Irish Cream - Poor Man's Baileys

4 eggs
1 cup whisky
1 carton cream
1 tin condensed milk
1 Tbpsn coconut essence
1 Tbpsn instant coffee
1 Tbspn chocolate topping

Beat eggs, add other ingredients. Beat for 4 minutes.
Keep in frig, in brown bottle if you have one.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.92.

Quick'n'Easy Chilled Avocado [Soup]

1/2 cup lemon or lime juice
3 large Avocados
3 cans cream of celery soup
Dry sherry & nutmeg to taste

Puree peeled Avocados, gradually blend in canned undiluted soup. Process until smooth. Season to taste with citrus juice, sherry, freshly ground black pepper & nutmeg. Chill. An avocado stone placed in the soup will stop it discolouring so you can make it ahead of time.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.13.

Santa's Diamonds

Pastry:
185g soft butter
4 table spoons castor sugar
2 egg yolks
1&1/2 cups plain flour, sifted

Topping:
1&1/2 cups firmly packed brown sugar
250g unsalted butter
1/4 cup honey
500g pecan nut pieces
1/4 cup thickened cream

Method:

Pastry:
Cream butter & sugar until light & fluffy. Add egg yolks, combining well. Fold in flour, mix thoroughly. Spread mixture evenly into a greased & base-lined 25x30cm lamington tin. Bake in a moderate oven for 10 minutes.

Filling:
Combine sugar, butter & honey in a saucepan. Stir over low heat until butter melts & sugar dissolves. Increase heat, boil for 1 minute. Fold in pecan nuts & cream, combine well & return to the boil. Immediately spread pecan mixture over pastry. Bake in moderate oven for 15 minutes. Reduce heat to moderately slow & bake for a further 15 minutes or until filling bubbles & is deep golden brown. Remove from oven, run knife between crust and pan. Cool completely before turning out. Cut into 4cm diamond shapes. Store in an air-tight container.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.66.

Christmas Cake (simple to make)

1 lb. butter.
1 lb. brown sugar.
10 eggs.

Beat well until creamy.

1 heaped tablespoon syrup or marmalade jam.
1 oz. butter.
1&1/2 wineglasses of whisky.

In saucepan, brown sugar and butter, add whisky gradually -- will soften eggs and sugar and butter mixture when added.

Approx. 3 lbs. fruit, consisting of:
1/2 lb. raisins.
1 lb. mixed fruit.
1/2 lb. sultanas.
1/4. lb. dates.
1/4. lb. cherries.
1/4. lb. almonds.
1/4. lb. lemon peel.

More fruit may be added if desired, such as figs, ginger, etc.

Add alternately with fruit, 1&1/2 lb. plain flour, 1 teaspoon spice, pinch cinnamon, ground cloves, nutmeg.

Method: Bake in slow oven at 300 degrees [F] for first hour, then reduce heat to 200 degrees [F] for further 2 hours. (This quantity will fill one 8" and one 6" square tin.)

Source: contributed by Mrs. Bennett Webb in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.

Anchovy Paste

1 lb. lean stewing steak.
1/4 lb. butter.
2 tablespoons anchovy sauce.
1/2 teaspoon cayenne pepper.
1 teaspoon salt.
1 teaspoon nutmeg.

Method: Trim meat and cut into pieces. Steam with all other ingredients for about 4 hours. Put through mincer, mix all thoroughly and allow to set. Delicious in sandwiches or on toast.

Source: contributed by Mrs. G. I. F. Hogg in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

TV Supper

4 rounds of bread toasted on one side, spread with butter and cheese, a few dots of vegemite. Finely cut pieces of bacon added on top. Put on slide and put under griller until the cheese becomes nice and brown.

Source: contributed by Miss Coralie Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Norwegian Trifle

5 eggs, separated - beat whites stiff
1 tablespoon gelatine
1/2 teaspoon vanilla
3/4 cup sugar
1/2 cup boiling water

Method: Beat all together. Have whites of eggs beaten very stiff and stir into mixture. Put aside to set -- then spread with apricot jam and whipped cream. Sprinkle with nuts or coconut.

Serve the cream separately -- it is not wasted then if all the trifle is not used immediately.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.63.

Chicken and Beef Balls

1 pkt. chicken noodle soup, 1 cup soft bread crumbs, 1 small onion, 1 lb. minced steak, 1/2 lb. sausage meat, 1 egg.

Method: Add chicken noodle soup to 1/2 pt. boiling water and cook 5 minutes. Cool, place in basin, bread crumbs, onion (finely chopped), minced steak, sausage meat and egg. Add cooked soup mixture, and combine evenly. Shape into medium sized balls and roll in flour (little paprika optional). Cook and brown in hot shortening. Serve hot with spaghetti and tomato sauce.

Source: contributed by Mrs L. K. Stock in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Continental Mustard

4 ozs. dry mustard.
5 ozs. castor sugar.
1 teaspoon salt.
1 teaspoon curry powder.
1 teaspoon ground mixed spice.
1/2 teaspoon ground nutmeg.
(all measures level).

Method: Blend well in a glass jar. Mix with 50/50 sweet vermouth and vinegar to a paste. Wait two to three days for the moisture to absorb the sugar. Use small wooden or plastic spoon. This mustard remains edible for months.

Source: contributed by M. Young in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Cumquat Liqueur

Method: Pick the fruit with a little stem (about 1/8"). Wash the fruit well. 1 lb. cumquats, 1 lb. white sugar and 1 bottle gin or brandy. (These quantities are suggested if using a mason jar; if such a jar is not available, the following quantities are suitable for a 2 lb. honey jar, in which case, use alfoil or similar under the lid, so that there will be no reaction with metal lid): 1 cup cumquats, 1 cup sugar, 1 cup spirits (50/50 brandy and gin). Prick cumquats all over with darning needle to release flavour. Place in jar and screw on top firmly. Shake well whenever you think of it (if possible, 2 or 3 times a day), until all sugar is dissolved. Leave for at least 3 months, but liqueur is delicious if left for a year. Drain off the liqueur and bottle. The fruit may then be served, on toothpicks or with small forks as a confection with coffee or with pre-dinner drinks.

Source: contributed by M. Young in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.

Curry Rissoles

1/2lb Cooked Meat (minced)
1 level tablespoon Curry Powder
1 dessertspoon chutney
1 Egg
Squeeze of Lemon Juice and browned Breadcrumbs

Method: Mix chutney, lemon juice and curry powder with the mince. Season and bind with beaten egg. Take small portions[,] form into shapes on a floured board, coat with egg and breadcrumbs. Deep fry and drain.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.9.

Light Birthday Cake

4 ozs. S.R. flour.
4 ozs. plain flour.
6 ozs. butter or margarine.
6 ozs. sugar.
1 lb. mixed fruit.
2 ozs. almonds.
1/2 cup warm milk.
1/2 cup treacle.
3 eggs.
1 tablespoon brandy (if liked).

Method: Cream butter and sugar, add treacle, beat in eggs one at a time, then add fruit and flour with pinch salt, and mix alternately with milk. Lastly add brandy. Bake in moderate oven in 8" square or equivalent tin, lined with buttered paper. Gas 320 degrees in middle of oven 1&3/4 to 2 hours. Let cool in tin.

Source: contributed by Mrs. R. Duffner in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.

Asparagus Salad

18 asparagus spears, cooked or canned.
1 cup diced ham.
1 cup diced fresh pineapple.
3/4 cup thick mayonnaise.
Chopped parsley.
Salt and pepper.
1/2 cup cooked rice.
2 dessertspoons slivered orange rind.
1 tablespoon lemon juice.

Method: Cut asparagus into 1/2 in. lengths. Combine with ham, rice, and pineapple. Lastly add pepper and salt to taste and bind with mayonnaise, to which lemon juice and a little lemon rind have been added. To serve, mound the salad in a bed of lettuce and sprinkle with orange rind and parsley. May be used on its own, or is very suitable for serving with poultry or pork.

Source: contributed by P. J. Peter in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.31.

All in Together Chocolate Cake

30oz Butter
6oz Castor Sugar
2 level tablespoons Cocoa
80z S.R. Flour
2 Eggs
1/2 teaspoon Vanilla
1/2 teacup Milk

Method: Melt butter.

Put all ingredients into a large basin. Pour in melted butter.

Beat well for 3 minutes.

Bake in moderate oven, 30 minutes in two 7" sandwich tins or use one 7&1/2" square tin and bake for 3/4 hour or longer.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.82.

Chow Mein (Quick and tasty)

1 lb. minced steak, 3 chopped onions, 1 packet chicken noodle soup, 1/2 roughly chopped cabbage, 1/2 cup chopped beans, 1 dsp. curry powder, 4 cups water, salt and pepper.

Method: Brown onions lightly in a large saucepan. Add all other ingredients and cook for 1/2 an hour. Serve with rice.

Source: contributed by N. J. Neighbour in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Savoury Rounds

2 Eggs (lightly beaten)
Some chopped Bacon Pieces
Mustard
Seasoning
1 pkt Potato Chips (crush with fork as you go) 

Chopped up Pepper
Mixed Herbs

Mix all together.

1 pkt of Puff Pastry

Method: Roll out puff pastry. Spread mixture over. Roll into logs and put into freezer - as is then easier to cut into 1/4" slices. Pop onto tray in moderate oven for 15-20 minutes.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.6.

Passionfruit Sweet

Make a lemon jelly, and when starting to set, beat well.
Add 1/2 tin condensed milk and pulp of 4 passionfruit.
Allow to set and serve with cream.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.61.

Quick Chick

1 barbecued chicken
1 bottle plum sauce
1 small bunch spring onions, sliced thinly
Julienned ginger pieces

Method: Cut chicken into serving pieces, leaving skin on, and place pieces onto serving dish. Keep warm. Combine remaining ingredients in saucepan, bring to boil and simmer 3-4 minutes, adding a little water if too thick. Pour over chicken and serve.

Source: contributed by Pat Russell in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.55.

Boules Au Chocolat (to serve with coffee)

125g ground almonds
125g caster sugar
1-2 egg whites
1 tb melted chocolate
Chocolate sauce or chocolate topping
Raisins and crushed nuts

Method: Mix ground almonds and sugar well. Fork in enough egg white to bring mixture together and mix to a paste with the chocolate. Chill 10 minutes, then roll portions of mix into balls pressing a raisin in the middle of each one. Roll in crushed nuts and bake on greased tray for 10 minutes at 180C to just firm the boules and colour the nuts.

Source: contributed by Marjorie Smith in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.72.

Spicy Pears

1 large can pear halves (peaches can also be used)
1/2 cup butter
1 cup brown sugar
1 tb curry powder

Method: Drain fruit, reserve juice. Place fruit in casserole dish cut side down. Melt butter in frying pan, add brown sugar and curry powder, stir until blended. Add some of the reserved juice and heat until dissolves a little. Pour over fruit. Bake in 180C oven for 20 minutes. Serve hot with cream or icecream or may be used as a vegetable dish.

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.67.

Terrific Ham and Asparagus Bake

6 thin slices bread, no crusts, buttered
6 slices ham
1 tin asparagus tips, drained
300ml carton cream
Grated cheese

Method: Place one slice of ham on each slice of bread and roll up. Place in ovenproof dish, making sure rolls keep secure. Sprinkle asparagus over rolls and pour cream over evenly. Season if desire. Top with grated cheese and bake in moderate oven 180C or 350F for approximately 15-20 minutes until browned.

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.32.

Ham Ribbons

250g cream cheese
1 tsp paprika
2 tsp horseradish
15 slices of square ham (about 750g) cut thicker than normal

Method: Beat cream cheese, add horseradish, paprika and season to taste. Spread cheese mixture over slices of ham, building them into sandwiches, using 5 slices of ham and 4 layers of cheese until you have 3 ham and cheese "sandwiches". Chill, cover with plastic wrap and keep flat. Refrigerate at least 24 hours. Before serving, trim all edges then cut into 4 strips each way, which will give 16 squares from each "sandwich".

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.10.