Beetroot & Asparagus Red Indian

Method: Using sliced beetroot place on large round platter to form shape of head and shoulders. Using asparagus spears place around head to form head-dress. To make face use pieces of raw onion.

Source: contributed by Mrs. P. Jones in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.54.

Orange Appetiser

Method: Remove the pulp from required number of halved oranges & cut into small pieces. Mix with some finely chopped halved walnuts, several minced & stoned olives, & a small proportion of chopped tart apple. Mix 2 tab. sherry with 1 tab. honey, pour over the mixed fruits, stir lightly. Pile into empty orange skins. As an alternative to the sherry & honey dressing, toss the fruits in a good creamy salad dressing mixed with its own quantity of strained orange juice.

Source: contributed by Mrs. John Kirk in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.5.

Crunchy Tuna Pie

1&1/2 cups crushed cheese biscuits
30 gm butter or margarine (melted)

Method: Mix and put in 24cm pie plate. Two lightly beaten eggs, 200 gm tuna, 1/4 cup finely chopped each of celery, green pepper, peas, 1/2 teaspoon mustard, salt and pepper. Keep 2 tablespoons of biscuit mixture to sprinkle on top. Bake in moderate oven 30 minutes.

Source: contributed by A. Smith in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Lamb's Fry Breakfast Sausage

1 lamb's fry
1 lb mince
2 cups cooked rice (less if desired)
1/2 tsp mixed herbs
1/2 tsp mixed spice
salt and pepper to taste

Method: Boil mince in a little water. Boil lamb's fry whole until meat darkens and sets. Allow to cool and mince. Add to lamb's fry, the mince meat, cooked rice and seasonings. Place in pie-dish, dot with butter and bake very slowly (250 degrees) for 1 hour. Can be eaten cold on toast or heated with a little water and served on toast.

Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.

Hawaian [sic] Ham Salad (A meal in itself)

2 to 2&1/2 cups boiled rice
1 cup cooked & chopped ham
1 cup chopped Swiss cheese
1 cup cooked green peas (or tinned peas)
1/2 cup mayonnaise
1/4 cup sliced pickled onions
3 or 4 tomatoes
Crisp lettuce leaves

Method: Drain rice while still hot. (3/4 cup rice will give the required amount when cooked). Mix with mayonnaise, onions, cheese & ham, then with cooked or tinned peas. Cover & chill. Serve with lettuce leaves & wedges of tomato.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.21.

Tropicana Dip

250g cream cheese
1/2 pkt. Mushroom soup
426g crushed pineapple (drained)

Method: Beat cheese until smooth. Gradually add pineapple juice and continue to beat. Add soup and the pineapple. Stir until combined and chill before serving.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.11.

Neptune Salad

1 pkt green jelly crystals
1&1/2 cups very hot water
7 oz tin Tuna (or similar fish)
1/2 cup mayonnaise
1 cup chopped white onion
1 cup chopped cucumber
1 level dspn gelatine
6 dspns vinegar
2 tspns Worcestershire sauce

Method: Dissolve green jelly crystal in 1&1/2 cups very hot water. Soften gelatine in vinegar and Worcestershire sauce. (Heat this mixture slightly to dissolve gelatine). Combine tuna, onion, cucumber, and mayonnaise, then mix with jelly and gelatine mixtures and leave to set.

Source: contributed by Mrs. A. Prettejohn, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia; (2nd edn, 1975; 1st edn 1968), p.75.

Lazy Layer Casserole

1/2 cup Rice
1 tin Tomato soup
1 Onion, sliced
1 tin Sweetcorn
1 lb Mincemeat
4 rashers Bacon

Method: Place in casserole uncooked rice, 1/2 tin tomato soup, onion, sweetcorn. Add water to remainder of soup to make 1 cup and add mince. After adding mince to casserole, cut bacon into strips and place on top and cook in moderate oven for 3/4 of an hour with lid on, then 1/4 of an hour with lid off.

Source: Oodnadatta Cookbook (1986), p.42.

Tuna Cocktail

1 grated carrot
1 chopped red pepper
1 chopped green pepper
2 sticks chopped celery
1 diced apple
2 spring onions
1/2 chopped cucumber
1 dessertspoon parsley
Black pepper
Salt to taste
2-4 tablespoons mayonnaise
Fresh sultana grapes
Large tin drained tuna

Method: Combine all ingredients, served chilled.

Source: contributed by Mrs. C. Dearing, President A.C.H., Rostrevor Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide, 1979), p.15.