Crusty Corn Souffle

60g. butter

1 x 453g. can Creamed Corn

salt and pepper

egg whites (4)

3 tablespoons flour

4 egg yolks

chopped parsley

grated parmesan cheese - 1 tablespoon

Method: Melt butter in a medium sized saucepan, remove from heat. Stir in flour and creamed corn. Return to heat and stir for 1 minute. Cool a little, add egg yolks, one at a time, beating mixture well. Add salt, pepper and parsley. Whisk egg whites until stiff, fold into mixture quickly and lightly. Pour into an ungreased soufflé dish. Sprinkle with parmesan cheese. Bake for 45 minutes or until well risen and golden. Serve immediately.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.19.

Jarred Chops

In times of no onions or a scarcity of onions.

Roll chops in

tablespn. plain flour

1 teasp. sugar

1/2 teasp. salt

Marinate chops in

3 tablesp. tom. sauce

2 tablesp. worcest/sauce

tablesp. vinegar

1/2 teasp. mustard and curry (each one)

1 good cup water.

Stand at least one hour, preferably overnight, prior to baking.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.19.

Hot Asparagus Logs

Pastry:

2 oz. flour

1/4 teaspoon salt

1 teaspoon grated cheese

1 teaspoon butter

cayenne pepper

water

Method: Mix the flour, cheese and salt, rub in the butter, and mix into a dough with water. Roll the pastry very thinly, and cut into pieces 1" by 3". Brush with egg and sprinkle with cheese, salt and cayenne. Place a piece of asparagus on each. Roll pastry round asparagus. Dip in flour, egg and breadcrumbs, then wet and fry. May be made, then reheated in the oven when required.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.

Grapefruit Ice

1.1/2 pkts marshmallows

2 cups grapefruit juice

1 small can Carnation milk (chilled)

Method: Melt marshmallows and grapefruit juice. Beat Carnation milk until stiff, add melted marshmallow and grapefruit juice. Pour into ice cream trays and freeze.

Cut a slice of grapefruit for each serve. Cut halfway through each slice. Lay in shallow dish and cover with Creme de Menthe liqueur. Soak for several hours. Turn over once to ensure it is well coloured. Serve grapefruit ice in champagne glasses topped with the grapefruit slice twisted into an S shape. Pour remaining liqueur over each serve as well as some thin fresh cream. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.45 ['Winter Menu']

Sweet and Sour Tuna

470g tin pineapple pieces

2 tablespoons vinegar

2 tablespoons cornflour

1.1/4 cups water

500g tin tuna

1 small tablespoon brown sugar

1 small onion

1 small carrot

1 stalk celery

Method: Drain syrup from pineapple and make the juice up to 2 cups with vinegar and water. Blend cornflour to smooth paste with some of the liquid, then stir in the rest of the liquid. Pour sauce into a pan and stir over medium heat until sauce is smooth and thick. Remove from heat and add brown sugar. Peel onion and slice finely. Peel carrot and cut into matchstick size. Finely dice celery. Add vegetables to sauce with pineapple pieces and drained tuna. Heat through and serve with rice.

Source: contributed by G. Smart in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.27.

Cabbage Marinade

1/2 Shredded Cabbage

3/4 Cup Sugar

1 Chopped Onion

Method: Boil together 3/4 cup oil, 1 cup vinegar, 1 teaspoon mustard, 1 teaspoon celery seed, salt & pepper.

Pour while hot over cabbage. Leave overnight & pour off marinade. Keep in fridge. Keeps well & is crisp.

Source: contributed by P. Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.16.

Lemon Chicken

1.5 kg chicken

1 orange

1/2 cup pineapple juice

1/4 tsp paprika

1/4 medium onion

1/2 lemon

1 tbs soy sauce

Salt & pepper to taste

Method: Place onion inside chicken cavity.

Season cavity and skin with salt & pepper.

Sprinkle chicken with paprika, then place in a roasting dish breast side down.

Squeeze juice from orange and lemon then place reserved peel inside chicken.

Combined orange, lemon and pineapple juice with soy sauce and pour over chicken.

Bake in moderately hot oven 190-200C for 1.1/2 hours basting frequently.

Turn chicken, breast side up, after an hour.

Source: Recommended by J. Hamilton in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008) , p.32.