1 Egg Chocolate Pudding

2 oz butter
1 egg
1 tbs cocoa
vanilla essence
1 level tsp baking soda
1 dsp golden syrup
1/2 cup sugar
1 cup S.R. flour
3/4 cup milk

Method: Melt butter and sugar, add egg and syrup. Beat well. Add sifted flour and cocoa and a pinch of salt, then vanilla and finally baking soda, dissolved in the milk. Bake for 1/2 hour at 450F. Serve with custard or cream.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Tomato & Celery Soup

1 can Cream of Celery Soup
1 can Tomato Soup
1&1/2 cans of water

Method: Blend all ingredients together. Heat. Garnish with a dob of whipped cream or sour cream when serving.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36 ['Winter Menu']

Orange Sponge Dessert

2 eggs

1/2 cup sugar

2 tbs hot water

1 cup orange juice

1 tsp gelatine

Method: Dissolve gelatine in hot water. Beat yolks of eggs and sugar until very light and cook till thickened in a double saucepan or over hot water. Remove from heat, add orange juice and allow to cool. Add gelatine and beat well, and lastly, stir in stiffly beaten egg whites. Whisk together and set in mould. Serve cold with cream or custard.

[Serves 6-8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.47 ['Winter Menu']

Duke of Cambridge Tart

Pastry case (unbaked)

Mixed peel

1 egg

3 oz butter

3 oz sugar

Method: Sprinkle base of pastry case with chopped mixed peel. In a small saucepan, heat butter and sugar. When butter has melted a little, beat in egg. Heat mixture, then pour over peel and bake in moderate oven 20 minutes. Serve hot or cold. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Chocolate Pears

block milk chocolate

2 tbs brandy

6 tbs milk

2 egg yolks

1/2 cup sugar

Method: Melt block of chocolate. In a separate bowl beat egg yolks and sugar, add brandy and milk. Add all to chocolate mix, cook over steamer until thick. Leave stick in pears. Peel pears and steam to soften slightly or use uncooked if well ripened. Dip pears into chocolate mix, then place in individual sweets dishes and chill. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.52 ['Winter Menu']

Fruit Salad Slice

1 sm tin fruit salad (drained)

6 marshmallows (cut in pieces)

vanilla

6 sliced bananas

1 extra banana

1/2 pint cream

pinch icing sugar

Method: Whip cream, icing sugar and vanilla until thick. Add fruit and marshmallows and carefully add 1 tbs lemon juice. Spread on any biscuit base. Cut into squares to serve. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.49 ['Winter Menu']

Steak Marinee

6 thick oyster blade steaks

1 pkt French onion soup

2 tbs red wine

2 tbs water

Method: Line a baking dish with large piece of alfoil which has been greased with butter. Add oyster blade steaks. Sprinkle all over with French onion soup, then wine and water mixed. Fold back ends of alfoil and cover completely. Marinate for approx 1 hour. Cook in moderate oven (350°F). [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.50 ['Winter Menu']

Blade Pie

1.1/4 lb blade steak, diced

2 rounded tbs flour

1/2 cup water

1 tsp salt

pepper

Pampas Puff Pastry

Method: Mix all together and steam 2 hours. Chill. Cover pie tin with a sheet of Pampas puff pastry, put in meat and cover with another sheet of puff pastry. (This can then be frozen until needed). Bake at 400°F for 20-25 mins. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.39 ['Winter Menu']

Jenny's Chicken Casserole

Seasoned flour: wholemeal flour with some garlic salt, mixed herbs, paprika, oregano, pepper, mixed

2 rashers bacon, cut small

Method: Toss chicken pieces in flour and brown in frying pan. Put into casserole and sprinkle on the bacon. Cover and bake in moderate oven 50 mins.

Sauce:

1 sm can champignons

1 sm can mushrooms in butter sauce

butter to saute

1 sm dsp French mustard (with seeds)

1 dps flour

1 lge chopped onion

Saute onion in butter. Remove from pan. Mix mustard and flour in butter, add juice from chicken. Make into thick sauce with juice from champignon tin and a little milk and cream. Add onion, champignons, mushrooms, and mix. Pour over cooked chicken and return to oven for 10 minutes. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36f. ['Winter Menu']

American Beef in Claret

3.1/2-4 lb blade steak (corner of topside)

salt & pepper

1 large chopped onion

2-3 rashers bacon

1-1.1/2 cups claret

Method: Place meat in greased casserole, fat side up. Sprinkle with onion and bacon (chopped); pour in claret. Bake at 375°F (190°C) 3/4 hour for first pound, 25-30 mins/lb for the rest. Test with skewer when cooking time nearly finished. When tender, remove from oven, let stand til warm, then carve into 1/4" slices. Put back in casserole as the original piece of meat. Pour the claret through the slices and let stand. Can be prepared ahead. Reheat with casserole covered in foil. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.49 ['Winter Menu']

Salmon Entree

1 can salmon, drained

1 cup finely chopped celery

Sauce:

1/4 cup mayonnaise

1/4 cup semi whipped cream

1/2 cup tomato soup

1 tsp worcester sauce

1 tsp lemon juice

1/4 tsp curry powder

salt & pepper

Method: Mix all the sauce ingredients together the day before required. Mix the salmon and celery and serve in champagne saucers or small sweet dishes lined with lettuce leaves. Pour sauce over when serving, decorate with lemon slice. [Serves 6-8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.46 ['Winter Menu']

Seafood Casserole

1 tin mushroom soup

1/2 cup fresh milk

1.1/2 tbs cornflour

squeeze lemon juice

breadcrumbs

1/4 cup evaporated milk

1 tbs butter

1 med tin salmon or tuna

1 cup peas

1 cup crushed potato crisps

grated cheese

Method: Melt butter, add cornflour (off heat) and blend into a paste gradually with milk, add evaporated milk with mushroom soup and bring to boil, stirring all the time. Add fish, peas, lemon juice, salt & pepper. Serve in individual ramekin dishes, topped with crushed potato crisps, breadcrumbs and grated cheese. Reheat at 250°F. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.48 ['Winter Menu']

Party Potato Balls

Method: Steam small new potatoes and then skin them. Smear with oil and roll in McCormick's Season All seasoning. Can be prepared well in advance and then reheated on a tray in oven before serving.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.48 ['Winter Menu']

Grapefruit Ice

1.1/2 pkts marshmallows

2 cups grapefruit juice

1 small can Carnation milk (chilled)

Method: Melt marshmallows and grapefruit juice. Beat Carnation milk until stiff, add melted marshmallow and grapefruit juice. Pour into ice cream trays and freeze.

Cut a slice of grapefruit for each serve. Cut halfway through each slice. Lay in shallow dish and cover with Creme de Menthe liqueur. Soak for several hours. Turn over once to ensure it is well coloured. Serve grapefruit ice in champagne glasses topped with the grapefruit slice twisted into an S shape. Pour remaining liqueur over each serve as well as some thin fresh cream. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.45 ['Winter Menu']

Crab Bisque

1 can cream of mushroom soup

1 can cream of asparagus soup

1 soup can milk

1 soup can cream

1/2 tsp Worcestershire sauce

1 can crab meat (170g.)

Sherry

butter

Method: Mix all but sherry and butter and allow to stand for at least one hour, then simmer gently to heat. Add 1 tbs butter and a dash of sherry just before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.38 ['Winter Menu']

Tomato & Apple Juice

1 lge can tomato juice

1 lge can apple juice

Method: Serve in small glasses. Half fill with tomato juice, then, tipped glass slightly, add the apple juice very slowly. It will stay on top of the tomato juice. Top with a sprig of mint. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.44 ['Winter Menu']

Tomato & Celery Soup

1 can Cream of Celery Soup

1 can Tomato Soup

1.1/2 cans of water

Method: Blend all ingredients together. Heat. Garnish with a dob of whipped cream or sour cream when serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.36 ['Winter Menu']