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].

Banana Delight

Slice 6 bananas into an ove[n]proof dish and sprinkle with a little lemon juice. Beat 2 eggs and 2 tbspn sugar together. Stir in 2 dspn of honey and 3/4 cup coconut. Pour this mixture over the bananas and bake in moderate oven until a golden brown on top. Serve with custard or cream.

Source: contributed by Avis Scherer in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Women's Guild, 1972), p.22.

Rabbit Delight

1 rabbit

cooking oil

fine breadcrumbs

salt

2 onions, sliced

850ml can Apricot Nectar

Gravox

cider vinegar

Method: Remove tail bone from rabbit then soak in salt water, preferably overnight. Wash thoroughly and rinse in cold water. Joint into edible pieces, then soak in cider vinegar for as long as possible before cooking. Drain and rinse in cold water. Heat oil in frypan, roll rabbit in breadcrumbs, then brown in oil on both sides. Remove and place in casserole dish. Brown onions in the pan then scatter over rabbit. Pour nectar in pan and thicken to a gravy using Gravox. Once thickened, pour over rabbit and cook in oven for 1.1/2-2 hours, or until tender.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.41.