Seafood Cocktail

4 tablespoons tomato sauce

2 tablespoons worcestershire sauce

1 dessertspoon sugar

Juice of one lemon

Juice of one tomato

One small tin oysters and juice

One small tin crayfish

Pepper and salt to taste.

Source: Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.

Chocolate Round Balls (uncooked)

Packet Coffee Biscuits

1 cup milk

2 tablespoons cocoa

1 cup sultanas

Method: Mix together in ball shapes. Poke cherry, almond or walnut into centre before rolling in coconut.

Source: contributed by A. Cicchiello in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.56.

Rum Balls (uncooked)

9 oz. (approx. 3 cups) cake crumbs

3 tablespoons apricot jam

3 tablespoons cocoa

2 tablespoons water

1 tablespoon rum

2 tablespoons apricot jam extra

chocolate sprinkles

Method: Mix together cake crumbs, cocoa and 3 tablespoons of sieved apricot jam and rum into [sic] a stiff paste is formed. Make into approximately 24 balls. Warm 2 tablespoons of sieved jam with water, dip the balls into this jam mixture, then coat with the chocolate sprinkles. Place in paper patty cases.

Source: contributed by R. Lombardi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.70.

Sultana Cake

1 cup S/R Flour

1 cup Plain Flour

1 cup Sugar

1 cup Sultanas

1 cup Mashed Trombone

250 gm. Margarine

2 eggs

Method: Cream sugar and margarine. Add the eggs and then the remainder of the ingredients. Bake in a moderate oven 45 minutes to 1 hour.

Source: contributed by J. O'Donoghue in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.67.

Cold Oven Scones - Plain

2 cups S/R flour

1 egg

1 cup milk

Salt

Method: Combine all ingredients to make a soft dough. Pat out to approx. 3/4" thick and cut into 2" rounds. Place in cold oven and bring temperature up to 350F.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.86.

Peppermint Biscuits

1 cup coconut

1/4 cup sugar

4 Wheetbix [sic] (crushed)

1/2 cup S/R flour

4 oz. butter (melted)

1 tablespoon golden syrup

Peppermint Icing -

8 oz. Icing Sugar

1/2 teaspoon peppermint essence

Drop green colouring

Milk to make consistency for icing. Mix well.

Method: Mix all dry ingredients. Pour melted butter and golden syrup on to dry ingredients. Mix well. Press into a greased swiss roll tin. Bake 15 minutes in moderate oven. While still warm ice will [sic] peppermint icing mixture. Allow to set, then cut into slices.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.51.

Chocolate Cookies (Uncooked)

Bring to boil -

2 cups sugar

1/3 cup cocoa

1/4 cup butter

1/2 cup milk

Remove from heat and add 1/3 cup peanut paste.

Put into a large bowl -

3 cups Oats (quick cooking)

1/2 cup coconut

1/2 cup nuts

Pour boiled mixture over oats and mix. Drop by teaspoonsful onto greased surface. Chill.

Method: Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.52.

Chinese Chews

1/2 cup S/R flour

1 cup plain flour

1 cup chopped dates

1/2 cup chopped walnuts

1 cup sugar

2 eggs

1 tablespoon milk

1/2 teaspoon vanilla essence

4 oz. melted butter

Pinch salt

Method: Put all ingredients in a bowl and mix together. Put in a shallow tray. Bake in moderate oven for 40 minutes. Cut while hot. Makes approximately 20 slices.

Source: contributed by P. Nasisi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.52.

Milk Cake (Uncooked)

14&1/2 oz. can Carnation milk, chilled

2 teaspoons vanilla essence

7 teaspoons gelatine

1/2 cup boiling water

4 tablespoons sugar

Coconut, fruit and cream

Method: Butter 2 sandwich tins and sprinkle with coconut. Beat milk to thicken, add vanilla, sugar and gelatine (dissolved in 1/2 cup boiling water). Pour mixture into tins and set in refrigerator.

Turn our [sic] 1 cake, put fruit and cream on top - repeat with second cake.

Source: contributed by R. Brown in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.64.

Coconut Roughs (Uncooked)

1/3 cup hot mashed potato

1 oz. butter

1&2/3 cups icing sugar

1&1/4 tablespoons cocoa

1&3/4 cups coconut

1 teaspoon vanilla

Pinch salt

Method: Beat butter into hot potato, gradually beat in sifted icing sugar, salt and cocoa. Add coconut and vanilla. Mix well. Spoon teaspoonsful on to greaseproof paper. Refrigerate until firm.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.64.

Irish Coffee

1 x 200 gm Dark Chocolate

2 tins Condensed Milk

1 x 26 oz. Scotch Whisky

1 dessertspoon coffee powder

2 x 300 gm. cartons cream

Method: Melt chocolate with one tin condensed milk, then add all other ingredients except the cream which is then mixed in very slowly or it will curdle. If too thick add whisky or 1/2 and 1/2 with milk. Do not add ordinary milk as it will go off.

Source: contributed by E. Anesbury in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.82.

Three Minute Sweet

Take 1 apple for each person, peel and grate.

Sprinkle with sugar, orange juice, a little coconut, sliced bananas.

Serve with cream or custard.

Source: contributed by S. D. Cook in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.44.

Simple Sweet/Sour Sauce

In a small saucepan stir and bring to the boil -

2-3 cups water

1/2 cup white unspiced vinegar

2 Tablespoons sugar

1 Teaspoon salt

Red food colouring or (tablespoon tomato sauce or tomato paste)

Source: contributed by J. Lempens in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.19.

Tuna Mornay

1 packet Chicken Noodle soup

1 teaspoon curry powder

3/4 pint milk (1/2 litre)

1/2 cup grated cheese

3 heaped teaspoons cornflour

1 cup water

1 large tin tuna

1 tablespoon butter

Squeeze lemon juice

Method: Cook soup in water for 5 minutes. Add curry powder, pepper, cheese, butter, tuna, milk; bring to boil. Mix cornflour with Tuna juice and add to mixture to thicken. Remove from heat and add lemon juice. Serve in ovenproof dish.

Source: contributed by J. Horsnell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.29.

Simple Chinese Prawn Rolls

(For 4 people)

1 slice of ham (or any cooked meat - 1/2 cm. thick)

4 slices thin bread (very fresh - steam 2-3 minutes to freshen)

4 oz. prawns (green)

3 eggs

Method: Remove the vein from the prawns. Chop prawns into very small pieces.

Add pinch of salt, pepper and monosodium glutomate [sic].

Remove the crusts from the bread.

Slice ham lengthwise and place over the prawns, then roll. Cut in half.

Use beaten egg to seal the edges of the roll and ends. Deep fry.

Variation.

If a soft roll is wanted - dip the whole roll in egg before deep frying. For a crisp roll deep fry without dipping whole roll in egg.

Banana rolls may be made in identical way - quarter bananas lengthwise.

Source: contributed by J. Lempens in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.39.

Lincoln Lamb Stew

2 lamb cutlets

2 onions

2 carrots

1 parsnip

1 piece celery

1 large cooking apple

2 tablespoons oil

3 cups stock

2 tablespoons plum jam

Flour, salt and pepper.

Other vegetables may also be used - cabbage, peas, corn, etc.

Method: Trim chops, coat with seasoned flour. Brown in hot oil. Add chopped vegetables and apple and saute for a few minutes. Add plum jam and stock. Bring to boil, reduce heat and simmer for approximately 1 hour. Thicken if necessary. Serve with mashed potatoes. Increase quantities for larger family.

Source: contributed by H. Pope in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.20.

Salted Cod Florentine

Cut cod into large pieces, and keep in water for few days. Change water every day.

Cover cod with flour, fry quickly in sufficient oil, on each side.

Add diluted tomato paste, salt and pepper. Allow to cook for further 20 minutes.

Serve with croissants.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.24.

Steak and Pineapple Mornay

1 lb. minced steak or mince

2 onions

2 cups boiling water

1 teaspoon salt

1 dessertspoon curry powder (or to taste)

1/2 cup cooked rice

1/4 lb. finely shredded cabbage, or celery (or both)

1 pkt. Chicken Noodle Soup

1 chicken cube

1 small tin pineapple pieces

Method: Fry mince and onion in butter until brown. Add all other ingredients. Cook very quickly for about 20 minutes. Stir constantly to be sure rice and noddles do not stick.

Serve from a casserole dish immediately. (or reheat as desired)

Source: contributed by E. Anesbury in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.32.

Rice Salad

Amount of ingredients depending on the number of servings.

Cook rice in salted water. Do not overcook. Drain, and rinse in cold water. Put aside and prepare the following salad into which rice will be tossed.

Sliced mushrooms (1 can)

Sliced artichokes (1 can)

Lamb's tongue (boil, remove skin & chop finely)

Tuna, shredded (1/2 tin)

Stoned olives (chopped)

Anchovies (2 - 3)

Oil, salt and pepper and the juice of 1 lemon.

Mix all ingredients together - including the rice.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.6.

Seafood Pie

Crust -

2 cups cooked rice

2 teaspoons curry

1 onion, finely chopped

2 oz. melted butter

Combine all ingredients and press into a greased 9" pie plate.

Filling -

1 medium can Salmon or Tuna, drained and flaked

2 eggs

1&1/2 cups milk

1/2 cup grated cheese

Salt and pepper and squeeze lemon juice

1 Tablespoon chopped parsley

Thoroughly combine all ingredients for filling, and spoon in to prepared crust. Bake in moderate oven 325F 35-40 minutes until set. Garnish with lemon slices and olives.

Source: contributed by W. Mitchell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.