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.

Passionfruit Sweet

Make a lemon jelly, and when starting to set, beat well.
Add 1/2 tin condensed milk and pulp of 4 passionfruit.
Allow to set and serve with cream.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.61.

Dip for a Mob

1 packet lemon jelly
1 tin tomato soup
3 packets Philadelphia cream cheese
1/3 or 2/3 cup chopped celery
1/3 or 2/3 cup chopped chives or onion
1/3 cup chopped green pepper
1 cup mayonnaise

Method: Heat soup and pour on jelly. When cool add beaten cream cheese and other ingredients and chill.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.14.

Almond Peach Torte

Ingredients: 1/2 pkt plain sweet biscuits, 4 oz margarine.

Filling: 1 pkt lemon jelly crystals, 6 oz peach nectar (juice from preserved canned peaches), 1 pkt Philadelphia cheese, 1/2 cup sugar, 1/2 tsp almond essence, 1 large can chilled evaporated milk, peach slices, 3 Tbls lemon juice.

Method: Make crumb crust and press into container. Dissolve jelly crystals in hot peach juice. Cool. Cream cheese, almond essence and sugar until fluffy. Add jelly and when partially set, whip iced evaporated milk and lemon juice in with this mixture. Fold in drained, sliced peaches. Pour into casing, chill and decorate with cream and almonds.

Source: contributed by B. Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.47.

Christmas Cheesecake

Base:

1 cup biscuit crumbs

60g melted butter

Combine ingredients & press into a 22cm pie dish with the back of a large spoon. Chill.

Filling:

250g cream cheese

200ml natural yoghurt

1 pkt lemon jelly

1 cup boiling water

Beat cream cheese & natural yoghurt together. Dissolve lemon jelly in boiling water, cool then stir into yoghurt/cheese mixture. Refrigerate until starting to thicken, spoon onto biscuit layer and chill until set. For decoration, make one red or green jelly in one cup of boiling water, pour into a shallow tray. Allow to set then cut into Christmas shapes with a sharp knife or biscuit cutter. Place shapes on top of cheesecake. Any remaining jelly can be used as additional decorations if desired.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.50.

Jellied Salmon

1 pkt. lemon jelly crystals, 1 tbsp. gelatine, 3 tbsp. water, 1/4 tsp. salt, 1 lb tin salmon, 1/4 cup green capsicum strips, celery curls, 1&1/2 cups boiling water, 3 dsps. lemon juice, 3 dsps. vinegar, 1 cup cooked peas, 3/4 cup diced celery, 1/4 cup thinly sliced unpeeled cucumber.

Method: Make up jelly in usual way, form into large mould, rinsed with cold water, put in refrigerator to set. Soften gelatine in cold water, dissolve in boiling water, add vinegar and lemon juice, salt. Chill until partially set, add salmon, drained and broken, add veg., mix carefully, pour over set jelly and chill. Serve with tomatoes, hard boiled eggs, lettuce, cucumber and mayonnaise.

Source: contributed by Mrs. E. Davies in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Scotch Finger Sweet

1 pkt Scotch-Finger biscuits, 1 tbspn sugar, 1 pkt dried apricots finely diced, 1 pkt lemon jelly crystals.

Method: Soak apricots for 2 hours, then boil for 5 mins with sugar. Place biscuits in dish rough side up. Add jelly crystals to apricot mixture and pour over biscuits. When cold, top with whipped cream. (Make recipe the day before you want to serve).

Source: contributed by S. Lienert in Lutheran Jubilee 150 Cook Book 1838-1988 Volume 2. By St. Paul's Congregation, Yorketown (1988), p.72