Cheese Dips

1 pkt. Philadelphia cheese.
1/2 pkt. Velveeta cheese.
1/2 jar Gorgonzola cheese, mixed with mayonnaise to cream consistency.

Variations:
Pineapple - To basic mixture add 1/2 cup crushed pineapple.
Smoked Oyster - To basic mixture add 1 tin smoked oysters.
Shrimps - To basic mixture add small jar shrimps.
Anchovy - To basic mixture add small tin chopped anchovies.

Serve in bowl or scooped-out cabbage or pineapple case. Sprinkle dip with paprika.

Source: contributed by Mrs. A. I. Sach; Mrs. J. Miller 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.

Tomato Creams

Slice some good firm tomatoes. On each slice put a round of ham or tongue and a filetted anchovy cut into strips and laid on in a lattice-work pattern. Whip some cream and flavour it with anchovy and cayenne, and heap a little in the centre of each savoury. Only a rim of the tomato should be left in sight. Garnish with parsley and a little pepper sprinkled on each cream.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.25.

Jansen's Temptation

Swedish recipe

Method: 1 lb. peeled potatoes cubed. Place half in casserole.

[A]dd one layer of anchovies (or Australian Salmon) and one layer of sliced onion. Then cover with other half of potatoes.

Pour over a small bottle of cream. Grate cheese on top.

BAKE moderate oven until potatoes are cooked.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.41.

Country Corn Bread

Delicious with barbecue

1 x 310g tin of corn kernels

3 cups SR flour

1 tspn. curry powder

125g cheddar cheese (diced)

4 eggs

1/2 cup finely chopped onion

1 x 45g can flat anchovies, drained and finely chopped

1/2 cup milk

Method: Sift flour and curry powder into bowl. Add cheese, corn, lightly beaten eggs, onions and milk. Mix well. Spoon mixture evenly into 2 well greased 23 cm x 8 cm bar tins. Bake in mod. Oven 20-25 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.45.

[Ed. the anchovies have gone missing...]

Rice Salad

Amount of ingredients depending on the number of servings.

Cook rice in salted water. Do not overcook. Drain, and rinse in cold water. Put aside and prepare the following salad into which rice will be tossed.

Sliced mushrooms (1 can)

Sliced artichokes (1 can)

Lamb's tongue (boil, remove skin & chop finely)

Tuna, shredded (1/2 tin)

Stoned olives (chopped)

Anchovies (2 - 3)

Oil, salt and pepper and the juice of 1 lemon.

Mix all ingredients together - including the rice.

Source: contributed by R. Mascolo in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.6.

Basic Dip

1/4 lb cottage or cream cheese

2 hard-boiled eggs

1 tablespoon chopped parsley

Method: Mix together well, then add a little milk until a smooth consistency. Add salt and pepper.

To the above mixture add either:-

1. 1 packet Onion Soup.

2. 1 small tin Asparagus tips, 1 cup chopped celery and 1/2 cup fried bacon.

3. 1 small tin sweetcorn.

4. 1 cup chopped ham.

5. 1 small tin anchovies.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.2.

Anchovie & Garlic Dip

50 gms Butter

1 can flat Anchovy Fillets (Drained)

2 Cloves Garlic crushed

300 ml Thickened cream

Method: Saute Anchovies with butter and garlic. Add cream & bring to the boil. Simmer until cream thickens. Serve with sea crackers or uncooked vegetables - carrots, celery. Not suitable to freeze. Not suitable to microwave.

Source: contributed by S. Barrett & K. Eldredge in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.10.