Asparagus Nibbles

Method: Slice fresh brown bread thinly. Butter then remove crusts and place 1 piece of asparagus on bread and roll firmly. Place all rolls closely confined in refrigerator until firm then remove and slice in bite size pieces.

Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.

Ghosts of Christmas Past

MERRY CHRISTMAS!

A list of Christmas-themed posts from years past:

• Sour Cream Medley
• Tuna Pate
• Lincoln Prawns
• Mock Ham
• Tropical Bacon
• Rice & Mushrooms
• Jellied Plum Pudding
• Quick Tip - Cranberry Sauce
• Quick Tip - Vegetables
• Chilled 'Fruity' Soup
• Tomato & Crab Soup
• Mint Julep
• Nuts and Bolts

A number of recipes were from this

'themed' cookbook from Kangaroo Island:

American River C.W.A. Recipes 

for Christmas and Special Occasions (1998)

Mum's Holiday Sipper

13 oz Scotch whiskey or brandy

2 tbsp chocolate topping

1/2 tsp peppermint or coffee essence

1 ctn (250g) cream

1 tin condensed milk

Method: Do not add the whiskey or brandy until last. Mix together all other ingredients, gently mixing thoroughly. Don't over mix or it may curdle or separate. Add whiskey/brandy base and fold in. Pour into clean bottles, seal and store or refrigerate and serve chilled. Always good for New Year's Eve or an ideal Christmas/birthday gift.

Source: contributed by Bronwyn Williams in Burra Kindy Cookbook (Burra, 2002).

Pate Log

250g (8oz) liverwurst

1 medium onion

1/2 tspn salt

parsley

3 hard boiled eggs

90g (3oz) Plaza biscuits crumbed

1/2 tspn pepper.

Method: Chop hard boiled eggs and onions as finely as possible. Add liverwurst, biscuit crumbs, salt and pepper and blend thoroughly together. Form this mixture into a log shape, 2" in diameter. Cover thickly with chopped parsley. Chill well.

Source: contributed by J. Huston in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.10.

Salmon Soup

1 onion, finely chopped

1.1/2 teaspoons curry powder

15g butter

2 x 440g cans pea and ham soup

3 cups water

180g salmon in brine

2/3 cup thickened cream

Method: Sauté onion and curry powder in butter, add soup and water, stir until mixture boiling, stir in drained salmon, serve with a spoonful of whipped cream in each bowl.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.14.

Chicken Wings in Plum Sauce

1 pkt chicken noodle soup

1 tbsp soy sauce

3 tbsp water

1/4 cup plum jam

1 tbsp sherry

1kg (14-16) chicken wings

Method: Combine soup, jam, sherry, sauce and water. Use to marinade [sic] chicken wings overnight or for a minimum 3 hours. Brush with marinade while cooking. Serve as a party savoury or main course with rice.

Serves 4 - 6

Source: Burra Kindy Cookbook (Burra, 2002).

Fluffy Sago Pudding

Four to Six Persons.

1 cup evaporated milk.

2 eggs.

3 tablespoons sugar.

Pinch of salt.

1 cup water.

2 tablespoons sago.

Vanilla flavouring.

Method: Heat milk in double boiler, add sago, and cook till clear. Beat egg yolks separately; add sugar and salt, and beat until very light. Stir into cooked sago and milk, and let come to the boil; add vanilla. Beat egg whites, and fold into mixture. Pour into a bowl. Serve very cold.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.57.