Teenage Punch

1 large tin pineapple juice (30 ozs)

1 large tin orange juice

1 medium tin apricot nectar

1 large carton orange and mango juice

1/2 bottle black currant juice

1 small tin crushed pineapple

2 bottles ginger ale

crushed ice

crushed mint

1 orange   )

1 lemon    )  sliced finely and add to mixture.

1 banana  )

Serves 20.

Source: contributed by O. Mitchell in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.118.

Happy New Year!

White Christmas Cocktail

One gallon icecream, bottle rum.

Put icecream into deep vessel and work into soft mixture, then beat briskly with rotary egg beater; gradually add rum until the mixture becomes frothy. Serve as a cocktail. Sufficient for a large cocktail party.

Source: contributed by Mrs. R. B. Peacock in "The Miss Australia" Exclusive Recipe Book in aid of R.S.L. and Kindergarten Union (Adelaide, 1947)

Merry Christmas!

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Australian Christmas Pudding

4 Eggs, separated

1/2 cup Icing Sugar

2 tbspns Cocoa

2 tspns Gelatine

1 tbspn hot Water

2 oz dark chocolate

1/4 cup brandy

8 oz Glace Fruit

2 oz Glace Cherries

1/4 cup Sultanas

45g Honeycomb bar

1 cup Cream

3 oz white Chocolate

1&1/2 oz Almonds

1/2 oz Copha

Method: Finely chop glace mixed fruit and cherries. Place in a bowl, add sultanas, pour over brandy, cover and leave to stand overnight. Beat egg whites till firm, gradually beat in combined sifted icing sugar and cocoa. Gradually beat in lightly beaten egg yolks. Place chopped dark chocolate into top of double saucepan and stand over simmering water till chocolate has melted. Allow chocolate to cool a little then beat into egg mixture. Pour chocolate mixture over fruit and mix well. Stir in chopped almonds, chopped honeycomb. Sprinkle gelatin over hot water and stir till dissolved. Stir gelatin into chocolate mixture. Beat cream till firm and fold into chocolate mixture. Line 1&1/4 litre (5 cup) pudding basin smoothly with plastic food wrap. Pour mixture into basin, smooth over top, cover and place in freezer overnight. To serve: place chilled serving plate over top of pudding, invert, remove basin and peel away foodwrap. Return to freezer. Place chopped white chocolate and copha in double saucepan over hot water till chocolate has melted. Allow to cool and spoon gently over top of pudding. Return to freezer immediately - use a warm knife to cut through pudding if white chocolate is hard to cut neatly.

A pleasant change from the usual hot Christmas Pudding.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.119.

Cantaloupe Balls

1 large cantaloupe

2 tablespoons sweet sherry

2 tablespoons castor sugar

green sugar

mint

Method: Using small end of a baller, prepare cantaloupe. Place in airtight jar with sherry and castor sugar. Chill in refrigerator and serve in cocktail glasses which have been frosted around the edge, with green sugar. Garnish with sprig of mint.

Source: contributed by P. Spiers in Flinders Favourites: Hawker Centenary Recipe Book (Hawker, 1996 [6th edition]).

Creamy Sesame and Date Balls

225gm cottage cheese

50gm chopped dates

25gm sesame seeds roasted

100gm sesame seeds, roasted and ground

lemon juice.

Method: Mix all to-gether except for raosted [sic] seeds. Form into small balls and coat with sesame seeds. Leave in the refrigerator overnight to harden and develop flavour. Try substituting dates for other dried fruit, for example dried pear.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.21.

Yummy Balls

1 tin condensed milk

1 pkt. milk arrowroot biscuits

1 cup coconut

2 tabs. cocoa

Method: crush biscuits, mix all ingredients to-gether, roll into balls, using extra coconut if necessary.

Makes 48 fairly large balls.

Source: contributed by B. Bannister in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.49.

Marshmallow Puffballs

1 cup of hot water

1 heaped teaspoon of gelatine

2 cups sugar

Method: Beat for 7 minutes - flavour to taste. Made easily - sets quickly.

Source: contributed by J. Shields (Benhiah Lodge, No. 111) 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)

Snowballs

9 Weetbix (crushed)

1 cup sultanas

1 tin condensed milk

1 cup coconut

2 tablespoons cocoa

Method: Place ingredients into a large bowl and mix well together with a large spoon. Put in refrigerator for about 10 minutes. Take a teaspoonful at a time and roll into balls with hand and roll in coconut. Put on tray to set.

Source: contributed by T. Bratten in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.126.

Chocolate Round Balls (uncooked)

Packet Coffee Biscuits

1 cup milk

2 tablespoons cocoa

1 cup sultanas

Method: Mix together in ball shapes. Poke cherry, almond or walnut into centre before rolling in coconut.

Source: contributed by A. Cicchiello in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.56.

Glace Fruit Balls

90g (3 oz.) walnut pieces

60g (2 oz.) glace apricots

2 slices glace pineapple

125g (4 oz.) dark chocolate

1/2 cup coconut

60g (2 oz.) red cherries

60g (2 oz.) green cherries

60g (2 oz.) butter

60g (2 oz.) packaged cream cheese

Method: Chop glace fruit and nuts finely. Put chocolate in top of double saucepan until melted. Remove from heat. Add butter and cream cheese. Mix well. Put into fridge for several hours to firm up. Roll teaspoons into balls and toss in coconut.

Source: contributed by Mrs. E. Wood in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.53.

Rum Balls (uncooked)

9 oz. (approx. 3 cups) cake crumbs

3 tablespoons apricot jam

3 tablespoons cocoa

2 tablespoons water

1 tablespoon rum

2 tablespoons apricot jam extra

chocolate sprinkles

Method: Mix together cake crumbs, cocoa and 3 tablespoons of sieved apricot jam and rum into [sic] a stiff paste is formed. Make into approximately 24 balls. Warm 2 tablespoons of sieved jam with water, dip the balls into this jam mixture, then coat with the chocolate sprinkles. Place in paper patty cases.

Source: contributed by R. Lombardi in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.70.

Camembert Almond Balls

2 x 150g cans Camembert Cheese

125g (4 oz) butter

1/2 cup lightly toasted almond slivers

Dry white wine

1 tablespoon Cognac or brandy (optional)

Method:
1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the rind. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.

(2012)

Shrimp Cheese Balls

250g cream cheese

1&1/2 teaspoons prepared mustard

1 teaspoon grated onion

1 teaspoon lemon juice

dash of salt and cayenne pepper

1/4 cup shrimp (drained)

cup salted mixed nuts (chopped)

Method: Soften cream cheese. Blend in mustard, onion, lemon juice, cayenne and salt. Stir shrimp into cheese mixture. Chill. Form into walnut sized balls and roll in chopped nuts. Makes about 3&1/2 dozen.

Source: contributed by H. Koenig 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.9.

(2009)

Coconut Balls

1 tin condensed milk

1 cup coconut

Vanilla

1 cup crushed cornflakes

1 dessertspoon golden syrup

Method: Place all ingredients in a saucepan over a low heat. When hot stir all the time for 8 minutes until thick. Allow to cool. Roll into small balls and dip in coconut.

Source: contributed by R. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.123.

Orange Cream Balls

Crush pkt orange cream biscuits, add tin condensed milk, 1 cup coconut, 2 dspn cocoa. Mix, roll in balls, chill.

Source: contributed by S. Twartz in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.104.

Rum Balls (2)

9 Weetbix

2 tbspns Cocoa

1 cup Sultanas

1 tin Condensed Milk

1/2 cup Rum

Coconut

Method: Crush weetbix and add cocoa, sultanas, milk and rum. Mix thoroughly. Roll with wet hands into small balls and either roll in coconut or melted chocolate. Chill. Keep in airtight jar. Makes 4 dozen.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Olympic Balls

7 Weetbix (crushed)

1 cup Coconut

1 cup Sultanas

2 tbspns Cocoa

1 tin Condensed Milk

Coconut, extra

Method: Mix well and roll into small balls, then roll in coconut (extra). Keep in fridge.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Chocolate Mint Balls

1/2 lb. chocolate ripple biscuits

2/- packet Pascalls Scotch Mints

3/4 tin condensed milk

vanilla essence to taste

Method: Crush biscuits and mints and mix together. Add vanilla and condensed milk and mix well. Roll into balls then roll in coconut. Place on greaseproof paper on tray and refrigerate for several hours. A nut cracker may be necessary for crushing the mints.

Source: contributed by Mrs. W. Manson in Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105.

Brandied Ginger Balls

1 packet milk coffee biscuits crushed

2 tablespoons cocoa

1 tin condensed milk

5 tablespoons preserved ginger chopped

3 tablespoons raisins chopped

3 tablespoons almonds chopped

4 ozs. (112g) copha

3 tablespoons brandy

Method: Melt copha, combine all ingredients, mix well, form into balls, toss in coconut, chill and store in airtight containers.

Source: contributed by W. Oats (Ceduna Lodge, No. 101) 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.83.

Peanut Balls

1 cup Peanut Paste

1/3 cup Margarine

1 cup icing sugar

1&1/2 cups Rice Bubbles

Method: Mix together peanut paste and margarine, fold in icing sugar and rice bubbles. Roll into small balls and refrigerate. Balls can be dipped in melted chocolate.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.134.

Apricot Balls

500 g dried apricots

1 cup crushed cornflakes

1 tin condensed milk

1 cup coconut

Method: Put apricots through the mincer. Then combine with coconut, cornflakes and condensed milk. Take a teaspoon of the mixture and roll in coconut. Store in airtight tin in fridge.

Source: contributed by D. R. Buchell in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.98.

Chocolate Balls

4 oz. butter

8 oz. icing sugar sifted with -

4 oz. cocoa.

4 teasp. sherry, brandy or rum

1/2 cup sultanas

1/3rd cup coconut

1/4 to 1/2 cup finely chopped walnuts

1 egg white

Method: Cream butter, work in mixed icing sugar and cocoa. As mixture begins to dry gradually add sherry, then sultanas, coconut and walnuts. Add unbeaten egg white and mix thoroughly. More brandy or sherry may be added, but do not make mixture too moist. Chill for half an hour. Roll in balls and toss in coconut, chocolate sprinkles or finely chopped nuts. Store in refrigerator.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.105