Rice Salad

2 to 2 & 1/2 cups uncooked rice (boil and dry thoroughly)
1 small tin pineapple
1 tin shrimps
1/2 lb. shelled prawns
1 green pepper, finely chopped
1 pkt frozen peas (cooked)
4 cooked, diced carrots
Salt and pepper
1 onion - finely chopped
2 tbs. finely chopped Parsley

Method: Mix all ingredients together and add 4 tabspns salad or peanut oil (mixed) and 1 teaspoon salt, 1 teaspoon chives and 3 tabspns vinegar. (This makes a large quantity and can be halved.)

Source: contributed by Mrs. S. B. Forgan in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.6.

Easy Dinner

1 lb steak
3 carrots
1 large onion
pkt frozen peas
1 tbls Worcestershire sauce
1 tbls tomato sauce

Method: Cut meat into small pieces, roll in seasoned flour. Slice onion, peel and slice carrot. Place sauces in bottom of pudding basin. Add layer of meat, then layer of carrots, onion and peas. Fill basin with layers of meat, then vegetables, finishing with meat. Do not cover basin. Place in a saucepan of boiling water, put lid on saucepan, boil for 3 hours. Condensation falling makes gravy. Serve with mashed potatoes.

Source: contributed by B. Thomas in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.28.

Peach Salad

Use fresh peaches (tinned may be used), cut in halves and peel. Take out the stone. Fill the centre with cream cheese and spread over the top of the peach. Cut small spikes of gherkins and push into the cheese. Serve on a lettuce leaf.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.60.

Gherkos

500 grams peeled apples
750 grams sugar
750 grams gherkins
500 grams onions
600 ml vinegar
25 grams salt
1 teaspoon pepper
green food colouring

Method: Boil apples with vinegar and spices until tender and mushy. Mince peeled onions and gherkins (not peeled) together. Add to hot apple, mix well, and add colouring. Cool and stand several hours. Seal in small jars.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (1st edn, 1977), p.8.

Salmon Dip

4 oz Cream Cheese
2 tbspns Evaporated Milk

Method: Mix together and add any of the following:

* 2 finely chopped gherkins, pinch paprika, salt and pepper to taste.
* 4 oz salmon, 3/4 packet French Onion soup.
* 1/2 packet Leek and Cheese soup.

Source: Oodnadatta Cookbook (1986), p.36.

Savoury Rice Patties

2 cups cooked rice
1 finely chopped onion
1 egg
1 crushed bacon cube
1 packet dried cream of onion soup mix

Method: Mix all ingredients together and form into patties. Fry in a little melted butter, until lightly golden each side. Serve hot or cold.

Source: contributed by E. Lutchford in Library Cookbook: West Torrens Public Library - Recipes Supplied by Friends, Borrowers and Staff (West Torrens: 1985 [1st edn]).

Saucy Savoury Salmon

12 oz. salmon
Small tin cream celery soup
1 cup cooked green peas
1 pkt. potato crisps

Method: Flake salmon in bottom of greased pyrex dish, add green peas. Make a thick white sauce (about 3/4 pint) add to celery soup and pour into dish. Crush crisps on top and bake until brown.

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.22.

Peas and Carrot Squares

3 tsp gelatine
5 tbls hot water
1 tsp Worcestershire sauce
1&1/2 cups carrots (diced)
1/2 cup finely chopped celery or peas
1 tbls vinegar
1/2 pint mayonnaise (Nestles recipe)
salt
pepper
finely chopped parsley

Method: Dissolve gelatine in hot water, mix in sauce, mayonnaise and vinegar. Fold in other ingredients and pour into dish to set. Sprinkle with parsley. Cut into squares when set.

Source: contributed by V. Collins in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book, p.17.

Mock Ham

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.