Cheese, Tuna, Tomato Ricebake

2 medium chopped onions
50g butter
4 medium tomatoes peeled and chopped
2 cups water
1&1/2 teaspoons salt
425g. tin tuna (undrained)
225g. Kraft cheese (grated)
1 tblspn. chopped green pepper
1&1/2 cups uncooked rice
pepper

Method: Fry onion and green pepper in butter for 5 mins. Add rice and stir until golden brown. Add remaining ingredients (except cheese) and bring to the boil, simmer about 10 minutes. Layer rice mixture and 3/4 shredded cheese in casserole dish finishing with rice. Bake in moderate oven (180°C) for 15 minutes. Sprinkle remaining cheese over the top and return to oven to brown cheese. (about 5 servings).

Source: contributed by C. Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.22.

Sweet Potato Curry

Serves 4

4oz. butter or marg.
2 medium onions thinly sliced
1 clove garlic, crushed
1 green capsicum, seeded & chopped
4 small zucchinis cut into 1/4" slices
1 large red capsicum, seeded & sliced
1&1/2 lb. sweet potato diced into 1/2" cubes
2 medium bananas, sliced
2oz. canned pineapple, drained & chopped
1 tspn. ground coriander
1/2 tspn. ground cardamom
1/2 tspn. ground fenugreek
1/2 tspn. turmeric
1/4 tspn. hot chilli powder (or less)
3 tblspns. water
1&1/4 cups vegetable stock
1" slice creamed coconut
3 tomatoes chopped

Method: Melt butter in large saucepan over low heat. Add onions, garlic, capsicums, zucchini and sweet potato. Cook, stirring occasionally, for 10 mins. Add tomatoes, bananas and pineapple pieces and cook, stirring frequently, for 3 mins. Combine five spice powders with water in a small bowl to make a smooth paste. Stir the spice mixture into the veg. mixture, then pour in the veg. stock. Increase heat and bring stock to boil. Reduce heat to low, cover saucepan and simmer 15 mins. or until vegetables are cooked. Chop up creamed coconut and stir in until dissolved and the liquid thickens. Simmer a further 2 mins. Pour curry into a warmed serving dish and serve immediately.

Source: contributed by Jenny Fleetwood in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.19-20.

Rice Salad

1&1/2 cups cooked rice
1 cup grated carrot
1 cup strained crushed pineapple
1/4 cup sugar
1/2 cup capsicum
2 teaspoons lemon rind
4 teaspoons lemon juice

Method: Combine and chill for 2 hours.

Source: contributed by J. Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.13.

Baked Tofu Balls

(Tofu is soybean curd, available from health food shops)

1 finely chopped onion
2-3 cloves garlic
1 block Tofu drained and mashed
2 eggs
1/2 cup dry breadcrumbs
1/2 cup grated parmesan or matured cheese
1/4 tspn. nutmeg
1/4 tspn. oregano
1/2 tspn. basil
2 tspns. soy sauce
1/4 cup finely chopped parsley

Method: Preheat oven to 350°F. Oil a baking tray. Fry onion and garlic gently in small quantity of butter till soft. Beat eggs into Tofu until smooth. Mix in all other ingredients, stir well. Shape into 2" balls. Bake balls in oven 15 mins. each side until golden brown.

Source: contributed by Lyn Leader-Elliott in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.16.

Savoury Celery Pieces

1/2 packet Maggi (dry) onion soup
1 tin (4 oz.) Nestles reduced cream
1&1/2 tspns. lemon juice (or 1/2 tspn. vinegar)

Method: Mix all ingredients together and put into the fridge for at least 2 hours. Wash celery. Fill with mixture then cut into bite size pieces.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.8.

Simple Tomato Soup

Onion, bacon, tin tomato soup.

Method: Fry chopped onion and bacon pieces in pan until cooked. Drain and add to tin of tomato soup mixed with water.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.10.

Fresh Peach or Pear Appetiser

Serves 4

1/2 fresh peeled peach or pear per person (stone removed).
Filling:
125g cottage cheese
1 tblspn. chopped chives
90g grated fresh ginger
lettuce leaves for serving.

Method: Combine the filling ingredients and mix well. Place a half peach or pear onto a lettuce leaf and fill the cavity with filling mixture. Chill well before serving.

Source: contributed by Jill Eastham in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.7.

Stuffed Tuna French Stick

1 French stick
1 tspn. made mustard
1/3 cup grated cheese
1 tblspn. chopped onion
1 tblspn. butter
small can tuna (drained and flaked)

Method: Cut bread lengthwise and remove a small amount of the centre. Cream butter and mustard and spread on the bread. Combine the remaining ingredients and fill the centre. Slice the loaf and wrap in foil. Bake for 20-25 mins. at 180°C. Serve hot.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.6.

Helena's Tuna Mornay

125g butter
1 cup plain flour
1 litre milk
1 onion, finely chopped
1 large tin tuna in brine, drained
1 large tin creamed corn
250g grated cheese
1 tablespoon mixed herbs
1 tablespoon ground pepper
1 teaspoon salt

Method: Melt butter and fry onion until golden, add flour and stir for a minute. Add milk slowly using a whisk, and simmer, whisking until thickened and smooth. Season to taste. Add remaining ingredients and cook through, stirring until hot.

Hint: Serve with wholemeal toast.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.101.

Spicy Chicken Drumsticks

8 chicken drumsticks or 4 thigh fillets
100mls Hoi Sin sauce or Teriyaki sauce
1/2 cup tomato sauce

Method: Place drumsticks into baking dishes and cover with the combined sauces. Bake at 180°C for 30 minutes. Turn drumsticks over and cook for a further 20 minutes or until cooked. Serve with plain boiled rice or Chinese fried rice. Serves 4-6.

Hint: Chicken thigh fillet may be used instead of drumsticks. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.85.

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.