Put icecream into deep vessel and work into soft mixture, then beat briskly with rotary egg beater; gradually add rum until the mixture becomes frothy. Serve as a cocktail. Sufficient for a large cocktail party.
Source: contributed by Mrs. R. B. Peacock in "The Miss Australia" Exclusive Recipe Book in aid of R.S.L. and Kindergarten Union (Adelaide, 1947)
Finely chop glace mixed fruit and cherries. Place in a bowl, add sultanas, pour over brandy, cover and leave to stand overnight. Beat egg whites till firm, gradually beat in combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks. Place chopped dark chocolate into top of double saucepan and stand over simmering water till chocolate has melted. Allow chocolate to cool a little then beat into egg mixture. Pour chocolate mixture over fruit and mix well. Stir in chopped almonds, chopped honeycomb. Sprinkle gelatin over hot water and stir till dissolved. Stir gelatin into chocolate mixture. Beat cream till firm and fold into chocolate mixture. Line 1&1/4 litre (5 cup) pudding basin smoothly with plastic food wrap. Pour mixture into basin, smooth over top, cover and place in freezer overnight. To serve: place chilled serving plate over top of pudding, invert, remove basin and peel away foodwrap. Return to freezer. Place chopped white chocolate and copha in double saucepan over hot water till chocolate has melted. Allow to cool and spoon gently over top of pudding. Return to freezer immediately - use a warm knife to cut through pudding if white chocolate is hard to cut neatly.
A pleasant change from the usual hot Christmas Pudding.
Method: Using small end of a baller, prepare cantaloupe. Place in airtight jar with sherry and castor sugar. Chill in refrigerator and serve in cocktail glasses which have been frosted around the edge, with green sugar. Garnish with sprig of mint.
Source: contributed by P. Spiers in Flinders Favourites: Hawker Centenary Recipe Book (Hawker, 1996 [6th edition]).
Method: Mix all to-gether except for raosted [sic] seeds. Form into small balls and coat with sesame seeds. Leave in the refrigerator overnight to harden and develop flavour. Try substituting dates for other dried fruit, for example dried pear.
Source:Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.21.
Method: Beat for 7 minutes - flavour to taste. Made easily - sets quickly.
Source: contributed by J. Shields (Benhiah Lodge, No. 111) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979)
Method: Place ingredients into a large bowl and mix well together with a large spoon. Put in refrigerator for about 10 minutes. Take a teaspoonful at a time and roll into balls with hand and roll in coconut. Put on tray to set.
Source: contributed by T. Bratten in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.126.
Method: Chop glace fruit and nuts finely. Put chocolate in top of double saucepan until melted. Remove from heat. Add butter and cream cheese. Mix well. Put into fridge for several hours to firm up. Roll teaspoons into balls and toss in coconut.
Source: contributed by Mrs. E. Wood in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.53.
Method: Mix together cake crumbs, cocoa and 3 tablespoons of sieved apricot jam and rum into [sic] a stiff paste is formed. Make into approximately 24 balls. Warm 2 tablespoons of sieved jam with water, dip the balls into this jam mixture, then coat with the chocolate sprinkles. Place in paper patty cases.
Source: contributed by R. Lombardi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.70.
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 rind. 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.
Method: Soften cream cheese. Blend in mustard, onion, lemon juice, cayenne and salt. Stir shrimp into cheese mixture. Chill. Form into walnut sized balls and roll in chopped nuts. Makes about 3&1/2 dozen.
Source: contributed by H. Koenig in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.9.
Method: Crush weetbix and add cocoa, sultanas, milk and rum. Mix thoroughly. Roll with wet hands into small balls and either roll in coconut or melted chocolate. Chill. Keep in airtight jar. Makes 4 dozen.
Method: Crush biscuits and mints and mix together. Add vanilla and condensed milk and mix well. Roll into balls then roll in coconut. Place on greaseproof paper on tray and refrigerate for several hours. A nut cracker may be necessary for crushing the mints.
Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105.
Method: Melt copha, combine all ingredients, mix well, form into balls, toss in coconut, chill and store in airtight containers.
Source: contributed by W. Oats (Ceduna Lodge, No. 101) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.83.
Method: Cream butter, work in mixed icing sugar and cocoa. As mixture begins to dry gradually add sherry, then sultanas, coconut and walnuts. Add unbeaten egg white and mix thoroughly. More brandy or sherry may be added, but do not make mixture too moist. Chill for half an hour. Roll in balls and toss in coconut, chocolate sprinkles or finely chopped nuts. Store in refrigerator.
Source:Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105
Add 4 level dessertspoons plain flour and 1 pint milk gradually, then add 1 cup finely grated Kraft cheese. Combine all ingredients together and heat but DO NOT BOIL.
Source: contributed by B. Coventry (Commercial Lodge. No. 39) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.7.
Method: Mix all dry ingredients. Pour melted butter and golden syrup on to dry ingredients. Mix well. Press into a greased swiss roll tin. Bake 15 minutes in moderate oven. While still warm ice will [sic] peppermint icing mixture. Allow to set, then cut into slices.
Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.51.
Method: Melt chocolate with one tin condensed milk, then add all other ingredients except the cream which is then mixed in very slowly or it will curdle. If too thick add whisky or 1/2 and 1/2 with milk. Do not add ordinary milk as it will go off.
Source: contributed by E. Anesbury in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.82.
Method: Remove crusts from bread and arrange three of the slices in a greased baking dish. Cut cheese into thin slices and place on bread. Add remainder of bread. Beat eggs and mix with salt, pepper, mustard and finely chopped onion. Pour over the bread in the dish and stand aside for 1 hour. Put in a moderate oven and bake for 50 minutes or until fluffed and brown. Serve at once.
Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.129.
Method: Beat egg whites and sugar until meringue consistency, then add egg yolks one at a time. Sift all flours together and add to egg mixture. Bake at 220C (425F) for 12 minutes. This mixture makes three sponges in 17cm (7") tins.
Source: contributed by J. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.95.
Wipe 8 oranges, cut into sections. Put in a saucepan covered with water and 1/4 teaspoon carb soda, bring to the boil and simmer for 10 minutes.
In another saucepan put:-
2&1/2 cups vinegar
8cm (3") stick cinnamon
1 teaspoon allspice
2 cups sugar
12 whole cloves
2cm (1") piece fresh ginger
Method: Bring to boil, stirring until sugar is dissolved. Drain orange wedges and put in pan with vinegar syrup. Bring to boil and simmer for 10 minutes. Remove orange wedges with slotted spoon and pack in hot dry jars. Boil the syrup and top up jars, cover and seal ready to eat in one week.
Source: contributed by M. Frith in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.132.
Method: Beat sugar and eggs, add salt, beat the eggs into the cool milk. Pour mixture into an ovenproof dish, add sultanas and stir evenly on the bottom of pie dish. Cut bread into 1" squares and spread with butter, then place them on top of mixture with butter facing upwards. Sprinkle with nutmeg. Bake pudding in electric oven 100C (200F) or until light brown and firm. Stand pie dish in a pan of water whilst baking. If the family do not enjoy, the dogs love it. I was reared on it for 22 years.
Source: contributed by M. Ashby in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.71.
Method: Cook soup in water for 5 minutes. Add curry powder, pepper, cheese, butter, tuna, milk; bring to boil. Mix cornflour with Tuna juice and add to mixture to thicken. Remove from heat and add lemon juice. Serve in ovenproof dish.
Source: contributed by J. Horsnell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.29.
Other vegetables may also be used - cabbage, peas, corn, etc.
Method: Trim chops, coat with seasoned flour. Brown in hot oil. Add chopped vegetables and apple and saute for a few minutes. Add plum jam and stock. Bring to boil, reduce heat and simmer for approximately 1 hour. Thicken if necessary. Serve with mashed potatoes.
Increase quantities for larger family.
Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.20.
Six Cutlets, 300 ml water, 1 onion, 500 g peas, salt and pepper, mint, 2&1/2 teasp. gelatine.
Potato salad -- 1 litre boiled potatoes, 1 white onion, parsley, 1/2 teasp. made mustard, pinch salt, little pepper, juice 1/4 lemon, 1 cup cream.
Method: Trim the cutlets, simmer gently with the water, onion, salt and pepper for 3/4 hour. Cook peas with the mint. Rub the peas through a sieve, add 2/3 cup of the stock in which the gelatine has been dissolved. When nearly set, coat the cold cooked cutlets with the jellied peas. Place in the refrigerator and leave till quite firm.
Serve with potato salad. -- Dice the potatoes when cold. Chop onion finely with a little parsley. Mix thoroughly and serve with cream dressing thus: Put in a bowl, mustard, salt, pepper and lemon juice. Add very gradually, cream, stirring all the time.
Source: contributed by Miss L. C. Symons (Robertstown) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 4, "Additional Prize (With Potato Salad)"].
Cold mutton slices, tomatoes, stale bread, salt, pepper, onion.
Method: Grate some stale bread, put the crumbs at the bottom of a greased pie-dish, then a layer of mutton, then some slices of tomatoes. As you proceed season with salt and pepper and a little minced onion. Let the top layer be of tomatoes. Sprinkle a few breadcrumbs over the top and bake for 3/4 hour. Tinned tomatoes may be used if fresh ones are not available.
Variations: Miss B. M. Limbert (Metropolitan) scalds her tomatoes and skins them, uses shallots instead of onion, and adds dobs of butter on top of top breadcrumbs.
Mrs. W. D. French (Postal) adds a crust made from thin slices of bread spread thickly with dripping or butter, and then moistened with gravy or stock or Oxo. A batter of 3 tablespoons S.R. flour, 1&1/4 cups milk and 1 egg is then poured over the whole.
Source: contributed by Mrs. R. P. Wood (Owen) The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.3 [January 9].
Mutton flap (about 1 kg meat), soft breadcrumbs, pepper, salt, powdered sage, 1/2 cup ground rice.
Method: Bone flaps, take also any other odd meat, and mince. Mix all ingredients together with water, mix and mince the whole mixture. Shape into sausages, roll in browned breadcrumbs, and store in the refrigerator until needed. -- "Just like the butcher's."
Source: contributed by Mrs L. J. Burton (Kapunda) in The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.2 [January 5].
1 sheet short crust pastry (10" square) brush with beaten egg and cover with following mixture: -
1 tbspn worcestershire sauce
1 tbspn tomato sauce
100g grated Kraft cheese
2 bacon cubes crushed or bacon bits
Roll up firmly but not too tightly. Brush lightly with egg and cut into thin slices (makes approx 30) and bake in a hot oven 450F for 10-15mins until a nice brown. Serve hot or cold.
Alternative filling: brush pastry with worcestershire sauce and cover thinly with sausage meat (approx 200g) pat evenly with damp hands. These may be cooked in toaster oven. Other savoury rolls can be made with a bread base instead of pastry. Cut a sandwich loaf of bread lengthwise in thin strips, butter and cover with mixture as above. Roll and cut in slices and bake until a nice brown.
Another nice filling: spread bread with butter then vegemite and sliced cheddar cheese, roll and slice and back.
Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.8.
Method: Melt the butter in a saucepan, add the icing sugar, and then add gradually the two flours, sifted together. Whilst still warm put through a biscuit forcer or forcing bag, or drop small pieces on cold oven trays. Bake at 180C for approx 15 minutes.
Source:A Taste of History Behind the Green Door 1909-2009. Compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.7.
Method: Melt butter slowly, take off fire, add sugar and egg, return to fire, cook until very hot but do not boil. (Keep stirring, as it burns quickly). Take off fire, add biscuits, cocoa, salt, walnuts and vanilla and mix well. Place in flat greased tin. Ice with chocolate icing, allow to set, cut into strips when cold. If desired, it can be decorated with chopped nuts, coconut, etc.
Source: contributed by Mrs. C. Godwin in Woodlands 1948 Silver Jubilee Cookery Book ([Glenelg] Adelaide: 1948)
6 short lamb chops, 1/2 cup breadcrumbs, 1/2 cup tomato pulp, 1 tspn. brown sugar, 1 dsspn. butter, 1/4 tspn. salt and pepper, 6 bacon rashers, 6 drained pineapple rings.
Method: Twist chops into good shape. Wrap a bacon rasher around each, securing firmly with toothpicks. Place pineapple rings in greased baking dish, top with chops. Combine breadcrumbs, etc. Place on top of chops. Cover. Bake in moderate oven for 1/2 hour. Remove cover. Bake a further 20 mins. or until chops are tender.
Source: contributed by Mrs. G. Johns in Urania Cookery Book. Book 3 (Adelaide: n.d. [reprint with errata of 1976 edition]).
Method: Beat eggs whites - add yolks and sugar. Fold in flour lightly. Drop in teaspoons on greased oven slide. Bake in moderate oven until pale gold (About 5 minutes). Fill with mashed bananas and cream. Sprinkle lightly with icing sugar.
Source:A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.77.
Method: Peel, core and halve pears. Blend the oil and lemon juice with seasonings, sprinkle this or just lemon juice over pears to keep them from discolouring. Blend the cottage cheese with diced ham, mayonnaise and chopped parsley. Pile into the halves of the pears, put on lettuce, top with parsley.
Source:A Recipe Book. St. Ann's School for Children with Special Needs (Marion, n.d. [c.1980]), p.52.