Clam Delight

1 packet cream cheese

2 tspn lemon juice

1 tabspn grated onion

2 tspns Worcestershire sauce

3 drops Tabasco

1 can of clams (or smoked oysters)

chopped parsley

Method: Break up cheese. Add lemon juice, onion, Worcestershire sauce and Tabasco and beat (or blend) until smooth. Stir in chopped clams and parsley. Serve with cracker biscuits.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.77.

Cheese and Jam Slice

1 & 1/2 cups plain flour

1/2 tspn baking powder

1/2 tspn salt

1 & 1/2 cups rolled oats

1 cup brown sugar, firmly packed

6 oz butter

4 oz tasty cheddar cheese, grated

3 tabspns apricot jam

Method: Sift flour, baking powder and salt, add next two ingredients. Work in butter till mixture is crumbly. Put half in greased 7" x 11" slab tin. Spread with jam and top with cheese. Press rest of mixture firmly over top. Bake in moderate oven 35-40 mins. Cut into slices whilst hot.

Source: contributed by Bonnie Fletcher in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.42.

Sweet & Sour Chicken Sandwich Filling

1 small can crushed pineapple

2 cups chopped cooked chicken

125 g Philly cream cheese

4 spring onions, finely chopped including some of the green tops

2 tabspns finely chopped almonds

1 tspn salt or less

3 tspn soy sauce

(optional extras - parsley, grated carrot, finely chopped celery)

Method: Drain pineapple. Combine with remainder ingredients and add just enough of the reserved pineapple syrup to give a good spreading consistency.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.77.

Cherry Ripe Balls

2 cups Bran Buds

1 tin condensed milk

2 cups coconut

6 oz Copha

4 oz chopped cherries

2 tabspn Bo Bo raspberry cordial extract

Method: Mix dry ingredients, add condensed milk and melted Copha. Shape into balls, let set and dip in melted chocolate. Makes approx. 6 doz.

Source: contributed by Winsome Dinning in  The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.56.

Note: Bo Bo [the Clown] raspberry cordial extract - see https://www.nfsa.gov.au/collection/curated/bobo-clown (National Film & Sound Archive [image source]); http://www.awesomeadelaide.com/tag/bobo-cordial/ (Awesome Adelaide); http://knifeandforkintheroad.com/2013/08/28/on-bobo-cordial-bottles-of-pop/ (blog)

Curried Pasta Salad

Salad can be made 2 days ahead.

1 cup pasta

1 med green pepper, chopped

100gms baby mushrooms chopped

1 med red pepper chopped

2 tbspns chopped chives

Method: Cook pasta till tender, drain. Place in a large bowl with peppers, chives & mushrooms.

Curry Dressing:

2 tbspn curry powder

1 tspn castor sugar

1/4 cup white vinegar

1/2 cup oil

1 tbspn cream

Combine curry powder & sugar in bowl, gradually stir in oil, vinegar & cream.

Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.57.

Quick Recipe - Ju-Jitsu

500g mixed fruit and nuts

1 can condensed milk

1 cup SR flour

1/2 tspn each of mixed spice and nutmeg

Method: Mix all together and spread into a greased slice tin and smooth top. Bake in moderate oven 15-20 mins. Take from oven and cut into squares and leave in tin to cool. When cold cut through and remove from tin.

Source: contributed by Erica George in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.36.

Creative Liver Pate

1 kg chicken livers

250 g butter

3 tabspns brandy

1 onion, chopped

1 red capsicum, chopped

3 rounds ham, chopped

1 tspn salt

1 chicken cube

1 sprig fresh thyme

1 tspn French or Dijon mustard

1/2 tspn fresh nutmeg

fresh ground black pepper

Method: Wash livers. Melt half the butter, add livers and toss. Add onion, capsicum and ham, and toss. Simmer gently 5 minutes. In a separate pan warm the brandy. Turn off the exhaust fan, pour brandy over livers, ignite and shake. Put lid on pan, simmer gently about 10-15 minutes. Remove pan from heat and cool a little. Tip contents into food processor, and add all remaining ingredients - blend till smooth.

Creatively add either walnut pieces, or blanched almonds, or sliced mushrooms or slice stuffed olives or ……

Garnish to serve accordingly.

Note This pate freezes really well, and children love it.

Source: contributed by Alvena Hall in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.5.