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.

Colourful Salad

125 gm unsalted pe[p]itas kernels
parsley & chives
1-2 Tbsp salad oil
375 gm dried apricots, diced
1 large tin sweetcorn

Method: Combine all ingredients and serve.

Source: contributed by Verna Hage in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.16.

Apricot Roll (Rich)

4 oz chopped dried apricots
4 oz crushed Marie biscuits
2 oz chopped marshmallows
1/2 cup condensed milk
1/2 teaspoon vanilla essence

Method: Combine all together in mixing bowl.

Roll in rolls 6" x 1" diameter, then roll in coconut or crushed nuts. Place on foil and roll up until sealed. Place in fridge to set. These keep for months. Just before using cut into slices approx. 1/2" thick.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.69.

Apricot Clams

2 eggs
4 cups sugar
6 ozs butter
4 ozs cornflour
3/4 lb S. R. flour
About 4&1/2 doz. dried apricot halves

Method: Soak apricots for 4 hours - cream butter and sugar, add well beaten eggs then add sifted flours. Mix well and then roll out as for biscuits. Cut into rounds, place a piece of apricot sprinkled with sugar on each round and cover with another round of the biscuit mixture. Press edges down and cook in a hot oven for 10 mins. Can be iced if preferred and sprinkled with coconut.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.30.

Apricot Dream Balls

200g dried fruit medley
100g dried apricots
1 tablespoon coconut milk
1/4 cup desiccated coconut

Method: Food-process fruit medley, apricots, and coconut milk until mixture comes together. Shape mixture into tablespoon-sized balls and roll in coconut. Chill until firm. We enjoy this snack when we visit the train museum at Port Adelaide!

Source: contributed by Lachlan, Sue & David in Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.206.

Fruit Salad

1 cup stoned prunes                         } soak in 1 cup marsala 
1 cup dried apricots cut in halves  } for 24 hours or more
Add drained:
1 small tin diced pineapple
1 small tin mandarin segments
1 small tin black cherries

Method: Mix well. Serve with cream or icecream. May be kept for months in fridge.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.70.

Bananas in Apricot Puree

Soak dried apricots in tea. Puree with cherry brandy. Place spoonfuls of puree on foil, top with whole bananas. Wrap in foil and heat through on barbeque or in oven. Serve with icecream and toasted almonds.

Source: contributed by Marione Mansfield in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.71.

Apricot Crunch (unbaked)

250g copha
250g dried apricots
125g walnuts
3 cups Corn Flakes
1&1/4 cups coconut
3/4 cup raw sugar
1/4 cup full cream milk powder

Method: Melt copha and add dry ingredients, finely chopped walnuts and apricots. Press into greased paper lined tin. Chill and cut.

Source: contributed by Nancy Paech in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.95.

Slice or Biscuits

4 ozs butter/margarine
1 cup sugar
1 egg
1 cup Corn Flakes, crushed
1 cup rolled oats
1 cup plain flour
1/2 cup 'bits' - chopped almonds, cherries, ginger, apricot, or anything else you fancy
1/2 cup sultanas
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda

Method: Cream butter and sugar. Mix in rest of ingredients. If for slice press into Swiss roll tin - cook 180° for about 20 minutes.

Use for biscuits - make small balls and flatten slightly. Cook 180° for about 15 minutes or till cooked.

Source: contributed by Jill Perkins in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.88.

Festive Pork Chops

4 pork chops (1/2 in. thick)

1&1/2 cups apple juice

1&1/2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon curry powder

6 prunes (pitted)

8 dried apricot halves

2 tablespoons cornflour

4 tablespoons water

Method: Trim fat from chops, heat trimmings in pan, remove trimmings. Slowly brown pork chops on both sides in the hot fat. Combine apple juice with sugar, salt and curry powder; pour over chops. Place dried fruit on top of chops. Cover; cook over low heat about 1/2 hour or until chops are thoroughly cooked and tender. Remove meat and fruit to a warm serving dish. Blend cornflour with water, stir into pan juices. Cook and stir until mixture thickens. Serve with pork chops and fruit.

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

Merry Christmas!

(source)

Auburn Brunch

Cook together 1 tin sweetened condensed milk & a tablespoon of golden syrup for several minutes, stirring constantly until it thickens. Then stir in a cup of crushed cornflakes, one cup coconut, 1/2 cup chopped dried apricots, (covered with sherry & placed in a saucepan on stove to soften) and a 1/4 cup chopped nuts. Cool slightly, then roll into small balls & roll in coconut. Set in refrigerator.

Source: Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.127.

Savoury Trays

Serve on either rectangular trays with food in vertical lines or round trays with food in wheel-spoke fashion:

Eggs in mayonnaise: Beetroot (dried on kitchen paper) diced and covered with french dressing: Asparagus spears: Red and Green peppers, sliced thinly: Tomatoes (halved and scalloped): Peas in mint: Carrots (baby), dipped in orange juice: Dried Apricots with cream cheese in centre: Variety of cold meats (bite size pieces).

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.7.

Scotch Finger Sweet

1 pkt Scotch-Finger biscuits, 1 tbspn sugar, 1 pkt dried apricots finely diced, 1 pkt lemon jelly crystals.

Method: Soak apricots for 2 hours, then boil for 5 mins with sugar. Place biscuits in dish rough side up. Add jelly crystals to apricot mixture and pour over biscuits. When cold, top with whipped cream. (Make recipe the day before you want to serve).

Source: contributed by S. Lienert in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.72

Apricot Oysters

185g butter or margarine

250g dried apricots

2 eggs

125g cornflour

375g S.R. flour

125g sugar

Method: Cream butter and sugar, then add eggs, then fold in flour. Roll out and cut into small rounds (approx. 5 cm rounds). Place an apricot on each round then cut out more rounds to place on top. Bake in moderate oven for 10 mins. When cool ice with white icing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.

Hot Bobs

The following fillings may be rolled in bacon and secured with a toothpick. - Prunes, dried apricots, pineapple, fresh mushrooms, tomatoes, capsicum, "potato gems".

Cook on a plate 2-4 mins. on High or Med-high, depending on the quantity, until bacon is cooked. Sprinkle with a mixture of grated tasty cheese. Microwave 1 minute med-high or until cheese melts. Serve on another attractive plate or bowl. Garnish with parsley or another green herb.

Source: contributed by M. Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.23.

Apricot Balls

500 g dried apricots

1 cup crushed cornflakes

1 tin condensed milk

1 cup coconut

Method: Put apricots through the mincer. Then combine with coconut, cornflakes and condensed milk. Take a teaspoon of the mixture and roll in coconut. Store in airtight tin in fridge.

Source: contributed by D. R. Buchell in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.98.

Apricot Sweet

Equipment Needed:

1 medium sized bowl

Measuring cups and spoons

1 medium sized saucepan

Serving bowl

Preparation Time: 20 minutes

Cooking Time: 10 to 15 minutes

Serves approx. 6 persons

Ingredients:

1 packet dried apricots (200 grams)

2 tablespoons gelatine

2 cups sugar

Method: Place dried apricots in medium sized bowl, just cover with warm water and leave overnight. Next day, drain water from apricots into saucepan, add sugar and gelatine and mix well. Heat on stove over gentle heat, stirring constantly, for 10-15 minutes.

Place in serving bowl and leave to set in refrigerator. Serve with cream or ice-cream.

Source: Quick and Easy Desserts (Kent Town: The South Australian Country Women's Association Incorporated, 2002)

Fluffy Apricot Dessert Unbake

2 pkts marshmallows

250g dried apricots

large carton cream

nuts of your choice

Method: Cut marshmallows soak in sherry, leave for 1 hour add to other ingredients then add cream - whipped fold in. Pour into tray put in fridge.

Source: contributed by M. Jones in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.160.

Apricot Beef

1/4 cup brown rice or red lentils

500g round steak, trim all visible fat and cut to bite size pieces

Plain flour for dusting meat

1 onion, chopped

1 teaspoon curry powder

2 teaspoons brown sugar

200ml apricot nectar

100ml water

2 tablespoons tomato sauce

2 teaspoons vinegar

100g dried apricots, chopped

2 carrots, diced

Method: Dust meat with flour. Combine all ingredients in large boiler. Simmer, lid on, until tender. Stir occasionally during cooking time and add more liquid if necessary. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.17

Apricot Whip

4 oz dried apricots

2 tbsp honey

2 egg whites

1&1/2 cups hot water

1&1/4 cups yoghurt

Method: Soak apricots in hot water for 10 mins. Add honey, then simmer for 20 mins. Cool and blend in blender. Whisk egg whites, fold gently into mix. Refrigerate till needed.

Source: contributed by M. L. McGee in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

[Note: what happened to the yoghurt?]