Champagne Oyster Puffs

36 oysters
4 puff pastry sheets
1 beaten egg
1/2 cup oyster liquor
2 egg yolks
1 tbspn cream
1 bottle champagne - (1/4 cup for recipe and the rest to drink)

Take a sip of champagne. Partly defrost pastry sheets and cut each into 6 rectangular pieces. Transfer to lightly buttered baking tray. If you do this successfully, take another sip of champagne.

Score pastry with diagonal knife lines. Glaze with beaten egg and bake in hot oven 15-18 mins. until golden. Transfer to cake rack. Place egg yolks and cream into saucepan with 1/4 cup oyster liquor. Put rest of oyster liquor and oysters into another saucepan and warm through. After another sip of champagne, add 1/4 cup of same to cream and yolks. Whisking briskly, heat this mixture until it begins to thicken, but do not allow it to get too hot. As soon as sauce is thickened, strain into a jug.

Add warmed oysters to sauce. Spoon mixture onto half of pastry sheets on individual plates. Top with other pieces of pastry. Reheat and serve immediately, remembering to drink the rest of the champagne with the meal.

Source: Contributed by Jane Jordan (Victor Harbor) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.92.

Cucumber Baskets

24 oysters
1 cucumber
white vinegar and water
salt
1/2 cup cream cheese
freshly ground black pepper
1 tbsp lemon juice
1 tbsp chopped chives
1 tbsp chopped capsicum
1/2 cup sour cream

Method: Peel half of cucumber. Cut whole cucumber into 1" (2.5cms) rounds - some with skin on, some peeled. Scoop out seeds leaving a base and sides to form a basket. Soak 1 hour in a weak vinegar and water solution, sprinkled with salt. Drain and pat dry. Combine cheese, cream, pepper, lemon juice, chives, capsicum and chopped oysters. Fill each cucumber basket with oyster mixture and serve chilled.

Variation:
1. Add 1 tspn prepared mustard, 1 tspn parsley and 8-10 drops Tabasco sauce.

Source: contributed by Leon Stott (Archipelago Oysters, Denial Bay) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.17.

Mum's Oyster Mornay

12-18 oysters
1 pkt chicken noodle soup
1 chopped onion
1 tbsp butter
2 tbsp flour
3 tbsp grated cheese
1&1/2-2 cups milk
1/2 tsp lemon pepper
2 tbsp lemon juice
1 tbsp chopped mint

Method: Melt butter and cook onion. Add chicken noodle soup and cook a few minutes. Mix in flour, 1 tbsp at a time and then add milk gradually. Stir in cheese, juice, pepper and oysters. Cook until thickened. Serve garnished with mint. Can also be served in vol-au-vent cases.

Variation:
1. Omit chicken noodle soup and add 10 drops Tabasco, pinch basil, celery salt, 1 tspn dry mustard, 2 tbsp cream and 1 cup cooked chopped carrot.

Source: Contributed by Norma Whitmarsh (Ceduna) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.89.

Seafarer Spaghetti

300g spaghetti

30g butter

1 cup water

1 small chopped onion

1/4 cup chopped celery

1/4 cup plain flour

1/4 teaspoon salt

1&1/4 cups tomato soup

Pepper

1 cup water

1/2 cup cooked peas

200g shredded cheddar cheese

Method: Melt butter and fry onions and celery until tender. Stir in flour and cook for a few minutes. Add soup, water, half the cheese. Stir until cheese is melted. Add 1 large tin tuna, peas, salt and pepper. Reheat. Pour sauce over cooked spaghetti and sprinkle with remaining cheese.

Source: contributed by Heather Kelly, A.C.H. Ceduna Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.6.

Nutty Chicken Casserole

Fry 1 kg chicken portions until browned. Place in an ovenproof dish. Saute 1 finely chopped onion with 1/2 cup celery and 190g tin of champignons. Stir in 1 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup sour cream, 1/2 cup dry white wine, and the contents of one 400g can Heinz chicken vegetable soup. Pour into casserole. Top with 50g toasted flaked almonds. Cover and bake at 350F for 1 hour. Serves 6.

Source: contributed by Mrs. E. Burzacott, A.C.H. Ceduna Auxiliary in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.13.

Brandied Ginger Balls

1 packet milk coffee biscuits crushed

2 tablespoons cocoa

1 tin condensed milk

5 tablespoons preserved ginger chopped

3 tablespoons raisins chopped

3 tablespoons almonds chopped

4 ozs. (112g) copha

3 tablespoons brandy

Method: Melt copha, combine all ingredients, mix well, form into balls, toss in coconut, chill and store in airtight containers.

Source: contributed by W. Oats (Ceduna Lodge, No. 101) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.83.