring in the marinade to l[i]ft the pan drippings, mixing in 1 tabspn flour to thicken, and bringing to the boil.

Suggested vegetables to accompany - roast potatoes, onions and well-coloured pumpkin and green peas.

Serves 6-8.

Source: contributed by Doreen Callaghan in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.31.

Tuna Cheddar Chowder

2 cups boiling water

salt

1 large diced potato

1/2 cup carrots and celery

1 small chopped onion

1/4 cup butter

1/4 cup flour

2 cups milk

3/4 lb. sharp cheddar cheese (shredded)

6&1/2 oz. Tuna

8 oz. sweetcorn (cream style)

pinch rosemary

pepper

chopped chives

Method: Cook vegetables in boiling salted water until tender. Add flaked tuna, sweetcorn, pepper and rosemary. Prepare cheese sauce using above ingredients and add to make chowder. Thicken by heating. Serve with chopped chives.

Source: contributed by Mrs. C. W. Marsh in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Souffled Salmon Pots

1 220 g can pink salmon, drained and flaked

1 310 g can asparagus cuts, drained, juice reserved

1/4 cup cornflour

3 eggs, separated

1 250 g packet Australian non-fat continental style cottage cheese

1 tablespoon chopped parsley

1/4 teaspoon ground rosemary

1 teaspoon salt

Method: Combine flaked salmon and asparagus together. Season well with salt and pepper. Place in the base of individual oven-proof souffle pots or ramekins. Add sufficient water to asparagus juice to make up one cup of liquid. Gradually blend with cornflour. Place in a saucepan and stir over heat until simmering. Cook gently for 3 minutes. Cool. Beat cottage cheese, egg yolks and seasonings together until smooth. Blend in sauce. Beat egg whites in a clean dry bowl until stiff peaks form. Fold gently into cheese mixture. Carefully spoon over salmon and asparagus. Arrange pots on a baking tray. Bake at 180C for 45-50 minutes or till puffed and slightly brown on top. Serve with crisp tossed salad as a light nourishing luncheon or alternatively as a supper idea. Serves 6.

Source: Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.32.

Apple & Chicken

Put in casserole, chicken breasts, sprinkle rosemary over chicken, cover with Apple Juice (Mountain Maid). Cook then drain off juice & thicken for gravy.

Source: contributed by F. Jones in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Quickie Casserole (for 2)

1 kg turkey wings
1 can condensed oxtail soup
1 small onion
1/2 clove garlic
Small measure sherry
Dried rosemary
1/2 teaspoon paprika
Seasoning

Method: Finely chop onion and fry in butter until soft. Add turkey and fry until lightly browned. Remove from pan. Place in casserole dish and sprinkle with a little dried rosemary. Mix the condensed soup, paprika, garlic and sherry with the remaining onion in the pan. Pour over the turkey and casserole for approx. 1 hour at 160 degrees C.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.54.