Tuna Dip

450 g liverwurst

2 tablespoons butter

1/4 cup chopped parsley

1/2 teaspoon dried thyme

1 pinch nutmeg

2 teaspoons grated onion

2 tablespoons cream

2 tablespoons brandy

Method:

1. Beat together butter and liverwurst until smooth,

2. Add remaining ingredients, beat again.

3. Place in a greased mould, refrigerate several hours or overnight.

4. Makes approximately 1.1/2 cups.

Serves 4 to 6 (Appetisers)

Source: Taste the World: Thebarton Senior College. A Multicultural Recipe Book produced by DOYAN A Young Achievement Australia Company (Thebarton [Adelaide], n.d.).

Pumpkin and Prune Cake

250 g butter

1 teaspoon grated orange rind

1 cup castor sugar

3 eggs

1/4 cup orange juice

3/4 cup cold mashed pumpkin

1/2 cup finely chopped mashed prunes

2 cups self-rising flour

1/3 cup milk

Method:

1. Cream butter, orange rind and sugar together until light and fluffy.

2. Add eggs one at a time, beating well after each addition.

3. Stir in orange juice, pumpkin and prunes, then sifted flour alternately with enough milk to give a soft consistency.

4. Spread into greased deep 20 cm round cake tin with base lined with greaseproof paper, oven 1 to 1.1/4 hours.

5. Stand 5 minutes, turn onto wire rack to cool.

Serves 4 (Sweet)

Source: Taste the World: Thebarton Senior College. A Multicultural Recipe Book produced by DOYAN A Young Achievement Australia Company (Thebarton [Adelaide], n.d.).