Hot Cheddar Meatballs with Barbecue Dip

Meatballs:- 500g minced steak, 125g grated mature cheese, 2 tspn worcestershire sauce, salt, cayenne pepper.

Combine all ingredients together and shape into small balls. Grill 10 mins or until meatballs are cooked through. Serve hot with toothpicks and dip into barbecue sauce.

Barbecue Dip:- 1 cup tomato soup, 1/4 cup worcestershire sauce, 1/2 tsp mustard.

Combine all ingredients together in a saucepan, stir over low heat until hot but not boiling.

Source: contributed by V. South in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Special Chocolate Cake

1&1/2 cups SR flour, pinch salt, 1 cup sugar, 1 rounded healed dspn cocoa, 1 tspn each instant coffee, ginger and cinnamon. Put dry ingredients in a bowl, add to this 1 egg and 1/2 cup milk, 1 dspn jam, 1/4 lb melted marg. Mix and then add 1/2 cup boiling water and 1/2 tspn carb soda. Bake 350 deg Gas 35 mins.

Source: contributed by T. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.67.

Cheese

1/2 lb kraft cheese, 3/4 cup milk, 1 dspn butter, 1 tspn caraway seeds, salt to taste.

Grate cheese, put into a saucepan with milk, butter and salt. Melt over a low heat and bring to a boil. Add caraway seeds and pour into a bowl to set.

Source: contributed by R. Short in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.105.

Shishkebabs

1 lb rump steak cut into cubes or slices (pound with meat mallet) marinate 4 hours, in 1 cup pineapple juice, 1 cup claret, 1/4 cup water, salt and pepper, oil, garlic, onion, salt, oregano, barbecue spice. Thread on skewers alternately with pineapple, champignons, onions and capsicum. Grill or fry, basting with marinade until cooked as desired.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Sausage Apple Pie

1 lb. pork sausage mince
8 oz. macaroni
4 cooking apples
1 small onion
1 cup grated cheese
2 dessertspoons margarine
Salt and pepper
1&1/2 tablespoons plain flour
1 cup milk
1 dessertspoon chopped parsley
1/2 cup soft breadcrumbs

Method: Cook macaroni in large quantity of boiling salted water for 10 mins. drain. Brown sausage mince in large pan, stirring frequently to brown evenly; remove. Cut 6 thick apple slices and brown in fat in pan from sausage mince. Remove, add remaining apple (diced) and chopped onion to pan, brown slightly. Add flour, cook 1 min. stir in milk, salt and pepper; stir until boiling. Fold in macaroni, sausage mince, parsley and cheese. Fill into greased ovenproof dish. Arrange apple slices on top, sprinkle with breadcrumbs mixed with melted margarine. Bake in a moderate oven 20-30 mins. (350° F. Gas and 275° Elec.)

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.25.

Apricot Hors-d'oeuvre

Dried apricots, sherry, cashews, cream cheese.

Method: Soak dried apricots in sherry for 2 days. Drain, top with cream cheese and a cashew.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Sandwich

Cut crusts off a soft freshly sliced loaf, butter each slice and spread each with a mixture of Danish Blue Cheese and butter in equal parts. Roll up each slice, wrap it in a rasher of bacon, fasten with a cocktail stick. Fry or grill and serve piping hot. Halve the slices to make dainty rolls.

Source: contributed by E. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10.