Florida Cocktail

Equal quantities of canned mandarin quarters and grapefruit pieces (or pineapple)

Kirsch or Sherry

Method: Combine fruit and liquor at least 2 hours ahead. Mix well, place in compote dishes and decorate with cherry and mint leaves.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.65 ['Christmas Menu']

Little Christmas Puddings

500g mixed fruit (currants, sultantas, cherries, raisins & chopped almonds)

1 tbs cocoa

1 tbs butter, melted

1 tbs sherry

Method: Mince fruit, nuts and mix together with other ingredients. Roll into small balls. Allow to set. Drizzle with white chocolate or cut small pieces of white fondant icing to represent top of fruit pudding with custard. Place in small truffle patty cases to serve.

Source: Recommended by D. Spencer in The Wentworth Private Residential Care Cookbook (Adelaide, ?2008)

Note: this is a new find, from a local nursing home:

It refuses to turn the right way...

Festive Semifreddo

Serves 10

180g caster sugar

2 tablespoons cold water

6 egg yolks

900ml thickened cream

200g Christmas pudding, crumbled

1/2 cup red glacé cherries, cut in half

1/2 cup green glacé cherries, cut in half

1/2 cup pistachio nuts, roughly chopped

1 packet edible silver leaf (available from Indian food stores) 

Method: Line a 1.5L terrine with plastic wrap, leaving some overhanging to cover the top.

Dissolve sugar in water over low heat, stirring with a wooden spoon. Increase heat to high and cook for 5 minutes. Be careful the syrup doesn't darken. Then allow to cool.

Beat the egg yolks until doubled in volume then gradually add sugar syrup and continue to beat until the mixture is thick.

Lightly whip the cream until soft peaks form. Fold half the whipped cream with the crumbed pudding and half with the egg mixture. Carefully fold the whipped cream mixtures together with the cherries and pistachios.

Spread the mixture into the terrine mould, pressing down well, then cover with plastic wrap and place in freezer overnight.

When ready to serve, invert the terrine onto a platter and top with edible silver leaf.

Source: A Taste of History Behind the Green Door 1909-2009, compiled for the Centenary of the Queen Adelaide Club (Adelaide: The Queen Adelaide Club, 2009; "not for sale to the public"), p.118.

Jellied Plum Pudding

A little something from the archives... 

Place in a saucepan and bring to boil 1&1/2 pints milk and 3 tbls cocoa. Add 1/2 cup raisins, 1/2 cup currants, 1 cup brown sugar, 1/4 cup chopped peel, 1/4 cup nuts, 1/2 cup dates or figs, 1/2 tsp vanilla, pinch salt and 1 tbls brandy. Allow to cool considerably, then add 3 dsp powdered gelatine dissolved in 1/4 cup hot (not boiling) water and add to mixture. Place into wetted mould and set firmly in a cold place. Serve with wine sauce. 

Source: contributed by M. Zwar in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (revised edition 1985 of 1970 edition), p.6.

Mock Ham

To kick off the Christmas season, a little something from the archives... 

1 pumped, corned leg of lamb or hoggett

2 bacon bones

1 large onion (studded with cloves)

2t brown sugar

parsley

1T vinegar

1/2c pineapple juice or syrup

warm water

Glaze:

1/2c pineapple juice or syrup

3T brown sugar

Method: Place meat in a large saucepan, cover with warm water. Add bacon bones, onion, brown sugar, pineapple syrup, parsley and vinegar. Cover and bring to the boil, then simmer gently until cooked, allowing approximately 40 minutes per 500g. Test with a skewer, through the thickest part of the leg. Allow to cook in the water with the lid slightly off the saucepan. Remove from pan, brush generously with pineapple glaze, which is made by heating the pineapple juice and brown sugar in a saucepan, bring to the boil and then simmer for 10-15 minutes.

T=level metric tablespoon

t=level metric teaspoon

c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.14.

Curried Asparagus Soup

1 tspn butter

1 onion chopped

1 tspn curry powder

440g can cream asparagus soup

2.1/2 cups milk

340g can green asparagus spears, drained and chopped

1 tabspn dry vermouth

2 tabspns parsley chopped

Method: 

Heat butter in pan. Add onion, curry powder.

Cook until tender.

Stir in undiluted soup and milk, boil.

Stir in asparagus, boil again.

Before serving stir in vermouth and chopped parsley.

Source: S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.11.

Macaroni Salad

1.1/2 cups macaroni (cooked)

300g diced ham

2 peppers chopped

1/4 cup diced onion

1 tbsp sugar

2 celery sticks diced

2 tbsp sultanas

1/4 cup oil

2 tsp curry powder

1/4 cup white vinegar

Method: Heat vinegar, oil and curry powder and pour over other ingredients after heating through. Will keep for a week if refrigerated.

Source: Burra Kindy Cookbook (Burra, 2002)

Chilled Cucumber Soup

1 small onion

2 med cucumbers

sprig of mint

2 tbs cream

green colouring

1 litre (4 cups) water

3 chicken stock cubes

1 tbs cornflour

salt & pepper

extra mint for garnish

Preparation time: 1 hour, including cooking time.

Method: Bring water to boil with crumbled stock cubes, add finely chopped onion and simmer 15 mins. Peel and chop cucumbers reserving some fine slices for garnish. Add rest to stock mix, add mint, and cook gently for 20 mins. Either sieve or puree in blender and return to heat. Blend cornflour with enough water to make a smooth cream, stir in some of the hot soup; add this to the rest of the soup and bring to boil, stirring. Cook for 2 mins, stir in cream and season. Tint with 2 drops green food colouring and pour into glass serving bowl. Cover and put in refrigerator. To serve, garnish with mint and cucumber slices. [Serves 4] 

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.20 ['Summer Menu']

Fruit Slice

1 pkt Saos

1 pkt Yo Yos

1 tin condensed milk

1 cup coconut

250g butter

1 pkt dried fruit medley

Method: Melt butter and condensed mikl [sic] then mix in the dry ingredients. Press into a lamington tray and refridgerate [sic]. Ice with melted chocolate or any other icing.

Source: contributed by Kathi Sumner in Burra Kindy Cookbook (Burra, 2002)

Chicken & Mushroom Bake

1 tablespoon butter

3 chopped shallots

1 tablespoon plain flour

375ml carnation milk

2 cups cooked chicken

400ml mushroom soup

1/2 cup grated cheese

2 cups cooked macaroni

1/2 cup cornflake crumbs or bread crumbs

2 tablespoons butter

Method: Melt butter and sauté onions until soft. Add flour and cook 1 minute. Stir in milk and soup. Bring to boil. Add chicken, macaroni and cheese. Simmer for 7 minutes. Pour into casserole dish. Crush cornflakes and add to melted butter. Sprinkle on top of casserole with grated cheese. Put into oven and heat through until cheese is melted.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.26

Chilled Strawberry Soup (Microwave)

3 cups sliced strawberries

1 cup sugar

2 tspns arrowroot

2 tabspns cold water

1 cup red wine

1 cup orange juice

1.1/2 cups sour cream

strawberries for garnish

Method:Place strawberries, sugar and water in a 3.1/2 pint casserole dish. Cover and cook on high 3 minutes or until boiling. Cook 5 minutes on medium.

Blend arrowroot with water, then blend with wine and orange juice into strawberry mixture.

Cook on high 6 minutes or until boiling.

Chill mixture.

Puree in food processor. Stir in cream and serve chilled, garnished with sliced strawberries.

Serves 8.

Source: contributed by B. Swalling in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.3.

Lychees and Almond Cream

1 can lychees

1 can almond cream

Method: Make up the almond cream as per instructions. When cool cut into squares and serve with the lychees. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Poh Poh Chicken

several chicken pieces

3 tbs black soy sauce (not the very salty one)

1 tbs white wine/rice wine

3 slices peeled green ginger root (1"x1/4")

2/3 cup water

3 tbs sugar

1 whole star anise

cornflour for thickening

2 tsp granulated garlic

Method: Boil all ingredients except chicken and cornflour in a saucepan; when boiling add chicken pieces. Keep boiling briskly until chicken plumps up. Turn chicken over and then simmer until tender (about 1/2 hour). Take out chicken; keep as much liquid as desired and thicken with cornflour and pour over chicken before serving. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']

Economical Ice-Cream

10 tbsp powdered milk

2 cups water

1 tsp gelatine

6 tbsp sugar

boiling water

1 tsp vanilla

Method: Put milk and sugar into a bowl, add water and beat. Then add 1/2 cup boiling water, and mix with dissolved gelatine. Place mix in freezer and when slightly set, add vanilla, then beat until double the size. Freeze and enjoy.

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

Beer Soup

1.25 litres beer

1/4 stick cinnamon

1 slice white toast

4 egg yolks

1 tabspns sugar

1 cup thin cream

Method: Bring beer to boil with cinnamon and toast. Beat egg yolks till light, adding sugar and cream. Slowly pour warm beer into eggs, Stirring constantly. Heat, do not boil.

Serve with croutons made of toast.

Source: S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.12.

Cassata

1/2 sponge, crumbled

2 litres vanilla ice cream

Method: Beat ice cream, divide into four bowls. Into first bowl add 1 heaped tsp Nescafe dissolved in a little water. Second bowl - add 2 tbs Creme de Menthe and green colour. Third bowl - add 1/2 tsp almond essence and 1/4 cup chopped almonds. Fourth bowl - add 2 tbs cherry brandy, 1 cup chopped crystalised cherries and a few sultanas soaked in brandy. Make a layer of each bowl in the ice cream container, sprinkling crumbs of cake between each layer. Re-freeze until hard. Can be made several days ahead. [Serves 4]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.27 ['Autumn Menu']

Orange & Tuna Cocktail

3.1/2 oz can tuna

1 tbs spring onions

mayonnaise

1 cup fresh orange sections

salt & pepper

1 dsp orange juice

parsley & lemon for garnish

Method: Drain tuna and flake into chunky pieces with a fork. Add orange sections (drained), onion and orange juice. Toss lightly to mix, season with salt & pepper to taste. Serve in small sweets dishes or seafood cocktail glasses with a spoonful of mayonnaise on top, and garnish with a sprig of parsley and a slice of lemon. May be made early in the day - except for mayonnaise and garnishes. Leave in frig with dishes covered with plastic wrap. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.56 ['Spring Menu']

Banana and Sultana Triangles

2 sheets puff pastry

2 tbsp raisins/sultanas

sprinkle of cinnamon

2 bananas sliced

caster sugar

prepared custard or icecream to serve

Method: Preheat a sandwich maker. Cut the pastry sheets in half to make squares. Mix the banana and fruit together. Place one square of pastry in the sandwitch [sic] maker and spoon in some mixture. Top with another pastry square and sprinkle with sugar and cinnamon. Close the lid of the sandwich maker and cook until golden brown and crisp. Serve with custard and/or ice cream.

Source: contributed by Libby Robinson in Burra Kindy Cookbook (Burra, 2002)

Helena's Apricot Chicken

800g - 1kg chicken thigh fillets

1 large onion

2 tablespoons oil

2 pkts French onion soup mix

1 litre chicken stock

500g frozen mixed vegetables

375g vermicelli noodles

Mixed herbs

Ground pepper

1 large tin apricot halves in natural juice

Method: Chop onion finely in a food processor and fry in the oil until golden. Chop chicken finely and then fry with the onion until almost cooked and golden. Place the apricots and juice in the food processor and chop until smooth, add to the chicken. Stir in soup mix, herbs and spices. Add the noodles, vegetables and stock then bring to the boil and simmer, stirring occasionally until noodles are cooked (approx 20-25 mins). Add extra water during simmering if needed.

Hints: Massels brand of powdered stock gives extra flavour and is a good pantry item. It has no preservatives or artificial flavourings. The flavour improves if left overnight. This freezes well for up to 2 months.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.18

Zucchini Carrot Pancakes

1/2 cup wholemeal plain flour

2 eggs

1/4 cup chopped parsley

1/2 cup milk

1/4 cup water

Filling and Sauce:

15g butter

1 carrot

3 zucchini

60g grated cheddar cheese

60g grated mozzarella cheese

15g butter

3 shallots

400g can tomatoes

1 chicken stock cube

Method: Sift flour, stir in combined eggs, parsley, milk and water. Stand 1 hour. Cook 8 pancakes in hot greased pan.

Fill: pancakes with grated carrot and zucchini[,] add cheese. Roll up firmly and place in heat proof dish.

Sauce: Saute chopped shallots in butter[,] add undrained mashed tomatoes and stock cube, simmer for 15 minutes. Pour over pancakes[,] sprinkle with mozzarella cheese. Grill until melted.

Source: contributed by Suzanne in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.19.

Peanut Soup (from America)

1 medium onion

2 stalks celery chopped

1/4 cup butter

3 tspns flour

4 pints chicken stock

2 cups peanut butter

1.3/4 cups cream

Method: Saute chopped onion and celery in butter until soft. (not brown) Stir in flour, blend well, add chicken stock, stirring constantly. Bring to boil remove from heat (if necessary put through sieve or blender) Add peanut butter and cream, stir to blend - do not boil.

Serve garnished with peanuts. 

Source: contributed by P. Kessell in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.16.

Vermouth Prawn Rolls

200g can prawns, drained and chopped

90g swiss cheese grated

1 tbspn dry vermouth

seasoned pepper to taste

60g melted butter

1 tbspn green shallots, chopped

3 tbspn sour cream

Method: Slice white sandwich bread. Mix together all ingredients except bread and butter. Trim crusts and flattern [sic] out each slice with a rolling pin. Spread the filling mixture on to each slice and roll up tightly. Secure with tooth picks and brush with butter. Place on a baking tray and bake in a slow oven (150C/300F) for 15-20 minutes or until lightly browned. Serve with cheese and chive sauce.

Makes approx. 12.

Source: contributed by R. Lane in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.20.