A Delicious Pudding Sauce

One cup cream, 1 cup sugar, 3 pints milk, 1 egg (well beaten), 1 dessertspoon butter, 1 teaspoon cornflour. Boil all together to a syrup, then take from the fire and add a small glass of wine and nutmeg.

Source: contributed Mrs. H. Steicke in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.133.

Cucumber Supreme

Allow 1/2 large cucumber for each person.

Wash and dry thoroughly. Slice through centre lengthways. Scoop out seeds.

Place halved cucumbers into large saucepan of salted boiling water. Simmer 10 minutes -- allow to cool -- remove from saucepan and strain carefully. Place in fridge until needed.

Make a rich white sauce, add a tin of tuna or salmon, paprika, pepper, wine, a glass of sherry, one tablespoon of chopped parsley and a good squeeze of pure lemon juice.

Fill cucumber with mixture -- sprinkle with breadcrumbs -- bake in moderate oven 20-30 minutes; cover with foil if necessary. Serve hot with pulled lettuce salad mixed with Italian dressing and slices of lemon.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.18.

Mock Pound cake

1lb flour, 2 cups brown sugar, 1 cup milk, 1lb sultanas, 3/4lb dates, 1/2lb butter, 4 eggs, 4oz lemon peel, 1 hpd. teaspoon carb soda, 2 teaspoons mixed spice.

Method: Beat butter and sugar to a cream, add eggs one at a time (unbeaten), then flour, milk, fruit and 3/4 glass wine if desired. It is best to use half plain flour and the other half S.R.

Source: contributed by Mrs. H. Henschke in The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.47.

Christmas Carrots

2 cups sliced fresh carrots

1/2 cup water, or beef stock

1t cornflour

3T sauterne

1T chopped parsley

1T butter

1t lemon juice

Salt and black pepper to taste

Method: Boil the carrots over medium GAS flame till tender but crisp in the water or beef stock approx. 5-8 minutes. Add the butter, lemon juice, parsley and pepper. Blend the cornflour with the sauterne, and stir into the carrots. Mix and boil for 3 minutes over medium GAS flame.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979), p.4

[t = teaspoon; T = tablespoon]

Mutton and Pork Surprise

2 shoulders mutton

250g. salt pork

4 tablespoons olive oil

Salt and pepper

2 carrots chopped

4 chopped onions

Chopped parsley

1 clove garlic chopped

1/2 bottle claret

Beef stock to cover

1 tin mushrooms

1 small tin champignons

4 tablespoons brandy

Juice of lemon

Method: Cut shoulder into bite sized pieces and roll in flour. Heat tablespoons each of olive oil and butter in frying pan and saute pork until crisp. Place pork in casserole and brown meat well on all sides in remaining fat. Season with salt and pepper. Add meat in casserole and pour in brandy. Brown carrots and onions. Add remaining ingredients and transfer to casserole. Pour wine and stock to cover. Cook in slow oven for 1 hour. Stir in 1 tablespoon butter worked with flour and cook for further 1-1.1/2 hours.

Source: contributed by P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.56.

Creamed Chicken with Riesling

1-2-3lb Chicken cooked

1/2 cup Green Capsicum

1 sml tin Champignons

1 tin Cream of Chicken Soup (must be Campbells)

1.1/2 cups cooked Ribbon Noodles

1 tblspn Plain Flour

2 oz Butter

1 lge Onion

1/2 cup chopped Celery

1/2 cup Riesling

1.1/2 cups Water with

(3-4 Chicken Cubes)

1/2 cup Cream

Method: Heat butter add onion, celery & capsicum & cook till tender (NOT BROWN). Blend in soup, flour & then chicken stock, Riesling to make a smooth sauce. Bring to boil & simmer gently for several minutes. Season to taste. Lastly add chicken which has been cut into bite size pieces, mushrooms & noodles. Blend in cream but do not boil again. Serve with baby carrots, green peas & potato straws.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.34.

Honeyied Chicken (Microwave)

8 pieces of uncooked chicken

1/4 cup wine or water

1 cup carrot straws

1 pkt french onion soup

2 tblspns honey

Method: Place chicken pieces into a shallow casserole sprinkle soup over. Pour over this the water or wine then add honey drizzled over evenly. Add the carrots & cover with lid or with gladwrap. Cook for 10 min on HIGH in microwave. Then cook for 20 minutes on Medium. Serves 4.

Source: contributed by L. Schubert in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.35.

*  *  *

NOTE: Unusual Coleslaw will return in August 2012.

Chilled Strawberry Soup (Microwave)

3 cups sliced strawberries

1 cup sugar

2 tspns arrowroot

2 tabspns cold water

1 cup red wine

1 cup orange juice

1.1/2 cups sour cream

strawberries for garnish

Method:Place strawberries, sugar and water in a 3.1/2 pint casserole dish. Cover and cook on high 3 minutes or until boiling. Cook 5 minutes on medium.

Blend arrowroot with water, then blend with wine and orange juice into strawberry mixture.

Cook on high 6 minutes or until boiling.

Chill mixture.

Puree in food processor. Stir in cream and serve chilled, garnished with sliced strawberries.

Serves 8.

Source: contributed by B. Swalling in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.3.

Poh Poh Chicken

several chicken pieces

3 tbs black soy sauce (not the very salty one)

1 tbs white wine/rice wine

3 slices peeled green ginger root (1"x1/4")

2/3 cup water

3 tbs sugar

1 whole star anise

cornflour for thickening

2 tsp granulated garlic

Method: Boil all ingredients except chicken and cornflour in a saucepan; when boiling add chicken pieces. Keep boiling briskly until chicken plumps up. Turn chicken over and then simmer until tender (about 1/2 hour). Take out chicken; keep as much liquid as desired and thicken with cornflour and pour over chicken before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Wine Steaks

2lb undercut steak cut in serve sizes (or T bone)

1 good tsp Vegemite

1 med sliced onion

1 cup burgundy/claret

1 cup tomato juice

pepper

Method: Fry steak in butter till brown, add onion, brown; add other ingredients and bring to simmer. Let stand until ready to reheat and serve.

Serve with creamy mashed potatoes with chives. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

Brain & Walnut Patties

2 sets lamb brains

1/4 cup dry white wine

2 sticks celery

1 tbs chopped walnuts

dry breadcrumbs

1/2 cup water

1 lb potatoes

8 spring onions

1/2 oz butter

2 eggs

flour & oil

Lemon Sauce:

1/2 cup dry white wine

3 spring onions

1/2 cup cream

1 tsp cornflour

1/4 cup lemon juice

2 oz butter

salt & pepper

2 tsp water

Method: Soak brains in cold water and remove membrane. Place brains in water & wine, bring to boil, reduce heat and simmer for 4 mins. remove from saucepan and drain. Peel and boil potatoes until tender. Drain and mash well, add finely chopped celery and walnuts, salt & pepper. Mould warm potato around each set of brains and shape into patties. Refrigerate for 30 mins. Coat in flour, lightly beaten eggs and then breadcrumbs. Heat oil in pan, add patties, cook 3 mins each side until golden brown.

Lemon Sauce:

Place wine and lemon juice in saucepan, add chopped spring onions, bring to boil. Boil rapidly until reduced to half quantity. Reduce heat to low, add butter cut into small pieces; stir until dissolved, add cream, season with salt & pepper. Mix cornflour and water together, pour into sauce until slightly thick and strain. This may be made early in the day. Patties can be cooked just before guests arrive and kept warm in the oven (250°F). Serve in ramekins, cover with heated sauce and sprig of parsley on top. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.26f. ['Autumn Menu']

Deep Sea Sorcery

3 onions
Lemon juice
2 tins tomatoes
Thyme
Worcestershire Sauce
1.1/2 dozen fish fillets
3/4 - 1 cup white wine
2 cups dry rice
Salt and pepper
Butter
Flour
1 cup milk
Parsley
2 teaspoons curry
Hard boiled egg
Lemon slices

Method: Saute onion until tender, do not brown. Reduce heat, place cut green pepper, thyme, Worcestershire sauce and undrained tin tomatoes. Simmer uncovered for 15 minutes. Reduce heat to low and place fish in. Sprinkle salt, pepper, curry powder, pour 1/4 cup wine over fish, fit lid and cook for 10 minutes. Make white sauce from butter, flour, milk, extra wine and seasonings. Add to some cooked rice, seasonings, parsley and cut hard boiled egg, stir well, gently cook. Add little green pepper, slices of lemon etc. for colour.

Source: contributed by Mrs. G. Wilsdon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.23.

Lincoln Prawns

1 kg Lincoln prawns, shelled and deveined
2T oil
3T butter
1 clove garlic
1/2c white wine
1/2c sherry
1 small tin of tomato soup
salt and freshly ground pepper
2T chopped parsley
2T finely chopped onion
1T lemon juice

Method: Once the prawns are cleaned, dredge lightly with a little plain flour. Heat butter and oil until it froths, drop in the garlic and toss the prawns in this till golden - it should not take more than 3 to 4 minutes. Lift out the garlic and drain off the oil and the butter into a small saucepan. Pour wine and sherry into the pan with the prawns and cook until the wine is reduced down to about a 1/3. This will take another 3 or 4 minutes only. Into the butter and oil put the onion and cook this very gently, with the lid on over a low gas flame. When golden through add soup, parsley and juice and season well. Combine with the prawn mixture and serve hot with rounds of buttered French sticks.*

*=suitable for cooking ahead and freezing
Note: 'Lincoln' = 'Port Lincoln'.
T=level metric tablespoon
t=level metric teaspoon
c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.12.

Green Gooseberry Snow

1 tablespoon gelatine
1 cup sugar
2 tablespoons lemon juice
1 cup boiling liquid (comprising juice from gooseberry can and water)
Green food colouring
1 small can green gooseberries
1 tablespoon cold water
3 egg whites
1/4 cup dry white wine
1 jelly mould

Method: Soak gelatine in cold water. Then dissolve in boiling liquid. Stir in sugar and cool. Stir in lemon juice, wine and 3-4 drops of green colouring. When mixture thickens stir in beaten egg whites and gooseberries. Pour into mould and chill. Serve with whipped cream and very small amount of nutmeg dusted on top of turned out mould.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.75.

Baked Beef Heart

Method: Wash and remove gristle and some of the "heavy" fat from an ox heart. Stuff with breadcrumb seasoning. Place in covered dish and add a little water, chicken cube, wine (red or white as you have it) OR a dash of vinegar and salt. Cook in a slow oven for 6-8 hours. Any leftover stuffing can be included in the gravy. Thicken gravy with a little cornflour and serve on a bed of rice. Celery cream sauce and beans go well with this.

Source: contributed by M. Clarke in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Hawaiin Veal

6 Veal Cutlets 1/4 inch thick
2 tablespoons plain flour
1 egg
browned breadcrumbs
oil and butter for frying
250 grams bacon (chopped)
500 grams onions (chopped)
1 cup pineapple pieces
1/2 cup moselle
1/2 cup pineapple juice

Method: Lightly flour cutlets, dip in beaten egg and coat with breadcrumbs. Heat oil and butter and fry veal until golden brown both sides but not cooked through. Place veal in large casserole. Cook bacon for 4 minutes on Full Power. Cook onion with a small amount of oil for 6 minutes on Full Power. Top cutlets with onion, bacon and pineapple. Mix wine and pineapple juice together and pour over meat etc. Place uncovered in microwave on 100% power for 10 minutes then on Medium Power 30-40 minutes until cooked.

Source: contributed by H. Wilson in Country Cuisine (1987, reprint 1989, recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.80.

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.

Jellied Wine Grapes

1 pkt. lemon jelly crystals
285ml bottle dry ginger ale
1/4 cup water
3/4 cup sweet white wine
250g (8oz.) small sultana grapes

Method: Remove stalks from grapes, prick grapes once or twice, put into bowl, add white wine, let stand 1 to 2 hours, stirring occasionally. Strain. Reserve wine. Heat ginger ale and water until boiling. Pour over jelly crystals in heatproof bowl, stir to dissolve. Add reserved wine. Cool then refrigerate. Spoon cold but not set jelly into serving dishes. Allow to set until the consistency of egg white. Drop grapes into jelly, return to refrigerator until completely set.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.116.

Plum Soup

4 kg small plums
1 cup white wine
Low fat yoghurt
3 cups low cal lemonade
1 teaspoon mace

Method: Stone plums and stew gently in large pan with lemonade and wine. When cooked add mace. Allow to cool, then puree. Add more lemonade if thinner consistency desired. Refrigerate. N.B. Leftover soup is delicious if set into firm jelly, chopped into pieces and served with vegetable salad.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.