Tasty Finger Bits

Can be served hot or cold. Add crushed pineapple for variation.

2 eggs
4 oz grated cheese
2 oz melted butter
pepper and salt
2 Tbspn fruit chutney
1 chopped onion
1 Tbspn Worcestershire Sauce
2 bacon rashers
quantity of sliced bread

Method: Beat eggs lightly, add cheese, salt and pepper, chutney, chopped onion and sauce and lastly add melted butter. Mix well. Spread mixture on slices of bread, cut into fingers and place a strip of bacon on each finger. Bake on greased oven tray in moderate oven for about 5 mins or until light brown.. Sometimes I will substitute the bacon for smoked oysters - also very nice.

Source: contributed by Gloria Wajwoda in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.13.

Chicken Flavoured Potato Salad

500g potatoes
1&1/2 cups water
1 pkt chicken noodle soup
2 Tbspn chopped parsley
2 Tbspn chopped onion or shallots

Method: Peel potatoes and cut into cubes, place in saucepan of boiling water. Add contents of soup pkt and simmer gently for 5-8 mins or until potatoes are tender (add extra water if needed). Cool, add parsley and shallots. Refrigerate until chilled.

Source: contributed by Elspeth Gill in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.40.

Walnut Damper Muffins

1/2 kg SR flour
1/2 tspn salt
1 Tbspn margarine
grated cheddar cheese
1/2 chopped onion
2 handfuls crushed walnuts
chives
milk

Method: Mix all ingredients together and add milk to form a dough. Place into muffin trays and cook for 15 mins in hot oven.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.90.

Hamburgers

1 kg mince
1 cup SR flour
2 cups milk or water
2 eggs
1 pkt chicken noodle soup
1 pkt French onion soup
1 onion finely chopped

Method: Mix together all ingredients. Mixture will be a bit 'sloppy' but will thicken. Spoon onto barbecue.

Source: contributed by Julie Monfries in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.10.

Marshmallow Slices

1 cup crushed cornflakes
1 cup coconut
1 cup self-raising flour
1/2 cup sugar
1/4 lb butter
1 dessertspoon cocoa

Method: Melt shortening, mix well with all dry ingredients. Press into scone tray and bake approx. 20 minutes in a moderate oven.

Marshmallow:
1 cup sugar
1 cup water
1 tablespoon gelatine

Method: Bring to boil and simmer 20 minutes. Cool, add a few drops cochineal then beat until stiff and frothy. Spread on cooled slice.

Melt 3&1/2 oz copha, add 1 cup drinking chocolate and stir. While still hot pour over marshmallow -- this creates a 'rocky-road' look. 

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.68.

Chicken and Cheese Soup

An excellent mornay base, using less water in soup mix.

1 packet Continental chicken soup
1 cup grated carrot
1 cup finely sliced celery
3 Tbspn butter
1 onion, finely chopped
3 Tbspn plain flour
4 oz Kraft cheese grated

Method: Make up 1 packet of continental chicken soup as per directions, adding 1 cup grated carrot and 1 cup finely chopped celery. In another saucepan melt 3 Tbspn butter and fry 1 finely chopped onion until transparent. Add 3 Tbspn plain flour and stir well. Gradually add 500 ml. milk, add 4 oz grated Kraft cheese. Mix together with prepared soup. Serves approx. 8-10. Kept in the fridge a few days before using improves flavour.

Source: contributed by Margaret Dixon in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.6.

Savoury Slice

1 lb. premium mince
1 Tbspn chutney
1 level dspn curry powder
1 apple
1 tomato
1 onion
pastry sheets

Method: Mix together mince, curry and chutney, place half of mixture on pastry. Thinly slice apple, tomato and onion on to it, add rest of mince. Cover with pastry. Bake in hot oven until cooked.

Source: contributed by Vera Kemp in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.12.

Apricot Roll (Rich)

4 oz chopped dried apricots
4 oz crushed Marie biscuits
2 oz chopped marshmallows
1/2 cup condensed milk
1/2 teaspoon vanilla essence

Method: Combine all together in mixing bowl.

Roll in rolls 6" x 1" diameter, then roll in coconut or crushed nuts. Place on foil and roll up until sealed. Place in fridge to set. These keep for months. Just before using cut into slices approx. 1/2" thick.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.69.

Soup to Eat with a Fork

2 onions
3 Tbspn oil
1 small tin Sauerkraut (or shredded cabbage)
3&1/2 pints stock
4 frankfurts
2 Tbspn plain flour
1 carton sour cream
1 clove garlic crushed
12 oz stewing beef
1/2 tspn salt
4 oz bacon sliced
1 Tbspn paprika
4 Tbspn water

Method: Peel and slice onions and crush garlic. Heat oil in large saucepan, add onions and garlic and fry over moderate heat until golden. Cut beef into small cubes, add to pan and brown all over. Add drained Sauerkraut and salt to pan. Cover with the stock and simmer gently for 1 hour or until meat is tender.

Derind and roughly chop bacon, fry bacon in oil in frying pan until crisp, then add sliced frankfurts and paprika. Cook 5 mins then add to saucepan. Blend flour with cold water in bowl until smooth and then stir into soup mixture and cook further 5 mins. Stir in sour cream, adjust the seasoning and serve at once with French sticks or garlic bread.

Source: contributed by Gloria Wajwoda in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.7.

Pearl Cakes

6 oz butter, 4 oz sugar, less 1 dsp, 1 egg, 1 cup flour, 1 tsp. baking powder, 1 cup dates, cherries, walnuts, and roll teaspoonfuls in cornflakes.

Source: contributed by Mrs Andrews in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.61.

Chicken & Tomato Mousse

1 packet Continental Savoury Tomato with Noodles Soup
1&1/2 cups water
4 teaspoons gelatine
1/2 cup hot water
1/2 cup cream
1/4 cup mayonnaise
2 cups cooked chicken
3/4 cup diced celery

Method: Make up soup using 1&1/2 cups water only. Simmer 5 minutes, then cool. Sprinkle gelatine into hot water, stir till dissolved. Add to soup with cream and mayonnaise. Mix chicken and celery into mixture. Pour into wetted mould and refrigerate till set. Remove from mould, decorate and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.35.

Rice Bubble Biscuits

1/2 cup butter or margarine, 1 cup rice bubbles, 1 cup sugar, 1 well beaten egg, 1 cup S.R. flour, 1/2 tsp. vanilla.

Method: Cream butter and sugar, add egg and beat well. Add rice bubbles and flour and vanilla. Drop tsp. on slide and bake in mod. oven for 10 mins.

Source: contributed by Mrs J. H. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.75.

Tropical Island Party Punch

1 can pineapple and orange
1 can pineapple and apricot
1 cup pineapple pieces
2 passionfruit
2 slice[d] bananas
orange slices
strawberries
1 bottle lemonade

Method: Mix together adding bananas and lemonade last.

Source: contributed by Maude Anderson in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.87.

Pancake Cutlets

Mince some cold chicken and cooked ham, about 1/2 lb. in all. Mix with 1/4 cup gravy, a little tomato sauce, pepper and salt. Make a batter of 1/2 cup flour, 1/2 cup milk and 1 egg. Beat until smooth. Heat some lard or good dripping in a frying pan, pour in the batter and cook on both sides. Turn out, cool a little, then spread mince over pancake, roll up neatly, cut into 1/2 inch slices, dredge with flour, roll in egg and breadcrumbs and fry in boiling fat.

Source: contributed by Mrs. Alb. Keil 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.24.

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.

Beets in Port

From the Boozy Chef - a wonderful way to get rid of port!

Buy all beets the same size, medium to small if possible. Remove greens completely and scrub beets lightly to remove dirt. Put into pyrex or other suitable container that is acid-proof. Cover with port about 2cm above beets and bake in 180C oven for 40 minutes. Serve hot or cold.

Source: contributed by Pat Russell in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.33.

No Bake Christmas Cake

125g copha
250g milk coffee biscuits
90g brown sugar
1/2 teaspoon salt
1 tablespoon cocoa
125g chopped dates
1 teaspoon mixed spice
425g chopped raisins
30g chopped mixed nuts
grated rind 1 orange
3 tablespoons sherry or orange juice
1 tablespoon coffee essence

Method: Melt copha over low heat. Crush biscuits & place in large bowl with sugar, salt, cocoa, spice, fruit, nuts & orange rind. Combine sherry & coffee with melted copha, add to dry ingredients, mix thoroughly. Press mix into 15cm round lined cake tin. Refrigerate until set. Serve in small blocks, store in fridge.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.72.

Irish Cream - Poor Man's Baileys

4 eggs
1 cup whisky
1 carton cream
1 tin condensed milk
1 Tbpsn coconut essence
1 Tbpsn instant coffee
1 Tbspn chocolate topping

Beat eggs, add other ingredients. Beat for 4 minutes.
Keep in frig, in brown bottle if you have one.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.92.

Quick'n'Easy Chilled Avocado [Soup]

1/2 cup lemon or lime juice
3 large Avocados
3 cans cream of celery soup
Dry sherry & nutmeg to taste

Puree peeled Avocados, gradually blend in canned undiluted soup. Process until smooth. Season to taste with citrus juice, sherry, freshly ground black pepper & nutmeg. Chill. An avocado stone placed in the soup will stop it discolouring so you can make it ahead of time.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.13.

Santa's Diamonds

Pastry:
185g soft butter
4 table spoons castor sugar
2 egg yolks
1&1/2 cups plain flour, sifted

Topping:
1&1/2 cups firmly packed brown sugar
250g unsalted butter
1/4 cup honey
500g pecan nut pieces
1/4 cup thickened cream

Method:

Pastry:
Cream butter & sugar until light & fluffy. Add egg yolks, combining well. Fold in flour, mix thoroughly. Spread mixture evenly into a greased & base-lined 25x30cm lamington tin. Bake in a moderate oven for 10 minutes.

Filling:
Combine sugar, butter & honey in a saucepan. Stir over low heat until butter melts & sugar dissolves. Increase heat, boil for 1 minute. Fold in pecan nuts & cream, combine well & return to the boil. Immediately spread pecan mixture over pastry. Bake in moderate oven for 15 minutes. Reduce heat to moderately slow & bake for a further 15 minutes or until filling bubbles & is deep golden brown. Remove from oven, run knife between crust and pan. Cool completely before turning out. Cut into 4cm diamond shapes. Store in an air-tight container.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.66.

Christmas Cake (simple to make)

1 lb. butter.
1 lb. brown sugar.
10 eggs.

Beat well until creamy.

1 heaped tablespoon syrup or marmalade jam.
1 oz. butter.
1&1/2 wineglasses of whisky.

In saucepan, brown sugar and butter, add whisky gradually -- will soften eggs and sugar and butter mixture when added.

Approx. 3 lbs. fruit, consisting of:
1/2 lb. raisins.
1 lb. mixed fruit.
1/2 lb. sultanas.
1/4. lb. dates.
1/4. lb. cherries.
1/4. lb. almonds.
1/4. lb. lemon peel.

More fruit may be added if desired, such as figs, ginger, etc.

Add alternately with fruit, 1&1/2 lb. plain flour, 1 teaspoon spice, pinch cinnamon, ground cloves, nutmeg.

Method: Bake in slow oven at 300 degrees [F] for first hour, then reduce heat to 200 degrees [F] for further 2 hours. (This quantity will fill one 8" and one 6" square tin.)

Source: contributed by Mrs. Bennett Webb in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.

Anchovy Paste

1 lb. lean stewing steak.
1/4 lb. butter.
2 tablespoons anchovy sauce.
1/2 teaspoon cayenne pepper.
1 teaspoon salt.
1 teaspoon nutmeg.

Method: Trim meat and cut into pieces. Steam with all other ingredients for about 4 hours. Put through mincer, mix all thoroughly and allow to set. Delicious in sandwiches or on toast.

Source: contributed by Mrs. G. I. F. Hogg in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.61.