Onion Dip

1 lge can reduced cream
1 pkt French onion soup
squeeze lemon juice

Method: Beat together until smooth and creamy. Refrigerate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.75.

Savoury Celery Pieces

1/2 packet Maggi (dry) onion soup
1 tin (4 oz.) Nestles reduced cream
1&1/2 tspns. lemon juice (or 1/2 tspn. vinegar)

Method: Mix all ingredients together and put into the fridge for at least 2 hours. Wash celery. Fill with mixture then cut into bite size pieces.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.8.

Choco Bananas

Peel 2 bananas, slice and sprinkle with milk chocolate pieces. Cook on High 1-2 minutes, until part cooked. Top with cream or tinned cream and serve. Use small microwave sweet dishes to cook this sweet.

Source: contributed by Margaret Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.22.

Potted Cheese

3 cups grated very tasty cheddar cheese

salt

1 x 225 g. can Nestle reduced cream

2 tablespoons butter, melted

1 teaspoon French mustard

good pinch cayenne pepper

2 tablespoons port

Method: Put the cheese into a bowl, add the mustard, salt, cayenne pepper, reduced cream, port and melted butter, combine thoroughly. Pack into small container cover with foil or plastic wrap, tie securely and store in the refrigerator for three days before using.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Lychees and Almond Cream

1 can lychees

1 can almond cream

Method: Make up the almond cream as per instructions. When cool cut into squares and serve with the lychees. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']