Apricot Hors-d'oeuvre

Dried apricots, sherry, cashews, cream cheese.

Method: Soak dried apricots in sherry for 2 days. Drain, top with cream cheese and a cashew.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.

Sandwich

Cut crusts off a soft freshly sliced loaf, butter each slice and spread each with a mixture of Danish Blue Cheese and butter in equal parts. Roll up each slice, wrap it in a rasher of bacon, fasten with a cocktail stick. Fry or grill and serve piping hot. Halve the slices to make dainty rolls.

Source: contributed by E. Gutsche in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.10.

Egg Combo

Beat 12 eggs and 1/2 cup water mixed with 1 pkt cream chicken soup, salt and pepper. Place in frypan 300 deg. As egg mixture is cooking lift sides and allow uncooked mixture on top to flow underneath, cooking with margarine as required. When top egg mixture is nearly cooked, add chopped and browned cubes of bread, onion, pepper, bacon. Add small tin flaked drained tuna, small can 7 veg mix drained, slices of tomato, gherkins, sprinkle over parsley and grated cheese. Cook until cheese has melted. (Cook with lid on frypan.)

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11.

Barbecue Sauce or Dip

1 pkt French onion soup, 1/2 tsp mustard, 10 oz water, 1/2 cup tomato sauce, 3 tspn worcestershire sauce.

Method: Place soup mix and mustard in a saucepan and blend in the water. Stir until boiling and simmer 5 mins. Add tomato and worcestershire sauce. Chill until ready to serve. Use on steak etc. or use as a dip with cocktail frankfurts.

Source: contributed by S. Thompson in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.7.

Curried Egg Mornay

Boil together 1 pkt chicken noodle soup and 1&1/2 cups water for 7 mins. Melt 1 oz marg and 2 tspn plain flour and 1 small dspn curry powder and 2&1/2 cups of milk (add more milk if desired)[,] stir until boiling. Mix in soup and bring to boil again. Add 6-8 chopped hard boiled eggs and 1 tbspn chopped parsley. Place in casserole and top with cubes of buttered bread, bake until golden.

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.6.

Golden Syrup Dumplings (Horse Shit Pudding)

1 T butter
1 egg
1 cup water
1 T butter
1 cup S.R. flour
a little milk
1/2 cup sugar
1 T golden syrup

Method: Rub 1 T butter into S.R. flour. Beat egg with a little milk, then mix into flour & form dough. Divide the mixture into balls and drop into boiling syrup made of water, 1/2 cup sugar, 1 T butter & golden syrup. Simmer for 20 minutes.

Source: contributed by Dale Weckert in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.43.

Curried Peas

1 can peas
1/2 pint milk
butter
salt & pepper
1 finely chopped onion
1 Dspn cornflour
1 Dspn curry powder

Method: Saute onion in butter until tender, add curray [sic] powder, pepper & salt. Stir until blended. Mix cornflour to a smooth paste with a little of the milk. Add remainder of milk to onion mixture, heat to near boiling, thicken with cornflour paste. Drain peas & stir into curry sauce, serve with steak, chops or over buttered toast as a snack.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.12-3.

Crispy Topped Casserole

500 g mince meat
1 chopped onion
80 g butter
1 pkt Dutch Curry & Rice Soup
1/2 cup breadcrumbs

Method: Fry mince & onion in 50 g melted butter until brown. Add soup mix, blend in 2 cups water. Bring to boil, turn into ovenproof dish, top with breadcrumbs tossed in melted butter. Bake in moderate oven for 45 minutes.

Source: contributed by Julie Wyatt in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.10.

Hawaiian Curry

1&1/2 lb. minced steak
1 dstp. oil or margarine
salt and pepper to taste
1 pkt. chicken noodle soup
1 dstp. coconut
1 dstp. lemon juice
6 ozs. beans sliced
1 tin mushrooms or champignons
1 small tin pineapple pieces and juice
1/4 lb. cashew nuts if desired
2 white onions (ringed)
1 tblsp. cornflour
2 beef cubes
1 cup water
1 tblsp. sultanas
1 cup carrots (cut into straws)
1 dstp. soy sauce
1 cup cooked rice
curry to taste

Method: Heat oil in frypan, add meat, onions, flour, salt and pepper, beef cubes, soy sauce, chicken noodle soup blended with the water. Saute for 5 mins., add curry, coconut, sultanas, lemon juice, carrot straws and beans. Place lid on pan and occasionally stir. Cook 10 minutes. Stir in mushrooms, cooked rice, pineapple pieces and juice. Add nuts just before serving.

Source: contributed by N. Bridgen, Mt. Remarkable, No. 62 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.26.

Australian Shortbread

2 cups rolled oats, 1 cup sugar, 1 small cup coconut, 1 tsp. baking powder, 1/4 lb butter, few almonds (if liked), 1 tbsp. golden syrup.

Mix dry ingredients together, add butter (melted) and golden syrup (just warm). Press into flat dish, cut in squares when nearly cold. Cook until golden brown, about 15 mins.

Source: contributed by Mrs. C. F. Schulze in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.67.

Cauliflower Custard Savoury

cooked cauliflower
1 egg
1 cup milk
pepper & salt

Method: Beat egg, add milk, pepper & salt, pour onto cooked cauliflower in greased casserole, bake in oven until custard sets.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p. 11.

Orange and Kiwi Tango

8 oranges
1/4 cup grenadine
4 kiwi fruit
3 tablespoons Grand Marnier
1 tablespoon sugar

1. Remove peel from one orange with a vegetable peeler. Cut peel into fine julienne strips. Place strips in saucepan[,] cover with water, boil 15 minutes.

2. Drain -- rinse under cold water -- spread on absorbent paper to dry. Bring grenadine to boil, add orange strips, reduce heat -- simmer gently uncovered until grenadine has evaporated.

3. Peel oranges thickly, removing all pith. Segment oranges[,] combine in basin with peeled and thinly sliced kiwi fruit. Sprinkle with Grand Marnier and sugar. Cover, refrigerate several hours or overnight. Serve with orange shred. Serves four.

Source: contributed by Margaret Glazbrook ('A Touch of Elegance') in Personality Recipe Book. All proceeds to The Adelaide Children's Hospital 'Girl of the Year' Quest ([Adelaide]: n.p.; n.d. [1983-1985]), p.61.

Curried Meat Loaf

3 plums
1 T plum jam
750 g hamburger steak
1 T coconut
2 T sultanas
1 grated onion
2 t curry powder
1 cup breadcrumbs
2/3 cup evaporated milk
1 beaten egg
salt & pepper

Method: Simmer plums in water until tender, remove skin & chop flesh into small pieces. Put meat, plums, jam, coconut & sultanas into a bowl. Fry onion until soft, add the curry powder, stir over low heat for a minute, add to meat. Stir in crumbs, milk, beaten egg, salt & pepper. When blended, turn into a meat loaf tin & bake in a moderate oven about 1 hour. Leave in tin for 5 mins, pour off fat & turn out. Cool loaf & chill well, serve with fruit chutney & rice salad.
Serves 6-8.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.13.

Wine Pudding

3/4 cup sugar
1/2 cup currants
1/2 cup sago
little cinnamon & cloves
3 cups water
1/2 cup port wine

Method: Place all in a saucepan, boil, stirring often til sago is clear. Serve with whipped cream or icecream.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.45.

Luncheon Sausage Mould

3 cups minced luncheon sausage (fritz)
1 pkt chicken noodle soup mix
2 Dspn gelatine
1 Dspn parsley

Method: Make soup using only 2 cups water, while soup is still hot add gelatine & stir well until dissolved. Add parsley & minced meat. Fill mould & chill until set.

Source: contributed by Norma Schopp in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.17.

Willsy's Fish

1 lb (500 gr) garfish
Juice of 4 lemons
1 onion
1/2 green capsicum
white vinegar
fresh cream
salt & 1 teaspoon sugar

1. Prepare fish the night before needed.

2. Cut fish in bite size pieces and place in glass or ceramic bowl.

3. Cover it with white vinegar, and add lemon juice. Add chopped onion and capsicum. Cover tightly with gladwrap and refrigerate for 12 to 24 hours.

4. 3 hours before eating, add one 300 ml. bottle fresh cream. Salt and sugar to taste.

(For an added spice, you can add about 100 ml of tinned coconut juice when you add the cream....makes it real native)

Source: contributed by Anne Wills (Channel 10) in Personality Recipe Book. All proceeds to The Adelaide Children's Hospital 'Girl of the Year' Quest ([Adelaide]: n.p.; n.d. [1983-1985]), p.21.