Wine Punch

1/4 bottle port/claret
1/2 pint orange juice
1/2 bottle soda water
1/2 pint lemon juice
1/4 pint pineapple juice
1/2 pint ginger ale

Method: Mix all together and pour into punch bowl with ice blocks. Cherries or orange slices for garnish.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.73.

Chocolate Spiders

200g dark cooking chocolate
2 tablespoons crunchy peanut butter
100g crunchy ready-cooked egg noodles

Method: Melt chocolate and stir in peanut butter. Add noodles, stirring well until everything is coated with the chocolate. Place spoonfuls of the mixture on a tray and set in the fridge. Make 20-25 pieces.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.210.

Dark Punch

1 cup pineapple juice
1/2 cup blackberry juice
1/2 cup raspberry juice
3/4 cup sugar syrup
1 cup strong tea
1/2 cup lemon juice
1 cup orange juice
2 cups water

Method: Combine ingredients, stir and chill. Freeze a large block of ice with a spray of white gardenias in it. Place in punch bowl, add punch, garnish with slices of lemon, orange, berries, mint leaves.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.72.

Fruit Cup (For 100 people)

BASE -
5 cups cold tea
3 cups strained rhubarb juice
1 bottle passionfruit topping
1 lb (450g) sugar
1 litre water (boiled until sugar dissolved - let cool)
1 large tin pineapple juice
1/2 gal. orange juice cordial
1 bottle fruit cup cordial

Method: When ready to serve add 8 large bottles lemonade, 4 large bottles dry ginger, small quantity soda water, crushed ice. Slice bananas and mint leaves. Can be laced with gin or sherry.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.54.

Tea Cups

(This Recipe is from Samantha, Kahlan & Luke's Family)

Lifesavers: musk and peppermint
Marshmallows
Iced round biscuits: Tic Toc's
Icing mixture, bought ready-made

Method: Cut the lifesavers in half. Place the biscuit iced side up, attach a marshmallow using the icing into the middle of the biscuit. Attach one half of the lifesaver to the side of the marshmallow also using the icing.

Hint: The biscuit becomes the saucer, the marshmallow becomes the cup, and the lifesaver becomes the handle of the teacup. Great for playtimes and parties.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.225.

(image source: https://www.arnotts.com/recipes/Tic-Toc-Tea-Cups-Recipe)

Savoury Dip

4 oz cream cheese
2 tbs fruit chutney
1 tbs chopped walnuts
3 oz sultanas
1 tsp brandy
2 tbs milk

Method: Beat cream cheese until smooth, add chutney, sultanas, walnuts, and brandy. Beat thoroughly together and then gradually add the milk until all ingredients are combined.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.75 ['Buffet Party Menu']

Ham Squares

Beat 250g cream cheese and blend in 1/2 pkt French onion soup. Thin down with a little cream. Spread thickly on a slice of ham (1/4" thick), top with another slice of ham and so on until 5 slices of ham have been used. Wrap in foil for 24 hours. When serving, unwrap and cut into 1" squares and put in a toothpick in each square.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.78 ['Buffet Party Menu']

Fruit Salad for 80 Guests

20 apples (6 lbs.), 27 bananas (9 lbs.), 20 oranges, 4 pineapples, passionfruit, sugar to sweeten.

Source: contributed by Mrs. C. F. Schulze in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.49.

Raspberry Champagne Cup

4 lumps sugar

4 teaspoons Brandy

4 tablespoons frozen Raspberries, thawed

1 tablespoon lime cordial

Well Chilled Champagne

Method: Place a sugar lump & 1 teaspoon Brandy in each Champagne flute.

Puree raspberries & lime cordial together, pour some into each glass. Top up with Champagne & serve at once.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.12.

Watermelon Punch

1 medium watermelon

1 cup white wine

1 cup pineapple juice

1 cup sherry

1/3 cup lemon juice

1 table spoon sugar

crushed ice, lemon slices, mint leaves

Method: Cut a 5cm slice off the top of the watermelon. Scoop out about half the flesh using a melon baller. Reserve. Scoop out the remaining flesh, remove seeds and discard. Soak flesh in wine for 30 minutes. In the bowl of an electric food processor combined watermelon flesh, pineapple juice, sherry, lemon juice & sugar, process until smooth. Chill until ready to serve. Pour into watermelon shell, add ice & reserved melon balls. Garnish with lemon slices and mint leaves.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.9.

Bacon Snacks

Mix together: 1/2 lb tasty grated cheese, 2 dspns Worcestershire sauce, 2 well-beaten eggs, 2 tspns melted butter, salt to taste, dash cayenne pepper.

Keep in refrigerator until needed. When required, lightly butter as many slices of bread as desired, spread with mixture & cut into finger lengths. Place strip of bacon on each finger & bake on oven-slide or scone-tray for about 10 mins until golden brown. Serve hot.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.2.

Champagne Punch

1&1/4 cups castor sugar

1&1/4 litres spark[l]ing mineral water

2 measures maraschino

2&1/4 litres champagne

2 measures brandy

2 measures Orange Curacao

Method: Put all ingredients in a large punch bowl containing plenty of ice cubes. Decorate with fruits in season. Serves 15 to 20 people.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.84.

Salmon and Potato Balls

1 x 8 oz. tin salmon (flaked)

1&1/2 cups mashed potatoes

2 heaped tbspns. grated cheese

2 eggs

1 small onion (grated)

salt and pepper

lemon juice

breadcrumbs

Method: Beat 1 egg well and lightly beat into potato with [salmon,] cheese, onion and seasoning. Roll into balls on floured board. Dip in beaten egg and roll in breadcrumbs. Deep fry until golden brown. Serve on cocktail sticks. Approximately 48 balls.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.10.

Purple Poison Punch

[Cooking Children Can Do With Supervision]

4 cups cold milk

2 cups chilled ginger ale

1 cup cold unsweetened grape juice

1 & 1/2 cups vanilla ice cream

Method: Combine all ingredients in punch bowl. Stir with ladle. Use spoon to cut icecream into small pieces. Serve punch with ladle, add a piece of icecream to each cup.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.139.

Crisp Frankfurt Tartlets

Childrens Munchies for Parties

10 cocktails frankfurts, sliced

24 slices white bread

125g butter melted

2 bacon rashers

1 cup grated cheese

2 tbspns. tomato sauce

Method: Flatten bread with rolling pin. Cut into rounds using a 7cm cutter. Brush each side of bread with melted butter. Press into round based patty tins. Bake in moderate oven for about 8 mins. or until crisp and lightly browned. Chop bacon and saute with sliced frankfurts. Drain. Add sauce to frankfurts and bacon. Mix well. Spoon into bread cases and top with cheese. Bake in moderate oven for 15-20 mins. until cheese is melted and lightly browned.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.128.

Crunch

[Children's Munchies for Parties]

Spread butter and vegemite on dry bread. Sprinkle with grated cheese, poppy or sesame seeds. Cut into fingers. Bake in moderate oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.128.

Hard Boiled Mice

Eggs (as many as you wish)

1 raw carrot

whole cloves

celery stalks

lettuce leaves

Method: Hard boil the eggs, then let them cool. Peel the eggs. Slice eggs in half lengthwise. Lay them down on wax paper. Wash and peel carrot. To make ears, cut 2 carrot slices, each about the size of a 2 cent piece. Cut a pointed base in each slice then stick points into egg just above narrow end. Stick 2 cloves into each mouse for eyes. For whiskers cut 4 short lengths of celery, and tail a long length of celery. Add them to the mouse. You can use shoestring licorice instead of celery.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.138.

Party Mice

[Childrens Munchies for Parties]

1 pkt. jelly crystals

1 tin of pear halves

some snake lollies

currants and sultanas

Method: Make jelly and pour into a wide shallow container. Leave to set. Place pears on jelly, 1 pear per child. Cut "heads" of snake lollies. Use the body for tails and the heads for ears, currants for eyes and sultanas for nose. Head to be positioned at narrow end of pear.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.131.

A Party Dish. Chicken with Walnuts.

2 ozs walnuts, 1 small onion, 1 small red pepper, 4 tblspns oil, 12 ozs cooked chicken cut in strips, 1/2 pint chicken stock, 1/2 oz. cornflour, 1 tbpsn soy sauce, 2 tblspns sherry, 5 ozs can water chestnuts drained and sliced[,] 4-6 ozs cooked rice, chopped parsley.

Method: Fry walnuts coars[e]ly broken, sliced onion and sliced pepper in oil, until tender but do not brown, stir in chicken, add stock. Mix cornflour with soy sauce and sugar[,] add to ingredients in pan and simmer for 3 mins stirring constantly[,] add sherry and chestnuts and warm through.

Serve hot with rice, sprinkled with parsley.

Source: contributed by Mrs. P. Paltridge, 'Tapinue' in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.4.

Cheese Pictures

24 slices of bread

24 slices cold luncheon meat

butter

12 slices cheese

Method: Butter the bread and place a slice of luncheon meat on each slice. Using fancy biscuit cutter, cut the centre out of the slices of cheese. Top half the slices of luncheon meat with the fancy shapes, using the outside of the cheese squares as frames for the remaining slices.

Source: 'Childrens Munchies for Parties' in Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.126.