Brussel Sprouts

• Add 1/2 cup of table grapes to 1 lb. cooked sprouts.

• Add 1 cup sauteed, sliced mushrooms to cooked brussel sprouts.

• Cook 1 cup diced celery for 2 minutes in 2 tablespoons butter. Stir in 2 tablespoons wholemeal flour. Add 1 cup milk slowly. Stir to blend and bring to boiling point and add the cooked sprouts and season to taste.

• Cook brussel sprouts and drain. Then add 1 tablespoon melted butter. Put in ovenproof dish. Sprinkle with breadcrumbs. Bake at 175°C (350°F) until crumbs are brown.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.46-7.

Crunchy Fruit Ring

3 cups cornflakes, good Tbls butter, 3/4 cup brown sugar, stewed apples or any other fruit (very tasty with grapes).

Method: Melt butter and sugar slowly in a fairly large saucepan until light caramel colour. Lightly mix in cornflakes, toss them until thoroughly coated with syrup. Pack this into a buttered ring mould. Set aside until nearly, but not quite, cold. Lever out on to platter and fill with fruit. Serve immediately with cream or ice cream.

Source: contributed by C. Hewton in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.55.

Curry Royale

1kg (2 lbs.) lean boneless lamb (cut into small pieces)

2 tablespoons oil

2 onions

2 apples

2 carrots

1 tin pineapple pieces (drained, retain juice)

3/4 cup sultanas or raisins

1 tablespoon curry powder

Salt and pepper

Golden Syrup (1 heaped tablespoon)

Method: Toss lamb in plain flour, heat oil and toss meat into pan, brown. Make sure heat is not too severe -- about 250F. Chop apples, onions, carrots and toss in, add drained pineapple, raisins or sultanas, and sprinkle over curry powder, salt and pepper. Mix well with wooden spoon, tossing more flour over so that it will thicken, add pineapple juice and golden syrup, then add enough hot water to make correct consistency, then simmer until meat is tender. Fresh apricots, plums and grapes can be added to this curry. Bananas with coconut plus chutneys can be served with this curry, but do not add them to the curry as it takes away the flavour.

Source: contributed by Mrs. J. H. Gooch (Broadview) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Paron med Myntasas (Pears in Mint Cream)

Large can pears

1/2-1 pint cream

3 tablespoons mint liqueur or a dew [sic] drops peppermint oil and 1 drop of green colouring

1 oz. semi sweet chocolate

6 oz. black grapes

Method: Drain pears and arrange on platter. Whip cream flavoured with liqueur and spoon onto pears (keeping shape of pears). Sliver the chocolate at room temperature with a potato peeler and sprinkle on pears. Garnish with grapes and set in fridge 2 hours or more. Serve with green lime jelly and ice cream.

Source: contributed by Mrs. Jean Last, Auxiliary Organiser in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.37.

Sultanas in Green Lime Jelly

1/2 lb. sultana grapes (large)

1 pkt. green lime jelly

2-3 tablespoons crème de menthe

1 bottle dry ginger ale (1 pint)

Method: Make up jelly using 1/2 pint hot ginger ale, then add other 1/2 pint cold. As jelly sets, add grapes. Top with whipped cream and serve with icecream.

Source: contributed by Mrs. L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Adelaide: 1971), p.35.

[The fate of the crème de menthe is unknown. Did the cook drink it?]

2009: celebrating a blogging anniversary by revisiting some classics.

Schnapper Veronique

3 lb. schnapper

1/4 cup butter

2 tablespoons chopped parsley

2 tablespoons chopped green pepper

1 cup cooked rice

1 cup dark grape juice

2 tablespoons chopped onion

4 oz. green grapes

1/2 cup diced celery

2 tablespoons grated orange rind

1/4 tablespoon ginger

Method: Clean, scale and wash fish. Trim the fins and tail with scissors and remove eyes. Melt butter and saute pepper, onion and celery, then add all but orange rind, green grapes and grape juice. Mix together and stuff fish with mixture. Sew up fish to secure stuffing. Place in greased dish, pour over grape juice, dot with butter and sprinkle orange rind over fish. Bake in moderate oven for 1/2 hour or until fish is dense white through flesh. Serve garnished with grape halves and sprigs of parsley. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.31.

A Nice Nibble

Remove seedless grapes from stem and place in container suitable for freezing. Grapes must be eaten frozen. Can be served in a small dish or used as a garnish for sandwiches.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.18.

Tossed Chicken and Cheese Salad

75g cooked chicken (without skin) diced

25g Edam cheese, diced

2 sticks celery, chopped

50g white grapes, seeded and halved

1/2 red pepper

1 tablespoon cider vinegar

1 teaspoon salad oil

pinch dry mustard

salt and pepper

1 tomato, cut into wedges

1 teaspoon chopped parsley

Method: Put the chicken, cheese, celery, grapes and red pepper into a bowl and chill. Blend the vinegar with the oil, mustard and seasoning to taste. Pour over the salad and toss well. Serve in salad bowl garnished with the wedges of tomato and chopped parsley. Serves one.

Source: contributed by D. Linden in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.53.

Rockmelon and Grape Salad

2 cups rockmelon balls
1&1/2 cups sultana grapes
1 pkt. (30 oz.) cream cheese
1/4 cup salad dressing or mayonnaise
Lettuce

Method: Combined melon balls and grapes. Chill. Mash cream cheese, blend in mayonnaise or salad dressing. Combined with fruit. Serve on lettuce leaves.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.61.

Sultanas in Green Lime Jelly

1/2 lb. sultana grapes (large)
1 pkt. green lime jelly
2-3 tablespoons crème de menthe
1 bottle dry ginger ale (1 pint)

Method: Make up jelly using 1/2 pint hot ginger ale, then add other 1/2 pint cold. As jelly sets, add grapes. Top with whipped cream and serve with icecream.

Source: contributed by Mrs. L. Bungay in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (Adelaide: 1971), p.35.

[The fate of the crème de menthe is unknown. Did the cook drink it?]

Rice & Mushrooms

1 & 1/2 cups cooked rice
french dressing
1 grated carrot
240g button mushrooms
120g seedless green grapes
1 cup plain yoghurt
1/2 cup sour cream
1 teaspoon worcestershire sauce
chopped parsley
salt & black pepper

Method: Combine rice, french dressing & carrot. Make a layer of these ingredients in a shallow casserole or serving dish. Combine remaining ingredients, place on top of first layer. Chill & serve.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (Kangaroo Island: 1998), p.36.

Tuna Cocktail

1 grated carrot
1 chopped red pepper
1 chopped green pepper
2 sticks chopped celery
1 diced apple
2 spring onions
1/2 chopped cucumber
1 dessertspoon parsley
Black pepper
Salt to taste
2-4 tablespoons mayonnaise
Fresh sultana grapes
Large tin drained tuna

Method: Combine all ingredients, served chilled.

Source: contributed by Mrs. C. Dearing, President A.C.H., Rostrevor Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide, 1979), p.15.

Jellied Wine Grapes

1 pkt. lemon jelly crystals
285ml bottle dry ginger ale
1/4 cup water
3/4 cup sweet white wine
250g (8oz.) small sultana grapes

Method: Remove stalks from grapes, prick grapes once or twice, put into bowl, add white wine, let stand 1 to 2 hours, stirring occasionally. Strain. Reserve wine. Heat ginger ale and water until boiling. Pour over jelly crystals in heatproof bowl, stir to dissolve. Add reserved wine. Cool then refrigerate. Spoon cold but not set jelly into serving dishes. Allow to set until the consistency of egg white. Drop grapes into jelly, return to refrigerator until completely set.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.116.

Mint Julep

4 tablespoons grated pineapple
2 drops essence of peppermint
1 cup orange juice
1 cup lemon juice
1 cup grape juice
3 cups water
1 cup sugar

Method: mix thoroughly, chill and garnish with a sprig of mint.

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