Brain & Walnut Patties

2 sets lamb brains

1/4 cup dry white wine

2 sticks celery

1 tbs chopped walnuts

dry breadcrumbs

1/2 cup water

1 lb potatoes

8 spring onions

1/2 oz butter

2 eggs

flour & oil

Lemon Sauce:

1/2 cup dry white wine

3 spring onions

1/2 cup cream

1 tsp cornflour

1/4 cup lemon juice

2 oz butter

salt & pepper

2 tsp water

Method: Soak brains in cold water and remove membrane. Place brains in water & wine, bring to boil, reduce heat and simmer for 4 mins. remove from saucepan and drain. Peel and boil potatoes until tender. Drain and mash well, add finely chopped celery and walnuts, salt & pepper. Mould warm potato around each set of brains and shape into patties. Refrigerate for 30 mins. Coat in flour, lightly beaten eggs and then breadcrumbs. Heat oil in pan, add patties, cook 3 mins each side until golden brown.

Lemon Sauce:

Place wine and lemon juice in saucepan, add chopped spring onions, bring to boil. Boil rapidly until reduced to half quantity. Reduce heat to low, add butter cut into small pieces; stir until dissolved, add cream, season with salt & pepper. Mix cornflour and water together, pour into sauce until slightly thick and strain. This may be made early in the day. Patties can be cooked just before guests arrive and kept warm in the oven (250°F). Serve in ramekins, cover with heated sauce and sprig of parsley on top. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.26f. ['Autumn Menu']

Bombe Alaska

2 litres ice cream (rainbow if desired)

1 sponge half /wafer cream biscuits

1 can pitted cherries/fresh strawberries

2 tbs brandy

Meringue:

4 egg whites

1.1/2 cups sugar

Method:Arrange biscuits/sponge on piece of masonite. Put the carton of ice cream in the warm for a few seconds, then put ice cream on top of base. Put back into freezer to really harden.

Meringue: Beat whites with pinch salt; when stiffened add sugar gradually. When stiff, coat ice cream with meringue (quickly) making sure it is well sealed at the bottom of the board. This may be prepared in the afternoon and put back into freezer.

Drain cherries and thicken juice with dessertspoon of cornflour and chill. When ready to serve, put Bombe into oven for about 5 mins till lightly browned (325-350°F). Remove from oven and slip Bombe onto large carving dish with carving knife. Have brandy warmed and in a small jug. Put cherries/strawberries around base of Bombe. Take to table, pour brandy over and set alight. Serve with fruit and sauce.

(The secret of success if to ensure that the base and ice cream is really hard before the meringue is put on.) [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.10 ['Summer Menu']

Hot Crab Dip

1 pack Philly cream cheese

100ml sour cream

garlic

parmesan cheese

1 tin crab meat

horseradish (at least 2 tsp)

chilli

Method: Mix all ingredients together in the bowl used for serving. Place in mod oven for 20 mins. A cob of bread can be used instead of a bowl.

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

Apricot Beef

1/4 cup brown rice or red lentils

500g round steak, trim all visible fat and cut to bite size pieces

Plain flour for dusting meat

1 onion, chopped

1 teaspoon curry powder

2 teaspoons brown sugar

200ml apricot nectar

100ml water

2 tablespoons tomato sauce

2 teaspoons vinegar

100g dried apricots, chopped

2 carrots, diced

Method: Dust meat with flour. Combine all ingredients in large boiler. Simmer, lid on, until tender. Stir occasionally during cooking time and add more liquid if necessary. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.17

Apricot Whip

4 oz dried apricots

2 tbsp honey

2 egg whites

1&1/2 cups hot water

1&1/4 cups yoghurt

Method: Soak apricots in hot water for 10 mins. Add honey, then simmer for 20 mins. Cool and blend in blender. Whisk egg whites, fold gently into mix. Refrigerate till needed.

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

[Note: what happened to the yoghurt?]

Tossed Chicken and Cheese Salad

75g cooked chicken (without skin) diced

25g Edam cheese, diced

2 sticks celery, chopped

50g white grapes, seeded and halved

1/2 red pepper

1 tablespoon cider vinegar

1 teaspoon salad oil

pinch dry mustard

salt and pepper

1 tomato, cut into wedges

1 teaspoon chopped parsley

Method: Put the chicken, cheese, celery, grapes and red pepper into a bowl and chill. Blend the vinegar with the oil, mustard and seasoning to taste. Pour over the salad and toss well. Serve in salad bowl garnished with the wedges of tomato and chopped parsley. Serves one.

Source: contributed by D. Linden 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.53.

Cream of Zucchini Soup

3 cups thinly sliced zucchini

1/2 cup chicken stock

1/2 cup cream soup

paprika

1 onion

Method: Place zucchini, onion and chicken stock in a saucepan. Bring to boil and cook for 20 mins. until zucchini is tender and only a small amount of liquid is left. Rub through a sieve or vitamize. Pour zucchini puree in cream soup and reheat without boiling. Serve sprinkled with paprika.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.14.