Cucumber Baskets

24 oysters
1 cucumber
white vinegar and water
salt
1/2 cup cream cheese
freshly ground black pepper
1 tbsp lemon juice
1 tbsp chopped chives
1 tbsp chopped capsicum
1/2 cup sour cream

Method: Peel half of cucumber. Cut whole cucumber into 1" (2.5cms) rounds - some with skin on, some peeled. Scoop out seeds leaving a base and sides to form a basket. Soak 1 hour in a weak vinegar and water solution, sprinkled with salt. Drain and pat dry. Combine cheese, cream, pepper, lemon juice, chives, capsicum and chopped oysters. Fill each cucumber basket with oyster mixture and serve chilled.

Variation:
1. Add 1 tspn prepared mustard, 1 tspn parsley and 8-10 drops Tabasco sauce.

Source: contributed by Leon Stott (Archipelago Oysters, Denial Bay) in Sue Trewartha & Angie Bayly (compilers), The World's Your Oyster: A collection of oyster recipes and helpful hints (Ceduna: 1993), p.17.

Cucumber Supreme

Allow 1/2 large cucumber for each person.

Wash and dry thoroughly. Slice through centre lengthways. Scoop out seeds.

Place halved cucumbers into large saucepan of salted boiling water. Simmer 10 minutes -- allow to cool -- remove from saucepan and strain carefully. Place in fridge until needed.

Make a rich white sauce, add a tin of tuna or salmon, paprika, pepper, wine, a glass of sherry, one tablespoon of chopped parsley and a good squeeze of pure lemon juice.

Fill cucumber with mixture -- sprinkle with breadcrumbs -- bake in moderate oven 20-30 minutes; cover with foil if necessary. Serve hot with pulled lettuce salad mixed with Italian dressing and slices of lemon.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.18.

Sandwich Fillings

Cottage cheese, drained crushed pineapple, onion, salt.
Chopped raisins, mashed banana, a little sugar, orange juice.
Dates, chopped orange, nuts and raisins.
Peanut butter, cheddar cheese and chopped raisins.
Grated carrot and chopped raisins over peanut butter.
Cheese or ham with pineapple slices.
Ham or asparagus, or egg (curried).
Tomato and egg.
Chicken, walnuts and tomato.
Vegemite and walnuts.
Salmon and cucumber.
Cucumber (finely chopped), grated onion and mayonnaise.
Cottage cheese, celery, walnuts (grated carrot adds colour).

Source: contributed by Elizabeth M. Keynes in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.5.

Christmas Club Sandwich

3 slices thin buttered toast, crusts removed
2 tablespoons cream cheese
1 tomato sliced
1 cucumber sliced
3 rashers bacon, crisply fried
large lettuce leaves, washed & dried
slices of chicken or turkey with stuffing or relish

Method: Start with 1 slice of toast, spread with half cream cheese & follow with tomato & cucumber slices. Add rasher of bacon & lettuce. Another piece of toast spread with cream cheese, then thin slices of turkey or chicken with stuffing. Top with tomato, cucumber & lettuce & last piece of toast. Accompany with cranberry sauce or pickles.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.100.

Jellied Salmon

1 pkt. lemon jelly crystals, 1 tbsp. gelatine, 3 tbsp. water, 1/4 tsp. salt, 1 lb tin salmon, 1/4 cup green capsicum strips, celery curls, 1&1/2 cups boiling water, 3 dsps. lemon juice, 3 dsps. vinegar, 1 cup cooked peas, 3/4 cup diced celery, 1/4 cup thinly sliced unpeeled cucumber.

Method: Make up jelly in usual way, form into large mould, rinsed with cold water, put in refrigerator to set. Soften gelatine in cold water, dissolve in boiling water, add vinegar and lemon juice, salt. Chill until partially set, add salmon, drained and broken, add veg., mix carefully, pour over set jelly and chill. Serve with tomatoes, hard boiled eggs, lettuce, cucumber and mayonnaise.

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

Tuna Lemon Loaf

15 oz. can chunk style tuna

16 oz., can cream of asparagus soup

1 cup dry biscuit crumbs

1 small onion finely chopped

1 dessertspoon chopped parsley

3 eggs

1 tablespoon chopped canned pimento

1 tablespoon lemon juice

pinch pepper

Method: Combined the drained tuna with the soup, biscuit crumbs, onion, pimento and parsley. Separate whites and yolks of eggs. Lightly beat the yolks of the eggs and add the tuna mixture with lemon juice and pepper. Beat egg whites until stiff and frothy and gently fold through the mixture. Spoon mixture into well greased loaf tin and bake in moderate oven for 1 hour. Cool slightly before turning out of tin onto serving platter. Chill.

Optional: Surround with curly endive and garnish with cucumber twists. Serve with tossed side salad and separate bowl of lemon wedges and salad dressing sprinkled with a little paprika.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.32.

Russian Salad

Line a flat meat dish with lettuce leaves. Arrange in separate piles on this a cupful each of cooked peas, carrots, potatoes and a cup each of tomato, cucumber and celery. All these should be neatly diced except the tomato and cucumber, which should be sliced. Sprinkle chopped gherkin over all and garnish with celery curls. Serve with thick mayonnaise.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.62.

Salmon Mousse

2 & 1/2 dessertspn gelatine

1 & 3/4 cups hot water

1 teaspn salt

2 tabspn white vinegar

2 gherkins, finely diced

chopped olives (6)

1 tabspn green pepper diced

1/2 cup mayonnaise

1/2 cup whipped cream

16 oz can salmon

Method: Dissolve gelatine in water, add salt, chill. When slightly thickened beat until consistency of whipped cream. Fold in vinegar, gherkins, olives, green pepper and then mayonnaise, cream and flaked salmon. Mix and turn into fish-shaped mould if you have one. Chill until firm. Turn onto a bed of shredded lettuce and watercress. Garnish with green mayonnaise. Serve with cucumber and tomato salad.

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.79.

Cucumber Spread

3&1/4 cups vinegar

2&1/2 cups sugar

1 teaspoon salt

Green food colouring

4 cucumbers

500g (1 lb.) onions

4 large green apples (unpeeled)

Method: Boil vinegar and sugar until sugar is dissolved. Add salt. Mince apples, cucumbers and onions. Add to boiling vinegar. Cook 2 hours or until thick. When cool tint with green food colouring.

Source: contributed by G. Kunoth in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.133.

Salmon Roll

250 gms cream cheese

chopped mixed nuts

1 tblspn lemon juice

220 gms salmon drained

1 pkt French onion soup

Method: Soften cheese, add soup, salmon & juice. Make long rolls & roll in chopped nuts, wrap in foil & chill till firm. Serve. Serve on slices of cucumber or biscuits.

Source: contributed by P. Maloney in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.13.

Happy New Year: Poppa's Punch

2 litres of fruit cup cordial

2 litres of orange cordial

4 litres of lemonade

4 litres of ginger ale

4 litre cask of St Tropez wine cooler

6 bottles of cheap champagne

1 bottle of sweet sherry

lots of chopped mint

lots of cucumber skin

banana slices, strawberries, etc.

1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by V. Griffith in Penneshaw Area School's Culinary Creations (1998).

From the archives.

Prawn and Cucumber Soup

3 cups chicken stock

1 cup evaporated milk

2 teaspoons lemon juice

1 clove garlic, crushed

1/2 teaspoon sale [sic] & 1/4 teaspoon pepper

500g. prawns, shelled, de-veined and chopped

1 cup diced peeled cucumber

2 tablespoons snipped chives or chopped parsley

Method: Add to the stock the evaporated milk, lemon juice, garlic, sale [sic] and pepper, stir well, then mix in the prawns and cucumber. Cover, put into the refrigerator and leave until well chilled. Stir in the chives or parsley and serve.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Happy New Year: Poppa's Punch

2 litres of fruit cup cordial

2 litres of orange cordial

4 litres of lemonade

4 litres of ginger ale

4 litre cask of St Tropez wine cooler

6 bottles of cheap champagne

1 bottle of sweet sherry

lots of chopped mint

lots of cucumber skin

banana slices, strawberries, etc.

1 bottle of gin (optional)

Method: if too sweet add more ginger ale or riesling. If not sweet enough add moselle.

Source: contributed by V. Griffith in Penneshaw Area School's Culinary Creations (1998).

From the archives.

Chilled Cucumber Soup

1 small onion

2 med cucumbers

sprig of mint

2 tbs cream

green colouring

1 litre (4 cups) water

3 chicken stock cubes

1 tbs cornflour

salt & pepper

extra mint for garnish

Preparation time: 1 hour, including cooking time.

Method: Bring water to boil with crumbled stock cubes, add finely chopped onion and simmer 15 mins. Peel and chop cucumbers reserving some fine slices for garnish. Add rest to stock mix, add mint, and cook gently for 20 mins. Either sieve or puree in blender and return to heat. Blend cornflour with enough water to make a smooth cream, stir in some of the hot soup; add this to the rest of the soup and bring to boil, stirring. Cook for 2 mins, stir in cream and season. Tint with 2 drops green food colouring and pour into glass serving bowl. Cover and put in refrigerator. To serve, garnish with mint and cucumber slices. [Serves 4] 

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.20 ['Summer Menu']

Sweet and Sour Chicken Livers

Six Persons

1/2 lb. chicken livers and giblets.

1 large cucumber.

1 onion.

Vinegar, salt and pepper.

1 tablespoon cornflour.

1/2 teaspoon Ve-tsin (gourmet powder).

Method: Quarter cucumbers lengthwise, and slice diagonally. Soak cucumber slices in a little vinegar. Fry onions, livers, and giblets. Remove from oil as soon as cooked. Put cucumbers in remaining oil and fry till three-quarters cooked. Add salt and pepper. Blend cornflour and Ve-tsin with a little water. Mix livers and giblets in pan. Pour in smooth paste of flour and cook for 2 minutes.

Source: contributed by N. Tan (Seremban) in Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.39.

Rice Salad Francaise

1 cup long grain rice
1/2 cucumber, peeled and diced
60g fresh mushrooms, sliced
2 radishes, sliced
1 small green pepper, cut into strips
125g Processed cheddar cheese, cubed
Salt and pepper
French dressing
Lettuce leaves
Chopped parsley

Method: Cook rice in boiling salted water until just tender. Drain well. Chill. Add cucumber, mushrooms, radishes, green pepper and cubed cheese. Season with salt and pepper. Pour over sufficient dressing to coat. Mix well. Place in a lettuce-lined bowl. Before serving sprinkle with chopped parsley. Serves 4-6.

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.61.

Baked Cucumbers

6 cucumbers
2 tablespoons wine vinegar
2 teaspoon salt
1/4 teaspoon sugar
2.1/2 tablespoons melted butter
3 tablespoons chopped chives or shallots
1/2 teaspoon fresh herbs
1/4 teaspoon pepper

Method: Peel and half cucumbers lengthwise and remove seeds. Cut into 1.1/2cm strips and then into 5cm pieces. Let stand with vinegar, salt and sugar for a minimum of 1 hour. Drain, dry, place in shallow dish with butter, herbs and pepper. Cooked uncovered for 1 hour in a moderate oven stirring gently once or twice. If overcooked they will turn brown.

Source: contributed by K-A. O'Reilly 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.41.

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

Pineapple and Cucumber Salad

1 cup crushed pineapple
1 tbspn. gelatine
1/4 cup cold water
1/4 cup boiling water
salt to taste
1/4 cup sugar
1/2 cup lemon juice
2 drops green food colouring
1 small cucumber, peeled, seeded and grated

Method: Soak gelatine in cold water, then dissolve it in boiling water. Add and stir in well the salt, sugar, lemon juice and green colouring. Combine this with crushed pineapple and juice. Add cucumber. Pour the mixture into a wetted mould. Chill well. When ready to serve turn out on to lettuce. Serves 4-6.

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.

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.