Chicken Delicious

1 young chicken dissected into serving pieces, sprinkle with paprika, salt and pepper. Place chicken pieces side by side in a flat roasting pan or large casserole. Mix 1 tin of gourmet mushroom soup with 1 cup cream, pour this over chicken pieces, sprinkle liberally with chopped parsely [sic], place uncovered in a moderate oven and cook until chicken is tender. Serve with mashed potatoes and green peas.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.7.

Gipsy Rascals

1 tin Condensed Milk

1/2 lb. crushed Biscuits

2 cups chopped Nuts

2 tablespoons Sherry

1/2 cup Mixed Fruit

2 tablespoons Cocoa

Method: Mix all ingredients together and roll in coconut. Leave to set. Keep in refrigerator.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.71.

Chatty Prawn Balls

This is a delicious appetiser, for nibbling with a good champagne or chardonnay.

1 can sweetcorn kernels

1kg green prawns, peeled and chopped

1 tblsp plain flour

1 tblsp cornflour

1 tblsp turmeric, ground

1 red chilli, finely chopped (optional)

2 eggs

3 spring onions, finely chopped

2 cloves garlic, crushed

Olive oil or veg for frying

Some fresh chopped coriander

Method: Place sweetcorn in a food processor at high speed for 1 minute. Add all other ingredients and mix thoroughly. Heat oil in frypan until it starts to smoke, then drop tablespoons of mixture into hot oil and fry all over until golden brown. Drain on paper towels, serve hot or cold. Makes lots.

Source: Contributed by Andrea Fuller, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.34.

Spinster Buttons

10 ozs. SR flour

2 eggs

4 ozs. butter

essence of lemon

Method: Rub butter into flour, beat eggs and sugar together, take pieces the size of a walnut, roll in hands and flatten, dip sides in sugar, and bake in oven for 10 minutes.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.75.

Note: sugar omitted from ingredients -

However, see a likely source in the faithful Green and Gold Cookery Book. Containing many good and proved recipes. Seventeenth edition (Revised). Issued by the Combined Congregational and Baptist Churches of South Australia in the interests of King's College (Adelaide, n.d. [?1944]):

Banana and Bacon Scones

1 lb. S.R. flour

Pinch salt

3 oz. butter

2 rashers bacon

2 bananas, mashed

1/2 pint milk, approx.

Method: Sift flour and salt into basin and rub in butter. Cut bacon into small pieces and cook it until crisp, and pour off the fat. Add the bacon to the flour mixture. Combined the mashed bananas and milk, then stir into the other ingredients to form a soft dough. Kneed on a lightly floured board, roll out to 1/2 in. thickness and cut into rounds. Place on scone tray, glaze with milk and cook at 450F gas, 500F elec., 12-15 minutes.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Childrens Punch

1 pkt. raspberry jelly crystals

1 pint boiling water

1 can concentrated orange juice

2 x 450g cans pineapple

juice of small lemon

2 small bottles ginger ale

1 small bottle soda water

1 cup fresh cherries (optional)

Method: Make up jelly, add juices. Chill. Before serving, add chilled soft drinks and icecubes. Float cherries on top (optional).

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.127. [Childrens Munchies for Parties]

Pork Chops in Pineapple

As many pork chops as required.

Method: Fry both sides of the pork chops for 5 minutes each and brown thoroughly. Lay the chops in a casserole dish, then brown in frying pan as many slices of pineapple as there are chops and place one on each chop. Pour over the following mixture.

1 tin pineapple juice, 1 bay leaf, 1 finely chopped celery stick in season, 2 cloves, 1 chopped onion, 1 garlic clove (this is optional). Bake in a moderate oven for 1&1/2 hours covering casserole with a lid. Serve with vegetables in season.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.100.