Speedy Spiced Pate

8 oz. lieberwurst
4 ozs. creamed cheese
2 tablespoons mayonnaise
3 tablespoons cream
1 teaspoon worcestershire sauce
1/2 teaspoon curry powder
1 tablespoon brandy
salt and pepper

Method: Mix lieberwurst and softened cream cheese with mayonnaise, cream and Worcestershire sauce, curry and brandy -- season to taste.

Source: contributed by Audrey Allan (Hope Lodge, No. 75) 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.15.

Chocolate Delight with Strawberry Sauce

500 grms dark chocolate
200 grms white marshmallow
200ml cream
1/4 cup castor sugar
4 x 75 grm turkish delight bars
1 pkt tim tams
500 grms strawberries (fresh or frozen)

Chop turkish delight, tim tams and marshmallows. Melt chocolate and stir into chopped ingredients and cream. Pour into 8" spring form tin. Let set. Place strawberries and castor sugar in blender. Blend until smooth. To serve place thin slice of chocolate delight on plate and pour strawberry sauce on top or to the side.

Source: contributed by Anne Magryn in Camden Primary Recipe Book. Compiled by Linda Mc Gee & Dianne Goldsworthy ([Adelaide], n.p., n.d. [late 1980s/early 1990s]), p.47.

Cream Sherry Delight

Cut 1 pkt of white marshmallows in quarters. Pour over 1/2 cup sherry (sweet or cream) and soak overnight. Couple of hours before serving drain 440g can pineapple pieces, and beat 300ml carton cream till thick. Fold all together and chill.

Source: contributed by J. Edwards in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10 ['Potpourri' insert].

Artichoke Ring with Green Peas

1 oz. flour
1 oz. butter
1/2 cup cream
1 teaspoon grated onion
1/2 teaspoon salt
4 egg yolks
1/2 cup fine cracker crumbs
2 cups artichoke hearts (I have found for this recipe that tinned artichokes are more successful than fresh ones)
Lemon juice
4 egg whites
Buttered green peas

Method: Make a thick white sauce with butter, flour and cream. Cook until thick, add grated onion and salt and allow to cool slightly, stir in four lightly beaten egg yolks, add crumbs and mashed artichoke hearts and lemon juice to taste. Beat the four egg whites until they are stiff and fold into the artichoke mixture. Pour the mixture into a buttered ring mould, set the mould in a pan of warm water and bake at 350 deg. for 45 minutes or until set. Remove the ring mould from the oven and allow to set a few minutes, unmould onto a heated platter and fill the centre with buttered green peas.

Source: contributed by Mrs. T. B. Simpson, Leabrook, S.A. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.9.

Jubilee Salad

2 packets lime jelly
2 tablespoons vinegar
1 tablespoon grated onion
1 cup whipped cream
3 chopped hard boiled eggs
2 cups hot water
1 teaspoon salt
1/2 cup salad dressing
3 cups diced celery or mixed vegs.
1 small can tuna
1/4 cup chopped cheese

Method: Dissolve 2 packets jelly in 2 cups hot water. Add vinegar and grated onion and salt. Set aside to cool until slightly thickened. Fold in salad dressing and whipped cream. Add remaining ingredients. Pour into suitable mould till set, turn out onto platter and decorate as desired.

Source: contributed by Esma Trigg (Epworth Lodge, No. 159) 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.57.

Creamed Chicken Spiced Soup

1 cup raw potatoes
1/2 cup finely chopped onions
1/2 teaspoon salt
1 diced banana
1&1/2 cups chicken stock or 1 pkt. cream of chicken soup or tin cream of chicken soup
1 cup diced peeled apples
1/2 teaspoon curry
1/2 cup diced celery

Method: Boil until tender and beat well. Add 1 cup cream and 1 tablespoon butter. Serve with nutmeg sprinkled on top. Also very nice chilled and served with chopped chives or nutmeg.

Source: contributed by Lorna Johns (Earl of Chester Lodge, No. 98) 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.9.

French Ham Rolls

8 slices of sandwich bread
8 slices of ham
1 tin asparagus cuts
Juice of lemon
Large carton of cream
Grated cheese

Method: Spread bread with butter and mustard. Place ham on bread and roll cornerways. Place rolls in greased oven proof dish and cover with drained asparagus cuts, cream and juice of lemon. Sprinkle liberally with grated cheese. Bake at 375° for 20 minutes. Serves 4.

Source: contributed by Mrs. Ernest Saunders (Past President A.C.H. Auxiliaries Association) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.10.

Ice-Cream Cheesecake

1 tspn condensed milk, and a lemon jelly which has been dissolved in 1/2 cup hot water. Beat until soft a small pkt of cream cheese. Add 6 generous scoops of vanilla icecream. Beat together till light and frothy. Set in fridge. Fill cheese base and top with whipped cream. Base:- 1/2 pkt coffee biscuits and 1/4 lb butter.

Source: contributed by K. Hayes in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.50.

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.

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.

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).

Eggs Mexican

6 Hard-boiled Eggs; 1/2 Pint White Sauce; 1/2 Teaspoon Horseradish; 1 Teaspoon Curry Powder; 1/2 Teaspoon Grated Lemon Rind; 1/2 Cup Cooked Rice; Salt, Pepper and Paprika.

Method: Cut eggs in halves and place in a greased dish. Cover with white sauce to which has been added the horseradish, curry powder, and lemon rind, salt, pepper, paprika and rice. Top with sliced tomato and dot with butter. Place bacon rolls on top and bake 10 minutes in hot oven.

Alternative: Season white sauce with chutney, gherkins, cream, mustard, sardines, and tomato sauce.

Source: contributed by Mrs. J. L. Jenkins in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.25.

Pumpkin & Corn (in Microwave)

pumpkin (about 1 kg) peeled, diced
60 gm butter
440 gm can creamed corn
1/2 cup cream
2 onions, chopped
3&1/2 cups chicken stock
3 tsp Worcestershire sauce
1 Tbps chopped chives

Method: Combine pumpkin, onions and butter in large bowl, cover and cook on HIGH for 3 minutes. Add chicken stock, cover and cook on HIGH for 25 minutes. Puree in blender or processor, stir in corn, Worcestershire sauce and cream, reheat, sprinkle with chives. Serves 6.

Source: contributed by Steph Ball in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.5.

Asparagus Casserole

2 tins asparagus cuts (440 grams)
1 tin mushrooms (440 grams)
250 grams grated cheddar cheese
2 Tablespoons butter
2 eggs
2 Tablespoons flour
1/2 cup cream
Salt and pepper

Method: Drain mushrooms and asparagus and warm in butter. Whip cream, eggs and flour until foamy. Layer 1/3 of the cheese on bottom of pan add 1/2 of the asparagus and mushrooms. Repeat layer ending with cheese. Pour cream mixture over all. Bake 30-45 minutes at 350 degrees [F]. 1-2 cups of leftover chicken or ham may be layered in for a main dish.

Source: Teas and Trading Tables. Recipes compiled by members of St. Peter's College Mission Guild (n.d. [post-1979], n.p. [Adelaide]), p. 46-7.

Rice Bubble & Date Tart

4 oz dates
1 Tbsp honey
4 cups Rice Bubbles
4 oz butter
1/2 cup sugar

Method: Heat dates, butter, honey and sugar. Stir until like syrup then mix with Rice Bubbles. Press into pie dish. Squeeze lemon juice over sliced bananas and arrange on top. Pile whipped cream on top of bananas.

Source: contributed by Lyn Hancock in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.50.

Chicken & Tomato Mousse

1 packet Continental Savoury Tomato with Noodles Soup
1&1/2 cups water
4 teaspoons gelatine
1/2 cup hot water
1/2 cup cream
1/4 cup mayonnaise
2 cups cooked chicken
3/4 cup diced celery

Method: Make up soup using 1&1/2 cups water only. Simmer 5 minutes, then cool. Sprinkle gelatine into hot water, stir till dissolved. Add to soup with cream and mayonnaise. Mix chicken and celery into mixture. Pour into wetted mould and refrigerate till set. Remove from mould, decorate and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.35.

A Delicious Pudding Sauce

One cup cream, 1 cup sugar, 3 pints milk, 1 egg (well beaten), 1 dessertspoon butter, 1 teaspoon cornflour. Boil all together to a syrup, then take from the fire and add a small glass of wine and nutmeg.

Source: contributed Mrs. H. Steicke in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.133.

Irish Cream - Poor Man's Baileys

4 eggs
1 cup whisky
1 carton cream
1 tin condensed milk
1 Tbpsn coconut essence
1 Tbpsn instant coffee
1 Tbspn chocolate topping

Beat eggs, add other ingredients. Beat for 4 minutes.
Keep in frig, in brown bottle if you have one.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.92.

Santa's Diamonds

Pastry:
185g soft butter
4 table spoons castor sugar
2 egg yolks
1&1/2 cups plain flour, sifted

Topping:
1&1/2 cups firmly packed brown sugar
250g unsalted butter
1/4 cup honey
500g pecan nut pieces
1/4 cup thickened cream

Method:

Pastry:
Cream butter & sugar until light & fluffy. Add egg yolks, combining well. Fold in flour, mix thoroughly. Spread mixture evenly into a greased & base-lined 25x30cm lamington tin. Bake in a moderate oven for 10 minutes.

Filling:
Combine sugar, butter & honey in a saucepan. Stir over low heat until butter melts & sugar dissolves. Increase heat, boil for 1 minute. Fold in pecan nuts & cream, combine well & return to the boil. Immediately spread pecan mixture over pastry. Bake in moderate oven for 15 minutes. Reduce heat to moderately slow & bake for a further 15 minutes or until filling bubbles & is deep golden brown. Remove from oven, run knife between crust and pan. Cool completely before turning out. Cut into 4cm diamond shapes. Store in an air-tight container.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.66.

Norwegian Trifle

5 eggs, separated - beat whites stiff
1 tablespoon gelatine
1/2 teaspoon vanilla
3/4 cup sugar
1/2 cup boiling water

Method: Beat all together. Have whites of eggs beaten very stiff and stir into mixture. Put aside to set -- then spread with apricot jam and whipped cream. Sprinkle with nuts or coconut.

Serve the cream separately -- it is not wasted then if all the trifle is not used immediately.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.63.