Tuna Quiche

3/4 cup brown rice (base)
1 egg, beaten (base)
1/2 onion, finely chopped (base)
2 x 180g tins tuna, preferable low salt, drained (or salmon)
4 eggs, beaten
1 cup (100g) grated cheese
3/4 cup milk
1 medium onion, finely chopped
1/4 cup parsley, finely chopped

Method: Cook rice. Mix together the base ingredients. Place base mixture into greased dish. Mix together all filling ingredients and pour over quiche base. Bake at 180°C for 1 hour until set. Serves family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.104.

Lamb & Noodle Hot Pot

500g cubed lamb, trimmed
1 onion, chopped
1 green apple, diced, skin on
1 large carrot, diced
2 celery sticks, chopped
1 teaspoon curry powder
440g tin lamb and vegetable chunky style soup (optional)
1 large tin tomato soup
250g small shell pasta, cooked and drained

Method: Brown the onion in some oil until soft then brown lamb pieces, then combine all ingredients except pasta. Bring to the boil, reduce heat, cover and simmer for 45 minutes or until tender. Stir in cooked pasta, reheat 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.53.

Tea Cups

(This Recipe is from Samantha, Kahlan & Luke's Family)

Lifesavers: musk and peppermint
Marshmallows
Iced round biscuits: Tic Toc's
Icing mixture, bought ready-made

Method: Cut the lifesavers in half. Place the biscuit iced side up, attach a marshmallow using the icing into the middle of the biscuit. Attach one half of the lifesaver to the side of the marshmallow also using the icing.

Hint: The biscuit becomes the saucer, the marshmallow becomes the cup, and the lifesaver becomes the handle of the teacup. Great for playtimes and parties.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.225.

(image source: https://www.arnotts.com/recipes/Tic-Toc-Tea-Cups-Recipe)

Lazy Quiche

3 eggs
1&1/2 cups milk
1&1/2 cups grated cheese
1 medium onion, chopped
3 rashers rindless bacon, chopped
3/4 cup packet pastry mix
Salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon dried mixed herbs

Method: Place all ingredients in a bowl and mix well. Pour into a greased pie dish and bake for 40 mins at 230-250°C or until lightly browned on top.

Variations: Add any combination of the following ingredients to the quiche: 1 small can of corn kernels; 1 cup of finely chopped red and/or green capsicum; 1 cup of chopped mushrooms. The bacon can be substituted for 1 tin of drained shredded tuna.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.56.

Very Easy Chicken Nuggets

2 Breast fillets
1&1/2 cups good quality mayonnaise
1&1/2 cups bread crumbs

Method: Cut chicken into bite size pieces. Coat in mayonnaise and then bread crumbs. Bake 20 minutes in 180°C oven.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.107.

Tuna Layer Pie & Macaroni

1 packet macaroni
1 large tin tuna (or salmon)
1&1/2 litre cheese sauce
Black pepper

Method: Make cheese sauce. Either add tuna to white sauce or layer noodles, tuna and sauce into shallow dish. Top with cheese. Bake at 180°C till heated through.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.100.

Sweet Curry

1 kg lean steak
4 sticks celery, diced
2 large carrots, diced
1 cooking apple, diced
1 large onion, diced
1 tablespoon plain flour
1 dessertspoon curry powder
1 teaspoon salt
440g tin condensed tomato soup
Juice from 1/2 a lemon

Method: Cut the steak into small pieces and place in a saucepan. Add diced vegetables and apple to meat. Blend flour, curry powder, salt, tomato soup and lemon juice then add to the meat and vegetables. Cover saucepan and simmer for 2 hours or until meat is tender.

Hints: Chopping vegetables with a food processor saves time. Serve with rice. Freezes well.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.91.

Railway Cake

1/2 lb. coffee biscuits
1/4 lb. sugar
1 egg well beaten
1 tspn. vanilla
2 tblspns cocoa
1/4 lb. copha

Method: Melt copha and sugar, add cocoa, egg, vanilla and stir till smooth. Pour alternate layers with biscuits. Leave for at least 1 day before cutting.

Source: contributed by S. Lehmann in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.49.

The Even Quicker Chick

1 barbecued chicken
1 carton sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon curry powder

Method: Cut the chicken into serving size pieces and place in a greased, shallow dish (brown side up). Pour sour cream and sauce over the top then sprinkle on the curry powder. Cook at 170-180°C for half an hour or until heated through.

Hint: Serve with rice and a green salad. Make sure you look tired so the family thinks you have been slaving over a hot stove all day!

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.96.

Tuna Crunch

2 cups brown rice
425g tuna in water (no salt added) (or salmon)
440g cream of celery soup
1 onion, chopped
1 cup grated cheese
2 tablespoons tomato paste
Fresh breadcrumbs

Method: Wash rice and cook it until tender. Combine the cream of celery soup with the rice, finely chopped onions, grated cheese, and drained tuna, and tomato paste. Arrange mixture in an ovenproof greased dish. Top with fresh breadcrumbs. Bake in a moderate oven 180°C for 30 minutes.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.98.

Thai Spaghetti Salad

375g tubular spaghetti, cooked
2 carrots, finely sliced and blanched

Dressing:
3/4 cup olive oil
1/3 cup fish sauce
2 tablespoons soy sauce
Juice of 2 lemons
4-6 red chillies, chopped finely
1/2 cup fresh basil, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh coriander, finely chopped

Method: Toss spaghetti and carrots together. Pour over the dressing and toss well.

This salad is best made the night before and will last for several days.

Source: contributed by Lynlee Graham in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.50.

Apricot Crunch (unbaked)

250g copha
250g dried apricots
125g walnuts
3 cups Corn Flakes
1&1/4 cups coconut
3/4 cup raw sugar
1/4 cup full cream milk powder

Method: Melt copha and add dry ingredients, finely chopped walnuts and apricots. Press into greased paper lined tin. Chill and cut.

Source: contributed by Nancy Paech in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.95.

Cheese & Vegetable Bake

For each person use:-
60g. cottage cheese
1 egg
80g. grated matured cheese
cooked vegetables of your choice

Method: Mix cottage cheese and egg. Grated cheese can either be mixed in too or sprinkled on top. Butter a ramekin or oven dish. Place cooked vegetables in dish. Pour cheese and egg mixture over. Bake in mod. oven 20-25 minutes.

Source: contributed by Vicki McLean in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.17.

Slice or Biscuits

4 ozs butter/margarine
1 cup sugar
1 egg
1 cup Corn Flakes, crushed
1 cup rolled oats
1 cup plain flour
1/2 cup 'bits' - chopped almonds, cherries, ginger, apricot, or anything else you fancy
1/2 cup sultanas
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda

Method: Cream butter and sugar. Mix in rest of ingredients. If for slice press into Swiss roll tin - cook 180° for about 20 minutes.

Use for biscuits - make small balls and flatten slightly. Cook 180° for about 15 minutes or till cooked.

Source: contributed by Jill Perkins in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.88.

Eggs in a Nest

Fry slices of bread in a little butter. Arrange on a greased scone tray. Separate eggs. Beat whites until stiff. Pile on bread. Hollow out centre with spoon and drop in yolks, salt and pepper and top with grated cheese. Bake in a mod. oven for 15 mins.

Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.15.

Muesli Chocolate Crackles

3 cups muesli
125g. copha
3 tblspns. drinking chocolate

Method: Place muesli flakes and drinking chocolate into a mixing bowl and mix together. Melt copha slowly in a heavy pan over a very low heat. Pour melted copha into the bowl and mix together. Place 2 heaped teaspoons of mixture into 24 paper patty cases. Refrigerate until firm.

Source: contributed by Jill Nelson in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.72.

Sesame Greens

Equal quantities of:
green beans, cut into 5cm. lengths
zucchini chunks
celery chunks
lemon juice
2 tbspns. sesame seeds, toasted

Method: Blanch beans for 4 mins. in boiling water, zucchini for 2 mins. Run under cold water & drain. Add celery & squeeze over lemon juice. Toss lightly with sesame seeds. Chill & serve in individual lettuce cups.

Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.14.

Good Plain Cake

4 eggs
250g margarine
2 cups SR flour
1/2 cup sugar
2 tablespoons custard powder
1/2 cup milk
pinch of salt
1 teaspoon vanilla essence

Method: Sift the flour and custard powder and put all ingredients together in a bowl and beat for 10 mins. Bake at 180C for approx 60 mins.

Hint: Leave the margarine in a warm place so that it becomes very soft as this gives a better result than melting.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.145.

Quick Fish Casserole

400g white fish fillets - skin off, cut into strips
1 x 130g corn kernels - drained
100ml milk
300ml water
2 tablespoons margarine or butter
1 packet Continental pasta - "Sour Cream & Chives"
1/2 cup crushed cheese crackers
1/2 cup grated cheese

Method: Place fish into a greased dish. Pour over the corn. Boil milk and water, add margarine and pasta sauce. Return to boil, stirring and simmer for 6 minutes. Pour over fish. Cover with crushed biscuits and grated cheese.

Bake at 180°C for 10 minutes.

Serve with beans and carrots.

Source: contributed by Anne Connolly in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.26.

Country Rice Salad

3 cups cooked brown rice (1 cup uncooked)
125g. mushrooms, sliced
1 red or green pepper, chopped
3 shallots, chopped
2 sticks celery, chopped
2 tomatoes, diced
1/2 cup chopped walnuts
salt and pepper to taste
1 cup diced cheese
1/4 cup chopped parsley

Dressing: 1 cup French dressing, 1 clove garlic, crushed, 1/2 cup Fountain Stir Fry Sweet & Sour sauce, 1 tbspn. finely chopped peanuts or crunchy peanut butter, 2 tspns. sesame seeds.

Method: Combine rice, mushrooms, pepper, shallots, celery, tomatoes and nuts. Season to taste with salt & pepper. Blend all dressing ingredients thoroughly. Pour over rice and toss well. Allow 1 hour to stand before serving if possible. Garnish with a few extra mushrooms, chopped parsley and cheese.

Serves 4.

Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.12-13.

Tropicana Dip

1/2 lb cream cheese
1/2 packet mushroom soup
1 15oz can crushed pineapple (drained)
1/4 cup pineapple juice

Method: Place cream cheese in a basin and beat until smooth. Gradually add juice while continuing to beat. Add soup mix and pineapple. Stir until combined then chill before serving.

Variations: 3 ozs chopped ham or crispy cooked bacon may be added.

Source: contributed by Shirley Mundy in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.17.

Persian Quince Soup

2 quinces, peeled, seeded and cubed
300g stewing lamb (corned works well)
2 onions, finely chopped
60g butter
Cinnamon stick or 1/2 teaspoon cinnamon
60g soaked chick peas (optional)
1/2 teaspoon turmeric
Juice 1 large lemon
Sugar to taste

Method: Place lamb, onion, chick peas, water to cover, salt and pepper to taste in a pan. Bring to boil, reduce to simmer for 1&1/2 hours, skimming occasionally.

Melt butter, add quinces and fry for 10 minutes, add turmeric and cinnamon, fry 1 minute more, add to soup, simmer a further 40 minutes, until quinces and peas are tender. Taste and adjust seasonings, with lemon juice and sugar.

Serve hot, serves 4-6

Source: contributed by Marion Chambers in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.13.