Happy New Year: Poppa's Punch

2 litres of fruit cup cordial

2 litres of orange cordial

4 litres of lemonade

4 litres of ginger ale

4 litre cask of St Tropez wine cooler

6 bottles of cheap champagne

1 bottle of sweet sherry

lots of chopped mint

lots of cucumber skin

banana slices, strawberries, etc.

1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by V. Griffith in Penneshaw Area School's Culinary Creations (1998).

From the archives.

Frozen Christmas Pudding

1 x 500g can Plum Pudding

1/2 cup Orange Curacao   )

1/2 cup sherry                      ) or just 1/2 cup brandy

1.1/2 tsp gelatine, dissolved in 1/4 cup warm water

2 litres vanilla ice cream.

Method: Mash pudding with sherry & curacao. Whip ice cream, add dissolved gelatine and pudding. Put into a container and freeze til hard. Serve with whipped cream and decorate with nuts and crystalized cherries.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.68 ['Christmas Menu']

Nutty Beetroot Salad

1/2 cup walnuts, chopped

1/2 cup chopped celery

3/4 cup mayonnaise

1 x 425 g can beetroot

Method: Grill walnuts until golden brown and cool. Combine walnuts, celery and mayonnaise in a bowl; add drained beetroot and toss ingredients to combine well. Chill. Garnish with celery curls to serve.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.68 ['Christmas Menu']

American Plum Pudding

1 lb can purple plums or 2 cups fresh cooked plums

1 pkt gingerbread cake mix

1/2 tsp salt

1 cup sultanas

1/2 cup chopped walnuts

Method: Drain plums and reserve syrup for sauce. Remove stones from plums and cut into pieces. Prepare cake mix as per packet, add salt and plum pieces. Stir in sultanas and walnuts. Pour into 6 cup cake tin (8" square). Bake uncovered at 370°F about 1 hour. Loosen edges immediately and unmould onto serving plate. (Can be made ahead and reheated when needed.)

Plum Sauce: Combine 1/4 cup sugar, 2 tbs cornflour; gradually add plum syrup. Add enough water to make up to 1.1/2 cups altogether. Cook over medium heat, stirring continually until it boils and thickens. Cook 1 min. Add 1 tbs lemon juice. (Can also be warmed later.)

Serve sauce warm over pudding slices, also serve thin cream.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.67 ['Christmas Menu']

Florida Cocktail

Equal quantities of canned mandarin quarters and grapefruit pieces (or pineapple)

Kirsch or Sherry

Method: Combine fruit and liquor at least 2 hours ahead. Mix well, place in compote dishes and decorate with cherry and mint leaves.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.65 ['Christmas Menu']

Little Christmas Puddings

500g mixed fruit (currants, sultantas, cherries, raisins & chopped almonds)

1 tbs cocoa

1 tbs butter, melted

1 tbs sherry

Method: Mince fruit, nuts and mix together with other ingredients. Roll into small balls. Allow to set. Drizzle with white chocolate or cut small pieces of white fondant icing to represent top of fruit pudding with custard. Place in small truffle patty cases to serve.

Source: Recommended by D. Spencer in The Wentworth Private Residential Care Cookbook (Adelaide, ?2008)

Note: this is a new find, from a local nursing home:

It refuses to turn the right way...

Festive Semifreddo

Serves 10

180g caster sugar

2 tablespoons cold water

6 egg yolks

900ml thickened cream

200g Christmas pudding, crumbled

1/2 cup red glacé cherries, cut in half

1/2 cup green glacé cherries, cut in half

1/2 cup pistachio nuts, roughly chopped

1 packet edible silver leaf (available from Indian food stores) 

Method: Line a 1.5L terrine with plastic wrap, leaving some overhanging to cover the top.

Dissolve sugar in water over low heat, stirring with a wooden spoon. Increase heat to high and cook for 5 minutes. Be careful the syrup doesn't darken. Then allow to cool.

Beat the egg yolks until doubled in volume then gradually add sugar syrup and continue to beat until the mixture is thick.

Lightly whip the cream until soft peaks form. Fold half the whipped cream with the crumbed pudding and half with the egg mixture. Carefully fold the whipped cream mixtures together with the cherries and pistachios.

Spread the mixture into the terrine mould, pressing down well, then cover with plastic wrap and place in freezer overnight.

When ready to serve, invert the terrine onto a platter and top with edible silver leaf.

Source: A Taste of History Behind the Green Door 1909-2009, compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.118.

Jellied Plum Pudding

A little something from the archives... 

Place in a saucepan and bring to boil 1&1/2 pints milk and 3 tbls cocoa. Add 1/2 cup raisins, 1/2 cup currants, 1 cup brown sugar, 1/4 cup chopped peel, 1/4 cup nuts, 1/2 cup dates or figs, 1/2 tsp vanilla, pinch salt and 1 tbls brandy. Allow to cool considerably, then add 3 dsp powdered gelatine dissolved in 1/4 cup hot (not boiling) water and add to mixture. Place into wetted mould and set firmly in a cold place. Serve with wine sauce. 

Source: contributed by M. Zwar in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.6.

Mock Ham

To kick off the Christmas season, a little something from the archives... 

1 pumped, corned leg of lamb or hoggett

2 bacon bones

1 large onion (studded with cloves)

2t brown sugar

parsley

1T vinegar

1/2c pineapple juice or syrup

warm water

Glaze:

1/2c pineapple juice or syrup

3T brown sugar

Method: Place meat in a large saucepan, cover with warm water. Add bacon bones, onion, brown sugar, pineapple syrup, parsley and vinegar. Cover and bring to the boil, then simmer gently until cooked, allowing approximately 40 minutes per 500g. Test with a skewer, through the thickest part of the leg. Allow to cook in the water with the lid slightly off the saucepan. Remove from pan, brush generously with pineapple glaze, which is made by heating the pineapple juice and brown sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes.

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.14.

Curried Asparagus Soup

1 tspn butter

1 onion chopped

1 tspn curry powder

440g can cream asparagus soup

2.1/2 cups milk

340g can green asparagus spears, drained and chopped

1 tabspn dry vermouth

2 tabspns parsley chopped

Method: 

Heat butter in pan. Add onion, curry powder.

Cook until tender.

Stir in undiluted soup and milk, boil.

Stir in asparagus, boil again.

Before serving stir in vermouth and chopped parsley.

Source: S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.11.

Macaroni Salad

1.1/2 cups macaroni (cooked)

300g diced ham

2 peppers chopped

1/4 cup diced onion

1 tbsp sugar

2 celery sticks diced

2 tbsp sultanas

1/4 cup oil

2 tsp curry powder

1/4 cup white vinegar

Method: Heat vinegar, oil and curry powder and pour over other ingredients after heating through. Will keep for a week if refrigerated.

Source: Burra Kindy Cookbook (Burra, 2002)

Chilled Cucumber Soup

1 small onion

2 med cucumbers

sprig of mint

2 tbs cream

green colouring

1 litre (4 cups) water

3 chicken stock cubes

1 tbs cornflour

salt & pepper

extra mint for garnish

Preparation time: 1 hour, including cooking time.

Method: Bring water to boil with crumbled stock cubes, add finely chopped onion and simmer 15 mins. Peel and chop cucumbers reserving some fine slices for garnish. Add rest to stock mix, add mint, and cook gently for 20 mins. Either sieve or puree in blender and return to heat. Blend cornflour with enough water to make a smooth cream, stir in some of the hot soup; add this to the rest of the soup and bring to boil, stirring. Cook for 2 mins, stir in cream and season. Tint with 2 drops green food colouring and pour into glass serving bowl. Cover and put in refrigerator. To serve, garnish with mint and cucumber slices. [Serves 4] 

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.20 ['Summer Menu']

Fruit Slice

1 pkt Saos

1 pkt Yo Yos

1 tin condensed milk

1 cup coconut

250g butter

1 pkt dried fruit medley

Method: Melt butter and condensed mikl [sic] then mix in the dry ingredients. Press into a lamington tray and refridgerate [sic]. Ice with melted chocolate or any other icing.

Source: contributed by Kathi Sumner in Burra Kindy Cookbook (Burra, 2002)

Chicken & Mushroom Bake

1 tablespoon butter

3 chopped shallots

1 tablespoon plain flour

375ml carnation milk

2 cups cooked chicken

400ml mushroom soup

1/2 cup grated cheese

2 cups cooked macaroni

1/2 cup cornflake crumbs or bread crumbs

2 tablespoons butter

Method: Melt butter and sauté onions until soft. Add flour and cook 1 minute. Stir in milk and soup. Bring to boil. Add chicken, macaroni and cheese. Simmer for 7 minutes. Pour into casserole dish. Crush cornflakes and add to melted butter. Sprinkle on top of casserole with grated cheese. Put into oven and heat through until cheese is melted.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.26

Chilled Strawberry Soup (Microwave)

3 cups sliced strawberries

1 cup sugar

2 tspns arrowroot

2 tabspns cold water

1 cup red wine

1 cup orange juice

1.1/2 cups sour cream

strawberries for garnish

Method:Place strawberries, sugar and water in a 3.1/2 pint casserole dish. Cover and cook on high 3 minutes or until boiling. Cook 5 minutes on medium.

Blend arrowroot with water, then blend with wine and orange juice into strawberry mixture.

Cook on high 6 minutes or until boiling.

Chill mixture.

Puree in food processor. Stir in cream and serve chilled, garnished with sliced strawberries.

Serves 8.

Source: contributed by B. Swalling in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.3.

Lychees and Almond Cream

1 can lychees

1 can almond cream

Method: Make up the almond cream as per instructions. When cool cut into squares and serve with the lychees. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Poh Poh Chicken

several chicken pieces

3 tbs black soy sauce (not the very salty one)

1 tbs white wine/rice wine

3 slices peeled green ginger root (1"x1/4")

2/3 cup water

3 tbs sugar

1 whole star anise

cornflour for thickening

2 tsp granulated garlic

Method: Boil all ingredients except chicken and cornflour in a saucepan; when boiling add chicken pieces. Keep boiling briskly until chicken plumps up. Turn chicken over and then simmer until tender (about 1/2 hour). Take out chicken; keep as much liquid as desired and thicken with cornflour and pour over chicken before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Economical Ice-Cream

10 tbsp powdered milk

2 cups water

1 tsp gelatine

6 tbsp sugar

boiling water

1 tsp vanilla

Method: Put milk and sugar into a bowl, add water and beat. Then add 1/2 cup boiling water, and mix with dissolved gelatine. Place mix in freezer and when slightly set, add vanilla, then beat until double the size. Freeze and enjoy.

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

Beer Soup

1.25 litres beer

1/4 stick cinnamon

1 slice white toast

4 egg yolks

1 tabspns sugar

1 cup thin cream

Method: Bring beer to boil with cinnamon and toast. Beat egg yolks till light, adding sugar and cream. Slowly pour warm beer into eggs, Stirring constantly. Heat, do not boil.

Serve with croutons made of toast.

Source: S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.12.

Cassata

1/2 sponge, crumbled

2 litres vanilla ice cream

Method: Beat ice cream, divide into four bowls. Into first bowl add 1 heaped tsp Nescafe dissolved in a little water. Second bowl - add 2 tbs Creme de Menthe and green colour. Third bowl - add 1/2 tsp almond essence and 1/4 cup chopped almonds. Fourth bowl - add 2 tbs cherry brandy, 1 cup chopped crystalised cherries and a few sultanas soaked in brandy. Make a layer of each bowl in the ice cream container, sprinkling crumbs of cake between each layer. Re-freeze until hard. Can be made several days ahead. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

Orange & Tuna Cocktail

3.1/2 oz can tuna

1 tbs spring onions

mayonnaise

1 cup fresh orange sections

salt & pepper

1 dsp orange juice

parsley & lemon for garnish

Method: Drain tuna and flake into chunky pieces with a fork. Add orange sections (drained), onion and orange juice. Toss lightly to mix, season with salt & pepper to taste. Serve in small sweets dishes or seafood cocktail glasses with a spoonful of mayonnaise on top, and garnish with a sprig of parsley and a slice of lemon. May be made early in the day - except for mayonnaise and garnishes. Leave in frig with dishes covered with plastic wrap. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.56 ['Spring Menu']

Banana and Sultana Triangles

2 sheets puff pastry

2 tbsp raisins/sultanas

sprinkle of cinnamon

2 bananas sliced

caster sugar

prepared custard or icecream to serve

Method: Preheat a sandwich maker. Cut the pastry sheets in half to make squares. Mix the banana and fruit together. Place one square of pastry in the sandwitch [sic] maker and spoon in some mixture. Top with another pastry square and sprinkle with sugar and cinnamon. Close the lid of the sandwich maker and cook until golden brown and crisp. Serve with custard and/or ice cream.

Source: contributed by Libby Robinson in Burra Kindy Cookbook (Burra, 2002)

Helena's Apricot Chicken

800g - 1kg chicken thigh fillets

1 large onion

2 tablespoons oil

2 pkts French onion soup mix

1 litre chicken stock

500g frozen mixed vegetables

375g vermicelli noodles

Mixed herbs

Ground pepper

1 large tin apricot halves in natural juice

Method: Chop onion finely in a food processor and fry in the oil until golden. Chop chicken finely and then fry with the onion until almost cooked and golden. Place the apricots and juice in the food processor and chop until smooth, add to the chicken. Stir in soup mix, herbs and spices. Add the noodles, vegetables and stock then bring to the boil and simmer, stirring occasionally until noodles are cooked (approx 20-25 mins). Add extra water during simmering if needed.

Hints: Massels brand of powdered stock gives extra flavour and is a good pantry item. It has no preservatives or artificial flavourings. The flavour improves if left overnight. This freezes well for up to 2 months.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.18

Zucchini Carrot Pancakes

1/2 cup wholemeal plain flour

2 eggs

1/4 cup chopped parsley

1/2 cup milk

1/4 cup water

Filling and Sauce:

15g butter

1 carrot

3 zucchini

60g grated cheddar cheese

60g grated mozzarella cheese

15g butter

3 shallots

400g can tomatoes

1 chicken stock cube

Method: Sift flour, stir in combined eggs, parsley, milk and water. Stand 1 hour. Cook 8 pancakes in hot greased pan.

Fill: pancakes with grated carrot and zucchini[,] add cheese. Roll up firmly and place in heat proof dish.

Sauce: Saute chopped shallots in butter[,] add undrained mashed tomatoes and stock cube, simmer for 15 minutes. Pour over pancakes[,] sprinkle with mozzarella cheese. Grill until melted.

Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.19.

Peanut Soup (from America)

1 medium onion

2 stalks celery chopped

1/4 cup butter

3 tspns flour

4 pints chicken stock

2 cups peanut butter

1.3/4 cups cream

Method: Saute chopped onion and celery in butter until soft. (not brown) Stir in flour, blend well, add chicken stock, stirring constantly. Bring to boil remove from heat (if necessary put through sieve or blender) Add peanut butter and cream, stir to blend - do not boil.

Serve garnished with peanuts. 

Source: contributed by P. Kessell in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.16.

Vermouth Prawn Rolls

200g can prawns, drained and chopped

90g swiss cheese grated

1 tbspn dry vermouth

seasoned pepper to taste

60g melted butter

1 tbspn green shallots, chopped

3 tbspn sour cream

Method: Slice white sandwich bread. Mix together all ingredients except bread and butter. Trim crusts and flattern [sic] out each slice with a rolling pin. Spread the filling mixture on to each slice and roll up tightly. Secure with tooth picks and brush with butter. Place on a baking tray and bake in a slow oven (150C/300F) for 15-20 minutes or until lightly browned. Serve with cheese and chive sauce.

Makes approx. 12.

Source: contributed by R. Lane in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.20.

Lentil & Tomato Soup

2-3 tablespoons oil

1 onion

2 cloves garlic

2 carrots

2 potatoes, diced

840g tin crushed tomatoes

1 cup unprocessed bran

1 cup orange lentils, washed & drained

1.1/2 litres water

3 chicken or beef stock cubes

Worcestershire sauce to taste

Salt and pepper to taste

Method: Chop onion, garlic and carrot very finely. Fry the vegetables in the oil until golden. Add remaining ingredients, bring to the boil and simmer for 40-50 mins until potato and lentils are tender.

Hint: This soup freezes well.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.8

Quick Chicken Stroganoff

500g chicken breast cut into strips

1 can Rosella cream mushroom soup

2 tbsp Rosella tomato sauce

1tsp French mustard

1 tbsp oil

1/4 cup sour cream

Method: Brown chicken in oil. Add soup, tomato sauce and mustart [sic]. Simmer for 5 mins. Stir in sour cream, reheat and serve with rice and enjoy.

Source: contributed by L. Robinson in Burra Kindy Cookbook (Burra, 2002)

Wine Steaks

2lb undercut steak cut in serve sizes (or T bone)

1 good tsp Vegemite

1 med sliced onion

1 cup burgundy/claret

1 cup tomato juice

pepper

Method: Fry steak in butter till brown, add onion, brown; add other ingredients and bring to simmer. Let stand until ready to reheat and serve.

Serve with creamy mashed potatoes with chives. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

Prawn & Grapefruit Cocktail

200g tin prawns

200g tin grapefruit OR 1 fresh grapefruit

1/4 pint reduced cream

1 tbs tomato sauce

3 drops Tabasco (optional)

1 tbs brandy

1 tbs lemon juice

1-2 tsp horseradish

salt & pepper

Method: Empty prawns from tin and rinse in cold water - drain well. If using fresh grapefruit, remove pith and skin, then dice fruit and mix with prawns. Pour over brandy and lemon juice and leave to marinate for an hour at least. Meanwhile, mix all other ingredients to make sauce - pour off excess juice from prawns, etc. and mix with sauce. Serve garnished with parsley or a prawn or a grapefruit segment. Serves 4.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.24 ['Autumn Menu']

Marrow Cake

1 tablespoon butter

1 cup cooked mashed marrow

1/2 cup sugar

2 cups S.R. flour

vanilla essence

1 egg

1/2 teaspoon nutmeg

1/2 cup sultanas

1/2 cup milk

pinch salt

Method: Mix marrow, butter and sugar, add egg and essence, then flour and milk alternately. (Zucchini or Butternut can be used instead of marrow). Finally mix in nutmeg and sultanas.

Topping:

120g butter

3/4 cup sugar

1 cup plain flour

cinnamon to taste

Method: Melt the butter and add the sugar. Mix in cup of plain flour and cinnamon to taste. Sprinkle over cake. Bake in moderate hot oven 30-40 minutes.

Source: contributed by D. Barnes 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.82.

Spinach Salad

bunch spinach

onion

pinenuts / cashews

bacon

mushrooms

anything else in fridge

Dressing:

tomato sauce

garlic

2 tbsp lemon juice

Worcestershire sauce

3/4 cup oil

Method: Mix dressing and pour over chopped dry ingredients.

Source: contributed by Jane Parker in Burra Kindy Cookbook (Burra, 2002)

Savoury Veal Birds

1.1/2 lb veal steak (cut into thin slices)

1 cup chopped onion

3 cups soft breadcrumbs

3/4 cup brown stock (or water & beef cube)

3 tbs butter

1 tsp salt

pinch pepper

3 tbs flour

1/2 tsp dried tarragon

toothpicks

Method: Melt 2 tbs butter in a saucepan, add onion, breadcrumbs, salt, pepper, tarragon, and cook over medium heat to combine (about 2 mins). Place about 1 tbs stuffing on each veal slice, roll up and secure with wooden toothpicks. Roll in flour. Heat remaining butter in a large pan, add veal birds, brown well. Add stock, simmer covered about 30-35 mins or until tender. Spoon pan juices (sauce) over when serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.13 ['Summer Menu']

Chicken & Corn Soup

2 x 40g packets Chicken Noodle Soup Mix

1.1/2 litres water

2 x 420g cans creamed corn

2 eggs beaten (omit for egg-free recipe)

1 cup sliced spring onions

Salt and pepper

Method: Place soup mix, water and creamed corn into a saucepan and bring to the boil. Simmer for 5-10 mins, stirring occasionally. Turn off heat and drizzle beaten egg into mixture while stirring. Add onions and season with salt and pepper to taste.

Hints: Extra noodles can be added. Serve with French sticks. Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.3.

Coleslaw

1/2 cabbage - shredded

1 onion - diced

1 red capsicum - chopped

1 cup sugar

1/2 cup oil

1/2 cup vinegar

1 tsp mustard

1 tsp celery seed

Method: Put cabbage, onion and capsicum in a bowl and sprinkle sugar over top. Heat vinegar, oil, mustard and celery seeds together. Pour over cabbage mix. Leave for at least 24 hours. This will keep for a week and still be crunchy. NB: tastes like coleslaw from K.F.C.

Source: Burra Kindy Cookbook (Burra, 2002)

Tomato & Celery Soup

1 can Cream of Celery Soup

1 can Tomato Soup

1.1/2 cans of water

Method: Blend all ingredients together. Heat. Garnish with a dob of whipped cream or sour cream when serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36 ['Winter Menu']

Pineapple Delight

1 can pineapple pieces

1 pkt pineapple jelly

1 heaped dsp cornflour

vanilla essence

2 eggs

1 tbs sugar

1 pint milk

Method: Mix cornflour to a paste with a little milk; heat rest of milk and thicken with the cornflour, stirring and boiling for 3 mins. Mix yolks with sugar and add to custard in saucepan. Heat a minute or two, but do no boil. Flavour with vanilla and leave to cool. Drain juice from pineapple pieces and arrange pieces in serving dishes. Pour cold custard over this and mix well. Dissolve jelly in the hot pineapple juice adding sufficient hot water to make up to 1 pint. When jelly is about to set, beat thoroughly with whisk and then add stiffly beaten egg whites and whisk together. Pile on top of custard and chill overnight. Decorate with whipped cream. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.58 ['Spring Menu']

Aunty Ruth's Dip

2 eggs

1/2 diced onion

3 tbsp sugar

1 chopped red capsicum

2 tbsp vinegar

1 slice chopped ham

8 oz (1 pkt) Philly cream cheese

Method: Heat the eggs, sugar and vinegar until it looks like scrambled eggs. Mix in the cream cheese over heat until smooth. Add onion, ham and capsicum and enjoy with dry biscuits.

Source: contributed by A. Wiseman in Burra Kindy Cookbook (Burra, 2002)

Champagne Crust

fruit

1/2 cup sugar

60g butter

1 egg

1/2 cup milk

1 cup S.R. flour

Method: Boil enough fruit to half fill medium sized pie dish. Mix together sugar, butter, egg and milk. Stir in 1 cup flour. Pour over fruit which must be boiling. Cook 30 minutes in hot oven 240C.

Source: contributed by D. Craig 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.69.

Savoury Topping

2 tbspns. melted butter

1 hpd. tbspn. pl. Flour

1 cup milk

2 tspns. grated cheese

2 rashers chpd. bacon

1 small onion

1 small sweet gherkin

Salt and pepper

2 hard boiled eggs (chopped)

Chopped parsley

Method: Place melted butter in saucepan, stir in flour and beat together. Add milk, cheese, bacon, onion, gherkin, salt and pepper, hard boiled eggs, and parsley. Cook until thick. Cool and place on biscuits.

Source: contributed by V. Bone in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Macaroni Bake

250g macaroni

4 rashes bacon

2 small onions, chopped

400g tin tomato sauce

400g tin baked beans

1.1/2 cups milk

250g grated cheese

Method: Cook macaroni in boiling water until just tender, drain. Fry onion and bacon until onions are translucent and stir into the macaroni. Add soup, milk, baked beans and 3/4 of the cheese. Mix well, then place in a greased baking dish and top with the remaining cheese. Bake for 45 mins at 190C.

Hints: Where possible use reduced or low salt canned soup. This dish is high in fibre and calcium. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.58

Fresh Pear Cocktail

3 sticks celery, chopped finely

12/ cup spring onions, chopped finely

1 red apple, diced

2 firm pears, diced

1/2 cup raisins

4 oz spring onion cheese, sliced and cut into small squares

Combine in a bowl carefully.

1/4 cup French dressing

1 tsp finely chopped fresh mint (optional)

salt & freshly ground black pepper

Method: Arrange in serving dishes and pour over dressing.[Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.60 ['Spring Menu']

Lime and Strawberry Cheesecake

375g Philli cream cheese

1 cup castor sugar

1 tsp vanilla essence

1 can evaporated milk chilled

3 limes (1/4 cup juice)

1 pkt lime jelly crystals

3/4 cup hot water

strawberries

Method: Make a base using 1 packet of plain biscuits and 125g melted butter. Press into a tin and bake for 25 mins. Dissolve jelly crystals in water and lime juice. Beat cheese, vanilla and sugar. Add to lime mixture. Beat evaporated milk until fluffy, add to cheese and lime mixture. Pour into the base and refrigerate until firm. Layer strawberries on the top.

Source: contributed by M. Haddow in Burra Kindy Cookbook (Burra, 2002)

Savoury Chicken

15.1/2 oz tin Cream of Chicken Soup

1 cup cream

Portions of chicken (legs)

2 bananas

Sprinkle of garlic salt, paprika, nutmeg, oregano

Method: Sprinkle spices over chicken, cut up 2 bananas into slices and add to chicken pieces; pour over cream soup and cream mixed together. Sprinkle with chopped parsley and bake 1.1/2 to 2 hours (depending on size of legs) at 325°F, uncovered. About 1/2 hour before chicken is done, heat some potato gems, slices of pineapple, tomatoes and bacon rolls in the oven and serve these as an accompaniment to the savoury chicken. [Serves 8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.7 ['Summer Menu']

Luncheon Salad

3 cups sliced beetroot

2 cups cooked string beans

1 cup French dressing

3 tablespoons mayonnaise

1 cup crushed pineapple

1 lettuce

2.1/4 cups cottage cheese

Method: Marinate beetroot and beans separately in dressing in refrigerator for 2 hours. Wash and drain lettuce and arrange leaves in the centre of a serving dish. Mix cheese, pineapple and mayonnaise until well blended. Pile this mixture on top of lettuce leaves, then arrange marinated beetroot and beans around lettuce leaves. Chill to serve. Serves 5-6.

Source: contributed by J. Aston 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.52.

Apricot Curried Chicken

1 x 425g cans apricots

2 tablespoons curry sauce [sic]

1 onion, sliced

1kg diced chicken or 12 chicken drumsticks

Extra water

2 tablespoons cornflour

Method: Place chicken, onions and drained apricots in baking dish, reserving apricot juice. Mix curry power and cornflour with reserved apricot juice and extra water, pour over chicken onions and apricots. Cover dish with foil and bake at 180C for 1 -1.1/2 hours until chicken is thoroughly cooked. Serve with mashed potatoes and peas or salad and pasta. Variation: vegetables can be added to dish or served on the side.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.19.

Health Cake (no eggs or butter)

2 cups wholemeal SR flour

2 cups milk

2 cups coconut

2 cups dried fruit

1/2 cup raw sugar

Method: Mix all ingredients together and place in an 8x8" tin. Top with chopped nuts and bake for 60 mins at 180C.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).

Rose Mousse

1.1/2 lb rhubarb

1/2 cup water

1/2 cup sugar

1 pkt strawberry jelly

2 egg whites

1/2 cup sugar

Method: Cook rhubarb, water and sugar till rhubarb is soft. Stir in jelly crystals till dissolved. Put to set in frig. When rhubarb is partly set then beat egg whites and sugar until stiff. Beat the partly set rhubarb and jelly until fluffy then fold in the egg mix. Set in individual dishes in refrigerator. Leave enough room in dishes to pour thin cream on when serving and top with a fresh strawberry or crystalised cherry. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.9 ['Summer Menu']

Allbran Loaf

1 cup allbran

1 cup soft brown sugar

1 cup mixed fruit

1 cup milk

1 cup S.R. flour

2 eggs

Method: Put allbran, soft brown sugar, fruit and milk in a bowl. Leave to soak for 2 hours or overnight. Then add S.R. flour and eggs. Mix well. Pour into greased and floured loaf tin, bake approx. 60 minutes at 175C. Leave to cook before cutting.

This is a good loaf for those on high fibre diets.

Source: contributed by C. Esworthy 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.81.

Corn Relish Dip

1 x 375 ml Corn Relish

1 x 250 pkt Cream Cheese

Method: Beat cream cheese until creamy, mix in corn relish. Let stand for a while to let flavours blend. Serve with Cornchips, plain crackers, celery sticks or plain potato chips.

Source: contributed by Sue Weckert in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.8.

Vegetable Soup

lamb shin bone

1/2 packet split peas

3 litres water

4 medium onions

salt and pepper

3 carrots

5 stalks celery

2 parsnips or turnips

1 can commercial soup

Method: Simmer peas, bones and sliced onions in a covered stockpot until peas are tender. Dice other vegetables and add commercial soup then simmer for 3/4 hour.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.15.

Layer Casserole

1/2 cup washed rice

1 can whole kernel or cream style sweetcorn

2 medium onions

1 lb. minced steak

3 or 4 rashers of bacon

1 small tin of tomato soup

Method: Put rice in bottom of casserole, cover with drained corn (if whole kernel) and sprinkle with pepper and salt. Mix half tomato soup with 1 cup of water and pour over rice and corn. Place thinly sliced onions over mixture. Add remaining soup and liquid from sweetcorn, spread evenly over mixture. Add meat and cover with chopped bacon. Cooked covered for about 1 hour in moderate oven. Serve with potatoes and green peas as main meal, or as supper dish.

Source: contributed by M. Scriven in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Helena's Chicken Strips

250g butter

1 tablespoon crushed garlic

500g chicken tenderloins or 2 breast fillets cut into strips

Coating:

1/2 packet Jatz biscuits

125g parmesan cheese

1/2 bunch parsley

125g pecans

1 tablespoons dried tarragon

Method: In a food processor combine all coating ingredients and process for 30-60 secs until crushed well. Melt butter and gently fry garlic. Coat chicken in butter and then toss through coating mixture, pressing crumbs firmly onto chicken pieces. Place on a lined oven tray and bake for 20-25 mins at 180C or until chicken is cooked. Chicken will become dry if over-cooked.

Hints: Serve warm with chilli sauce. These are excellent with pre-dinner drinks.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.35