Marsala Dip

1 pkt Continental French Onion Soup
2 cups sour cream
1-2 tablespoons Marsala
chocolate slices and strawberries

Method: Combine first three ingredients thoroughly and chill for one hour. Serve with chocolate slices and strawberries.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.15.

Fruit Salad

1 cup stoned prunes                         } soak in 1 cup marsala 
1 cup dried apricots cut in halves  } for 24 hours or more
Add drained:
1 small tin diced pineapple
1 small tin mandarin segments
1 small tin black cherries

Method: Mix well. Serve with cream or icecream. May be kept for months in fridge.

Source: contributed by Mollie Ogden in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.70.

Chocolate Log

1 or 2 pkts. of plain chocolate biscuits (not iced or chocolate coated biscuits but biscuits flavoured with chocolate)

Sherry or marsala or peppermint essence well diluted in milk

Whipped cream

Icing

1 cup icing sugar

3 tbspns. cocoa

1/3 cup of margarine

Method: Sprinkle each biscuit with sherry, marsala or peppermint essence. Sandwich the biscuits together with cream in the form of a log. Whip together all the icing ingredients and set the mixture roughly over the log and score with a fork to resemble bark.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.111.

Punch

1 bottle Marsala, 3 bottles Leed Lemonade, 1 punnet strawberries. Serves 20.

Source: Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.113.

Carrots with Marsala

439g can baby carrots, drained
salt and pepper
30g butter
1/4 cup marsala

Method: Heat carrots gently in butter. Add salt and pepper to taste and pour in marsala. Cover and simmer gently for 5 minutes. Serve immediately.

Source: contributed by J. Spencer 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.44.