Sweet Hot Rabbit

2 Young Rabbits

2 tbspns Peanut Oil

2 rashers Bacon, chopped

2 tbspns Parsley

2 tbspns Blanched Almonds

1 tbspn dried Red Capsicum

1 tbspn Red Currant Jelly

1 dstspn Corn Flour (optional)

1 cup White Wine

1 tbspn Tomato Paste

4 tbspns Raisins

2 cloves Garlic

Pinch Cayenne

1 tbspn Brown Sugar

Salt

Method: Cut rabbits into serving portions and soak in salt water overnight. Next day, drain & rinse. Heat oil in large electric frypan, brown bacon pieces and rabbit. Add garlic, parsley, capsicum, sugar, wine, salt & cayenne. Cover & simmer for 15 minutes, (add water if necessary). Add tomato paste, raisin[s] & almonds, cover and cook at 150 C for about 30 minutes or until rabbit is tender. Add red currant jelly, adjust the seasoning & either thicken sauce with cornflour or reduce over a higher heat (190) with lid off, until sauce reaches desired consistency. It should not be too thick. I found that the sauce did not need thickening or reducing at all.

Source: contributed by Liz Day in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.42.

Ham and Banana Casserole

4 thick slices of round smoked ham
1 tabspn butter
1 small onion - chopped
1 medium apple - sliced
1 teaspn prepared mustard
4 medium half-green bananas, quartered lengthwise
1 tabspn lemon juice
2 tabspns water
1/3 cup redcurrant jelly
1/4 teaspn salt
1/8 teaspn ground cloves

Method: Brown ham lightly in butter in a pan. Put in a shallow baking dish. Add onion and apple. Mix mustard, water, jelly and seasonings; pour over top. Cover and bake in moderate oven (375F) for 15 minutes or until apple is tender. Brush bananas with lemon juice and arrange on top of meat. Bake, uncovered, 5 minutes longer, basting with sauce. Serves four.

Source: 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.49.