Savoury Cheese Balls

4 oz. softened butter

4 oz. grated mature cheese

4 oz. S.R. flour

1/2 teaspoon salt

Pinch cayenne pepper

Method: Mix all together and roll in balls. Roll in coconut. Press flat with fork and bake in a slow oven 25-30 minutes or till crisp. These are delicious.

Source: contributed by Mrs. A. V. Wurst (A.C.H. Wirrabara Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.49.

Port Cream

3 eggs, separated

3/4 cup castor sugar

4 teaspoons gelatine

1/4 cup hot water

3/4 cup port

1 cup whipped cream

Method: Beat egg yolks with sugar until thick and creamy. Sprinkle gelatine over hot water, stir until dissolved. Add to egg mixture, stir in well, then mix in port. Beat egg whites until stiff, but not dry and fold in. Then fold in the whipped cream. Turn into a bowl or individual sweet bowls and chill until firm. If desired, decorate with whole strawberries.

Source: contributed by Mrs. Doug Crappsley (A.C.H. Barossa Valley Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.40.

Curried Egg Mornay

1 pkt Continental chicken noodle soup, 1 & 1/2 cups boiling water, 1 oz copha or shortening, 2 level tbspns flour, 1 tbspn chopped parsley, 2 tspns curry powder, 1 cup milk, 4-6 hard-boiled eggs.

Method: Cook noodle soup in boiling water for 7 mins. Cool. Melt copha, stir in flour & curry powder. Add milk, & stir until boiling. Mix in soup, bring to boil. Add egg & parsley.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.10.

Mushroom & Fish Mornay

Fry 1 chopped apple & 2 chopped onions until brown. Add salt & pepper, then add a small tin mushrooms. Cook for a few mins, add 1 tbspn sugar, 1 level dspn curry powder & 2 cups water. Simmer, & thicken with cornflour. Add 1 lb tuna cuts, 1 dspn chutney, & 1 dspn sultanas.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.11.

Mexican Eggs

Melt: 2 tbspns butter, fry chopped-up meat (approx. 1 lb) until brown, add chopped-up onions, add skinned tomatoes or 1 can tomatoes, add 4 oz grated cheese & 6 beaten eggs. Simmer gently. Serve with toast.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.3.

Brown Bread Soup

(A good way to use up stale brown bread which has been dried & stored in a paper bag). Take 2 medium slices of any brown bread, put in saucepan, cover well with water, & let boil gently (with lid half on, lest it boil over) about 10-15 mins. Force through a colander, and add enough water for right thickness. Add 1 tspn vegemite or bonox, 1 soup cube, 1 tspn butter, & 1 tspn tomato sauce. Re-heat & bring to a boil. Keep stirring until all ingredients are dissolved and the soup is ready for serving.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.7.

Chocolate Rum Pie

1 dstspn. gelatine

2 cups milk

1/2 cup sugar

2&1/2 dstspns. cornflour

4 eggs

3 dstspns. rum

4oz dark chocolate

150ml cream

chocolate shavings

Method: Soften gelatine in 1/4 cup of milk. Scald remaining milk. Blend sugar with cornflour. Stir in hot milk. Separate eggs. Beat yolks, add cornflour mixture. Stir in top of double boiler until mixture thickens. Add softened gelatine and chopped chocolate. Stir until gelatine dissolves and chocolate melts. Add rum. Allow to cool slightly. Beat egg whites until stiff. Fold into chocolate mixture. Pour into prepared crumb case. Refrigerate until set. Whip cream, spread evenly over mixture and decorate with chocolate shavings.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.111.