Tuna Noodle Bake

150g macaroni

425g can tuna in springwater

1/2 cup frozen peas

1 tbsp oil

1 med onion diced

1 cup broccoli florets

300ml sour cream

1 cup tasty cheese

30g pack potato crisps

Method: Bring a large pan of water to the boil and cook macaroni for 5 mins. Add broccoli and peas, return to the boil and cook for a further 8 mins. Drain and set aside. Heat oil in the same large pan, saute onion until transparent, then gently stir in undrained tuna - stirring gently so it doesn't break up - then add the sour cream and half the cheese. When the sauce is smooth, add cooked macaroni and vegetables. Spoon into microwave proof dish, top with crushed potato crisps and remaining grated cheese. Microwave on high for 2 mins, allowing to stand for 5 mins before serving.

Source: contributed by K. Williams in Burra Kindy Cookbook (Burra, 2002)

Savoury Cheese

250g Philly cheese

50g Kraft cheese

1 grated onion

1 grated carrot

2 chopped gherkins

1 thick slice ham

50g Coon cheese.

Method: Mix together and roll in chopped nuts or black pepper.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Brain & Walnut Patties

2 sets lamb brains

1/4 cup dry white wine

2 sticks celery

1 tbs chopped walnuts

dry breadcrumbs

1/2 cup water

1 lb potatoes

8 spring onions

1/2 oz butter

2 eggs

flour & oil

Lemon Sauce:

1/2 cup dry white wine

3 spring onions

1/2 cup cream

1 tsp cornflour

1/4 cup lemon juice

2 oz butter

salt & pepper

2 tsp water

Method: Soak brains in cold water and remove membrane. Place brains in water & wine, bring to boil, reduce heat and simmer for 4 mins. remove from saucepan and drain. Peel and boil potatoes until tender. Drain and mash well, add finely chopped celery and walnuts, salt & pepper. Mould warm potato around each set of brains and shape into patties. Refrigerate for 30 mins. Coat in flour, lightly beaten eggs and then breadcrumbs. Heat oil in pan, add patties, cook 3 mins each side until golden brown.

Lemon Sauce:

Place wine and lemon juice in saucepan, add chopped spring onions, bring to boil. Boil rapidly until reduced to half quantity. Reduce heat to low, add butter cut into small pieces; stir until dissolved, add cream, season with salt & pepper. Mix cornflour and water together, pour into sauce until slightly thick and strain. This may be made early in the day. Patties can be cooked just before guests arrive and kept warm in the oven (250°F). Serve in ramekins, cover with heated sauce and sprig of parsley on top. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.26f. ['Autumn Menu']

Bombe Alaska

2 litres ice cream (rainbow if desired)

1 sponge half /wafer cream biscuits

1 can pitted cherries/fresh strawberries

2 tbs brandy

Meringue:

4 egg whites

1.1/2 cups sugar

Method:Arrange biscuits/sponge on piece of masonite. Put the carton of ice cream in the warm for a few seconds, then put ice cream on top of base. Put back into freezer to really harden.

Meringue: Beat whites with pinch salt; when stiffened add sugar gradually. When stiff, coat ice cream with meringue (quickly) making sure it is well sealed at the bottom of the board. This may be prepared in the afternoon and put back into freezer.

Drain cherries and thicken juice with dessertspoon of cornflour and chill. When ready to serve, put Bombe into oven for about 5 mins till lightly browned (325-350°F). Remove from oven and slip Bombe onto large carving dish with carving knife. Have brandy warmed and in a small jug. Put cherries/strawberries around base of Bombe. Take to table, pour brandy over and set alight. Serve with fruit and sauce.

(The secret of success if to ensure that the base and ice cream is really hard before the meringue is put on.) [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.10 ['Summer Menu']

Hot Crab Dip

1 pack Philly cream cheese

100ml sour cream

garlic

parmesan cheese

1 tin crab meat

horseradish (at least 2 tsp)

chilli

Method: Mix all ingredients together in the bowl used for serving. Place in mod oven for 20 mins. A cob of bread can be used instead of a bowl.

Source: contributed by J. Parker in Burra Kindy Cookbook (Burra, 2002)

Apricot Beef

1/4 cup brown rice or red lentils

500g round steak, trim all visible fat and cut to bite size pieces

Plain flour for dusting meat

1 onion, chopped

1 teaspoon curry powder

2 teaspoons brown sugar

200ml apricot nectar

100ml water

2 tablespoons tomato sauce

2 teaspoons vinegar

100g dried apricots, chopped

2 carrots, diced

Method: Dust meat with flour. Combine all ingredients in large boiler. Simmer, lid on, until tender. Stir occasionally during cooking time and add more liquid if necessary. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.17

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?]

Tossed Chicken and Cheese Salad

75g cooked chicken (without skin) diced

25g Edam cheese, diced

2 sticks celery, chopped

50g white grapes, seeded and halved

1/2 red pepper

1 tablespoon cider vinegar

1 teaspoon salad oil

pinch dry mustard

salt and pepper

1 tomato, cut into wedges

1 teaspoon chopped parsley

Method: Put the chicken, cheese, celery, grapes and red pepper into a bowl and chill. Blend the vinegar with the oil, mustard and seasoning to taste. Pour over the salad and toss well. Serve in salad bowl garnished with the wedges of tomato and chopped parsley. Serves one.

Source: contributed by D. Linden in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.53.

Cream of Zucchini Soup

3 cups thinly sliced zucchini

1/2 cup chicken stock

1/2 cup cream soup

paprika

1 onion

Method: Place zucchini, onion and chicken stock in a saucepan. Bring to boil and cook for 20 mins. until zucchini is tender and only a small amount of liquid is left. Rub through a sieve or vitamize. Pour zucchini puree in cream soup and reheat without boiling. Serve sprinkled with paprika.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.14.

Cheese and Onion Savoury

2 eggs

1 pt. milk

Pinch cayenne pepper

1/2 tspn. salt

Method: Butter some slices of stale bread. Place in pie dish with layer of sliced cheese and chopped onion between layers of bread and butter. Beat eggs with milk and add cayenne pepper and salt. Pour over bread, etc. in pie dish. Top with grated cheese, small dabs of butter and fine bread crumbs. Bake in moderate oven until set and golden brown on top.

Source: contributed by J. Sheldrick in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.17.

(Uncooked) Chocolate Dessert

Method: Place tin of ideal [sic] milk in frig. overnight. Melt 3 oz. dark chocolate, 2 tablespoons sugar and 2 tablespoons water. Dissolve 2 teaspoons gelatine in hot water and add to chocolate mixture. When mixture is cool, beat the ideal milk until light and fluffy, add the mixture, and vanilla, nescafe or rum to flavour. Pour into serving dish, decorate with whipped cream and nuts or grated chocolate.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.74.

Pasta Roma (Pasta Mornay with a Tomato Flavour)

1 tablespoon poly or monounsaturated margarine

1 onion, chopped

1 small tin (300g) tomato soup

1 cup milk

Dried herbs to taste

4 eggs, beaten

1.1/2 cups cheese

2.1/2 cups spiral pasta

Method: Place pasta on to cook. While pasta is cooking, melt margarine in large boiler. Add onions and cook until soft. Add soup, milk and herbs. Heat through and then remove from stove. Stir in beaten eggs, cheese and cooked drained pasta. Heat through and serve. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.71

Granny's Cabbage & Noodle Salad

Dissolve 2 heaped dessertspoons sugar in a cup of boiling water. Add 4 tbsps vinegar, 1/2 cup oil and 2 sachets of 2 minute noodles' seasoning. Crush noodles, add liquid and cover for 2 hours. Then add chopped spring onions, celery, cabbage and toasted almonds and chill.

Source: contributed by J. Lehmann in Burra Kindy Cookbook (Burra, 2002)

Delores Delight

1 lge can carnation milk

4 passionfruit (or pineapple, peaches, or pears)

3/4 cup sugar

1/2 pint whipped cream

3 lge tsp gelatine

Method: Beat milk, which has been well chilled, until thick, gradually adding sugar and gelatine (dissolved in 3/4 cup boiling water and cooled). Fold in pulp of passionfruit and pour into 2 x 7" sandwich tins, well greased with butter, and sprinkled thickly on sides and bottom with cocoanut. Leave to set in refrigerator. Join together with whipped cream and decorate creamed top with nuts, strawberries, cherries, banana slices, pineapple, etc. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.58 ['Spring Menu']

Quick Kidney Pate

1/2 lb lamb kidneys

1 chopped onion

1/2 oz margarine

1/4 pt stock

1 or 2 tspn vinegar

2 large eggs hard boiled

1/4 tspn dry mustard

salt

pepper

Method: Cut kidneys in half and snip out core. Remove membrane from outside. Fry onion in marg until softened then add kidneys and cook gently for several minutes. Remove from heat and stir in stock, add seasonings and simmer for 10 mins. Remove from heat add vinegar, add roughly chopped eggs and put in blender until smooth. Set in fridge.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Mango Chicken

4 lge chicken pieces

1 can mango OR 1 lge fresh mango

1 tbs seasoned flour

1.1/4 cups chicken stock or water & 2 cubes

30 g. butter

salt & pepper

2 med onions

1/2 cup thick cream

Preparation time: 1 hour, including cooking time.

Method: Roll chicken pieces in seasoned flour. Heat butter, brown pieces on all sides. Remove from pan. Slice onions and cook gently (till transparent) in remaining butter, then add mango (drained and sliced) and fry until golden brown. Return chicken to pan, add stock, season to taste, simmer covered for 35 mins.

To serve: Reheat and stir in cream. [Serves 4]

Suggested accompaniments:

1. Boiled rice and a salad selection

2. Duchesse potatoes, stuffed tomatoes, green peas. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.21 ['Summer Menu']

Mum's Tuna Mornay

2 tbsp cornflour

1 tbsp butter or marg

1 sm onion chopped

1 can corn & peas

salt & pepper to taste

1 cup milk (approx)

1 cup grated cheese

1 425g can tuna

breadcrumbs

Method: Melt butter in a saucepan and stir in flour over low heat. Slowly add milk, whisking all the time until mixture thickens and is smooth. Add 1/2 grated cheese and stir until melted. When mixture is really thick, add well drained tuna, onions and well drained peas and corn. Stir and add seasonings to taste. Transfter [sic] mixture to a casserole dish and top with grated cheese and sprinkled breadcrumbs. Cook in moderate oven for 20 mins or until cheese is melted.

Source: contributed by Ali Eberhard in Burra Kindy Cookbook (Burra, 2002)

Strawberries in Blue Vein Sauce

5-6 Berries per serve

1 portion Blue Vein Cheese

Mayonnaise

Method: Beat mayonnaise and blue vein cheese, adding enough mayonnaise to make a creamy sauce.

Serve in champagne glasses. Put a portion of lettuce leaf in each glass, add washed and de-stalked strawberries and pour over small quantity of sauce. (Not too much as sauce is fairly rich.)

Sauce may be made and strawberries prepared early in the day. Put into glasses a couple of hours before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.12 ['Summer Menu']

Crab Dip

1 tin Crab meat

250 gm Philadelphia Cream Cheese

2 tins Crab Paste

Method: Mix crab meat crab paste together, season with curry powder, tomato puree, Tabasco sauce (careful) lemon juice, salt & pepper and bind to right consistency with cream. Delicious on small rounds of brown bread and butter.

Source: contributed by Chris Redden in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.

Zucchini Soup

1 large onion

750g zucchinis

50g butter

1 cup water

Salt & pepper

440g can cream of asparagus soup

1 can water

1/2 cup cream

Method: Sauté chopped onion and sliced zucchini in the butter until slightly softened. Add 1 cup of water, cover and cook for 10 minutes. Cool slightly, and puree till smooth. Add soup and 1 full can of water, bring to boil, remove from heat. Add cream before serving. Serves 4.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.16.

Crunchy Microwave Tuna

425g tin tuna in brine

3 hard boiled eggs, chopped

1 cup potato chips

440g tin cream of asparagus soup

1 cup frozen peas

Method: Drain and flake tune and put into a bowl. Add tin of soup contents to tuna and stir. Add chopped eggs and peas and combine gently. Spread it evenly in a 20cm wide casserole dish. Lightly crush chips and sprinkle on top. Cover with absorbent paper and cook on high for 7.1/2 minutes. Serve on toast or with cooked rice.

Serves 6

Source: contributed by Anne-Marie Young in Burra Kindy Cookbook (Burra, 2002)

Pepper Cheese

Method: Cream cheese, crushed garlic and lemon juice. Mix and shape. Roll in fresh ground peppercorns to cover cheese. Chill before serving with savoury biscuits.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.