Scallops Ramekin

1 lb. Tasmanian scallops.
1 cup Riesling.

Poach scallops in riesling for 5 minutes.
Remove scallops and place in the sauce which has been previously prepared.

Sauce: 3 oz. butter, 1/2 lb. mushrooms, 2 small chopped onions, 1 tomato cut into four quarters, 1/2 cup asparagus tips, 2 tablespoons plain flour, 1 teaspoon salt, pinch cayenne, clove of garlic (chopped), 1/2 cup fresh cream.

Method: Melt butter. In it saute mushrooms, onions, tomato, asparagus (lastly). When cooked sprinkle in flour, salt, cayenne, garlic. Slowly add riesling in which scallops were cooked, add fresh cream. Simmer a few minutes then add scallops. Place in four ramekins, pour a few drops of brandy on each. Cover with 1 cup grated cheddar cheese and sprinkle with fine breadcrumbs. Grill until golden brown.

Source: contributed by Mrs. J. Minks in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.11.

Old Time Ginger Cake

2&1/2 cups plain flour, 1 cup butter, 1 cup treacle, 1/2 cup sugar, 1 cup (scant) hot water, 2 eggs, 1 tablespoon ginger, 1&1/2 teaspoons spice, 2 level teaspoons bicarb. soda dissolved in the water (1 cup sultanas may be added if liked).

Method: Beat butter and sugar to a cream, add well-beaten eggs, then treacle, soda, and water, lastly sifted flour, ginger, and spice. Bake in a flat dish for 40 minutes at 350 deg. to begin, lowering to 320 deg.

Source: contributed by Mrs. V. A. Robinson (Mannararie) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'June 8'.

Steak Casserole with Orange Dumplings

750g blade or skirt steak
1 tabspn plain flour
freshly ground pepper and salt
1 tspn dry mustard
1 tspn brown sugar
2 tabspn tomato sauce
1 tspn Worcestershire sauce
1 cup beef stock
1 onion, finely chopped
1 tabspn finely chopped parsley

Dumplings
1 cup SR flour
1/2 tspn salt
2 tabspn butter or margarine
1 tspn orange rind combined with orange juice and water (about 1/2 cup)

Method: Cut meat into cubes. Combine flour, salt, pepper, mustard and sugar and coat the meat. Place in an ovenproof casserole. Combine remaining ingredients and pour over meat. Cover casserole and cook in a moderate oven for 1&1/2 hours (350F, 180C). Place dumplings on top of meat in casserole, cover and cook for a further 20 minutes.

Orange Dumplings
Sift flour and salt into a mixing bowl, rub in butter. Add orange rind and mix to a soft dough with juice and water. Use a wet spoon to drop portions on top of bubbling casserole, away from the sides.

Source: contributed by Jo Fuller in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.15.

Rainbow Sponge

4 eggs, pinch of salt, 3/4 cup castor sugar, 1 cup plain flour, 1/2 teaspoon cream of tartar, 1/4 teaspoon carb. soda, 3 tablespoons milk, 1 teaspoon butter, 1 scant, dessertspoon cocoa blended with one extra tablespoon warmed milk, cochineal, 3 tablespoons mock cream, warm icing, grated chocolate to decorate.

Method: Separate whites from yolks of eggs, beat whites stiffly with salt. Gradually add sugar and continue beating until all sugar is dissolved. Add egg-yolks. Fold in sifted flour, cream of tartar, and soda. Lastly, fold in hot milk and melted butter. Grease 3 sandwich tins (7 ins.). Pour one-third of mixture in one tin. Colour remainder pink and pour half into second tin. Fold blended cocoa into balance and pour into third tin. Bake 20 to 25 minutes in moderate oven. Join together with mock cream. Ice top with pink icing and decorate with chocolate.

Source: contributed by Mrs. T. C. Stott (Plympton) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), 'Feb. 27'.

Macaroni Milanese

3 cups cooked macaroni (1 cup uncooked)
1&1/2 cups white sauce
3/4 cup tomato soup
1/2 lb cooked, skinned sausages
4 rashers bacon
1 tabspn chopped onion
1&1/2 cups grated cheese
pepper and salt
1 tabspn chopped parsley
3 tomatoes

Method: Mix together macaroni, white sauce, soup, chopped sausages, onion, salt, pepper and half cheese.
Place into casserole, cover with sliced tomatoes, sprinkle with chopped bacon and cheese.
Bake 40 minutes in a moderate oven.

Source: contributed by Erica George in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.12.

Swedish Meatballs

1 kg minced beef
1&1/2 cups fine breadcrumbs
1/4 cup milk
1/3 cup stewed apple
2 eggs
Small onion, minced
60 g butter
salt and pepper
1/4 tspn ground nutmeg

Method: Combine all ingredients except butter, mix well and form into about 48 small balls. Brown in butter. Then add 2 cups stock (use beef cube). Cook covered for 1/2 hour.
Serve with noodles or rice.
For curried meatballs add 4 tspns curry powder to stock.

Source: contributed by Mary Ragless in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Goulash with Noodles

Fry 1/2 lb onions in 1 tabspn oil and 1/2 oz butter. Add 1 lb cubed topside steak, 1 lb pork pieces and brown. Add 1 lb. tomatoes (or 1 tin tomato puree or preserved tomatoes). Season with 1/2 tspn paprika, pinch marjoram, thyme, 2 tspn sugar, 2 tabspn tomato sauce, few bay leaves, juice of 1 lemon or orange, salt to taste. Add 5-6 tabspns red wine and three-quarters cup water. Allow to simmer until meat is tender. More wine and/or water may be added. Add cooked noodles or spaghetti.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.14.

Chocolate Almond Gateau

1 x 8" sponge cake
1/4 pint strong coffee
1-2 tbs Tia Maria

Filling:
3 oz butter
1 egg yolk
1-1&1/2 oz cocoa
1-2 tbs strong coffee
3 oz sieved icing sugar
2-3 oz blanched ground almonds

To decorate:
Carton of cream
Grated chocolate
1-2 tbs Tia Maria
browned chopped almonds

Method: Line a cake tin (same diameter as the sponge) with greaseproof paper. Cut cake into 3 layers and put one into the tin. Mix the coffee and Tia Maria and moisten the bottom layer of cake.

Cream butter and add all ingredients of filling to give a soft consistency and spread half over cake. Cover with a second layer of cake and moisten with coffee mix, cover with remaining filling mix. Put on third layer of cake and moisten with rest of coffee mix. Cover with greaseproof paper and then a plate. Leave in frig at least several hours (can be days) then turn out when ready to decorate. Whip cream, add Tia Maria and spread all over cake. Decorate with almonds and chocolate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.34 ['Autumn Menu']

Cheese Dip

4 oz cream/cottage cheese
1 finely chopped onion
1 finely chopped green pepper
1 tbs tomato sauce
1 tbs worcester sauce
1 tbs fruit chutney

Method: Beat cheese until smooth, then add rest of the ingredients and mix till smooth.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.74 ['Buffet Party Menu']

Savoury Dip

4 oz cream cheese
2 tbs fruit chutney
1 tbs chopped walnuts
3 oz sultanas
1 tsp brandy
2 tbs milk

Method: Beat cream cheese until smooth, add chutney, sultanas, walnuts, and brandy. Beat thoroughly together and then gradually add the milk until all ingredients are combined.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.75 ['Buffet Party Menu']

Gherkin & Ham Dip

4 oz cream cheese
1/4 cup chopped gherkin
1 dsp milk
2 dsp ham

Method: Beat cream cheese until smooth. Blend in milk. Add the finely chopped gherkin and ham. Season to taste with salt & pepper. Mix well. Garnish with gherkin.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.74 ['Buffet Party Menu']

Baked Grapefruit

3 large grapefruit.
1 cup crushed pineapple.
Brown sugar.
Sherry.
6 cherries or pieces of crystallised ginger.

Method: Cut the grapefruit into halves and cut out the pulp. Carefully remove the seeds and coarse membranes and chop pulp. Put into a bowl with the crushed pineapple and sherry and leave until ready to bake. Place grapefruit shells in an oven-proof dish and fill with mixture. Sprinkle top with the brown sugar and a dot of butter. Bake 10 mins., until hot and bubbling. Be careful not to burn tops. Serve at once, garnished with cherries or ginger.

Source: contributed by Mrs. K. V. Parish in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.5

Ham Squares

Beat 250g cream cheese and blend in 1/2 pkt French onion soup. Thin down with a little cream. Spread thickly on a slice of ham (1/4" thick), top with another slice of ham and so on until 5 slices of ham have been used. Wrap in foil for 24 hours. When serving, unwrap and cut into 1" squares and put in a toothpick in each square.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.78 ['Buffet Party Menu']

Champers Punch

can of cherries
can pineapple juice
2/3 cup lemon juice
1/2 cup brandy
1 tbs grenadine
2 bottles champagne

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.72 ['Buffet Party Menu']

Christmas Club Sandwich

3 slices thin buttered toast, crusts removed
2 tablespoons cream cheese
1 tomato sliced
1 cucumber sliced
3 rashers bacon, crisply fried
large lettuce leaves, washed & dried
slices of chicken or turkey with stuffing or relish

Method: Start with 1 slice of toast, spread with half cream cheese & follow with tomato & cucumber slices. Add rasher of bacon & lettuce. Another piece of toast spread with cream cheese, then thin slices of turkey or chicken with stuffing. Top with tomato, cucumber & lettuce & last piece of toast. Accompany with cranberry sauce or pickles.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.100.

Mulled Claret

In a stainless steel or glass saucepan (never aluminium), boil together 500 ml water, 2 slices lemon rind, a stick of cinnamon, 12 cloves and 2 tabspns sugar. In a separate saucepan heat, but do not boil, 1 litre claret, cask claret is acceptable, it is a waste of vintage wine. Strain the boiling water into a warmed jug, add the warm wine, dust the top with a little nutmeg if you wish and serve. If you have a double boiler you can boil the water in the bottom and warm the wine in the top.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.93.

Pineapple Glazed Ham

1 x 4kg half-leg of ham
whole cloves
3/4 cup brown sugar
2 x 450g cans pineapple thins
fresh herbs to garnish

Method: Remove rind by cutting through the rind to within 15cm of the shank of the leg in a zigzag pattern. Remove by running thumb around edge of rind just under skin. Start pulling the rind from the widest edge of the ham, using fingers to loosen it from the fat. Cut across fat in a large diamond pattern, not deeply, or the fat with spread apart during cooking.

Place ham in a baking dish. Insert cloves into fat. Press sugar firmly over top. Arrange undrained pineapple slices around ham.

Cook in a moderate oven, 180C, for about 45 minutes. Garnish ham with pineapple slices and fresh herbs. Serve ham warm, cut into slices dipped in pan juices.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.25.

Christmas Fruit Rockies

1 cup butter. 1&1/2 cups sugar, 3 eggs, 3&1/2 cups flour, 1 small teaspoon bicarb. soda, 1&1/2 tablespoons hot water, 1/2 level teaspoon salt, 1 teaspoon cinnamon, 1 cup chopped nuts, 1/2 cup each of currants and raisins, 3/4 cup sultanas.

Cream butter and sugar, add beaten eggs, and mix well. Add sifted flour and spice, the fruit, and finally the soda dissolved in hot water. Mix to a fairly stiff consistency, adding a little more water if needed. Drop in small spoonfuls 1 in. apart on buttered tray. Sprinkle with sugar and bake in moderate oven for about 15 to 20 minutes.

Source: contributed by Mrs. Syd. Waters (Port Augusta) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "DEC. 18".

Festival Pork Chops

6 loin pork chops
1&1/2 cups apple cider
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon curry powder
2 teaspoons beef extract
6 prunes, pitted
12 dried apricots
1 tablespoon cornflour
1 tablespoon water

Method: Trim rind and fat from chips. Brown chops in deep pan for 5 minutes. Pour off any fat. Combine apple cider, sugar, salt, curry powder and beef extract. Pour over chops in the pan and place the prune and apricots on top. Cover and cook very slowly for 1/2 hour or until chops are tender. When cooked, remove from pan and place in serving dish. Spoon prunes and apricots over. Combine cornflour and water and add to the liquid in pan, stirring constantly. Bring to boil and cook until thick. Pour sauce over chops and serve.

Source: Cooking Barossa Style by the Ebenezer Community Centre (2000), p.43.

Pineapple Christmas Cake

1 cup butter, 1 cup pineapple juice, 1&1/2 cups each of currants, sultanas, chopped tinned pineapple, and brown sugar, 1 cup raisins, 1 cup chopped nuts, 1/2 cup mixed peel, 1 small teaspoon salt, 2 teaspoons cinnamon, 2 teaspoons allspice, 1 teaspoon ground cloves, 4 eggs, 3 cups S.R. flour.

Mix butter, sugar, and egg-yolks till creamy. Sift 2 cups of the flour, spices, and salt, and add alternately with the pineapple juice. Then add fruit and nuts previously mixed with the remaining cup of flour. Fold in stiffly-beaten egg-whites. Put into prepared tins and bake in a slow oven for about 3 hours.

Source: contributed by Mrs. A. Bradley (Cungena) in The South Australian Country Women's Association Calendar of Cakes: A Cake a Day for 365 Days (Kent Town: S.A.C.WA.; 11th edition, 1973), n.p. "NOV. 29".

Mock Turkey

1 large tomato
1 small onion
1 tablespoon butter
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 teaspoon mixed herbs
1 egg
Salt and pepper

Method: Melt butter, add finely chopped tomato and onion and cook without browning until onion is soft. Remove from heat and add grated cheese and beaten egg while still hot. Blend well, then add breadcrumbs, herbs and seasoning to taste. Use as sandwich filling.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.57.

1 Egg Chocolate Pudding

2 oz butter
1 egg
1 tbs cocoa
vanilla essence
1 level tsp baking soda
1 dsp golden syrup
1/2 cup sugar
1 cup S.R. flour
3/4 cup milk

Method: Melt butter and sugar, add egg and syrup. Beat well. Add sifted flour and cocoa and a pinch of salt, then vanilla and finally baking soda, dissolved in the milk. Bake for 1/2 hour at 450F. Serve with custard or cream.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']