Lincoln Prawns

1 kg Lincoln prawns, shelled and deveined
2T oil
3T butter
1 clove garlic
1/2c white wine
1/2c sherry
1 small tin of tomato soup
salt and freshly ground pepper
2T chopped parsley
2T finely chopped onion
1T lemon juice

Method: Once the prawns are cleaned, dredge lightly with a little plain flour. Heat butter and oil until it froths, drop in the garlic and toss the prawns in this till golden - it should not take more than 3 to 4 minutes. Lift out the garlic and drain off the oil and the butter into a small saucepan. Pour wine and sherry into the pan with the prawns and cook until the wine is reduced down to about a 1/3. This will take another 3 or 4 minutes only. Into the butter and oil put the onion and cook this very gently, with the lid on over a low gas flame. When golden through add soup, parsley and juice and season well. Combine with the prawn mixture and serve hot with rounds of buttered French sticks.*

*=suitable for cooking ahead and freezing
Note: 'Lincoln' = 'Port Lincoln'.
T=level metric tablespoon
t=level metric teaspoon
c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.12.

French Onion Bites

1 packet Phoenician bread
2 tbsp chopped parsley
250g butter
1 tbsp Parmesan cheese
1/4 packet French onion soup
Dash Tabasco

Method: Cream ingredients and spread on bread. Cut into bite-sized pieces and place on oven trays butter side up. Bake at 150 degrees Celsius for 20-30 mins., or until golden brown and crisp. Store in an airtight container.

Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Chocolate Noodle Clusters (Quick and Easy)

100 gm packet Chongs Plain Fried Noodles
2 heaped tablespoons Peanut Butter
375 gm packet Choc Melts

Method: Place Choc Melts and peanut butter in bowl and melt in microwave oven. When melted, stir in noodles. Place dessertspoons full on a tray covered in plastic wrap and set in refrigerator.

Source: Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

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.

Pineapple and Cucumber Salad

1 cup crushed pineapple
1 tbspn. gelatine
1/4 cup cold water
1/4 cup boiling water
salt to taste
1/4 cup sugar
1/2 cup lemon juice
2 drops green food colouring
1 small cucumber, peeled, seeded and grated

Method: Soak gelatine in cold water, then dissolve it in boiling water. Add and stir in well the salt, sugar, lemon juice and green colouring. Combine this with crushed pineapple and juice. Add cucumber. Pour the mixture into a wetted mould. Chill well. When ready to serve turn out on to lettuce. Serves 4-6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.60.

What Nots

1 tin condensed milk
9 crushed Weetbix
1 cup sultanas
1 tbls cocoa

Method: Mix ingredients and leave for 20 mins. Then roll and coat with coconut.

Source: contributed by A. Harvie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.109.

Weetbix Pastry

3 Weetbix
1 cup Self Raising Flour
1/2 cup melted Butter
1 cup Coconut
1/2 cup Sugar

Method: Crush Weetbix finely and add sugar, coconut and flour. Add margarine to dry ingredients. Press into greased 8 inch pie dish.

Source: Oodnadatta Cookbook (1986), p.90.