Asparagus Soup

1 tsp butter
1 tsp curry powder
2&1/2 cups milk
1 Tbsp dry vermouth, optional
1 small onion, finely chopped
400 gm can Cream of Asparagus Soup
340 gm can asparagus spears, chopped
chopped parsley

Method: Heat butter, add onion and curry powder. Saute until tender. Stir in undiluted asparagus soup and milk, bring to boil. Stir in asparagus spears, return to boil. Before serving stir in vermouth and sprinkle with parsley.

Source: contributed by Lee-Anne Murdoch in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.3.

Curried Asparagus Soup

1 tspn butter

1 onion chopped

1 tspn curry powder

440g can cream asparagus soup

2.1/2 cups milk

340g can green asparagus spears, drained and chopped

1 tabspn dry vermouth

2 tabspns parsley chopped

Method: 

Heat butter in pan. Add onion, curry powder.

Cook until tender.

Stir in undiluted soup and milk, boil.

Stir in asparagus, boil again.

Before serving stir in vermouth and chopped parsley.

Source: S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.11.

Vermouth Prawn Rolls

200g can prawns, drained and chopped

90g swiss cheese grated

1 tbspn dry vermouth

seasoned pepper to taste

60g melted butter

1 tbspn green shallots, chopped

3 tbspn sour cream

Method: Slice white sandwich bread. Mix together all ingredients except bread and butter. Trim crusts and flattern [sic] out each slice with a rolling pin. Spread the filling mixture on to each slice and roll up tightly. Secure with tooth picks and brush with butter. Place on a baking tray and bake in a slow oven (150C/300F) for 15-20 minutes or until lightly browned. Serve with cheese and chive sauce.

Makes approx. 12.

Source: contributed by R. Lane in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.20.