Apricot Clams

2 eggs
4 cups sugar
6 ozs butter
4 ozs cornflour
3/4 lb S. R. flour
About 4&1/2 doz. dried apricot halves

Method: Soak apricots for 4 hours - cream butter and sugar, add well beaten eggs then add sifted flours. Mix well and then roll out as for biscuits. Cut into rounds, place a piece of apricot sprinkled with sugar on each round and cover with another round of the biscuit mixture. Press edges down and cook in a hot oven for 10 mins. Can be iced if preferred and sprinkled with coconut.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.30.

Honey Soy Chicken Wings

Discard wingtips. Allow 3-4 wings per person.

18 chicken wings
1/4 cup soy sauce
2 tablespoons dry sherry
2 tablespoons honey
1 garlic clove crushed
1/2 teaspoon salt
1 teaspoon finely grated fresh ginger [ginger root may be kept well in sherry]
1 teaspoon 5 spice powder [from Chinese shops]
2 tablespoons peanut oil
2 tablespoons sesame oil

Method: Joint wings. Marinade in all ingredients, turning wings once or twice. Roast in single layer in moderate oven 30 minutes or until golden brown. Turn wings and serve when tender and golden brown.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Fresh Pineapple Dessert

Peel and slice fresh pineapple [centre removed]. Mix the following well:
    Honey
    Chopped nuts
    Cottage cheese
Put into centre of rounds of pineapple and sprinkle with nuts.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Mum's Oyster Mornay

12-18 oysters
1 pkt chicken noodle soup
1 chopped onion
1 tbsp butter
2 tbsp flour
3 tbsp grated cheese
1&1/2-2 cups milk
1/2 tsp lemon pepper
2 tbsp lemon juice
1 tbsp chopped mint

Method: Melt butter and cook onion. Add chicken noodle soup and cook a few minutes. Mix in flour, 1 tbsp at a time and then add milk gradually. Stir in cheese, juice, pepper and oysters. Cook until thickened. Serve garnished with mint. Can also be served in vol-au-vent cases.

Variation:
1. Omit chicken noodle soup and add 10 drops Tabasco, pinch basil, celery salt, 1 tspn dry mustard, 2 tbsp cream and 1 cup cooked chopped carrot.

Source: Contributed by Norma Whitmarsh (Ceduna) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.89.