Thursday, December 31, 2009

Queen Adelaide Club Brandy Crusta

Serves 14 glasses
2x 850ml orange juice
1 lemon
350ml brandy
14 cherries
90ml white Curaçao
60g caster sugar

Method: Put orange juice, brandy and white Curaçao into a jug, stir well. Pour into a bottle (an empty soda bottle will do) and keep in the fridge (This will keep in the fridge up to two weeks there will be no need to use ice as it will only water the cocktail down). Rub the rim of the glass with a wedge of lemon and gently dip the rim into caster sugar. Put a slit in the cherry and place it on the edge of the glass.

Source: contributed by Barry Thistleton, Head Waiter 2009, in 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.34.

Saturday, December 26, 2009

Sour Cream Medley

1 cup sour cream
1t salt
1 clove garlic crushed
1/2t made mustard
2T lemon juice
1t sugar
1.1/2 cups finely sliced radishes
1 cup finely sliced small white onions
2 cups finely sliced green cucumbers
lettuce leaves

Method: Thoroughly combine all ingredients for the dressing then fold vegetables through. Serve in a salad bowl lined with lettuce leaves.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979), p.5

Wednesday, December 23, 2009

Tuna Pate

1 x 125g pkt Philly Cream cheese
1 small tin Tuna
1T Chilli sauce
few drops Tabasco sauce
1T grated onion
2T chopped parsley
1T lemon juice

Method: Soften cream cheese with a wooden spoon until creamy, then add drained flaked tuna then remaining ingredients. Mix well and put into a small pot. Serve with melba toast or dry biscuits.

Source: 1979 Christmas Cookery with Gas from the Home Service Department South Australian Gas Company ([Adelaide]: South Australian Gas Company, 1979), p.1

Friday, December 18, 2009

Pickled Vegetables: Walnuts

Be certain nuts are not over-ripe. Prick walnuts deeply with silver fork in 2 or 3 places. Soak in brine for 3 days. Take from brine and place on tray, put out in sun, moving them occasionally. Slowly they will turn black. This takes 2-3 days (if very hot 24 hours may suffice). When quite black pack into jars and cover with spiced vinegar. Tie down and mature for at least 1 month before use.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.16.

Sunday, December 13, 2009

American Chicken

12 chicken breasts (boned)
1 can cream mushroom soup
1 can cream of celery soup
Kraft Miracle Whip
75g butter
125g can mushrooms
125g cheddar cheese
lemon juice
1 cup prepared stuffing mix

Method: Roll chicken breasts and place in greased ovenproof casserole. Mix together soups, 1 cup of Miracle Whip, mushrooms and lemon juice. Pour over chicken. Top with grated cheddar and stuffing mix. Melt butter and drizzle over top. Bake uncovered at 165C for 1&1/2 hours. Serve over rice.

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.25.

Wednesday, December 9, 2009

Vegetable Cocktail

4 cups chopped peeled tomato
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 tablespoon prepared grated horseradish
1 tablespoon grated onion
1 tablespoon sugar
1/4 cup wine vinegar
1/2 teaspoon polyunsaturated oil
1.1/2 teaspoons chopped parsley
1/2 teaspoon salt
Pinch cayenne pepper

Method: Combine tomato, celery, green pepper and onion. Mix horseradish, sugar, wine vinegar, salt, cayenne and oil together and pour over vegetables. Mix well and chill for several hours. Serve in glasses and sprinkle with chopped parsley. Serves six.

Source: contributed by J. Lyons in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.8.

Saturday, December 5, 2009

Daisy Pudding

3 bananas
1 dessertspoon gelatine
1 cup sugar
2 eggs
3 passionfruit
1/2 cup boiling water

Method: Slice bananas and passionfruit into glass dish. Beat egg yolks and sugar together, add gelatine dissolved in water, then beat egg whites to stiff froth. Put into egg mixture, then pour on to the fruit and stir gently. Leave to set. Top with whipped cream and walnuts. Note: pineapple (crushed) may be used. Drain one cup pineapple and use juice in place of water and reduce sugar to half.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.75.