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.

Baked Steak

1 lb oyster blade
1 pkt french onion soup
425 ml apricot nectar

Method: Lay oyster blade flat in baking pan. Sprinkle with powdered soup and pour over apricot nectar. Bake in covered pan 1&1/2 hours. Serve with duchess potatoes, stuffed tomatoes and green vegetables.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.47.

Garlic Apricot Prawns

Fresh green western king prawns

crushed garlic, fresh is best.

700 mls apricot nectar.

Method: I use my electric griller, or a B.B.Q. Heat plate until hot, add olive oil, add crushed garlic and toss until garlic browns, add peeled green prawns and toss with garlic until cooked 4 to 7 minutes. Pour apricot nectar over prawns. Keep tossing the prawns until they are coated with the nectar. Allow coating on the prawns to caramelize slightly. Remove and serve straight away.

Source: Contributed by Jill Cutting (Port MacDonnell, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.35.

Rabbit Delight

1 rabbit

cooking oil

fine breadcrumbs

salt

2 onions, sliced

850ml can Apricot Nectar

Gravox

cider vinegar

Method: Remove tail bone from rabbit then soak in salt water, preferably overnight. Wash thoroughly and rinse in cold water. Joint into edible pieces, then soak in cider vinegar for as long as possible before cooking. Drain and rinse in cold water. Heat oil in frypan, roll rabbit in breadcrumbs, then brown in oil on both sides. Remove and place in casserole dish. Brown onions in the pan then scatter over rabbit. Pour nectar in pan and thicken to a gravy using Gravox. Once thickened, pour over rabbit and cook in oven for 1.1/2-2 hours, or until tender.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.41.

Spicy Mutton Satays

1 shoulder mutton

1&1/2 cups apricot nectar

1/2 cup white wine

1 onion, grated

2 tbspns. honey

1/2 tspn. ground ginger

1/2 tspn. ground allspice

salt and pepper to taste

Method: Trim mutton and cut into small cubes. Thread onto satay sticks. Mix remaining ingredients in dish or plastic bag and marinate for at least 30 minutes turning occasionally. Drain and cook under pre-heated grill or on the barbecue. Pour remaining marinade into saucepan. Bring to the boil and thicken with a little cornflour and water paste. Simmer gently. Canned apricot halves may be heated under grill. Serve immediately with sauce.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.102.

Teenage Punch

1 large tin pineapple juice (30 ozs)

1 large tin orange juice

1 medium tin apricot nectar

1 large carton orange and mango juice

1/2 bottle black currant juice

1 small tin crushed pineapple

2 bottles ginger ale

crushed ice

crushed mint

1 orange   )

1 lemon    )  sliced finely and add to mixture.

1 banana  )

Serves 20.

Source: contributed by O. Mitchell in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.118.

Happy New Year!

Rabbit Mould

1 Rabbit

2 dsspns Gelatine

2 cups Water

1 Onion

Salt and Pepper

Method: Soak rabbit in salted water for 1 hour. Divide into joints and place in saucepan with water, pepper and salt, sliced onion, and cook until tender. Remove bones, cut meat into small pieces and arrange in mould or basin. Dissolve gelatine in hot stock and pour over rabbit. Place in refrigerator until set.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.131.

And, from the archives:

Rabbit in Apricot Nectar

1 Rabbit

1 tin Apricot Nectar

1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p. 159 

pinterest

Apricot Chicken

4 chicken breasts

1 pkt. French Onion Soup

1 tin apricot nectar

(add coconut if desired)

Method: Place chicken in baking dish, pour over nectar, sprinkle soup over top. Place in oven and bake for 1 hour.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.26.

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 Chicken Casserole

1 large chicken
2 diced rashers bacon
1 pkt. French onion soup
1 small tin apricot nectar
1 red or green pepper (optional)
2 carrots
2 sticks celery

Method: Joint chicken and place in casserole with bacon, carrots, celery both cleaned and diced, plus pepper if being used. Mix the soup with the nectar and pour into casserole. Bake in gas oven at 160C to 170C for 1&1/2 hours or if preferred over very gentle heat on hotplate. Serve with creamed potatoes and green beans (quick and easy).

Source: contributed by H. Blair in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.25.

Tropical Bacon

1.5kg piece of boiling bacon

Combine in a bowl:

1/4c fresh breadcrumbs
1T chopped walnuts
4-6 chopped prunes
2T chopped, dried apricots
2T sherry

1 small can apricot nectar
2t cornflour blended with 2T water
1c sherry
1c apple cider
1c water

Method: Remove mesh from bacon. Slice bacon lengthwise without cutting right through, to form a pocket. Place stuffing in pocket and tie securely with string. Boil in sherry, cider and water for 1 hour or until tender. Transfer to baking dish, pour over apricot nectar and cover. Bake in moderate gas oven for 40 minutes. Remove bacon from pan and remove string. Thicken nectar with blended cornflour and stir until boiling. Serve over sliced bacon.

T=level metric tablespoon
t=level metric teaspoon
c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.16.

Rabbit in Apricot Nectar

1 Rabbit
1 tin Apricot Nectar
1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (1986), p.129.