Avocado Supreme

2 large avocados
1 cup chicken stock (made from 2 chicken cubes)
1 teaspoon finely chopped onion
Salt and pepper
Juice from half a lemon

Method: Take enough avocado to make one cup. Combine all other ingredients in blender and blend until smooth. Chill in covered bowl until ready to serve. Just before serving chop remaining avocado, dip in lemon juice and add to soup. Dust with paprika or dill as desired.

Source: contributed by Mrs. Russell Ellis (A.C.H. Springfield/Netherby Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.6.

Pineapple Bowl

1 Pineapple; 2 Firm Bananas; 1 Avocado; 1 Cup Brandy or Rum; 8 ozs. Sugar; 1 oz. Butter; 1/4 Pint Claret.

Method: Cut pineapple in half, lengthwise. Remove flesh in 1" wedges. Place these in oven-proof dish and sprinkle with brandy or rum. Place in slow oven for 15 minutes. Cool. Cut avocado into 8 pieces and sprinkle with a little lemon juice to prevent discolouration. Heat butter in pan. Add sugar and claret. Cook for 10 minutes. Add banana pieces and allow them to stand in this mixture for 30 minutes. Turn frequently. Arrange fruit pieces in the pineapple shell. Chill. Serves 4.

Source: contributed by Mrs. J. L. Jenkins in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.52.

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.

Vol-au-vent Fillings

Oyster
Combine a tin of smoked oysters, 2 hard boiled eggs (finely chopped), 2 gherkins (finely chopped), enough mayonnaise to moisten (approx. 2 tablespoons), chopped parsley.

Savoury
Fill tiny pastry cases with mashed peas, parsley, grated onion, moisten with mayonnaise and top with blanched almonds.

Avocado
Combine 3 avocados (mashed), 2 x 185g tins tuna, 1 cup walnuts (chopped), 1 carton cream, tomato sauce, worcester sauce and lemon juice.
Serves 10.

Source: contributed by the Rischbieth Family in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.14.

Avocado Carbonara

1&1/2 cups small spiral pasta, 2 rashes [sic] bacon, 2 tabs. butter, 1 Avocada [sic] (diced), 60gm cheddar cheese grated, 4 tabs. crea[m], 1 egg, pepper to taste

Method: Cook pasta in slightly salted boiling water. Saute bacon in butter, add the avocado, the drained cooked pasta, cheddar cheese, cream[,] egg and pepper - mix thoroughly to-gether. Heat through and serve on a heated plate. Serves 4 as an entree. Freezes wel[l]. Egg is not necessary. Sliced mushrooms, cooked with bacon and added is tasty.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.40.

Avocado Cream Soup

1.1/4 cup Chicken stock

1/2 cup Milk

Salt and Pepper

2 ripe Avocado

3/4 cup Cream

Method: Peel avocados, remove seeds. Put chopped avocados in blender with milk and cream. Blend on medium speed till smooth. Place avocado mixture and chicken stock in bowl, stir until combined, then push through fine sieve. Season with salt and pepper. Refrigerate till cold. Serves 4.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.5

Avocado and Chicken

1.1/2 cups chopped cooked chicken 

1/4 cup chopped green pepper 

3/4 cup diced pineapple (tin) 

1/3 cup mayonnaise 

1 tbs lemon juice
3 medium avocadoes 

1/2 tsp salt 

lettuce leaves 

Method: Mix all ingredients together and chill. Cut avocadoes in half, brush with lemon juice. Fill halves with mixture and serve in a lettuce leaf. 

Prepare on the day of the dinner party. [Serves 6] 

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.32 ['Autumn Menu']

Meat and Rice Pie

2 cups boiled rice

1 small egg beaten

1.1/4 cup tomato pasta sauce

S1/4 [sic] cup evaporated milk

salt & pepper to taste

10g butter melted

250g lean beef mince

1 extra egg

1/4 cup grated cheese

avocado slices, sour cream, paprika and parsley to serve

Method: Preheat oven to mod. 180C. Grease a 23cm pie plated [sic] with butter or oil. Combine rice and beaten egg. Spoon into the pie plate. Press over base and sides. Brown mince in a dry pan. Add pasta sauce and cook for 10 mins. Cool slightly then spoon into rice shell. Combine extra egg, evaporated milk, cheese, salt and pepper. Pour over the filling and baake [sic] for 30 mins. Serve hot with avocado, sour cream and paprika sprinkled on top. Garnish with parsley.

Serves 6

Source: contributed by Sheryl Jones in Burra Kindy Cookbook (Burra, 2002).