Chicken & Corn Soup

2 x 40g packets Chicken Noodle Soup Mix

1.1/2 litres water

2 x 420g cans creamed corn

2 eggs beaten (omit for egg-free recipe)

1 cup sliced spring onions

Salt and pepper

Method: Place soup mix, water and creamed corn into a saucepan and bring to the boil. Simmer for 5-10 mins, stirring occasionally. Turn off heat and drizzle beaten egg into mixture while stirring. Add onions and season with salt and pepper to taste.

Hints: Extra noodles can be added. Serve with French sticks. Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.3.

Coleslaw

1/2 cabbage - shredded

1 onion - diced

1 red capsicum - chopped

1 cup sugar

1/2 cup oil

1/2 cup vinegar

1 tsp mustard

1 tsp celery seed

Method: Put cabbage, onion and capsicum in a bowl and sprinkle sugar over top. Heat vinegar, oil, mustard and celery seeds together. Pour over cabbage mix. Leave for at least 24 hours. This will keep for a week and still be crunchy. NB: tastes like coleslaw from K.F.C.

Source: Burra Kindy Cookbook (Burra, 2002)

Tomato & Celery Soup

1 can Cream of Celery Soup

1 can Tomato Soup

1.1/2 cans of water

Method: Blend all ingredients together. Heat. Garnish with a dob of whipped cream or sour cream when serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36 ['Winter Menu']

Pineapple Delight

1 can pineapple pieces

1 pkt pineapple jelly

1 heaped dsp cornflour

vanilla essence

2 eggs

1 tbs sugar

1 pint milk

Method: Mix cornflour to a paste with a little milk; heat rest of milk and thicken with the cornflour, stirring and boiling for 3 mins. Mix yolks with sugar and add to custard in saucepan. Heat a minute or two, but do no boil. Flavour with vanilla and leave to cool. Drain juice from pineapple pieces and arrange pieces in serving dishes. Pour cold custard over this and mix well. Dissolve jelly in the hot pineapple juice adding sufficient hot water to make up to 1 pint. When jelly is about to set, beat thoroughly with whisk and then add stiffly beaten egg whites and whisk together. Pile on top of custard and chill overnight. Decorate with whipped cream. [Serves 6]

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

Aunty Ruth's Dip

2 eggs

1/2 diced onion

3 tbsp sugar

1 chopped red capsicum

2 tbsp vinegar

1 slice chopped ham

8 oz (1 pkt) Philly cream cheese

Method: Heat the eggs, sugar and vinegar until it looks like scrambled eggs. Mix in the cream cheese over heat until smooth. Add onion, ham and capsicum and enjoy with dry biscuits.

Source: contributed by A. Wiseman in Burra Kindy Cookbook (Burra, 2002)

Champagne Crust

fruit

1/2 cup sugar

60g butter

1 egg

1/2 cup milk

1 cup S.R. flour

Method: Boil enough fruit to half fill medium sized pie dish. Mix together sugar, butter, egg and milk. Stir in 1 cup flour. Pour over fruit which must be boiling. Cook 30 minutes in hot oven 240C.

Source: contributed by D. Craig 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.69.

Savoury Topping

2 tbspns. melted butter

1 hpd. tbspn. pl. Flour

1 cup milk

2 tspns. grated cheese

2 rashers chpd. bacon

1 small onion

1 small sweet gherkin

Salt and pepper

2 hard boiled eggs (chopped)

Chopped parsley

Method: Place melted butter in saucepan, stir in flour and beat together. Add milk, cheese, bacon, onion, gherkin, salt and pepper, hard boiled eggs, and parsley. Cook until thick. Cool and place on biscuits.

Source: contributed by V. Bone in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Macaroni Bake

250g macaroni

4 rashes bacon

2 small onions, chopped

400g tin tomato sauce

400g tin baked beans

1.1/2 cups milk

250g grated cheese

Method: Cook macaroni in boiling water until just tender, drain. Fry onion and bacon until onions are translucent and stir into the macaroni. Add soup, milk, baked beans and 3/4 of the cheese. Mix well, then place in a greased baking dish and top with the remaining cheese. Bake for 45 mins at 190C.

Hints: Where possible use reduced or low salt canned soup. This dish is high in fibre and calcium. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.58

Fresh Pear Cocktail

3 sticks celery, chopped finely

12/ cup spring onions, chopped finely

1 red apple, diced

2 firm pears, diced

1/2 cup raisins

4 oz spring onion cheese, sliced and cut into small squares

Combine in a bowl carefully.

1/4 cup French dressing

1 tsp finely chopped fresh mint (optional)

salt & freshly ground black pepper

Method: Arrange in serving dishes and pour over dressing.[Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.60 ['Spring Menu']

Lime and Strawberry Cheesecake

375g Philli cream cheese

1 cup castor sugar

1 tsp vanilla essence

1 can evaporated milk chilled

3 limes (1/4 cup juice)

1 pkt lime jelly crystals

3/4 cup hot water

strawberries

Method: Make a base using 1 packet of plain biscuits and 125g melted butter. Press into a tin and bake for 25 mins. Dissolve jelly crystals in water and lime juice. Beat cheese, vanilla and sugar. Add to lime mixture. Beat evaporated milk until fluffy, add to cheese and lime mixture. Pour into the base and refrigerate until firm. Layer strawberries on the top.

Source: contributed by M. Haddow in Burra Kindy Cookbook (Burra, 2002)

Savoury Chicken

15.1/2 oz tin Cream of Chicken Soup

1 cup cream

Portions of chicken (legs)

2 bananas

Sprinkle of garlic salt, paprika, nutmeg, oregano

Method: Sprinkle spices over chicken, cut up 2 bananas into slices and add to chicken pieces; pour over cream soup and cream mixed together. Sprinkle with chopped parsley and bake 1.1/2 to 2 hours (depending on size of legs) at 325°F, uncovered. About 1/2 hour before chicken is done, heat some potato gems, slices of pineapple, tomatoes and bacon rolls in the oven and serve these as an accompaniment to the savoury chicken. [Serves 8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.7 ['Summer Menu']

Luncheon Salad

3 cups sliced beetroot

2 cups cooked string beans

1 cup French dressing

3 tablespoons mayonnaise

1 cup crushed pineapple

1 lettuce

2.1/4 cups cottage cheese

Method: Marinate beetroot and beans separately in dressing in refrigerator for 2 hours. Wash and drain lettuce and arrange leaves in the centre of a serving dish. Mix cheese, pineapple and mayonnaise until well blended. Pile this mixture on top of lettuce leaves, then arrange marinated beetroot and beans around lettuce leaves. Chill to serve. Serves 5-6.

Source: contributed by J. Aston 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.

Apricot Curried Chicken

1 x 425g cans apricots

2 tablespoons curry sauce [sic]

1 onion, sliced

1kg diced chicken or 12 chicken drumsticks

Extra water

2 tablespoons cornflour

Method: Place chicken, onions and drained apricots in baking dish, reserving apricot juice. Mix curry power and cornflour with reserved apricot juice and extra water, pour over chicken onions and apricots. Cover dish with foil and bake at 180C for 1 -1.1/2 hours until chicken is thoroughly cooked. Serve with mashed potatoes and peas or salad and pasta. Variation: vegetables can be added to dish or served on the side.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.19.

Health Cake (no eggs or butter)

2 cups wholemeal SR flour

2 cups milk

2 cups coconut

2 cups dried fruit

1/2 cup raw sugar

Method: Mix all ingredients together and place in an 8x8" tin. Top with chopped nuts and bake for 60 mins at 180C.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).

Rose Mousse

1.1/2 lb rhubarb

1/2 cup water

1/2 cup sugar

1 pkt strawberry jelly

2 egg whites

1/2 cup sugar

Method: Cook rhubarb, water and sugar till rhubarb is soft. Stir in jelly crystals till dissolved. Put to set in frig. When rhubarb is partly set then beat egg whites and sugar until stiff. Beat the partly set rhubarb and jelly until fluffy then fold in the egg mix. Set in individual dishes in refrigerator. Leave enough room in dishes to pour thin cream on when serving and top with a fresh strawberry or crystalised cherry. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.9 ['Summer Menu']

Allbran Loaf

1 cup allbran

1 cup soft brown sugar

1 cup mixed fruit

1 cup milk

1 cup S.R. flour

2 eggs

Method: Put allbran, soft brown sugar, fruit and milk in a bowl. Leave to soak for 2 hours or overnight. Then add S.R. flour and eggs. Mix well. Pour into greased and floured loaf tin, bake approx. 60 minutes at 175C. Leave to cook before cutting.

This is a good loaf for those on high fibre diets.

Source: contributed by C. Esworthy 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.81.

Corn Relish Dip

1 x 375 ml Corn Relish

1 x 250 pkt Cream Cheese

Method: Beat cream cheese until creamy, mix in corn relish. Let stand for a while to let flavours blend. Serve with Cornchips, plain crackers, celery sticks or plain potato chips.

Source: contributed by Sue Weckert in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.8.

Vegetable Soup

lamb shin bone

1/2 packet split peas

3 litres water

4 medium onions

salt and pepper

3 carrots

5 stalks celery

2 parsnips or turnips

1 can commercial soup

Method: Simmer peas, bones and sliced onions in a covered stockpot until peas are tender. Dice other vegetables and add commercial soup then simmer for 3/4 hour.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.15.

Layer Casserole

1/2 cup washed rice

1 can whole kernel or cream style sweetcorn

2 medium onions

1 lb. minced steak

3 or 4 rashers of bacon

1 small tin of tomato soup

Method: Put rice in bottom of casserole, cover with drained corn (if whole kernel) and sprinkle with pepper and salt. Mix half tomato soup with 1 cup of water and pour over rice and corn. Place thinly sliced onions over mixture. Add remaining soup and liquid from sweetcorn, spread evenly over mixture. Add meat and cover with chopped bacon. Cooked covered for about 1 hour in moderate oven. Serve with potatoes and green peas as main meal, or as supper dish.

Source: contributed by M. Scriven in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Helena's Chicken Strips

250g butter

1 tablespoon crushed garlic

500g chicken tenderloins or 2 breast fillets cut into strips

Coating:

1/2 packet Jatz biscuits

125g parmesan cheese

1/2 bunch parsley

125g pecans

1 tablespoons dried tarragon

Method: In a food processor combine all coating ingredients and process for 30-60 secs until crushed well. Melt butter and gently fry garlic. Coat chicken in butter and then toss through coating mixture, pressing crumbs firmly onto chicken pieces. Place on a lined oven tray and bake for 20-25 mins at 180C or until chicken is cooked. Chicken will become dry if over-cooked.

Hints: Serve warm with chilli sauce. These are excellent with pre-dinner drinks.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.35

Sultana-Pumpkin Cake

1 cup sugar

1 cup butter

2 eggs

1 cup cold cooked pumpkin or trombone (not butternuts)

1 cup plain flour

1 cup SR flour

1 cup mixed fruit OR 2 cups sultanas

1 cup sultanas

Method: Beat sugar, butter, eggs, pumpkin until creamy. Add flour and fruit. Bake in a 10 inch square tin at 375F for 40 - 45 mins. Cool in tin before tipping out.

Source: contributed by J. Bruce (from R. Falting) in Burra Kindy Cookbook (Burra, 2002).

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)