Saturday, November 28, 2015

Chocolate Round Balls (uncooked)

Packet Coffee Biscuits
1 cup milk
2 tablespoons cocoa
1 cup sultanas

Method: Mix together in ball shapes. Poke cherry, almond or walnut into centre before rolling in coconut.

Source: contributed by A. Cicchiello in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.56.

Tuesday, November 24, 2015

Glace Fruit Balls

90g (3 oz.) walnut pieces
60g (2 oz.) glace apricots
2 slices glace pineapple
125g (4 oz.) dark chocolate
1/2 cup coconut
60g (2 oz.) red cherries
60g (2 oz.) green cherries
60g (2 oz.) butter
60g (2 oz.) packaged cream cheese

Method: Chop glace fruit and nuts finely. Put chocolate in top of double saucepan until melted. Remove from heat. Add butter and cream cheese. Mix well. Put into fridge for several hours to firm up. Roll teaspoons into balls and toss in coconut.

Source: contributed by Mrs. E. Wood in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.53.

Friday, November 20, 2015

Rum Balls (uncooked)

9 oz. (approx. 3 cups) cake crumbs
3 tablespoons apricot jam
3 tablespoons cocoa
2 tablespoons water
1 tablespoon rum
2 tablespoons apricot jam extra
chocolate sprinkles

Method: Mix together cake crumbs, cocoa and 3 tablespoons of sieved apricot jam and rum into [sic] a stiff paste is formed. Make into approximately 24 balls. Warm 2 tablespoons of sieved jam with water, dip the balls into this jam mixture, then coat with the chocolate sprinkles. Place in paper patty cases.

Source: contributed by R. Lombardi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.70.

Monday, November 16, 2015

Camembert Almond Balls

2 x 150g cans Camembert Cheese
125g (4 oz) butter
1/2 cup lightly toasted almond slivers
Dry white wine
1 tablespoon Cognac or brandy (optional)

1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the rind. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.


Thursday, November 12, 2015

Shrimp Cheese Balls

250g cream cheese
1&1/2 teaspoons prepared mustard
1 teaspoon grated onion
1 teaspoon lemon juice
dash of salt and cayenne pepper
1/4 cup shrimp (drained)
cup salted mixed nuts (chopped)

Method: Soften cream cheese. Blend in mustard, onion, lemon juice, cayenne and salt. Stir shrimp into cheese mixture. Chill. Form into walnut sized balls and roll in chopped nuts. Makes about 3&1/2 dozen.

Source: contributed by H. Koenig 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.9.


Sunday, November 8, 2015

Coconut Balls

1 tin condensed milk
1 cup coconut
1 cup crushed cornflakes
1 dessertspoon golden syrup

Method: Place all ingredients in a saucepan over a low heat. When hot stir all the time for 8 minutes until thick. Allow to cool. Roll into small balls and dip in coconut.

Source: contributed by R. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.123.

Wednesday, November 4, 2015

Orange Cream Balls

Crush pkt orange cream biscuits, add tin condensed milk, 1 cup coconut, 2 dspn cocoa. Mix, roll in balls, chill.

Source: contributed by S. Twartz in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.104.

Wednesday, October 28, 2015

Rum Balls (2)

9 Weetbix
2 tbspns Cocoa
1 cup Sultanas
1 tin Condensed Milk
1/2 cup Rum

Method: Crush weetbix and add cocoa, sultanas, milk and rum. Mix thoroughly. Roll with wet hands into small balls and either roll in coconut or melted chocolate. Chill. Keep in airtight jar. Makes 4 dozen.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Saturday, October 24, 2015

Olympic Balls

7 Weetbix (crushed)
1 cup Coconut
1 cup Sultanas
2 tbspns Cocoa
1 tin Condensed Milk
Coconut, extra

Method: Mix well and roll into small balls, then roll in coconut (extra). Keep in fridge.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Tuesday, October 20, 2015

Chocolate Mint Balls

1/2 lb. chocolate ripple biscuits
2/- packet Pascalls Scotch Mints
3/4 tin condensed milk
vanilla essence to taste

Method: Crush biscuits and mints and mix together. Add vanilla and condensed milk and mix well. Roll into balls then roll in coconut. Place on greaseproof paper on tray and refrigerate for several hours. A nut cracker may be necessary for crushing the mints.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105.

Friday, October 16, 2015

Brandied Ginger Balls

1 packet milk coffee biscuits crushed
2 tablespoons cocoa
1 tin condensed milk
5 tablespoons preserved ginger chopped
3 tablespoons raisins chopped
3 tablespoons almonds chopped
4 ozs. (112g) copha
3 tablespoons brandy

Method: Melt copha, combine all ingredients, mix well, form into balls, toss in coconut, chill and store in airtight containers.

Source: contributed by W. Oats (Ceduna Lodge, No. 101) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.83.

Monday, October 12, 2015

Peanut Balls

1 cup Peanut Paste
1/3 cup Margarine
1 cup icing sugar
1&1/2 cups Rice Bubbles

Method: Mix together peanut paste and margarine, fold in icing sugar and rice bubbles. Roll into small balls and refrigerate. Balls can be dipped in melted chocolate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Thursday, October 8, 2015

Apricot Balls

500 g dried apricots
1 cup crushed cornflakes
1 tin condensed milk
1 cup coconut

Method: Put apricots through the mincer. Then combine with coconut, cornflakes and condensed milk. Take a teaspoon of the mixture and roll in coconut. Store in airtight tin in fridge.

Source: contributed by D. R. Buchell in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.98.

Sunday, October 4, 2015

Chocolate Balls

4 oz. butter
8 oz. icing sugar sifted with -
4 oz. cocoa.
4 teasp. sherry, brandy or rum
1/2 cup sultanas
1/3rd cup coconut
1/4 to 1/2 cup finely chopped walnuts
1 egg white

Method: Cream butter, work in mixed icing sugar and cocoa. As mixture begins to dry gradually add sherry, then sultanas, coconut and walnuts. Add unbeaten egg white and mix thoroughly. More brandy or sherry may be added, but do not make mixture too moist. Chill for half an hour. Roll in balls and toss in coconut, chocolate sprinkles or finely chopped nuts. Store in refrigerator.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105

Monday, September 28, 2015

Gourmet Soup

1 pkt. chicken noodle soup
4 cups water
1/2 cup finely grated carrot
2 sticks celery finely chopped

Boil together 10 minutes.

In another saucepan:-
2 medium onions chopped
60g butter

Cook gently until soft.
Add 4 level dessertspoons plain flour and 1 pint milk gradually, then add 1 cup finely grated Kraft cheese. Combine all ingredients together and heat but DO NOT BOIL.

Source: contributed by B. Coventry (Commercial Lodge. No. 39) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.7.

Friday, August 28, 2015

Sultana Cake

1 cup S/R Flour
1 cup Plain Flour
1 cup Sugar
1 cup Sultanas
1 cup Mashed Trombone
250 gm. Margarine
2 eggs

Method: Cream sugar and margarine. Add the eggs and then the remainder of the ingredients. Bake in a moderate oven 45 minutes to 1 hour.

Source: contributed by J. O'Donoghue in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.67.

Monday, August 24, 2015

Cold Oven Scones - Plain

2 cups S/R flour
1 egg
1 cup milk

Method: Combine all ingredients to make a soft dough. Pat out to approx. 3/4" thick and cut into 2" rounds. Place in cold oven and bring temperature up to 350F.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.86.

Thursday, August 20, 2015

Peppermint Biscuits

1 cup coconut
1/4 cup sugar
4 Wheetbix [sic] (crushed)
1/2 cup S/R flour
4 oz. butter (melted)
1 tablespoon golden syrup

Peppermint Icing -
8 oz. Icing Sugar
1/2 teaspoon peppermint essence
Drop green colouring
Milk to make consistency for icing. Mix well.

Method: Mix all dry ingredients. Pour melted butter and golden syrup on to dry ingredients. Mix well. Press into a greased swiss roll tin. Bake 15 minutes in moderate oven. While still warm ice will [sic] peppermint icing mixture. Allow to set, then cut into slices.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.51.

Sunday, August 16, 2015

Chocolate Cookies (Uncooked)

Bring to boil -

2 cups sugar
1/3 cup cocoa
1/4 cup butter
1/2 cup milk

Remove from heat and add 1/3 cup peanut paste.

Put into a large bowl -

3 cups Oats (quick cooking)
1/2 cup coconut
1/2 cup nuts

Pour boiled mixture over oats and mix. Drop by teaspoonsful onto greased surface. Chill.

Method: Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.52.

Wednesday, August 12, 2015

Chinese Chews

1/2 cup S/R flour
1 cup plain flour
1 cup chopped dates
1/2 cup chopped walnuts
1 cup sugar
2 eggs
1 tablespoon milk
1/2 teaspoon vanilla essence
4 oz. melted butter
Pinch salt

Method: Put all ingredients in a bowl and mix together. Put in a shallow tray. Bake in moderate oven for 40 minutes. Cut while hot. Makes approximately 20 slices.

Source: contributed by P. Nasisi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.52.

Saturday, August 8, 2015

Milk Cake (Uncooked)

14&1/2 oz. can Carnation milk, chilled
2 teaspoons vanilla essence
7 teaspoons gelatine
1/2 cup boiling water
4 tablespoons sugar
Coconut, fruit and cream

Method: Butter 2 sandwich tins and sprinkle with coconut. Beat milk to thicken, add vanilla, sugar and gelatine (dissolved in 1/2 cup boiling water). Pour mixture into tins and set in refrigerator.

Turn our [sic] 1 cake, put fruit and cream on top - repeat with second cake.

Source: contributed by R. Brown in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.64.

Tuesday, August 4, 2015

Coconut Roughs (Uncooked)

1/3 cup hot mashed potato
1 oz. butter
1&2/3 cups icing sugar
1&1/4 tablespoons cocoa
1&3/4 cups coconut
1 teaspoon vanilla
Pinch salt

Method: Beat butter into hot potato, gradually beat in sifted icing sugar, salt and cocoa. Add coconut and vanilla. Mix well. Spoon teaspoonsful on to greaseproof paper. Refrigerate until firm.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.64.