Strawberries

1 tin condensed milk

250g (8 oz.) coconut

1 packet strawberry jelly crystals

Method: Mix altogether, leave in refrigerator for 1 hour. Shape into strawberries and roll in extra jelly crystals. Decorate with angelica to resemble leaves.

Source: contributed by S. Duke in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.124.

Cold Christmas Pudding

Equipment Needed:

Large saucepan

Mixing Bowl

Measuring cup and spoons

Preparation Time: 30 minutes

Serves 8 persons

Ingredients:

1 kg packet Mixed Dried Fruit

1 litre cold water

1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

3 firm bananas (sliced)

3/4 cup sweet sherry

3-4 tablespoons gelatine

Method:
Place fruit, water, sugar and spices in a saucepan and bring to boil, simmer for 10-15 minutes.

Remove from heat and add the bananas and sherry, put lid on saucepan and leave for 8-10 minutes. Stir in the gelatine which has been dissolved in a little cold water. Mix well and put into a basin or jelly moulds to set. Serve with cream, ice cream and/or custard.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

*

And, a MERRY, MERRY CHRISTMAS to all!

source

Advokaat

9 eggs

1 tin Condensed Milk

1/2 bottle Brandy

2 dsspns Vanilla

Method: Beat eggs well, add condensed milk and beat. Bottle. Serve with Cherry Brandy and lemonade.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.100.

Cranberry Orange Cups

4 medium-sized oranges

1 small (8 0z.) can whole berry cranberry sauce

Method: Cut oranges in halves across segments, and scoop out flesh with a spoon. Remove pith from orange segments and discard, with pips. Place orange flesh in a basin, add contents of can of cranberry sauce; mix together. Pile into orange cups. Serve around turkey.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 126.

Brown Pears

Equipment Needed:

1 2 litre ovenproof dish

Measuring cups and spoons

Preparation Time: 5-10 minutes

Cooking Time: 30-40 minutes

Serves 4 persons

Ingredients:

4 pears

500 ml warm water

1/2 cup sago

1 tablespoon butter

1/2 cup brown sugar

Method: Wash pears and leave whole. Place in a casserole dish. Dissolve sugar and butter in warm water and pour over pears. Place sago around pears and cook in oven 30-40 minutes at 180 degrees C. Serve with cream or ice cream.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

Mince Mornay

500gm Mince

1 tin Tomato Soup

1 sm tin crushed Pineapple

Salt & Pepper

1 cup Rice (uncooked)

1 Onion chopped

1 dessertspoon Curry

Method: Brown meat & onion, add curry, rice, pineapple, salt & pepper, soup and small amount of water. Cook slowly for 1 hour, stir occasionally, add more water if necessary.

Source: contributed by J. Knight in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.19.

Salmon Roll

250 gms cream cheese

chopped mixed nuts

1 tblspn lemon juice

220 gms salmon drained

1 pkt French onion soup

Method: Soften cheese, add soup, salmon & juice. Make long rolls & roll in chopped nuts, wrap in foil & chill till firm. Serve. Serve on slices of cucumber or biscuits.

Source: contributed by P. Maloney in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.13.