Delicious Chutney Chicken Wings

20 wings or 1kg thigh pieces

440g bottle mayonnaise

440g bottle chutney

2 packets French onion soup mix

Method: Mix mayonnaise, chutney and onion soup together. Pour sauce over chicken wings or thighs. Bake at 350C [sic] for 1 hour. Serve with rice or mashed potato. Serves 4-5 people.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.41

Lolly Banana Slice

1 pkt crushed malt biscuits

18 lolly bananas broken into 1/4's

1 tbsp golden syrup

1 cup coconut

1/4 lb margarine

1/2 tin condensed milk

Method: Melt margarine, syrup and milk together then pour over dry ingredients and mix well. Press into a greased tin. Set in fridge for 2-3 hours and cut into fingers.

Source: contributed by Elizabeth Wissell in Burra Kindy Cookbook (Burra, 2002)

Sally's Chook Boobs

2 chicken breasts diced

1.1/4 tsp chilli

penne pasta

1/3 jar basil & pinenut pesto

1.1/2 tsp garlic

150ml cream

1/2 capsicum

1 tomato

Method: Cook chicken breast & garlic, then add tomato and capsicum. Then add cream, pesto and chilli. Heat through and serve with cooked penne pasta.

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

Cream of Asparagus Soup

Method: Melt 2 oz butter, add 2 oz flour and blend with 2 cups chicken stock. Stir until smooth and simmer 15 mins. Drain 340g can of asparagus cuts. Retain a few choice cuts and puree or sieve the remainder. Add to soup together with liquid from can. Add 1.1/2 cups of cream or milk and reheat (do not boil). Garnish with reserved asparagus and croutons if desired.

Source: contributed by V. South in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.5

Curried Tuna

1 large tin tuna

1 small tin mushrooms

2 sliced onions

2 dessertspoons cornflour

2 teaspoons sugar

2 teaspoons chutney

1 tablespoon butter

1 dessertspoon sultanas

2 apples

2 cups stock or water

2 dessertspoons curry powder

salt and pepper

Method: Melt butter and lightly fry onion and apple. Mix all other ingredients together and put in a saucepan when onion and apples are cooked. Heat and thicken with cornflour. Heat and serve with rice.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.26.

Irish Cream Liqueur

1 bottle whisky - any kind

2 tins condensed milk - ordinary size

1 tin Carnation milk - 375mls

200g white chocolate

2 teaspoons coffee essence

2 small cartons pure cream - not thickened (400mls)

1 cup water

Method: Stir chocolate and 1 cup water over low heat (in small saucepan) until dissolved, using a wooden spoon. In basin, mix milks, then add coffee essence and chocolate. Stir well. Fold in cream. Add whisky last. Stir well. Strain into bottles and press any lumps out with wooden spoon. Always shake well before pouring (each time). Nice served with little ice cubes. Keep in fridge.

(Makes approx. two bottles).

Source: 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.103.

Seafood Spread

250g Philly cream cheese softened

2 tbspn tomato sauce

1 tbspn lemon juice

1 tbspn chopped onion and parsley

1 small can tuna drained and flaked.

Method: Mix well and chill.

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

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.