Fresh Pear Cocktail

3 sticks celery, chopped finely

12/ cup spring onions, chopped finely

1 red apple, diced

2 firm pears, diced

1/2 cup raisins

4 oz spring onion cheese, sliced and cut into small squares

Combine in a bowl carefully.

1/4 cup French dressing

1 tsp finely chopped fresh mint (optional)

salt & freshly ground black pepper

Method: Arrange in serving dishes and pour over dressing.[Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.60 ['Spring Menu']

Lime and Strawberry Cheesecake

375g Philli cream cheese

1 cup castor sugar

1 tsp vanilla essence

1 can evaporated milk chilled

3 limes (1/4 cup juice)

1 pkt lime jelly crystals

3/4 cup hot water

strawberries

Method: Make a base using 1 packet of plain biscuits and 125g melted butter. Press into a tin and bake for 25 mins. Dissolve jelly crystals in water and lime juice. Beat cheese, vanilla and sugar. Add to lime mixture. Beat evaporated milk until fluffy, add to cheese and lime mixture. Pour into the base and refrigerate until firm. Layer strawberries on the top.

Source: contributed by M. Haddow in Burra Kindy Cookbook (Burra, 2002)

Savoury Chicken

15.1/2 oz tin Cream of Chicken Soup

1 cup cream

Portions of chicken (legs)

2 bananas

Sprinkle of garlic salt, paprika, nutmeg, oregano

Method: Sprinkle spices over chicken, cut up 2 bananas into slices and add to chicken pieces; pour over cream soup and cream mixed together. Sprinkle with chopped parsley and bake 1.1/2 to 2 hours (depending on size of legs) at 325°F, uncovered. About 1/2 hour before chicken is done, heat some potato gems, slices of pineapple, tomatoes and bacon rolls in the oven and serve these as an accompaniment to the savoury chicken. [Serves 8]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.7 ['Summer Menu']

Luncheon Salad

3 cups sliced beetroot

2 cups cooked string beans

1 cup French dressing

3 tablespoons mayonnaise

1 cup crushed pineapple

1 lettuce

2.1/4 cups cottage cheese

Method: Marinate beetroot and beans separately in dressing in refrigerator for 2 hours. Wash and drain lettuce and arrange leaves in the centre of a serving dish. Mix cheese, pineapple and mayonnaise until well blended. Pile this mixture on top of lettuce leaves, then arrange marinated beetroot and beans around lettuce leaves. Chill to serve. Serves 5-6.

Source: contributed by J. Aston in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.52.

Apricot Curried Chicken

1 x 425g cans apricots

2 tablespoons curry sauce [sic]

1 onion, sliced

1kg diced chicken or 12 chicken drumsticks

Extra water

2 tablespoons cornflour

Method: Place chicken, onions and drained apricots in baking dish, reserving apricot juice. Mix curry power and cornflour with reserved apricot juice and extra water, pour over chicken onions and apricots. Cover dish with foil and bake at 180C for 1 -1.1/2 hours until chicken is thoroughly cooked. Serve with mashed potatoes and peas or salad and pasta. Variation: vegetables can be added to dish or served on the side.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.19.

Health Cake (no eggs or butter)

2 cups wholemeal SR flour

2 cups milk

2 cups coconut

2 cups dried fruit

1/2 cup raw sugar

Method: Mix all ingredients together and place in an 8x8" tin. Top with chopped nuts and bake for 60 mins at 180C.

Source: contributed by Karen O'Brien in Burra Kindy Cookbook (Burra, 2002).

Rose Mousse

1.1/2 lb rhubarb

1/2 cup water

1/2 cup sugar

1 pkt strawberry jelly

2 egg whites

1/2 cup sugar

Method: Cook rhubarb, water and sugar till rhubarb is soft. Stir in jelly crystals till dissolved. Put to set in frig. When rhubarb is partly set then beat egg whites and sugar until stiff. Beat the partly set rhubarb and jelly until fluffy then fold in the egg mix. Set in individual dishes in refrigerator. Leave enough room in dishes to pour thin cream on when serving and top with a fresh strawberry or crystalised cherry. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.9 ['Summer Menu']

Allbran Loaf

1 cup allbran

1 cup soft brown sugar

1 cup mixed fruit

1 cup milk

1 cup S.R. flour

2 eggs

Method: Put allbran, soft brown sugar, fruit and milk in a bowl. Leave to soak for 2 hours or overnight. Then add S.R. flour and eggs. Mix well. Pour into greased and floured loaf tin, bake approx. 60 minutes at 175C. Leave to cook before cutting.

This is a good loaf for those on high fibre diets.

Source: contributed by C. Esworthy in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.81.

Corn Relish Dip

1 x 375 ml Corn Relish

1 x 250 pkt Cream Cheese

Method: Beat cream cheese until creamy, mix in corn relish. Let stand for a while to let flavours blend. Serve with Cornchips, plain crackers, celery sticks or plain potato chips.

Source: contributed by Sue Weckert in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.8.

Vegetable Soup

lamb shin bone

1/2 packet split peas

3 litres water

4 medium onions

salt and pepper

3 carrots

5 stalks celery

2 parsnips or turnips

1 can commercial soup

Method: Simmer peas, bones and sliced onions in a covered stockpot until peas are tender. Dice other vegetables and add commercial soup then simmer for 3/4 hour.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.15.

Layer Casserole

1/2 cup washed rice

1 can whole kernel or cream style sweetcorn

2 medium onions

1 lb. minced steak

3 or 4 rashers of bacon

1 small tin of tomato soup

Method: Put rice in bottom of casserole, cover with drained corn (if whole kernel) and sprinkle with pepper and salt. Mix half tomato soup with 1 cup of water and pour over rice and corn. Place thinly sliced onions over mixture. Add remaining soup and liquid from sweetcorn, spread evenly over mixture. Add meat and cover with chopped bacon. Cooked covered for about 1 hour in moderate oven. Serve with potatoes and green peas as main meal, or as supper dish.

Source: contributed by M. Scriven in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.

Helena's Chicken Strips

250g butter

1 tablespoon crushed garlic

500g chicken tenderloins or 2 breast fillets cut into strips

Coating:

1/2 packet Jatz biscuits

125g parmesan cheese

1/2 bunch parsley

125g pecans

1 tablespoons dried tarragon

Method: In a food processor combine all coating ingredients and process for 30-60 secs until crushed well. Melt butter and gently fry garlic. Coat chicken in butter and then toss through coating mixture, pressing crumbs firmly onto chicken pieces. Place on a lined oven tray and bake for 20-25 mins at 180C or until chicken is cooked. Chicken will become dry if over-cooked.

Hints: Serve warm with chilli sauce. These are excellent with pre-dinner drinks.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.35

Sultana-Pumpkin Cake

1 cup sugar

1 cup butter

2 eggs

1 cup cold cooked pumpkin or trombone (not butternuts)

1 cup plain flour

1 cup SR flour

1 cup mixed fruit OR 2 cups sultanas

1 cup sultanas

Method: Beat sugar, butter, eggs, pumpkin until creamy. Add flour and fruit. Bake in a 10 inch square tin at 375F for 40 - 45 mins. Cool in tin before tipping out.

Source: contributed by J. Bruce (from R. Falting) in Burra Kindy Cookbook (Burra, 2002).

Tuna Noodle Bake

150g macaroni

425g can tuna in springwater

1/2 cup frozen peas

1 tbsp oil

1 med onion diced

1 cup broccoli florets

300ml sour cream

1 cup tasty cheese

30g pack potato crisps

Method: Bring a large pan of water to the boil and cook macaroni for 5 mins. Add broccoli and peas, return to the boil and cook for a further 8 mins. Drain and set aside. Heat oil in the same large pan, saute onion until transparent, then gently stir in undrained tuna - stirring gently so it doesn't break up - then add the sour cream and half the cheese. When the sauce is smooth, add cooked macaroni and vegetables. Spoon into microwave proof dish, top with crushed potato crisps and remaining grated cheese. Microwave on high for 2 mins, allowing to stand for 5 mins before serving.

Source: contributed by K. Williams in Burra Kindy Cookbook (Burra, 2002)

Savoury Cheese

250g Philly cheese

50g Kraft cheese

1 grated onion

1 grated carrot

2 chopped gherkins

1 thick slice ham

50g Coon cheese.

Method: Mix together and roll in chopped nuts or black pepper.

Source: contributed by A. Voigt in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.9.

Brain & Walnut Patties

2 sets lamb brains

1/4 cup dry white wine

2 sticks celery

1 tbs chopped walnuts

dry breadcrumbs

1/2 cup water

1 lb potatoes

8 spring onions

1/2 oz butter

2 eggs

flour & oil

Lemon Sauce:

1/2 cup dry white wine

3 spring onions

1/2 cup cream

1 tsp cornflour

1/4 cup lemon juice

2 oz butter

salt & pepper

2 tsp water

Method: Soak brains in cold water and remove membrane. Place brains in water & wine, bring to boil, reduce heat and simmer for 4 mins. remove from saucepan and drain. Peel and boil potatoes until tender. Drain and mash well, add finely chopped celery and walnuts, salt & pepper. Mould warm potato around each set of brains and shape into patties. Refrigerate for 30 mins. Coat in flour, lightly beaten eggs and then breadcrumbs. Heat oil in pan, add patties, cook 3 mins each side until golden brown.

Lemon Sauce:

Place wine and lemon juice in saucepan, add chopped spring onions, bring to boil. Boil rapidly until reduced to half quantity. Reduce heat to low, add butter cut into small pieces; stir until dissolved, add cream, season with salt & pepper. Mix cornflour and water together, pour into sauce until slightly thick and strain. This may be made early in the day. Patties can be cooked just before guests arrive and kept warm in the oven (250°F). Serve in ramekins, cover with heated sauce and sprig of parsley on top. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.26f. ['Autumn Menu']

Bombe Alaska

2 litres ice cream (rainbow if desired)

1 sponge half /wafer cream biscuits

1 can pitted cherries/fresh strawberries

2 tbs brandy

Meringue:

4 egg whites

1.1/2 cups sugar

Method:Arrange biscuits/sponge on piece of masonite. Put the carton of ice cream in the warm for a few seconds, then put ice cream on top of base. Put back into freezer to really harden.

Meringue: Beat whites with pinch salt; when stiffened add sugar gradually. When stiff, coat ice cream with meringue (quickly) making sure it is well sealed at the bottom of the board. This may be prepared in the afternoon and put back into freezer.

Drain cherries and thicken juice with dessertspoon of cornflour and chill. When ready to serve, put Bombe into oven for about 5 mins till lightly browned (325-350°F). Remove from oven and slip Bombe onto large carving dish with carving knife. Have brandy warmed and in a small jug. Put cherries/strawberries around base of Bombe. Take to table, pour brandy over and set alight. Serve with fruit and sauce.

(The secret of success if to ensure that the base and ice cream is really hard before the meringue is put on.) [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.10 ['Summer Menu']

Hot Crab Dip

1 pack Philly cream cheese

100ml sour cream

garlic

parmesan cheese

1 tin crab meat

horseradish (at least 2 tsp)

chilli

Method: Mix all ingredients together in the bowl used for serving. Place in mod oven for 20 mins. A cob of bread can be used instead of a bowl.

Source: contributed by J. Parker in Burra Kindy Cookbook (Burra, 2002)

Apricot Beef

1/4 cup brown rice or red lentils

500g round steak, trim all visible fat and cut to bite size pieces

Plain flour for dusting meat

1 onion, chopped

1 teaspoon curry powder

2 teaspoons brown sugar

200ml apricot nectar

100ml water

2 tablespoons tomato sauce

2 teaspoons vinegar

100g dried apricots, chopped

2 carrots, diced

Method: Dust meat with flour. Combine all ingredients in large boiler. Simmer, lid on, until tender. Stir occasionally during cooking time and add more liquid if necessary. Serves a family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.17

Apricot Whip

4 oz dried apricots

2 tbsp honey

2 egg whites

1&1/2 cups hot water

1&1/4 cups yoghurt

Method: Soak apricots in hot water for 10 mins. Add honey, then simmer for 20 mins. Cool and blend in blender. Whisk egg whites, fold gently into mix. Refrigerate till needed.

Source: contributed by M. L. McGee in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

[Note: what happened to the yoghurt?]

Tossed Chicken and Cheese Salad

75g cooked chicken (without skin) diced

25g Edam cheese, diced

2 sticks celery, chopped

50g white grapes, seeded and halved

1/2 red pepper

1 tablespoon cider vinegar

1 teaspoon salad oil

pinch dry mustard

salt and pepper

1 tomato, cut into wedges

1 teaspoon chopped parsley

Method: Put the chicken, cheese, celery, grapes and red pepper into a bowl and chill. Blend the vinegar with the oil, mustard and seasoning to taste. Pour over the salad and toss well. Serve in salad bowl garnished with the wedges of tomato and chopped parsley. Serves one.

Source: contributed by D. Linden in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.53.

Cream of Zucchini Soup

3 cups thinly sliced zucchini

1/2 cup chicken stock

1/2 cup cream soup

paprika

1 onion

Method: Place zucchini, onion and chicken stock in a saucepan. Bring to boil and cook for 20 mins. until zucchini is tender and only a small amount of liquid is left. Rub through a sieve or vitamize. Pour zucchini puree in cream soup and reheat without boiling. Serve sprinkled with paprika.

Source: contributed by Mrs. P. Thomas in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.14.