Deep Fried Dim Sims

1 pkt. pre-rolled puff pastry

Filling:
500g minced meat
1 onion chopped
2 teaspoons sesame oil
Pepper and salt
1 tablespoon soy sauce
1 tablespoon oil
Pinch curry powder
1 egg white

Method: Brown onion and meat in oil, add remaining ingredients and mix well.

Cut each sheet of pastry into 9 squares. Place teaspoons of filling on each square. Brush pasty with water and pull together in shape of money purse. Heat oil in Wok or deep fryer and add Dim Sims about six at a time and cook until pastry is golden. Serve with dip.

Dip Sauce: 2 tablespoons soy sauce, 1 tablespoon vinegar.

Source: contributed by Mrs B. A. Boylen (A.C.H. Broken Hill Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.22.

Broken Hill Pudding

(use as Xmas pudding)

2 cups S R flour

1 cup raw sugar

1 dstspn carb soda dissolved in 1 cup boiling water

1 cup currants/dates or figs

little lemon essence & peel

1 lge tblspn butter

2 tblspns jam

Method: For richer pudding add sherry[,] mashed banana or grated apple. Mix all together & boil or steam for 2&1/2 hours.

Source: contributed by Judy McIntyre in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.69.

Jellied Beetroot

1 large can of beetroot

1 packet port wine jelly

1/2 cup port wine

Method: Drain the beetroot, reserving the liquid.

Heat 1 cup of the liquid, pour over jelly crystals, stir until jelly is dissolved. Add the port wine. Put beetroot into a wetted mould and pour the jelly over and leave to set.

Source: contributed by Broken Hill Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.76.