Party Bean Dip

1 16 oz tin baked beans, 1 tbspn Worcestershire sauce, 1 tbspn prepared horseradish, half medium onion, 1/2 cup finely chopped crisp fried bacon.

Mix beans, horseradish and Worcestershire sauce. Press through a sieve. Add diced onion and bacon. Chill before serving.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.15

Mock Raspberry Jam

Mock Raspberry Jam (1)

6 lb sugar, 6 lb tomatoes, 1 small tin raspberry jam, 1 bottle raspberry cordial extract.

Skin tomatoes and cook till tender, add sugar, boil till sets. Add raspberry jam and cordial, boil further 10 minutes.

Mock Raspberry Jam (2)

12 lb melon, 8 lb sugar, 1 bottle raspberry cordial extract, 1 tin raspberry jam.

Mince melon finely. Sprinkle over 4 lbs sugar, leave stand overnight. Next day boil till clear, add remaining sugar, extract and raspberry jam and boil till it sets on saucer.

Source: contributed by Shirley Rorhlach and Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), pp.55, 56.

Creamed Beef Delicious

1 lb. lean steak cut fine or 1 lb. mince.

1 slice bacon

1 small onion

1.1/2 cups milk

1 large tbspn. flour

1 tbspn. butter

1/2 tspn. mixed herbs

Pepper and salt

Parsley

Method: Mince or chop onion and bacon small. Fry in butter for five minutes. Mix parsley with steak, add flour, herbs and seasoning. Cook for about 10 minutes, stir in milk and bring to boil. Put in casserole and simmer gently for about one hour. Serve with sippets of toast and sprinkle with parsley. Makes an excellent mornay.

Source: contributed by J. Sheldrick in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.19.

Eggstatic Spread

5 hard-boiled eggs, mashed, 3 dspns mayonnaise, 2 tspns vinegar, 1 tspn prepared mustard, 2 dspns chopped olives.

This mixture is suitable for sandwich filling, spread for crackers, or as a dip.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Potato Yeast Cake (good for shearing)

1 cup warm mashed potato, 1.1/2 cups sugar, 2 Tbls margarine, 2 beaten eggs, 4 cups SR flour, pinch nutmeg, 1 cup sultanas, 1.1/2 cups milk.

Method: Place potato in mixing bowl, add and beat in margarine and sugar. Add milk, eggs, flour, nutmeg and sultanas. Place in a meat roasting dish.

Streusel Topping

1 cup plain flour, 3 Tbls sugar, 2 Tbls margarine, pinch salt, cinnamon.

Method: Rub ingredients together. Sprinkle on top of cake mixture and bake in hot oven 25-30 mins.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.86.

Spicy Mutton Satays

1 shoulder mutton

1&1/2 cups apricot nectar

1/2 cup white wine

1 onion, grated

2 tbspns. honey

1/2 tspn. ground ginger

1/2 tspn. ground allspice

salt and pepper to taste

Method: Trim mutton and cut into small cubes. Thread onto satay sticks. Mix remaining ingredients in dish or plastic bag and marinate for at least 30 minutes turning occasionally. Drain and cook under pre-heated grill or on the barbecue. Pour remaining marinade into saucepan. Bring to the boil and thicken with a little cornflour and water paste. Simmer gently. Canned apricot halves may be heated under grill. Serve immediately with sauce.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.102.