Tropical Island Party Punch

1 can pineapple and orange
1 can pineapple and apricot
1 cup pineapple pieces
2 passionfruit
2 slice[d] bananas
orange slices
strawberries
1 bottle lemonade

Method: Mix together adding bananas and lemonade last.

Source: contributed by Maude Anderson in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.87.

Pancake Cutlets

Mince some cold chicken and cooked ham, about 1/2 lb. in all. Mix with 1/4 cup gravy, a little tomato sauce, pepper and salt. Make a batter of 1/2 cup flour, 1/2 cup milk and 1 egg. Beat until smooth. Heat some lard or good dripping in a frying pan, pour in the batter and cook on both sides. Turn out, cool a little, then spread mince over pancake, roll up neatly, cut into 1/2 inch slices, dredge with flour, roll in egg and breadcrumbs and fry in boiling fat.

Source: contributed by Mrs. Alb. Keil in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.24.

A Delicious Pudding Sauce

One cup cream, 1 cup sugar, 3 pints milk, 1 egg (well beaten), 1 dessertspoon butter, 1 teaspoon cornflour. Boil all together to a syrup, then take from the fire and add a small glass of wine and nutmeg.

Source: contributed Mrs. H. Steicke in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.133.

Beets in Port

From the Boozy Chef - a wonderful way to get rid of port!

Buy all beets the same size, medium to small if possible. Remove greens completely and scrub beets lightly to remove dirt. Put into pyrex or other suitable container that is acid-proof. Cover with port about 2cm above beets and bake in 180C oven for 40 minutes. Serve hot or cold.

Source: contributed by Pat Russell in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.33.

No Bake Christmas Cake

125g copha
250g milk coffee biscuits
90g brown sugar
1/2 teaspoon salt
1 tablespoon cocoa
125g chopped dates
1 teaspoon mixed spice
425g chopped raisins
30g chopped mixed nuts
grated rind 1 orange
3 tablespoons sherry or orange juice
1 tablespoon coffee essence

Method: Melt copha over low heat. Crush biscuits & place in large bowl with sugar, salt, cocoa, spice, fruit, nuts & orange rind. Combine sherry & coffee with melted copha, add to dry ingredients, mix thoroughly. Press mix into 15cm round lined cake tin. Refrigerate until set. Serve in small blocks, store in fridge.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.72.

Irish Cream - Poor Man's Baileys

4 eggs
1 cup whisky
1 carton cream
1 tin condensed milk
1 Tbpsn coconut essence
1 Tbpsn instant coffee
1 Tbspn chocolate topping

Beat eggs, add other ingredients. Beat for 4 minutes.
Keep in frig, in brown bottle if you have one.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.92.

Quick'n'Easy Chilled Avocado [Soup]

1/2 cup lemon or lime juice
3 large Avocados
3 cans cream of celery soup
Dry sherry & nutmeg to taste

Puree peeled Avocados, gradually blend in canned undiluted soup. Process until smooth. Season to taste with citrus juice, sherry, freshly ground black pepper & nutmeg. Chill. An avocado stone placed in the soup will stop it discolouring so you can make it ahead of time.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.13.

Santa's Diamonds

Pastry:
185g soft butter
4 table spoons castor sugar
2 egg yolks
1&1/2 cups plain flour, sifted

Topping:
1&1/2 cups firmly packed brown sugar
250g unsalted butter
1/4 cup honey
500g pecan nut pieces
1/4 cup thickened cream

Method:

Pastry:
Cream butter & sugar until light & fluffy. Add egg yolks, combining well. Fold in flour, mix thoroughly. Spread mixture evenly into a greased & base-lined 25x30cm lamington tin. Bake in a moderate oven for 10 minutes.

Filling:
Combine sugar, butter & honey in a saucepan. Stir over low heat until butter melts & sugar dissolves. Increase heat, boil for 1 minute. Fold in pecan nuts & cream, combine well & return to the boil. Immediately spread pecan mixture over pastry. Bake in moderate oven for 15 minutes. Reduce heat to moderately slow & bake for a further 15 minutes or until filling bubbles & is deep golden brown. Remove from oven, run knife between crust and pan. Cool completely before turning out. Cut into 4cm diamond shapes. Store in an air-tight container.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.66.

Christmas Cake (simple to make)

1 lb. butter.
1 lb. brown sugar.
10 eggs.

Beat well until creamy.

1 heaped tablespoon syrup or marmalade jam.
1 oz. butter.
1&1/2 wineglasses of whisky.

In saucepan, brown sugar and butter, add whisky gradually -- will soften eggs and sugar and butter mixture when added.

Approx. 3 lbs. fruit, consisting of:
1/2 lb. raisins.
1 lb. mixed fruit.
1/2 lb. sultanas.
1/4. lb. dates.
1/4. lb. cherries.
1/4. lb. almonds.
1/4. lb. lemon peel.

More fruit may be added if desired, such as figs, ginger, etc.

Add alternately with fruit, 1&1/2 lb. plain flour, 1 teaspoon spice, pinch cinnamon, ground cloves, nutmeg.

Method: Bake in slow oven at 300 degrees [F] for first hour, then reduce heat to 200 degrees [F] for further 2 hours. (This quantity will fill one 8" and one 6" square tin.)

Source: contributed by Mrs. Bennett Webb 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.43.