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).

Starter

1 tin Grosse & Blackwell's Consomme (Campbell's Consomme substitutes perfectly)
1 small Philadelphia Cream Cheese
1/2 teaspoon curry powder

Method: Whip the consomme and cream cheese together, retaining some consomme for decoration. Add curry powder and whip again. Serve in individual dishes and decorate with chopped consomme and parsley. Chill well before serving.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.17.

Entree

4 oranges, peeled and chopped into pieces, place in bowl. Sprinkle freely with pepper and malt vinegar. Chill in fridge. Place in lettuce leaves and garnish with chopped meat.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park, Adelaide: Colour Printing House Pty. Ltd., c.1985), p.9.