Norwegian Trifle

5 eggs, separated - beat whites stiff
1 tablespoon gelatine
1/2 teaspoon vanilla
3/4 cup sugar
1/2 cup boiling water

Method: Beat all together. Have whites of eggs beaten very stiff and stir into mixture. Put aside to set -- then spread with apricot jam and whipped cream. Sprinkle with nuts or coconut.

Serve the cream separately -- it is not wasted then if all the trifle is not used immediately.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.63.

Chicken and Beef Balls

1 pkt. chicken noodle soup, 1 cup soft bread crumbs, 1 small onion, 1 lb. minced steak, 1/2 lb. sausage meat, 1 egg.

Method: Add chicken noodle soup to 1/2 pt. boiling water and cook 5 minutes. Cool, place in basin, bread crumbs, onion (finely chopped), minced steak, sausage meat and egg. Add cooked soup mixture, and combine evenly. Shape into medium sized balls and roll in flour (little paprika optional). Cook and brown in hot shortening. Serve hot with spaghetti and tomato sauce.

Source: contributed by Mrs L. K. Stock in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Continental Mustard

4 ozs. dry mustard.
5 ozs. castor sugar.
1 teaspoon salt.
1 teaspoon curry powder.
1 teaspoon ground mixed spice.
1/2 teaspoon ground nutmeg.
(all measures level).

Method: Blend well in a glass jar. Mix with 50/50 sweet vermouth and vinegar to a paste. Wait two to three days for the moisture to absorb the sugar. Use small wooden or plastic spoon. This mustard remains edible for months.

Source: contributed by M. Young 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.

Cumquat Liqueur

Method: Pick the fruit with a little stem (about 1/8"). Wash the fruit well. 1 lb. cumquats, 1 lb. white sugar and 1 bottle gin or brandy. (These quantities are suggested if using a mason jar; if such a jar is not available, the following quantities are suitable for a 2 lb. honey jar, in which case, use alfoil or similar under the lid, so that there will be no reaction with metal lid): 1 cup cumquats, 1 cup sugar, 1 cup spirits (50/50 brandy and gin). Prick cumquats all over with darning needle to release flavour. Place in jar and screw on top firmly. Shake well whenever you think of it (if possible, 2 or 3 times a day), until all sugar is dissolved. Leave for at least 3 months, but liqueur is delicious if left for a year. Drain off the liqueur and bottle. The fruit may then be served, on toothpicks or with small forks as a confection with coffee or with pre-dinner drinks.

Source: contributed by M. Young 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.

Curry Rissoles

1/2lb Cooked Meat (minced)
1 level tablespoon Curry Powder
1 dessertspoon chutney
1 Egg
Squeeze of Lemon Juice and browned Breadcrumbs

Method: Mix chutney, lemon juice and curry powder with the mince. Season and bind with beaten egg. Take small portions[,] form into shapes on a floured board, coat with egg and breadcrumbs. Deep fry and drain.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.9.

Light Birthday Cake

4 ozs. S.R. flour.
4 ozs. plain flour.
6 ozs. butter or margarine.
6 ozs. sugar.
1 lb. mixed fruit.
2 ozs. almonds.
1/2 cup warm milk.
1/2 cup treacle.
3 eggs.
1 tablespoon brandy (if liked).

Method: Cream butter and sugar, add treacle, beat in eggs one at a time, then add fruit and flour with pinch salt, and mix alternately with milk. Lastly add brandy. Bake in moderate oven in 8" square or equivalent tin, lined with buttered paper. Gas 320 degrees in middle of oven 1&3/4 to 2 hours. Let cool in tin.

Source: contributed by Mrs. R. Duffner 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.

Asparagus Salad

18 asparagus spears, cooked or canned.
1 cup diced ham.
1 cup diced fresh pineapple.
3/4 cup thick mayonnaise.
Chopped parsley.
Salt and pepper.
1/2 cup cooked rice.
2 dessertspoons slivered orange rind.
1 tablespoon lemon juice.

Method: Cut asparagus into 1/2 in. lengths. Combine with ham, rice, and pineapple. Lastly add pepper and salt to taste and bind with mayonnaise, to which lemon juice and a little lemon rind have been added. To serve, mound the salad in a bed of lettuce and sprinkle with orange rind and parsley. May be used on its own, or is very suitable for serving with poultry or pork.

Source: contributed by P. J. Peter 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.31.

All in Together Chocolate Cake

30oz Butter
6oz Castor Sugar
2 level tablespoons Cocoa
80z S.R. Flour
2 Eggs
1/2 teaspoon Vanilla
1/2 teacup Milk

Method: Melt butter.

Put all ingredients into a large basin. Pour in melted butter.

Beat well for 3 minutes.

Bake in moderate oven, 30 minutes in two 7" sandwich tins or use one 7&1/2" square tin and bake for 3/4 hour or longer.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.82.

Chow Mein (Quick and tasty)

1 lb. minced steak, 3 chopped onions, 1 packet chicken noodle soup, 1/2 roughly chopped cabbage, 1/2 cup chopped beans, 1 dsp. curry powder, 4 cups water, salt and pepper.

Method: Brown onions lightly in a large saucepan. Add all other ingredients and cook for 1/2 an hour. Serve with rice.

Source: contributed by N. J. Neighbour in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Savoury Rounds

2 Eggs (lightly beaten)
Some chopped Bacon Pieces
Mustard
Seasoning
1 pkt Potato Chips (crush with fork as you go) 

Chopped up Pepper
Mixed Herbs

Mix all together.

1 pkt of Puff Pastry

Method: Roll out puff pastry. Spread mixture over. Roll into logs and put into freezer - as is then easier to cut into 1/4" slices. Pop onto tray in moderate oven for 15-20 minutes.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.6.

Passionfruit Sweet

Make a lemon jelly, and when starting to set, beat well.
Add 1/2 tin condensed milk and pulp of 4 passionfruit.
Allow to set and serve with cream.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.61.

Quick Chick

1 barbecued chicken
1 bottle plum sauce
1 small bunch spring onions, sliced thinly
Julienned ginger pieces

Method: Cut chicken into serving pieces, leaving skin on, and place pieces onto serving dish. Keep warm. Combine remaining ingredients in saucepan, bring to boil and simmer 3-4 minutes, adding a little water if too thick. Pour over chicken and serve.

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.55.

Boules Au Chocolat (to serve with coffee)

125g ground almonds
125g caster sugar
1-2 egg whites
1 tb melted chocolate
Chocolate sauce or chocolate topping
Raisins and crushed nuts

Method: Mix ground almonds and sugar well. Fork in enough egg white to bring mixture together and mix to a paste with the chocolate. Chill 10 minutes, then roll portions of mix into balls pressing a raisin in the middle of each one. Roll in crushed nuts and bake on greased tray for 10 minutes at 180C to just firm the boules and colour the nuts.

Source: contributed by Marjorie Smith in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.72.

Spicy Pears

1 large can pear halves (peaches can also be used)
1/2 cup butter
1 cup brown sugar
1 tb curry powder

Method: Drain fruit, reserve juice. Place fruit in casserole dish cut side down. Melt butter in frying pan, add brown sugar and curry powder, stir until blended. Add some of the reserved juice and heat until dissolves a little. Pour over fruit. Bake in 180C oven for 20 minutes. Serve hot with cream or icecream or may be used as a vegetable dish.

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.67.

Terrific Ham and Asparagus Bake

6 thin slices bread, no crusts, buttered
6 slices ham
1 tin asparagus tips, drained
300ml carton cream
Grated cheese

Method: Place one slice of ham on each slice of bread and roll up. Place in ovenproof dish, making sure rolls keep secure. Sprinkle asparagus over rolls and pour cream over evenly. Season if desire. Top with grated cheese and bake in moderate oven 180C or 350F for approximately 15-20 minutes until browned.

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.32.

Ham Ribbons

250g cream cheese
1 tsp paprika
2 tsp horseradish
15 slices of square ham (about 750g) cut thicker than normal

Method: Beat cream cheese, add horseradish, paprika and season to taste. Spread cheese mixture over slices of ham, building them into sandwiches, using 5 slices of ham and 4 layers of cheese until you have 3 ham and cheese "sandwiches". Chill, cover with plastic wrap and keep flat. Refrigerate at least 24 hours. Before serving, trim all edges then cut into 4 strips each way, which will give 16 squares from each "sandwich".

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.10.

Cucumber Baskets

24 oysters
1 cucumber
white vinegar and water
salt
1/2 cup cream cheese
freshly ground black pepper
1 tbsp lemon juice
1 tbsp chopped chives
1 tbsp chopped capsicum
1/2 cup sour cream

Method: Peel half of cucumber. Cut whole cucumber into 1" (2.5cms) rounds - some with skin on, some peeled. Scoop out seeds leaving a base and sides to form a basket. Soak 1 hour in a weak vinegar and water solution, sprinkled with salt. Drain and pat dry. Combine cheese, cream, pepper, lemon juice, chives, capsicum and chopped oysters. Fill each cucumber basket with oyster mixture and serve chilled.

Variation:
1. Add 1 tspn prepared mustard, 1 tspn parsley and 8-10 drops Tabasco sauce.

Source: contributed by Leon Stott (Archipelago Oysters, Denial Bay) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.17.

Chicken Noodle Savory

Combine contents of 1 packet of chicken noodle soup with 500g. minced steak, 1 onion chopped, 3/4 cup uncooked rice, 2 cups water and 1 pepper, sliced in a saucepan. Bring to the boil then simmer 25-30 mins. Serve with toast and garnish with lettuce. Serves 4.

Source: contributed by Jenny Rudiger in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.27.

Boozy Stew

1kg. stewing steak
1 tomato, chopped
1 cup water
1 onion, sliced
1 cup red wine
1 pkt. creme of mushroom soup

Source: Chop meat into small cubes and place in casserole dish. Combine remaining ingredients and pour over the meat. Cover and bake at 190° until cooked - approx. 1-1&1/2 hours.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.26.

Peanut Butter Bread

2/3 cup Peanut Butter
1 tablespoon Soft Shortening
2/3 cup Milk
3&1/2 teaspoons Baking Powder
1/2 cup chopped peanuts
1 cup Sugar
1 Egg
2 cups sifted all purpose Flour
3/4 teaspoon Salt
1/3 cup Vinegar or Sherry

Method: Beat sherry, peanut butter, sugar, shortening, egg and milk together until blended and smooth, resift flour with baking powder and salt. Add to first mixture blending just until smooth. Stir in peanuts. Spoon into well greased loaf pan 8&1/2 by 4&1/2 by 2&3/4". Let stand 20 minutes. Bake at 350°F or Gas mark 4 (moderate oven) for 1&1/4 hours or just until loaf is done.

Turn onto wire rack. Cool thoroughly before storing.

Yield: 1 loaf.

Note: All purpose flour, also known as general purpose flour or family flour. This flour milled from selected high protein wheats. Self raising flour is made from all purpose flour to which leavening and salt have been added.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.108.

Baked Steak

1 lb oyster blade
1 pkt french onion soup
425 ml apricot nectar

Method: Lay oyster blade flat in baking pan. Sprinkle with powdered soup and pour over apricot nectar. Bake in covered pan 1&1/2 hours. Serve with duchess potatoes, stuffed tomatoes and green vegetables.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.47.

Savoury Spread

1 tablespoon butter
1 tablespoon grated cheese
1/2 teaspoon curry powder
1 teaspoon vinegar
1 egg
2 tablespoons milk

Method: Blend butter, cheese and beat in other ingredients and cook in double saucepan until thick and creamy. Keeps well in fridge and makes a good spread for biscuits, etc.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.70.