Tasty Meatballs

500 gm sausage meat
1 apple
1 banana
1 onion
1 dessertspn curry powder
plain flour
egg and milk combined
breadcrumbs
salt

Mash banana and finely chop apple and onion. Mix well with sausage meat, curry powder and salt. Form into small balls, roll in flour, dip in egg and milk mixture, coat in breadcrumbs and deep fry. Serve hot or cold.

Source: contributed by May Forster Camden Primary Recipe Book. Compiled by Linda Mc Gee & Dianne Goldsworthy ([Adelaide], n.p., n.d. [late 1980s-early 1990s]), p.25.

Bubbly Finale

Marinate fresh strawberries in Grand Marnier for several hours.

When ready to serve slice fresh peaches (oranges if peaches are out of season) and add to the strawberries. Serve in brandy balloons and cover with pink champagne (or your favourite sparkling wine). You eat it and you drink it!

Source: contributed by Sheila Farmer (Hawthorn Lewis Lodge, No. 188) 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.44.

Delicate Mustard Sauce

425g can chicken broth
1/2 to 1 teaspn Dijon mustard to taste
1 tablspn lemon juice
3 egg yolks

Place chicken broth in saucepan and simmer until broth is reduced to 1&1/4 cups. Beat egg yolks, add lemon juice and 1/2 cup reduced broth stirring constantly to avoid lumps. Gradually pour egg yolk mixture into remaining chicken broth stirring and heating until thickened. Remove from heat. Add mustard to taste. Serve warm and use as a dip for cocktail frankfurts.

Source: contributed by M. Roncker in Camden Primary Recipe Book. Compiled by Linda Mc Gee & Dianne Goldsworthy ([Adelaide], n.p., n.d. [late 1980s-early 1990s]), p.17.

Asparagus and Chicken Soup

1  15&1/2 oz. can cream of asparagus soup
1  cup evaporated milk
1/2 cup cooked diced chicken

Method: Empty soup into saucepan and blend in milk. Heat, stirring frequently, till nearly boiling, then add chicken and simmer another 2-3 minutes.

Source: contributed by Mrs. P. J. Kirk, Fullarton in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.5.

Sweet and Sour Tuna

1 small tin pineapple pieces
1 large tin tuna
1 tablespoon raw sugar
1 tablespoon cornflour
1 chicken stock cube
1 tablespoon vinegar
1 tablespoon margarine
1/2 cup hot water
1 dessertspoon soy sauce
1 cup chopped green pepper
8 oz. packet frozen mixed vegetables

Method: Combine all ingredients in pan, stirring occasionally. Cook for 12 minutes.

Source: contributed by Mrs. H. Martin (A.C.H. Greenock Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.17.

Buttermilk Soup

(A delicious cold soup. Serve icy cold)

2 pints buttermilk
1 cup diced skinned tomatoes
1 large cucumber diced and skinned
1 lb. peeled prawns
Pepper and salt to taste

Method: Combine all the above ingredients and chill in the refrigerator for at least 4 hours. Serve icy cold and garnish with chives and a squeeze of lemon juice.

Source: contributed by Mrs. John Keany, Canberra A.C.T. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.5.

Curried Bananas

Into a small saucepan put a cup of cream and milk, add 1 teaspoon curry powder, 1 teaspoon Worcestershire Sauce and juice 1 lemon. Heat to boiling and pour over sliced bananas. Cover and let stand to cook, refrigerate until ready to use.

Source: contributed by Blanche Fry (Barossa Lodge, No. 49) 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.56