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.

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).

Pineapple Eggnog

1 pkt. pineapple jelly crystals
2 eggs, separated
1 tablespoon brandy or rum if desired
boiling water
2 cups vanilla icecream

Method: Add enough boiling water to jelly to make 500ml. Stir until dissolved. Beat egg yolks and stir into hot jelly. Add brandy and icecream and stir until melted. Chill slightly until thickening. Beat egg whites and fold into thickened icecream and jelly mixture. Pour into individual sweet dishes and chill. Top with a glace cherry.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.38.