Goulash with Noodles

Fry 1/2 lb onions in 1 tabspn oil and 1/2 oz butter. Add 1 lb cubed topside steak, 1 lb pork pieces and brown. Add 1 lb. tomatoes (or 1 tin tomato puree or preserved tomatoes). Season with 1/2 tspn paprika, pinch marjoram, thyme, 2 tspn sugar, 2 tabspn tomato sauce, few bay leaves, juice of 1 lemon or orange, salt to taste. Add 5-6 tabspns red wine and three-quarters cup water. Allow to simmer until meat is tender. More wine and/or water may be added. Add cooked noodles or spaghetti.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Chocolate Almond Gateau

1 x 8" sponge cake
1/4 pint strong coffee
1-2 tbs Tia Maria

Filling:
3 oz butter
1 egg yolk
1-1&1/2 oz cocoa
1-2 tbs strong coffee
3 oz sieved icing sugar
2-3 oz blanched ground almonds

To decorate:
Carton of cream
Grated chocolate
1-2 tbs Tia Maria
browned chopped almonds

Method: Line a cake tin (same diameter as the sponge) with greaseproof paper. Cut cake into 3 layers and put one into the tin. Mix the coffee and Tia Maria and moisten the bottom layer of cake.

Cream butter and add all ingredients of filling to give a soft consistency and spread half over cake. Cover with a second layer of cake and moisten with coffee mix, cover with remaining filling mix. Put on third layer of cake and moisten with rest of coffee mix. Cover with greaseproof paper and then a plate. Leave in frig at least several hours (can be days) then turn out when ready to decorate. Whip cream, add Tia Maria and spread all over cake. Decorate with almonds and chocolate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.34 ['Autumn Menu']

Cheese Dip

4 oz cream/cottage cheese
1 finely chopped onion
1 finely chopped green pepper
1 tbs tomato sauce
1 tbs worcester sauce
1 tbs fruit chutney

Method: Beat cheese until smooth, then add rest of the ingredients and mix till smooth.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.74 ['Buffet Party Menu']

Savoury Dip

4 oz cream cheese
2 tbs fruit chutney
1 tbs chopped walnuts
3 oz sultanas
1 tsp brandy
2 tbs milk

Method: Beat cream cheese until smooth, add chutney, sultanas, walnuts, and brandy. Beat thoroughly together and then gradually add the milk until all ingredients are combined.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.75 ['Buffet Party Menu']

Gherkin & Ham Dip

4 oz cream cheese
1/4 cup chopped gherkin
1 dsp milk
2 dsp ham

Method: Beat cream cheese until smooth. Blend in milk. Add the finely chopped gherkin and ham. Season to taste with salt & pepper. Mix well. Garnish with gherkin.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.74 ['Buffet Party Menu']

Baked Grapefruit

3 large grapefruit.
1 cup crushed pineapple.
Brown sugar.
Sherry.
6 cherries or pieces of crystallised ginger.

Method: Cut the grapefruit into halves and cut out the pulp. Carefully remove the seeds and coarse membranes and chop pulp. Put into a bowl with the crushed pineapple and sherry and leave until ready to bake. Place grapefruit shells in an oven-proof dish and fill with mixture. Sprinkle top with the brown sugar and a dot of butter. Bake 10 mins., until hot and bubbling. Be careful not to burn tops. Serve at once, garnished with cherries or ginger.

Source: contributed by Mrs. K. V. Parish in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5

Ham Squares

Beat 250g cream cheese and blend in 1/2 pkt French onion soup. Thin down with a little cream. Spread thickly on a slice of ham (1/4" thick), top with another slice of ham and so on until 5 slices of ham have been used. Wrap in foil for 24 hours. When serving, unwrap and cut into 1" squares and put in a toothpick in each square.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.78 ['Buffet Party Menu']