Golden Syrup Dumplings (Horse Shit Pudding)

1 T butter
1 egg
1 cup water
1 T butter
1 cup S.R. flour
a little milk
1/2 cup sugar
1 T golden syrup

Method: Rub 1 T butter into S.R. flour. Beat egg with a little milk, then mix into flour & form dough. Divide the mixture into balls and drop into boiling syrup made of water, 1/2 cup sugar, 1 T butter & golden syrup. Simmer for 20 minutes.

Source: contributed by Dale Weckert in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.43.

Curried Peas

1 can peas
1/2 pint milk
butter
salt & pepper
1 finely chopped onion
1 Dspn cornflour
1 Dspn curry powder

Method: Saute onion in butter until tender, add curray [sic] powder, pepper & salt. Stir until blended. Mix cornflour to a smooth paste with a little of the milk. Add remainder of milk to onion mixture, heat to near boiling, thicken with cornflour paste. Drain peas & stir into curry sauce, serve with steak, chops or over buttered toast as a snack.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.12-3.

Crispy Topped Casserole

500 g mince meat
1 chopped onion
80 g butter
1 pkt Dutch Curry & Rice Soup
1/2 cup breadcrumbs

Method: Fry mince & onion in 50 g melted butter until brown. Add soup mix, blend in 2 cups water. Bring to boil, turn into ovenproof dish, top with breadcrumbs tossed in melted butter. Bake in moderate oven for 45 minutes.

Source: contributed by Julie Wyatt in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.10.

Cauliflower Custard Savoury

cooked cauliflower
1 egg
1 cup milk
pepper & salt

Method: Beat egg, add milk, pepper & salt, pour onto cooked cauliflower in greased casserole, bake in oven until custard sets.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p. 11.

Curried Meat Loaf

3 plums
1 T plum jam
750 g hamburger steak
1 T coconut
2 T sultanas
1 grated onion
2 t curry powder
1 cup breadcrumbs
2/3 cup evaporated milk
1 beaten egg
salt & pepper

Method: Simmer plums in water until tender, remove skin & chop flesh into small pieces. Put meat, plums, jam, coconut & sultanas into a bowl. Fry onion until soft, add the curry powder, stir over low heat for a minute, add to meat. Stir in crumbs, milk, beaten egg, salt & pepper. When blended, turn into a meat loaf tin & bake in a moderate oven about 1 hour. Leave in tin for 5 mins, pour off fat & turn out. Cool loaf & chill well, serve with fruit chutney & rice salad.
Serves 6-8.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.13.

Wine Pudding

3/4 cup sugar
1/2 cup currants
1/2 cup sago
little cinnamon & cloves
3 cups water
1/2 cup port wine

Method: Place all in a saucepan, boil, stirring often til sago is clear. Serve with whipped cream or icecream.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.45.

Luncheon Sausage Mould

3 cups minced luncheon sausage (fritz)
1 pkt chicken noodle soup mix
2 Dspn gelatine
1 Dspn parsley

Method: Make soup using only 2 cups water, while soup is still hot add gelatine & stir well until dissolved. Add parsley & minced meat. Fill mould & chill until set.

Source: contributed by Norma Schopp in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.17.

Three Prawn/Seafood Cocktail Sauces

(1) Seafood Cocktail Sauce

(Note: T = Tablespoon; t = teaspoon.)

100 ml mayonnaise
100 ml tomato sauce (variation is to add a dash of Worcestershire sauce)
50 ml melted vanilla icecream or fresh cream
pinch salt
pinch lemon pepper
1 t lemon juice
1 T port wine

Method: Combine all ingredients & chill before serving.

Source: contributed by Dawn Ellis to The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members". (p.92)

(2) Cocktail Sauce for Seafood

1/2 pint vanilla icecream
1&1/2 cups mild tomato sauce
2 T worcestershire sauce
1/2 clove garlic
salt & cayenne pepper
1/2 cup light cream

Method: Allow icecream to soften in bowl. Add sauces etc. Just before serving add cream. I can recommend but I use 1/4 of the quantity.

Source: contributed by Flora Haskett to The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members". (p.90)

(3) Prawn Cocktail Sauce

1/2 cup mayonnaise
1/2 cup cream
1/2 cup icecream
1/2 tin tomato paste
1 T Worcestershire sauce
little brandy or sherry

Method: Beat all ingredients together.

Source: contributed by Julie Davey to The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members". (p.91).

No Cook Fruit Cake

8 oz (250g) coffee or arrowroot biscuits
1 T sherry
2 T cocoa
1 egg
1 T full cream dry powdered milk
4 T butter or margarine
1 cup icing sugar
1 cup mixed fruit
pinch salt

Method: Crush biscuits finely, add fruit, sherry, salt, powdered milk & cocoa. Beat egg & sugar together & add to dry ingredients. Melt butter & blend well through the mixture. Press into buttered tin. Allow to set & ice with white icing & sprinkle with coconut.

Source: contributed by Lisa Weckert, aged 8, to The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members."

Note: "T" = Tablespoon

Jamie's Honey Sauce

Put 2 tablespoons honey in saucepan and heat until brown and boiling. Add all following ingredients, which have been blended in cup:

1/2 cup water
2 teaspoons cornflour
2 teaspoons lemon juice
oregano
2 teaspoons soy sauce
4 teaspoons tomato sauce
pinch curry powder or chilli

Mix thoroughly and simmer for 1 minute. Good over steak, meat balls, etc.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Honey Soy Chicken Wings

Discard wingtips. Allow 3-4 wings per person.

18 chicken wings
1/4 cup soy sauce
2 tablespoons dry sherry
2 tablespoons honey
1 garlic clove crushed
1/2 teaspoon salt
1 teaspoon finely grated fresh ginger [ginger root may be kept well in sherry]
1 teaspoon 5 spice powder [from Chinese shops]
2 tablespoons peanut oil
2 tablespoons sesame oil

Method: Joint wings. Marinade in all ingredients, turning wings once or twice. Roast in single layer in moderate oven 30 minutes or until golden brown. Turn wings and serve when tender and golden brown.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Fresh Pineapple Dessert

Peel and slice fresh pineapple [centre removed]. Mix the following well:
    Honey
    Chopped nuts
    Cottage cheese
Put into centre of rounds of pineapple and sprinkle with nuts.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Curried Pasta Salad

Salad can be made 2 days ahead.

1 cup pasta

1 med green pepper, chopped

100gms baby mushrooms chopped

1 med red pepper chopped

2 tbspns chopped chives

Method: Cook pasta till tender, drain. Place in a large bowl with peppers, chives & mushrooms.

Curry Dressing:

2 tbspn curry powder

1 tspn castor sugar

1/4 cup white vinegar

1/2 cup oil

1 tbspn cream

Combine curry powder & sugar in bowl, gradually stir in oil, vinegar & cream.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.57.

Easter Apple Pie

4 oz Margarine

5 oz S.R. Flour

Pinch Salt

1 egg

3 oz Sugar

5 oz Plain Flour

4 tbspns water

Method: Mix ingredients together, then roll out and place in slice tin, put on top of pastry a generous serving of strained stewed apples.

TOPPING:

2 oz melted Butter

1 cup coconut

1/2 cup Sugar

2 eggs

Bake in Mod oven for 30 mins.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.60.

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.

Cold Chicken Curry

2 cooked chickens - diced

Sauce:

2 tblspns vegetable oil

1 tblspns Apricot Jam

2 chopped white onions

1 tblspn fruit chutney

1 tblspn curry

1/2 cup oil mayonnaise

1/4 cup tomato sauce

1/2 cup cream

Method: Heat oil, add onions & cook until softened[,] add curry powder & cook a minute. Remove from heat, add sauce & jam & chutney & leave to cool. Blend this to make a smooth sauce, when cold add mayonnaise & lastly stir through the whipped cream. Stir in diced chicken. Serve.

Source: contributed by Gillian Hansen in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Canary Pudding

4 oz butter

3/4 cup sugar

2 eggs

1/4 pint milk

2 cups S. R. Flour

pinch salt

1 dstspn lemon juice

Method: Cream butter & sugar, add beaten eggs and lemon juice, then add flour with salt & milk alternately. Steam for 1&1/2 - 2 hours. Serve with hot honey or jam spooned over pudding.

Source: contributed by Mignon Hogben in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.62.

Boiled Salad Dressing

1 cup vinegar

2/3 cup milk

2 heaped tspns plain flour

1 sml tspn mustard

1 cup sugar

2 eggs

1 sml tspn salt

Method: Mix flour, sugar, mustard, salt with 1/2 cup of water, then add beaten eggs, milk & vinegar. Simmer until thick, stir often. This is an excellent keeper.

Source: contributed by P. Penna in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.59.

Curried Noodle Salad

2 cups San Remo Spiral Noodles, boiled for 10 mins only, rinse straight under cold water, drain.

Sauce:

small can each of crushed pineapple & whole sweetcorn (both must be drained well).

1/2 cup good (sunflower) oil

2 level dstspns curry powder

salt & pepper to taste

1/3 cup white vinegar

chopped parsley

1 tbspn sugar or 1 tspn liquid sweetener

Method: Heat vinegar to dissolve sugar, then combine with all other sauce ingredients. All above may be prepared day before required, but don't combine noodles[,] corn & pineapple with sauce until shortly before needed. Must be stirred well before serving as sauce settles on bottom.

Source: contributed by L. Pilkington in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Brandy Alexander Pie

1 carton cream

little Brandy

1 pkt Sweet biscuits

1 pkt White Marshmallows

Method:

FILLING:

Dissolve marshmallows in a double saucepan. Allow to cool. When cool, fold in whipped cream & a little brandy to taste.

BASE:

Crumb biscuits, add 1 dspn melted butter, combine fully & press into pie dish. Chill for 1 hour, add filling. Top with grated chocolate. Chill overnight. Serves 8.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.66.