Pineapple Savoury

Method: If you want something different in stew, fry the meat with onion and add 2 dessertspoons port wine, cook, then add 1/2 can crushed pineapple, several bananas, 2 extra dessertspoons port. This can be done with any meat.

Source: contributed by Mrs. A. V. Wurst (A.C.H. Wirrabara Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.12.

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.

Wine Pudding

3/4 cup sugar
1/2 cup currants
1/2 cup sago
little cinnamon & cloves
3 cups water
1/2 cup port wine

Method: Place all in a saucepan, boil, stirring often til sago is clear. Serve with whipped cream or icecream.

Source: contributed by Dawn Ellis in 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.45.

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).

Australian Drink

Take 1 bottle ginger beer and 1 glass of port wine. Mix together, and drink while effervescing.

Source: The Liberals' Cookery Book being Good and Tried Recipes contributed by Ladies from all parts of South Australia, edited by Racey Schlank (Adelaide: Shipping Newspapers Limited [for the Adelaide Women's Branch of the Liberals' Union], 1912), p.118.

Beets in Port

From the Boozy Chef - a wonderful way to get rid of port!

Buy all beets the same size, medium to small if possible. Remove greens completely and scrub beets lightly to remove dirt. Put into pyrex or other suitable container that is acid-proof. Cover with port about 2cm above beets and bake in 180C oven for 40 minutes. Serve hot or cold.

Source: contributed by Pat Russell in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.33.

Liver with Port Wine

1 lb lamb's fry

2 onions

flour

salt & pepper

thyme - 1 tspn

butter or oil for frying

1/2 cup port

Method: Slice lamb's fry thinly and coat with flour. Fry sliced onion until golden brown. Fry lamb's fry slices on each side. Season. Add port. Cook until tender in covered pan or put into casserole in oven for about 30 mins. (Liver is nicer if cooked when fresh and has not been frozen.)

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.26.

Ham Mousse

1 lb boiled ham

1/2 lb liver pate

5 tspns cold water

1&1/2 level tabspns gelatine

1/2 pint very hot water

10 oz can condensed consomme

tomato wedges and asparagus for garnish

sliced radishes

2 level tspns paprika

1-2 tspns port

1/2 pint cream

salt and pepper

Method: Mince ham and fat, mix in pate thoroughly. Put cold water into jug, sprinkle with gelatine and leave a few minutes until mixture becomes spongey. Pour over the hot water and stir until gelatine has dissolved. When cool, but still liquid, stir in the consomme. Pour 1/4 pint of consomme liquid into mould, arrange radish slices decoratively over the bottom and leave to set.

Meanwhile, add remainder of the consomme to the ham mixture[,] stir in port and cream. Taste and add salt and pepper to taste. Leave to half set, then carefully spoon the mixture over the jellied base. Leave mould in refrigerator to set. To serve, quickly dip the mould into hot water, put serving plate on top and invert on to the dish.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.8.

Port Cream

3 eggs, separated

3/4 cup castor sugar

4 teaspoons gelatine

1/4 cup hot water

3/4 cup port

1 cup whipped cream

Method: Beat egg yolks with sugar until thick and creamy. Sprinkle gelatine over hot water, stir until dissolved. Add to egg mixture, stir in well, then mix in port. Beat egg whites until stiff, but not dry and fold in. Then fold in the whipped cream. Turn into a bowl or individual sweet bowls and chill until firm. If desired, decorate with whole strawberries.

Source: contributed by Mrs. Doug Crappsley (A.C.H. Barossa Valley Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.40.

Jesser's Roo Recipe That Tastes Great

Dip the meat in plain flour, brown in butter with onion, salt and pepper. When browned add about one litre of stock, or water, and simmer. Add four cloves, a blade of mace, one sprig of thyme, six peppercorns in a muslin bag, two rashes of bacon and the rind of one lemon. Simmer gently for about two hours until the meat is tender. When cooked, remove the bag of herbs, add two glasses of port and thicken, or reduce, to taste. Serve with your favourite vegies.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.97.

Pineapple Savoury

If you want something different in stew, fry the meat with onion and add 2 dspns port, cook, then add 1/2 can crushed pineapple, several bananas and 2 extra dspns port. This can be done with any meat.

Source: contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14.

Port and Ginger

(Served with Savouries)

Place 2 or 3 ice cubes in a tall glass. Add 3 oz. Port, a slice of lemon, and fill with ginger beer. Stir slightly.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.13.

Creamy Chicken & Mushrooms

1 lge cooked Chicken

250gm Mushrooms sliced

1/4 cup Port

1 x 435 Cream of Mushroom Soup

1 tblspn Worcestershire Sauce

15 gms Butter

2 Onions chopped

1/2 cup Milk

Pinch Cayenne Pepper

1 x 300ml ctn Sour Cream

Method: Cut chicken meat into 2.5cm pieces. Heat butter in pan, add mushrooms & onions, cook until mushrooms are just soft, about 5 mins. Add port, undiluted soup, milk, worcestershire sauce & cayenne pepper. Bring to the boil, add chicken & sour cream, reduce to low, simmer until chicken is heated through. Serve with rice & side salad. Unsuitable to Freeze or Microwave. Serves 4.

Source: contributed by S. Barrett Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.33.

Easy Beef Casserole

Stewing steak (enough for a meal) - chunk & place in casserole, sprinkle with port, add 1 pkt French Onion Soup, add 1 tin Cream Mushroom soup, sprinkle with granulated garlic[,] add chopped carrots & peas, cook slowly in oven for 3 - 4 hours.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.26.

Jellied Beetroot

1 large can of beetroot

1 packet port wine jelly

1/2 cup port wine

Method: Drain the beetroot, reserving the liquid.

Heat 1 cup of the liquid, pour over jelly crystals, stir until jelly is dissolved. Add the port wine. Put beetroot into a wetted mould and pour the jelly over and leave to set.

Source: contributed by Broken Hill Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.76.

Potted Cheese

3 cups grated very tasty cheddar cheese

salt

1 x 225 g. can Nestle reduced cream

2 tablespoons butter, melted

1 teaspoon French mustard

good pinch cayenne pepper

2 tablespoons port

Method: Put the cheese into a bowl, add the mustard, salt, cayenne pepper, reduced cream, port and melted butter, combine thoroughly. Pack into small container cover with foil or plastic wrap, tie securely and store in the refrigerator for three days before using.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Poached Eggs in Red Wine

Fry 4 rounds of bread.

Poach 4 eggs in 1/2 bottle of red wine (can use 3/4 cup port, claret or burgundy with 1 & 1/4 cup of water).

Place eggs in oven to keep warm. Fry one medium sized onion until golden, add 1 or 2 dessertspoons of flour, stir, then add wine sauce and cook until thickened. Serve eggs on round of bread and cover with wine sauce.

Source: contributed by Mrs. Ian Wall 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.5.