Eggs Mexican

6 Hard-boiled Eggs; 1/2 Pint White Sauce; 1/2 Teaspoon Horseradish; 1 Teaspoon Curry Powder; 1/2 Teaspoon Grated Lemon Rind; 1/2 Cup Cooked Rice; Salt, Pepper and Paprika.

Method: Cut eggs in halves and place in a greased dish. Cover with white sauce to which has been added the horseradish, curry powder, and lemon rind, salt, pepper, paprika and rice. Top with sliced tomato and dot with butter. Place bacon rolls on top and bake 10 minutes in hot oven.

Alternative: Season white sauce with chutney, gherkins, cream, mustard, sardines, and tomato sauce.

Source: contributed by Mrs. J. L. Jenkins in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.25.

Ham Rolls

1 8-oz. can Heinz spaghetti in Tomato Sauce
1 tablespoon chopped gherkin
4 slices ham
1 tablespoon chutney
1 tablespoon chopped onion

Method: Mix the chutney, spaghetti, gherkin and onion in a bowl. Divide the mixture equally on to the ham slices, then roll up lightly and secure with a toothpick. Place in an ovenproof dish and bake in a moderate oven for 15 minutes or until heated through. If desired top with cheese sauce by melting two cheddar slices in a little heated milk, stirring until melted.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22 ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)']

Savoury Slice

1 lb. premium mince
1 Tbspn chutney
1 level dspn curry powder
1 apple
1 tomato
1 onion
pastry sheets

Method: Mix together mince, curry and chutney, place half of mixture on pastry. Thinly slice apple, tomato and onion on to it, add rest of mince. Cover with pastry. Bake in hot oven until cooked.

Source: contributed by Vera Kemp in Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.12.

Curry Rissoles

1/2lb Cooked Meat (minced)
1 level tablespoon Curry Powder
1 dessertspoon chutney
1 Egg
Squeeze of Lemon Juice and browned Breadcrumbs

Method: Mix chutney, lemon juice and curry powder with the mince. Season and bind with beaten egg. Take small portions[,] form into shapes on a floured board, coat with egg and breadcrumbs. Deep fry and drain.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.9.

Salmon Pineapple Salad

2/3 cup uncooked rice, 2 tsps. curry powder, 1 cup chopped celery, three 7oz. tins salmon, 1/2 cup mayonnaise, 1/2 tsp. salt, one 15 oz. tin pineapple pieces (drained), salad greens, 1/4 cup chutney.

Method: Cook and drain rice, mix together mayonnaise, chutney, curry powder and salt, and then add rice, curry, celery, pineapple and salmon. Chill and then arrange in salad bowl lined with lettuce leaves.

Source: contributed by Mrs M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.25.

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']

Savoury Bread and Butter Pudding

6 thin slices of bread, butter or marg. for spreading, 4 ozs. grated cheddar cheese, a little chutney, 2 eggs, 3/4 pint milk, salt and pepper to taste, 1/4 lb. bacon rashers.

Method: Trim away the crusts and spread bread lightly with butter or marg. Make sandwiches with grated cheese and chutney, reserving heaped tbsp. cheese for topping. Cut the sandwiches in halves diagonally, arrange in a greased 2 pint casserole. Whisk together eggs, milk, and seasoning and pour over sandwiches. Stand for 10 mins, then sprinkle with the reserved cheese, and put in centre of mod. oven and bake for 30 mins. Meanwhile grill bacon rashers to serve with the baked pudding.

Source: contributed by Mrs. F. B. Greenslade in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.

Oven Cooked Hamburgers

1&1/2 lb minced steak, 1 cup soft bread crumbs, 1 tbsp. chopped parsley, 1 skinned tomato chopped, 1 dsp. tomato sauce, 1 tbsp. fruit chutney, 1 onion, 1 egg, salt and pepper, 1 dsp. gravy powder, 1 cup water or stock, 2 large bananas.

Method: Combine steak, bread crumbs, parsley, tomato sauce with chutney, finely chopped onion and beaten egg, season with salt and pepper. Mould a spoonful at a time into hamburger shapes, place in a greased casserole, blend gravy powder with stock or water, pour over the burgers, cover and bake in a moderate oven for 1 hour. Arrange bananas, slices cut lengthwise, on 'burgers, cover with bacon, bake 15 mins. These are very good.

Source: contributed by Mrs. G. Kelly in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.13.

Delicious Curry

1 apple, 1 onion, 1 heaped dsp. flour, 1 dsp. curry (Lion), 1 tsp. sugar and salt to taste, 1 dsp. chutney, 10 chopped sultanas, 1 tsp. lemon juice, 1 tbsp. fat, 1 pint stock.

Method: Boil lamb chops or steak, save the stock. Melt fat, when hot add chopped onions and apple, fry until brown, add curry and flour, add all other ingredients, stirring all the while. Add stock last. Add meat and cook for 2 hours on a very slow heat. Diced carrots may be added with the meat and 1 hour before serving place in a potato for each of the family. Serve with well drained rice.

Source: contributed by E. M. Mumford in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.11.

Cranberry and Apple Chutney

500 gm Granny Smith apples, peeled, cored, chopped

2 cm piece root ginger, peeled, grated finely

1 teaspoon olive oil

1 small onion, chopped fine

1/2 teaspoon allspice

1/2 cup cranberry juice

1/2 cup water

150 gms craisins/dried cranberries

Method: Heat oil in saucepan. Add onion and ginger. Cook 5-6 minutes stirring occasionally until onion is clear. Add apple, spice, cranberry juice and half the craisins/dried cranberries. Cook at medium heat, covered, 10-15 minutes until apple is soft. Add remaining craisins/dried cranberries. Cook covered for a further 5-10 minutes or until mixture thickens. Spoon into a clean jar and seal. Serve with roast pork, chicken or turkey, or in a ham, chicken or turkey sandwich.

Source: contributed by Rosalie Smith (Maitland) in An Apple a Day. Members Recipes. (Adelaide: The South Australian Country Women's Association Inc., 2018). p.79.

Mushroom & Fish Mornay

Fry 1 chopped apple & 2 chopped onions until brown. Add salt & pepper, then add a small tin mushrooms. Cook for a few mins, add 1 tbspn sugar, 1 level dspn curry powder & 2 cups water. Simmer, & thicken with cornflour. Add 1 lb tuna cuts, 1 dspn chutney, & 1 dspn sultanas.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974], p.11.

Cold Chicken Curry

2 cooked chickens - diced

Sauce:

2 tblspns vegetable oil

1 tblspns Apricot Jam

2 chopped white onions

1 tblspn fruit chutney

1 tblspn curry

1/2 cup oil mayonnaise

1/4 cup tomato sauce

1/2 cup cream

Method: Heat oil, add onions & cook until softened[,] add curry powder & cook a minute. Remove from heat, add sauce & jam & chutney & leave to cool. Blend this to make a smooth sauce, when cold add mayonnaise & lastly stir through the whipped cream. Stir in diced chicken. Serve.

Source: contributed by Gillian Hansen in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.58.

Curry Royale

1kg (2 lbs.) lean boneless lamb (cut into small pieces)

2 tablespoons oil

2 onions

2 apples

2 carrots

1 tin pineapple pieces (drained, retain juice)

3/4 cup sultanas or raisins

1 tablespoon curry powder

Salt and pepper

Golden Syrup (1 heaped tablespoon)

Method: Toss lamb in plain flour, heat oil and toss meat into pan, brown. Make sure heat is not too severe -- about 250F. Chop apples, onions, carrots and toss in, add drained pineapple, raisins or sultanas, and sprinkle over curry powder, salt and pepper. Mix well with wooden spoon, tossing more flour over so that it will thicken, add pineapple juice and golden syrup, then add enough hot water to make correct consistency, then simmer until meat is tender. Fresh apricots, plums and grapes can be added to this curry. Bananas with coconut plus chutneys can be served with this curry, but do not add them to the curry as it takes away the flavour.

Source: contributed by Mrs. J. H. Gooch (Broadview) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Curried Tuna & Pineapple

1 tin Tuna

1 x 440gm tin crushed Pineapple

1 grated Carrot

3 tblspn Fruit Chutney

1 tspn Curry Powder

1 chopped Onion

2 tblspn Butter

Method: Melt butter in pan & add onions, curry & carrot and partly cook (don't brown) then add tuna & pineapple. (Keep a little liquid for thickening) then add chutney. Serve with rice.

Source: contributed by H. Aplin in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.43.

Curried Tuna

Saute 2 sliced onions and 1 small apple into 1 tablespoon margarine. Stir in 1 heaped tablespoon flour, 1 teaspoon curry, 1 dessertspoon sugar, 1 teaspoon salt, 1 dessertspoon sultanas. Cook for one min. Add 2 cups water, stir till boiling. Drain 1 x 15 oz. tin tuna. Add tuna to mixture, then add mushrooms and finally add 1 dessertspoon chutney or plum jam. Serve with boiled rice and peas.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.19.

Lamb Chops Billabong

6 lamb chops

6 pineapple rings

6 rashers bacon

1 egg

Breadcrumbs

Method: Bone chops and form into rings, put bacon around chops, brush with egg and breadcrumbs, coat with oil and bake in oven approx. 15 minutes at 375F.

Rice Accompani[m]ent: 2 cups rice, chopped onion, chopped apple, 1/2 green pepper, 1 dessertspoon curry, 1 dessertspoon chutney, 1 dessertspoon lemon juice, salt and pepper.

Method: Fry onion in marg. until brown, add chopped apple and pepper, then curry, chutney and lemon juice, fry together until cooked.

Source: contributed by M. Woolford, Tumby Bay Aux. in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.20.

Curried Tuna and Mushrooms

1 15 oz tin tuna

1 8 oz tin mushrooms

2 sliced onions

1 tblspn flour

1 tblspn margarine

1 desspn curry powder

1 desspn sugar

1 desspn sultanas

1 desspn chutney

1 small apple

2 cups stock (2 desspns Gravox)

1 teaspn salt

1/2 teaspn pepper

Method: Place shortening in fry pan and melt over low heat, add onions and apple and fry until lightly brown. Stir in flour, sugar, curry powder, mushrooms, salt and pepper and cook one minute. Add stock and stir until mixture boils. Add drained tuna, chutney and sultanas. Reheat.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.

Delicious Chutney Chicken Wings

20 wings or 1kg thigh pieces

440g bottle mayonnaise

440g bottle chutney

2 packets French onion soup mix

Method: Mix mayonnaise, chutney and onion soup together. Pour sauce over chicken wings or thighs. Bake at 350C [sic] for 1 hour. Serve with rice or mashed potato. Serves 4-5 people.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.41

Curried Tuna

1 large tin tuna

1 small tin mushrooms

2 sliced onions

2 dessertspoons cornflour

2 teaspoons sugar

2 teaspoons chutney

1 tablespoon butter

1 dessertspoon sultanas

2 apples

2 cups stock or water

2 dessertspoons curry powder

salt and pepper

Method: Melt butter and lightly fry onion and apple. Mix all other ingredients together and put in a saucepan when onion and apples are cooked. Heat and thicken with cornflour. Heat and serve with rice.

Source: contributed by S. Burgess in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.26.