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.

Impossible Citrus Pie

4 eggs
1 cup sugar
1/2 cup melted butter
100g slivered almonds
1 cup coconut
Grated rind one orange & 1 lemon
1/2 cup lemon juice
1/2 cup orange juice
1 cup milk
1/2 cup sifted plain flour

Method: Place all ingredients in food processor and beat one minute. Place mixture into well greased 28cm pie plate and bake in 180°C oven for about 1 hour or until golden brown on top. Remove from oven to cool and set.

Serve with fresh cream and fresh fruit.

Source: contributed by Prue Trethewey in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.69.

Savoury Sausage Supper

1 lb pork sausage meat
2 large onions
2 large cooking apples
4 tomatoes
2 large potatoes

Method: Put half the sausage meat into the bottom of a straight sided dish and press to fit the sides. Place a layer of sliced onion, followed by sliced apple on top. Repeat these three layers and follow with a layer of sliced tomatoes. Complete with a layer of sliced potatoes.

Cover and cook in the middle of the oven 350°F (180°C) for 3/4 hour. Take off the lid and cook for a further 15 minutes to brown potatoes. Serve with mushrooms and peas.

Serves 4.

Source: contributed by Pat Meads in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.38

Quick Curried Chicken

425g tin apricots
2 onions, sliced
1kg diced chicken breasts
2 tablespoons curry powder
2 tablespoons cornflour
Extra water

Method: Drain and finely chop or process apricots, reserving juice. Cover a baking dish with foil and place chicken, onions and apricots in. Mix curry powder and cornflour together with apricot juice and extra water. Pour over chicken mixture and bake for 60-90 minutes at 180°C or until chicken is thoroughly cooked.

Hint: vegetables of choice can be added to this dish. Serve with mashed potatoes and peas; salad, pasta or rice. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.75.

Creamy Almond Soup

5 hard boiled eggs
1 litre chicken stock
2 tablespoons snipped chives
2 tablespoons flaked toasted almonds
200g blanched almonds
2 x 300ml thickened cream
2 tablespoons sherry

Method: Peel eggs and separate yolks from the whites. Place the egg yolks and blanched almonds in a food processor and process until they form a smooth paste. Slice the egg whites into thin strips and set aside. Heat the stock in a large saucepan, add cream then stir in egg yolk and almond paste. Stirring, bring to the boil. Lower the heat and simmer for 5 minutes. Season. Stir in the sherry and serve hot, garnished with flaked toasted almonds and snipped chives.

Serves 4.

Source: contributed by C. Nottage in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.9.

Hedgehog Fingers No. 1

1/4 lb. butter, 1/4 lb. sugar, 1 egg, 2 tablespoons cocoa, 1/2 lb. plain biscuits (such as coffee or Marie), 1/2 cup chopped nuts, 3/4 cup sliced raisins or dates (or a mixture), 1/2 teaspoon vanilla.

Method: Work butter, sugar, and cocoa together. Melt in a saucepan, and while still warm add crushed biscuits, beaten egg, fruit, and nuts. Mix well and press into a log tin or similar cake tin that has been lined with greaseproof paper. Level the top and put to set in cool place. When firm, cut into strips or fingers. May be iced if desired. The mixture may also be moulded into small balls while soft and rolled in coconut.

Source: contributed by Mrs. L. McInnes (Robe), Mrs. G. Foster (Lyndoch), Mrs. E. L. Withall (Jervois), and eight other members in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 3'.

Cheese Roll

250g cream cheese
250g Coon cheese (grated)
1/2 small onion
125g finely chopped walnuts
1 tspn. worcestershire sauce
paprika to taste
parsley or poppy seeds

Method: Beat cream cheese till smooth. Add grated cheese, onion, worcestershire sauce, walnuts, paprika and a little pepper. Make into rolls and roll either parsley or poppy seeds on outside. Put into glad wrap and then in alfoil. Store in fridge.

Source: contributed by Jill Nelson in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.5.

Ice Cream

Pour 4 litres softened ice cream over 2 packets marshmallows, 1/2 cup brandy, which has 1 tablespoon Nescafé dissolved in it. Leave for an hour or so. Beat ice cream and add mixture and 1/2 carton beaten cream and 1 cup chopped grilled almonds. Before serving grate a cake of chocolate over it.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.76.

Porcupines

1kg mince beef
1 large tin tomato soup
1 onion, finely chopped
Salt and pepper to taste
3/4 cup rice
1&1/2 cups water

Method: Mix mince, onion, salt and pepper and rice. Shape into balls (about 2cm). Cook balls in tomato soup and water. Add more water if required. Cook 30 minutes, turning occasionally. Serve with mashed potato, rice or pasta.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.74.

Anzac Crisps

1&1/2 cups SR flour
1&1/2 cups coconut
1&1/2 cups sugar
1&1/2 cups rolled oats
1 egg
6 ozs margarine
1&1/2 tablespoons golden syrup
3 tablespoons boiling water
1&1/2 small level teaspoons carb soda
1 cup sultanas

Method: Melt margarine, golden syrup. Dissolve carb soda in water. Mix dry ingredients and add remainder of ingredients. Bake 375°F (190°C) for 15 minutes.

Source: contributed by Penny von Doussa in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.89.

Tuna Boats Entree

4 medium zucchini
1 425g. can chunk style tuna, drained
1 cup grated cheddar cheese
1/2 cup cream
2 teaspns. paprika
2 tomatoes, sliced for garnish

Method: Par-boil zucchini for 5-6 minutes. Remove a slice from the side of each zucchini. Scoop out flesh and chop. Combine flesh with tuna, cheese and cream. Spoon into zucchini boats and sprinkle with paprika. Bake in the centre of oven 180C for 15 mins. Garnish with tomato slices.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.24.

Dip for a Mob

1 packet lemon jelly
1 tin tomato soup
3 packets Philadelphia cream cheese
1/3 or 2/3 cup chopped celery
1/3 or 2/3 cup chopped chives or onion
1/3 cup chopped green pepper
1 cup mayonnaise

Method: Heat soup and pour on jelly. When cool add beaten cream cheese and other ingredients and chill.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.14.

Sultana Loaf (Eggless, with mashed potato)

2 to 2&1/2 cups S.R. flour, 1/2 teaspoon each of spice, cinnamon and nutmeg, 1 cup sugar, 1 cup mashed potatoes, 1 cup sultanas, 1 cup milk.

Method: Sift flour and spices. Add remaining ingredients and mix well. Bake in a greased loaf tin for 45 to 60 minutes in a moderate oven. Serve sliced with butter.

Source: contributed by Mrs. J. N. Dalzell (Cadell) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Jan. 13'.

Rabbit in Mustard Sauce

1 rabbit
2 tbs plain flour
1 cup white wine
1 cup cream
2 tsp hot English Mustard
250g sliced mushrooms
2 med onions or 3 tbs dried onion (pre-soaked)
butter & oil for frying

Method: Prepare rabbit by cutting into neat joints and wipe dry. Dust with flour. Heat butter & oil and fry pieces until nicely browned, then add chopped onions and cook well and remove from saucepan. Stir the flour into the fat in the roux method, adding the wine and a cup of water or stock and season to taste. Return rabbit and onions to sauce and cook gently for 1-1&1/2 hours, adding more liquid if necessary. Add sliced mushrooms and mustard and cook for further 15 mins. Add cream and reheat, but do not boil.

Serve garnished with chopped parsley. Creamed potatoes or plain boiled rice and any green vegetable or a lettuce salad with chives and French dressing may accompany dish.

Serves 6-8.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.25 ['Autumn Menu']

Quiche Magnifique

8" (20cm.) pastry lined pie plate
1 can evaporated milk or 1 carton of cream
1 cup milk
3 eggs
1 pkt. French onion soup

Method: Combine last four ingredients, beat well. Pour into pie plate, bake 200°C for 10 mins. then reduce heat to 180°C for 15 mins. or until cooked.

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

Sandwich Fillings

Cottage cheese, drained crushed pineapple, onion, salt.
Chopped raisins, mashed banana, a little sugar, orange juice.
Dates, chopped orange, nuts and raisins.
Peanut butter, cheddar cheese and chopped raisins.
Grated carrot and chopped raisins over peanut butter.
Cheese or ham with pineapple slices.
Ham or asparagus, or egg (curried).
Tomato and egg.
Chicken, walnuts and tomato.
Vegemite and walnuts.
Salmon and cucumber.
Cucumber (finely chopped), grated onion and mayonnaise.
Cottage cheese, celery, walnuts (grated carrot adds colour).

Source: contributed by Elizabeth M. Keynes in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.5.