Party Cheese Ball

1 lb. Philadelphia cream cheese, softened at room temperature

8 oz extra tasty Cracker Barrel cheese

1 tablespoon chopped red pepper or canned pimento

1 tablespoon chopped green pepper

1 tablespoon finely chopped onion

2 tablespoons Worcestershire sauce

1 teaspoon lemon juice

1/2 teaspoon salt

pinch cayenne pepper

2 oz. cashew nuts, chopped

Method: Beat the cream cheese until smooth, blend in shredded cheese. Add red pepper or canned pimento, green pepper, onion, Worcestershire sauce, lemon juice, salt and cayenne pepper; mix well. Chill for at least 2 hours. Shape into a ball and roll in chopped cashew nuts. Chill. Serve surrounded with cracker biscuits or Melba toast, providing a small knife for spreading.

Variation: Omit cashew nuts and roll in toasted chopped almonds or in chopped parsley. 

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Sherry Log

1 pkt. Chocolate Ripple biscuits

1 carton Cream whipped with Icing Sugar and Vanilla essence

Sweet Sherry

Method: Dip biscuits in sherry, spread well with cream and stack biscuits. Then place on serving plate, cover completely with cream. Decorate with walnuts and cherries. Leave for six hours to allow biscuits to soften, then place in refrigerator until required. Will keep for three or four days.

Source: contributed by Mrs. J. Commerford (Clare) in The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.23f.

No Bake Pavlova

Beat 1 can chilled carnation milk with 3/4 cup sugar till stiff and then add 3 tspn of gelatine, dissolved in 1/2 cup of boiling water and beat for another 5 minutes, add a little vanilla.

Pour into 2 9" tart plates and chill, then put on top chopped bananas and crushed pineapple, then pour whipped cream over fruit and top with chopped nuts. You can also use canned peaches, pears or strawberries.

Source: contributed by M. Bampton in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.158.

Lamb Chops with Apricots

4 chump lamb chops

2 tbsp seasoned flour

1 tbs oil

1 onion sliced

2 tbs soy sauce

1 green pepper sliced

1 tin apricot halves undrained

Method: Remove fat from chops and coat with seasoned flour. Heat oil and brown chops, remove chops from pan and add onion and green pepper and brown. Add apricots with liquid and soy sauce. Add seasoning and return chops to pan. Cover and simmer for 45 minutes stirring.

Source: Recommended by G. Matthewman in The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.29

Macaroni Cheese

4 chopped rashers of bacon (cook until crisp)

1 tin celery soup

4 cups cooked macaroni

1/2 cup chopped onion, cooked in bacon fat

1/4 cup green peppers, cut up

1 cup grated cheese

Method: Melt the cheese in the soup, add macaroni and bacon.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Retro Cook-off

For more information visit

 lucy violet vintage and hung up on retro.

Salmon Entree

1 can salmon, drained

1 cup finely chopped celery

Sauce:

1/4 cup mayonnaise

1/4 cup semi whipped cream

1/2 cup tomato soup

1 tsp worcester sauce

1 tsp lemon juice

1/4 tsp curry powder

salt & pepper

Method: Mix all the sauce ingredients together the day before required. Mix the salmon and celery and serve in champagne saucers or small sweet dishes lined with lettuce leaves. Pour sauce over when serving, decorate with lemon slice. [Serves 6-8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.46 ['Winter Menu']

Party Aids: Peanut Crispies

1 tin sweetened Con. Milk

2 cps. Cornflakes

1/2 cp. Peanut butter

Method: Mix together milk, cornflakes and butter. Drop in spoonfuls on a greased oven slide. Bake for 20 minutes in a fairly hot oven till golden.

Source: The Lunchbox: A Selection of Tried Recipes (Clare, S.A.: The Bihar Mission Auxiliary; 1975 [Second Edition]), p.16.