Orange and Kiwi Tango

8 oranges
1/4 cup grenadine
4 kiwi fruit
3 tablespoons Grand Marnier
1 tablespoon sugar

1. Remove peel from one orange with a vegetable peeler. Cut peel into fine julienne strips. Place strips in saucepan[,] cover with water, boil 15 minutes.

2. Drain -- rinse under cold water -- spread on absorbent paper to dry. Bring grenadine to boil, add orange strips, reduce heat -- simmer gently uncovered until grenadine has evaporated.

3. Peel oranges thickly, removing all pith. Segment oranges[,] combine in basin with peeled and thinly sliced kiwi fruit. Sprinkle with Grand Marnier and sugar. Cover, refrigerate several hours or overnight. Serve with orange shred. Serves four.

Source: contributed by Margaret Glazbrook ('A Touch of Elegance') in Personality Recipe Book. All proceeds to The Adelaide Children's Hospital 'Girl of the Year' Quest ([Adelaide]: n.p.; n.d. [1983-1985]), p.61.

Willsy's Fish

1 lb (500 gr) garfish
Juice of 4 lemons
1 onion
1/2 green capsicum
white vinegar
fresh cream
salt & 1 teaspoon sugar

1. Prepare fish the night before needed.

2. Cut fish in bite size pieces and place in glass or ceramic bowl.

3. Cover it with white vinegar, and add lemon juice. Add chopped onion and capsicum. Cover tightly with gladwrap and refrigerate for 12 to 24 hours.

4. 3 hours before eating, add one 300 ml. bottle fresh cream. Salt and sugar to taste.

(For an added spice, you can add about 100 ml of tinned coconut juice when you add the cream....makes it real native)

Source: contributed by Anne Wills (Channel 10) in Personality Recipe Book. All proceeds to The Adelaide Children's Hospital 'Girl of the Year' Quest ([Adelaide]: n.p.; n.d. [1983-1985]), p.21.

Amy Johnson Cake

Pastry:
Rub 2 tablespoons butter or margarin[e] into 1 cup of S.R. Flour, sieved with pinch of salt. Add a little milk to make a firm dough. Roll out and line cake tin, one deeper than a swiss roll tin. Spread with plum and raspberry jam and sprinkle with currants.

Cake:
Beat 2 tablespoons butter with small cup sugar, add 2 eggs, and beat well. Add a little milk and 1 cup S.R. Flour sifted with a pinch of salt. Spread cake mixture over currants and bake in a moderate oven.

When cool, ice with lemon icing and cut into oblong pieces.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.93.

Fabulous Fruit Salad

1 tin pears (drained)
2 peaches (or equivalent in sliced, tinned)
2 bananas
1 mango

Method: Slice all fruits rather larger than is usual. Pour over 1/2 cup orange juice (tinned or fresh) and a couple of tablespoons of sherry if liked. Sweeten with liquid sucaryl or 1/2 cup sugar according to dietary requirements. Serve with ice-cream, cream or custard -- or alone.

Source: contributed by Mrs. Gough Whitlam in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.53 ['Personality Pages']

Don Bradman Steak

2 tbsps. sugar, 2 tbsps. tomato sauce, 2 tbsps. vinegar, 1 dsp. Worcestershire sauce, 1 dsp. dark jam.

Method: Place in bottom of grilling pan 1 lb rump steak. Soak 2 hours turning several times. Grill, leaving mixture in pan. Serve juice as gravy.

Source: contributed by S. Kelly in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

South Sea Islands Fish Salad

500g garfish fillets

juice of 4 lemons

white vinegar

300ml carton of fresh cream

1 tsp salt

1 onion

1 red capsicum

1 tin coconut extract

sugarine liquid sugar

Method:

Cut garfish into bite-sized pieces. Add lemon juice.

Add diced onion and capsicum to mixture, then pour over only enough vinegar to just cover mixture.

Add 1 heaped tsp salt.

(Oop. . . important: needs to be in a glass or pyrex bowl. . . plastic is no good.)

Cover with Gladwrap and refrigerate for at least 18 hours.

(Best to prepare this dish the night before you need it.)

About 3 hours before you want to eat it, add the coconut extract and the fresh cream, and about 5-8 drops of sugarine. (More can be added if you like a sweeter taste.)

Serve on a bed of hot rice.

Source: contributed by Anne Wills in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.26.