Prawn and Cucumber Soup

3 cups chicken stock

1 cup evaporated milk

2 teaspoons lemon juice

1 clove garlic, crushed

1/2 teaspoon sale [sic] & 1/4 teaspoon pepper

500g. prawns, shelled, de-veined and chopped

1 cup diced peeled cucumber

2 tablespoons snipped chives or chopped parsley

Method: Add to the stock the evaporated milk, lemon juice, garlic, sale [sic] and pepper, stir well, then mix in the prawns and cucumber. Cover, put into the refrigerator and leave until well chilled. Stir in the chives or parsley and serve.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Banana Salad (2)

3 bananas, 2 tbspn cream, 2 tbspn mayonnaise and curry powder to taste.

Source: contributed by W. Gericke in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.20.

Surprise Chicken

2 cups cooked Chicken Meat

1 pkt Chicken Noodle Soup

3 or 4 ripe Tomatos sliced

1/2 cup diced Bacon

1 lge sliced Onion

1 cup diced Celery

3/4 cup Rice

Method: Place in layers in casserole dish. Dish should only be 3/4 full, because rice expands. Pour in 2.1/2 cups cooked chicken soup and cover. Bake in moderate oven for 2 hours.

Source: contributed by T. Alm in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.30.

Fluffy Apricot Dessert Unbake

2 pkts marshmallows

250g dried apricots

large carton cream

nuts of your choice

Method: Cut marshmallows soak in sherry, leave for 1 hour add to other ingredients then add cream - whipped fold in. Pour into tray put in fridge.

Source: contributed by M. Jones in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.160.

Schnapper Veronique

3 lb. schnapper

1/4 cup butter

2 tablespoons chopped parsley

2 tablespoons chopped green pepper

1 cup cooked rice

1 cup dark grape juice

2 tablespoons chopped onion

4 oz. green grapes

1/2 cup diced celery

2 tablespoons grated orange rind

1/4 tablespoon ginger

Method: Clean, scale and wash fish. Trim the fins and tail with scissors and remove eyes. Melt butter and saute pepper, onion and celery, then add all but orange rind, green grapes and grape juice. Mix together and stuff fish with mixture. Sew up fish to secure stuffing. Place in greased dish, pour over grape juice, dot with butter and sprinkle orange rind over fish. Bake in moderate oven for 1/2 hour or until fish is dense white through flesh. Serve garnished with grape halves and sprigs of parsley. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.31.

Camembert Almond Balls

2 x 150g cans Camembert Cheese

125g (4 oz) butter

1/2 cup lightly toasted almond slivers

Dry white wine

1 tablespoon Cognac or brandy (optional)

Method: 
1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the ring. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.