Australian Fondue

1 small loaf firm white bread

2 tablesp. cornflour

3 tablesp. Mildara brandy

12 oz. New Zealand Danbo cheese

4 oz. cheese (Red Malling - Queensland)

8 oz. white wine (Riesling)

2 Granny Smith apples

Method: Cut bread into 1&1/4" cubes and place in a basket - also have ready a fork for each dunker. Cut all the cheese into 1/4" cubes and just before serving cut the apples into 1/4" cubes. Mix Brandy and cornflour to a smooth cream paste ready for use. Place cheese in a small saucepan with wine, and bring to gentle simmer until appearance is like a thin smooth soup. Pour in brandy and cornflour paste stirring constantly until it thickens. Pour into a serving dish over heater. It is important to keep stirring the fondue to prevent sticking. A suggestion is that each guest give a good stir on the bottom of the dish with his bread or apple cube.

Source: contributed by Mrs. R. E. Trehearne in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Happy Australia Day. 

(New Zealand is, of course, not part of Australia.)

Scallops Parisienne

1 pt. or 1-16 oz. tin cream of asparagus soup

2 oz. mushrooms

1 tablesp. butter

1&1/2 lbs. scallops

2 tablesp. milk

2 teasp. lemon juice

2 tablesp. finely chopped onion

Method: Melt butter, add onion, cook until transparent, but not browned. Add the soup, mushrooms, milk, salt and pepper. Bring to boil. Remove beards from scallops and sprinkle with lemon juice. Poach scallops in savoury asparagus soup for 3 mins. Serve with brown bread fingers. Serves 4-6.

Source: contributed by Mrs. S. Southan in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.17.

Mock Asparagus Soup

1 lb. brussel sprouts

1 rasher of fat bacon

1&1/2 pts. stock

1 cup milk

small bunch herbs

1 small onion

1 level tablesp. flour

1 dessertsp. margarine

salt & pepper

Method: Wash and trim sprouts. Place into boiling salted water and cook about 10 mins. until almost tender. Drain and reserve cooking water. Melt margarine in pan and fry sliced onion and bacon. Add sprouts and cover with lid. Cook for about 6-7 minutes, shaking pan at intervals to prevent sticking. Add stock, milk, vegetable cooking water, herbs, pepper and salt. Simmer about 1 hour. Add blended flour and cook further 10 minutes.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.14.

Port and Ginger

(Served with Savouries)

Place 2 or 3 ice cubes in a tall glass. Add 3 oz. Port, a slice of lemon, and fill with ginger beer. Stir slightly.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.13.

Hot Tuna Dip

Make up packet onion soup, thicken with 2 tablespoons cornflour. Add 8 oz. can drained flaked tuna. Reheat and serve hot with biscuits.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Cheese and Rice Bubble Nibbles

1 cup Rice Bubbles

1 cup plain flour

pinch cayenne pepper

1 cup grated mature cheese

4oz margarine

Method: Mix dry ingredients together. Blend with melted margarine. Roll into marble sized balls. Bake at 180C for 15-20 minutes.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.86.