Barbeque Fruit Sauce

3/4 cup onions, finely chopped
3 tsp prepared mild French mustard
8 peach halves, cooked or canned
120ml peach juice (no added sugar)
50ml white wine vinegar
1/2 cup tomato sauce
2 tsp W'stershire sauce

Method: Cook onions over low heat, stirring frequently for 2 minutes. Add vinegar, mustard and W'shire sauce and stir for 3 minutes. Stir in peaches, juice and tomato sauce, reduce heat and simmer until mixture thickens, 15-20 minutes.

This is delicious served over boned and skinned chicken.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p44.

Spicy Pears

1 large can pear halves (peaches can also be used)
1/2 cup butter
1 cup brown sugar
1 tb curry powder

Method: Drain fruit, reserve juice. Place fruit in casserole dish cut side down. Melt butter in frying pan, add brown sugar and curry powder, stir until blended. Add some of the reserved juice and heat until dissolves a little. Pour over fruit. Bake in 180C oven for 20 minutes. Serve hot with cream or icecream or may be used as a vegetable dish.

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.67.

Fabulous Fruit Salad

1 tin pears (drained)
2 peaches (or equivalent in sliced, tinned)
2 bananas
1 mango

Method: Slice all fruits rather larger than is usual. Pour over 1/2 cup orange juice (tinned or fresh) and a couple of tablespoons of sherry if liked. Sweeten with liquid sucaryl or 1/2 cup sugar according to dietary requirements. Serve with ice-cream, cream or custard -- or alone.

Source: contributed by Mrs. Gough Whitlam in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.53 ['Personality Pages']

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.

Peach Fantasy

8 canned peach halves

16 oz. package frozen strawberries

4 tablespoons sifted icing sugar

Vanilla ice cream

1/4 pint cream whipped and sweetened

Method: Drain the canned peach halves. Thaw the strawberries and rub though a fine sieve. Gradually beat in the icing sugar and chill the mixture. For serving place a scoop of vanilla ice-cream in each of four serving dishes and arrange two peach halves on top. Spoon over the strawberry sauce and decorate with a swirl of whipped cream. Serves 4.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.77.

Dessert from the Shelf

1 small tin sliced peaches or apricot halves, 1/2 cup cream or evaporated milk, 3/4 cup plain flour, 1/2 cup brown sugar firmly packed, 1 level tsp cinnamon, pinch salt, 2 oz butter or margarine.

Method: Drain fruit. Arrange in 9 in. tart plate, pour milk or cream over it. Sift flour, salt, sugar and cinnamon. Rub butter in lightly with tips of fingers. Sprinkle top over fruit. Bake in moderate oven until crumbs are brown - about 15 mins. Serve while still warm with cream.

Source: contributed by B. Roocke in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition, p.56.

Peach Meat Loaf

Meat Loaf

1&1/2 lb. [750 gm.] minced steak

1 large onion, finely chopped

1 egg, beaten

1 teaspoon salt

1/2 teaspoon pepper

Filling and Topping

27&1/2 oz, [825 gm.] can peach halves, drained

1 cup All-Bran or Bran Buds

1 cup chopped walnuts

1 tablespoon brown sugar

1/2 teaspoon cinnamon

Method:

Meat Loaf:

Combine all ingredients, mix well and shape into two flat meat loaves.

Filling and Topping:

Set aside 4 peach halves for decoration and mash remainder with a fork. Add remaining mixture onto one of the loaves. Place other loaf on top and spread with remaining peach mixture. Decorate with the four peach halves. Place in an oven dish and cook in a moderate oven, 180C gas, 190C electric (350F gas, 375F electric) for 1 hour, or until cooked. (4 to 6 servings)

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.31.

Beef and Peach Special

1 lb sliced beef

1 sliced onion

1 egg

2 tbspns rolled oats

1 cup cooked rice

cooked peas

fried preserved peaches

grated cheese

tomato

mushrooms

Method: Place in casserole beef, onion, rolled oats, egg, peas. Cover with sliced tomato, rice and cheese. When cooked, place halved fried peaches, filled with mushrooms, on top. Brown slightly.

Source: Contributed by Mrs. R. W. Warhurst in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.67.

2008: celebrating a blogging anniversary by revisiting some classics.

No Bake Pavlova

Beat 1 can chilled carnation milk with 3/4 cup sugar till stiff and then add 3 tspn of gelatine, dissolved in 1/2 cup of boiling water and beat for another 5 minutes, add a little vanilla.

Pour into 2 9" tart plates and chill, then put on top chopped bananas and crushed pineapple, then pour whipped cream over fruit and top with chopped nuts. You can also use canned peaches, pears or strawberries.

Source: contributed by M. Bampton in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.158.

Fruit Curacao Cocktail

425g tin pineapple pieces
425g tin peaches
425g pears
Mint
2-4 tablespoons Curacao (blue liqueur)
Cherries

Method: Mix pineapple pieces with diced pears and peaches, then toss in curacao. Chill thoroughly. Pile in cocktail glasses and garnish.

Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.6.

Peach Salad

Use fresh peaches (tinned may be used), cut in halves and peel. Take out the stone. Fill the centre with cream cheese and spread over the top of the peach. Cut small spikes of gherkins and push into the cheese. Serve on a lettuce leaf.

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.60.

Coleslaw Salad

1 large onion
1 or 2 carrots
2 apples
1/2 tin peaches
small cup sugar
1 cup vinegar
salt to taste
cabbage
4 dsp fresh cream

Method: Grate or chop very finely onion, carrot, apples and peaches. Place in large container with lid and add the salt, sugar and vinegar. Place in refrigerator overnight. Next day shred cabbage. Pour over the mixture from the refrigerator and add the cream. Toss and serve.

Source: contributed by D. Dickens in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.