Sweet and Sour

2 tins Mastercraft sweet and sour vegetables

1 chicken

Method: Boil chicken. When cold remove meat from carcass. Empty the contents of the two tins of sweet and sour vegetables into a corningware dish, add the chicken meat, mix thoroughly. Cover and put into the oven to heat.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.22.

Cheesy Broccoli Mornay

100g (2 slices) lean ham, chopped

1 onion, chopped

500g broccoli, cooked then chopped

250g small shell noodles

1 tablespoon poly or monounsaturated margarine

2 tablespoons plain flour

1 cup milk

1.1/2 cups (150g) grated cheese

1/4 cup fresh wholemeal breadcrumbs

Margarine or oil for greasing

Method: Place pasta on to cook. Melt margarine in a large boiler. Cook onion until soft. Add the flour and cook for 1 minute. Remove from heat, add milk gradually stirring all the time. Return to heat, continue stirring until sauce boils and thickens. Remove from heat, add 3/4 of cheese. Stir well to make a smooth sauce. Combine sauce with ham, broccoli and noodles. Pour into greased baking dishes. Sprinkle with remaining cheese combined with breadcrumbs. Reheat in moderate oven (180C). Serves a family of 4-6. Suitable for freezing.

Hint: It is easy to chop broccoli in the cooking saucepan once it has been cooked and drained. Use a long bladed knife. 2 slices of bread will make 1 cup of bread crumbs.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.23.

Quick Spaghetti Bolognaise

500g mince

grated cheese

1 tin spaghetti

Method: Cook mince until browned well. Drain off fat (if any). Stir in can of spaghetti and cook until heated through. Serve and top with grated cheese. (Herbs can be added for extra flavour).

Serves 2-3

Source: contributed by Melissa Ramm in Burra Kindy Cookbook (Burra, 2002).

Cheng Tau, Hu Chi (Chicken Liver and Green Pea Soup)

Four Persons

3 chicken livers.

1 tin green peas.

1 tablespoon chopped mushrooms.

1 teaspoon ginger.

1 small tin bamboo shoots.

3 giblets.

1 tablespoon soya sauce.

1 piece of lean pork and a few bones.

Method: Make a strong stock by boiling any bones and a piece of lean pork. Chop up chicken livers, giblets, mushrooms, ginger, and bamboo shoots. Put in a deep pan, pour in stock through a strainer, strain peas and add, with soya sauce, pepper and salt, and bring to boil. Serve in soup-bowls.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.41.

Schubert's Concentrated Tomato Soup

6 lb tomatoes

6 oz onions

2.1/2 oz cornflour

pinch carb soda (1/5oz)

1 oz butter

1 oz salt

6.1/2 oz sugar

8mls Ezy Sauce (1/5 of 2 tbspn).

Method: Cook tomatoes and onions approx 1.1/2 hrs. Sieve. Bring back to boil. As soon as boils, add the butter and boil mixture 15 mins. Then add salt, sugar, Ezy Sauce and carb soda. Mix cornflour into a paste with a little water and slowly pour into mixture, stirring while pouring otherwise it will go lumpy. Continue to boil until it appears to be about the right consistency when cooled off in a saucer (bit like tinned soup). This freezes well and can be preserved. It is a concentrated soup and should be mixed with milk or water for serving.

Source: contributed by D. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.4.

Chicken & Corn Chowder

1 Onion chopped

440 gm can Creamed Corn

1/2 Barbecue Chicken

3 teaspoons Cornflour

1 green Shallot (chopped)

30 gms butter

4 cups chicken stock

60 gm Cream Cheese

1 tablespoon water

Method: Saute onion in butter until tender. Add corn, chicken stock and chopped chicken meat, bring to the boil reduce heat, simmer, uncovered 10 minutes. Cream the cheese with a little of the hot soup, add to soup. Stir in blended cornflour and water, bring to the boil, stir until soup boils and thickens, add shallot before serving.

Source: contributed by Betsy Stewart in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.5.

Banana Salad

10 bananas cut in pieces

1 cup salted peanuts

1 small tin pineapple pieces

coconut

Method: Combine all ingredients together, add a little of the pineapple juice and take up the moisture with the coconut.

Source: contributed by J. Fisher 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.52.

Hot Noodles

1 kg lean mince

2 onions finely chopped in food processor

2-3 tablespoons crushed garlic

2-3 tablespoons oil

840g tin tomato soup

1 tin water

500g pasta spirals or small penne pasta

2-3 teaspoons ground pepper

Method: Heat oil and fry onion and garlic until soft and golden. Add mince and brown well. Add remaining ingredients and fill tomato tin with water, adding to mince mixture. Mix well and bring to the boil. Stirring occasionally, reduce heat and simmer with the lid on until pasta is tender.

Variation: Substitute beef with 2 large tins of tuna for a different flavour.

Hint: Freezes well. This is an all-time favourite of both the children and adults at Child Care and was named by one of the children!

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.45

Coke Chicken

2 chicken breasts

1 pkt Continental French Onion soup (has to be Continental!)

Coca Cola (the real stuff)

Method: Chop chicken into cubes and put into a pyrex dish. Sprinkle soup over chicken. Add enough Coke to just over [sic] the chicken. Cook in 180C oven for approx 1 hour or in a microwave for approx 20-30 mins. Cook until chicken is cooked and liquid has thickened. (During cooking, more Coke may be needed). Serve with rice or vegies.

Source: contributed by Melissa Ramm in Burra Kindy Cookbook (Burra, 2002).

Egg and Bacon Salad

1 crisp lettuce

3 bacon rashers

1/4 cup chopped shallots

1/2 cup chopped celery

3 hard-boiled eggs sieved

1 teaspoon garlic granules

1/4 cup French dressing

Method: Grill bacon well so that it will crumble finely. Wash lettuce and tear into pieces and place in bowl. Add bacon crumbles, shallots, celery, sieved eggs and garlic granules. Pour over dressing. Toss well and serve immediately.

Source: contributed by P. Thompson 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.54.

Skinny Dip

Method: Combine 1/2 packet Continental Cheese & Leek Soup with 250 gms cottage cheese, 1/2 cup grated carrot. Mix well & chill. Sprinkle with chopped parsley & serve with assorted fresh vegetables.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.9.

Stuffed Apricots

Walnut halves

Non-fat cottage cheese

Dried apricots or tinned halves (drained)

Method: Place a teaspoonful of cottage cheese in the centre of each apricot half and top each with a walnut.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.7.

Mock Yeast Cake

1 tbspn. butter

1/2 cup hot mashed potato

1 cup sugar

1 beaten egg

3/4 cup milk

Little lemon essence and nutmeg

1/2 cup sultanas

2 cups S.R. flour

Method: Beat butter into potato, add remaining ingredients in order given. Place mixture in large cake tin, sprinkle over topping made from: -

1 cup plain flour

1 cup sugar

1/4 lb. melted butter

Little nutmeg or cinn.

Mix all well together till crumbly. Bake in moderate oven.

Source: contributed by T. Pope in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.10.

Steak and Mushroom Casserole

oyster blade steak

cream

tin creamed mushrooms

seasoned flour

Method: Roll steak in seasoned flour and place in casserole. Pour over tin of mushrooms to cover. Put dob of cream on each piece of steak. Bake in slow to moderate oven 1&3/4 hours in covered casserole.

Source: contributed by H. Blair 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.31.

Meat Balls in Tomato Sauce

1kg mince steak

1 large onion

Pinch of mixed herbs

1 egg

1 packet of French onion soup mix

1 large tin of tomato soup

A little flour

Method: Make meatballs with first four ingredients, drain on kitchen paper, make up tomato gravy in frypan by adding French onion and tomato soup together and bring to boil. Place meatballs in gravy and bring back to boil, cover, and simmer for 20 minutes. Serve with mashed potatoes. Serves 4.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.63.

Meat and Rice Pie

2 cups boiled rice

1 small egg beaten

1.1/4 cup tomato pasta sauce

S1/4 [sic] cup evaporated milk

salt & pepper to taste

10g butter melted

250g lean beef mince

1 extra egg

1/4 cup grated cheese

avocado slices, sour cream, paprika and parsley to serve

Method: Preheat oven to mod. 180C. Grease a 23cm pie plated [sic] with butter or oil. Combine rice and beaten egg. Spoon into the pie plate. Press over base and sides. Brown mince in a dry pan. Add pasta sauce and cook for 10 mins. Cool slightly then spoon into rice shell. Combine extra egg, evaporated milk, cheese, salt and pepper. Pour over the filling and baake [sic] for 30 mins. Serve hot with avocado, sour cream and paprika sprinkled on top. Garnish with parsley.

Serves 6

Source: contributed by Sheryl Jones in Burra Kindy Cookbook (Burra, 2002).

Sweet and Sour Chicken Livers

Six Persons

1/2 lb. chicken livers and giblets.

1 large cucumber.

1 onion.

Vinegar, salt and pepper.

1 tablespoon cornflour.

1/2 teaspoon Ve-tsin (gourmet powder).

Method: Quarter cucumbers lengthwise, and slice diagonally. Soak cucumber slices in a little vinegar. Fry onions, livers, and giblets. Remove from oil as soon as cooked. Put cucumbers in remaining oil and fry till three-quarters cooked. Add salt and pepper. Blend cornflour and Ve-tsin with a little water. Mix livers and giblets in pan. Pour in smooth paste of flour and cook for 2 minutes.

Source: contributed by N. Tan (Seremban) in Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.39.

Hint

"A garlic clove put in the heel of a shoe cures whooping cough."

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.144.

Oodles of Noodles with Ham & Cheese

1/2 of a 250g packet of egg noodles (or egg free)
200g (4 slices) lean ham
1.1/2 (150g) cups grated cheese
1.1/2 cups milk
3 eggs, beaten
1/4 cup plain yoghurt (optional)
4 chives or a small onion, chopped
Margarine or oil for greasing
1/2 pack spinach (frozen, thawed and liquid squeezed out)

Method: Cook noodles in lots of boiling water until just tender, drain. Combine cooked noodles with all other ingredients. Pour into lightly greased baking dish and place into a moderate oven (180C) for 30 minutes or until set. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.68.

Coffee and Pear Ring

1 tin pears in natural juice (825g)
1/2 cup pear juice
1.1/2 tbsp gelatine
1 cup hot coffee using 2 tsp coffee
vanilla essence
6 tsp sugar
2 tsp cold water
300ml carton cream

Method: Soften gelatine in cold water. Add sugar and hot coffee. Stir until dissolved. Add pear juice. Arrange pears rounded side down in a ring tin or mold. Add half the mix to the pears set. Whip the cream and vanilla. Mix with remaining coffee mixtre [sic] and spoon over and set.

Source: contributed by Judy Bruce in Burra Kindy Cookbook (Burra, 2002)

Kindergarten Steak

750g - 1kg round steak
2 dsp flour
2 tsp Worcestershire sauce
1 tsp vinegar
1 pkt French Onion soup mix
3 dsp tomato sauce
1 tsp sugar
1.1/2 - 2 cups water

Method: Place meat in a casserole dish. Sprinkle flour and soup mix on top. Combine all liquids and pour over meat. Cook at 180C for 1.1/2 hours.

Source: Burra Kindy Cookbook (Burra, 2002).

Apricot Chicken Casserole

1 large chicken
2 diced rashers bacon
1 pkt. French onion soup
1 small tin apricot nectar
1 red or green pepper (optional)
2 carrots
2 sticks celery

Method: Joint chicken and place in casserole with bacon, carrots, celery both cleaned and diced, plus pepper if being used. Mix the soup with the nectar and pour into casserole. Bake in gas oven at 160C to 170C for 1&1/2 hours or if preferred over very gentle heat on hotplate. Serve with creamed potatoes and green beans (quick and easy).

Source: contributed by H. Blair 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.25.