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.