Orange Cream Balls

Crush pkt orange cream biscuits, add tin condensed milk, 1 cup coconut, 2 dspn cocoa. Mix, roll in balls, chill.

Source: contributed by S. Twartz in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.104.

Rum Balls (2)

9 Weetbix

2 tbspns Cocoa

1 cup Sultanas

1 tin Condensed Milk

1/2 cup Rum

Coconut

Method: Crush weetbix and add cocoa, sultanas, milk and rum. Mix thoroughly. Roll with wet hands into small balls and either roll in coconut or melted chocolate. Chill. Keep in airtight jar. Makes 4 dozen.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Olympic Balls

7 Weetbix (crushed)

1 cup Coconut

1 cup Sultanas

2 tbspns Cocoa

1 tin Condensed Milk

Coconut, extra

Method: Mix well and roll into small balls, then roll in coconut (extra). Keep in fridge.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Chocolate Mint Balls

1/2 lb. chocolate ripple biscuits

2/- packet Pascalls Scotch Mints

3/4 tin condensed milk

vanilla essence to taste

Method: Crush biscuits and mints and mix together. Add vanilla and condensed milk and mix well. Roll into balls then roll in coconut. Place on greaseproof paper on tray and refrigerate for several hours. A nut cracker may be necessary for crushing the mints.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105.

Brandied Ginger Balls

1 packet milk coffee biscuits crushed

2 tablespoons cocoa

1 tin condensed milk

5 tablespoons preserved ginger chopped

3 tablespoons raisins chopped

3 tablespoons almonds chopped

4 ozs. (112g) copha

3 tablespoons brandy

Method: Melt copha, combine all ingredients, mix well, form into balls, toss in coconut, chill and store in airtight containers.

Source: contributed by W. Oats (Ceduna Lodge, No. 101) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.83.

Peanut Balls

1 cup Peanut Paste

1/3 cup Margarine

1 cup icing sugar

1&1/2 cups Rice Bubbles

Method: Mix together peanut paste and margarine, fold in icing sugar and rice bubbles. Roll into small balls and refrigerate. Balls can be dipped in melted chocolate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Apricot Balls

500 g dried apricots

1 cup crushed cornflakes

1 tin condensed milk

1 cup coconut

Method: Put apricots through the mincer. Then combine with coconut, cornflakes and condensed milk. Take a teaspoon of the mixture and roll in coconut. Store in airtight tin in fridge.

Source: contributed by D. R. Buchell in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.98.

Chocolate Balls

4 oz. butter

8 oz. icing sugar sifted with -

4 oz. cocoa.

4 teasp. sherry, brandy or rum

1/2 cup sultanas

1/3rd cup coconut

1/4 to 1/2 cup finely chopped walnuts

1 egg white

Method: Cream butter, work in mixed icing sugar and cocoa. As mixture begins to dry gradually add sherry, then sultanas, coconut and walnuts. Add unbeaten egg white and mix thoroughly. More brandy or sherry may be added, but do not make mixture too moist. Chill for half an hour. Roll in balls and toss in coconut, chocolate sprinkles or finely chopped nuts. Store in refrigerator.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105

Gourmet Soup

1 pkt. chicken noodle soup

4 cups water

1/2 cup finely grated carrot

2 sticks celery finely chopped

Boil together 10 minutes.

In another saucepan:-

2 medium onions chopped

60g butter

Cook gently until soft.

Add 4 level dessertspoons plain flour and 1 pint milk gradually, then add 1 cup finely grated Kraft cheese. Combine all ingredients together and heat but DO NOT BOIL.

Source: contributed by B. Coventry (Commercial Lodge. No. 39) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.7.

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.

French Casserole

1.5 kg blade steak, cubed

2 slices bacon, chopped

2 carrots, 2 peppers, sliced

3 onions, sliced

1 tin mushrooms in butter

1 cup stock

Method: Brown steak, bacon & onions, put into casserole dish, add all other ingredients, bake in moderate oven for 1.5 hours. 
Add: - carrots and peppers

Bake moderate oven for 1&1/2 hours

Source: The Wentworth Private Residential Care Cookbook (Aberfoyle Park [Adelaide], ?2008), p.27.

Cucumber Spread

3&1/4 cups vinegar

2&1/2 cups sugar

1 teaspoon salt

Green food colouring

4 cucumbers

500g (1 lb.) onions

4 large green apples (unpeeled)

Method: Boil vinegar and sugar until sugar is dissolved. Add salt. Mince apples, cucumbers and onions. Add to boiling vinegar. Cook 2 hours or until thick. When cool tint with green food colouring.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.133.

Cheese Strata

2 eggs

6 slices day old bread

1/4 teaspoon dry mustard

1/2 teaspoon salt

125g (4 oz.) cheese

1&1/2 cups milk

1 dessertspoon chopped onion

Pinch cayenne pepper

Method: Remove crusts from bread and arrange three of the slices in a greased baking dish. Cut cheese into thin slices and place on bread. Add remainder of bread. Beat eggs and mix with salt, pepper, mustard and finely chopped onion. Pour over the bread in the dish and stand aside for 1 hour. Put in a moderate oven and bake for 50 minutes or until fluffed and brown. Serve at once.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.129.