Speedy Spiced Pate

8 oz. lieberwurst
4 ozs. creamed cheese
2 tablespoons mayonnaise
3 tablespoons cream
1 teaspoon worcestershire sauce
1/2 teaspoon curry powder
1 tablespoon brandy
salt and pepper

Method: Mix lieberwurst and softened cream cheese with mayonnaise, cream and Worcestershire sauce, curry and brandy -- season to taste.

Source: contributed by Audrey Allan (Hope Lodge, No. 75) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.15.

Savoury Rice

1 tablespoon cooked rice
1/2 cup grated cheese
1 hard boiled egg (chopped)
1 chopped skinned tomato
1/2 cup fresh breadcrumbs
1/2 lb. minced steak cooked for a few minutes with a finely chopped onion
Salt and pepper
1 teaspoon curry powder
2 rashers chopped and fried bacon

Method: Mix all together and press into greased ramekins. Bake for fifteen to twenty minutes in hot oven. Serve piping hot.

Source: contributed by Anon. in Cook-Along with the Autistic Children's Association of South Australia Inc. (Adelaide: Allied Publishing Co., n.d. [1971-1972]), p.11.

Curried Egg Mornay

Boil together 1 pkt chicken noodle soup and 1&1/2 cups water for 7 mins. Melt 1 oz marg and 2 tspn plain flour and 1 small dspn curry powder and 2&1/2 cups of milk (add more milk if desired)[,] stir until boiling. Mix in soup and bring to boil again. Add 6-8 chopped hard boiled eggs and 1 tbspn chopped parsley. Place in casserole and top with cubes of buttered bread, bake until golden.

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.6.

Curried Peas

1 can peas
1/2 pint milk
butter
salt & pepper
1 finely chopped onion
1 Dspn cornflour
1 Dspn curry powder

Method: Saute onion in butter until tender, add curray [sic] powder, pepper & salt. Stir until blended. Mix cornflour to a smooth paste with a little of the milk. Add remainder of milk to onion mixture, heat to near boiling, thicken with cornflour paste. Drain peas & stir into curry sauce, serve with steak, chops or over buttered toast as a snack.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.12-3.

Hawaiian Curry

1&1/2 lb. minced steak
1 dstp. oil or margarine
salt and pepper to taste
1 pkt. chicken noodle soup
1 dstp. coconut
1 dstp. lemon juice
6 ozs. beans sliced
1 tin mushrooms or champignons
1 small tin pineapple pieces and juice
1/4 lb. cashew nuts if desired
2 white onions (ringed)
1 tblsp. cornflour
2 beef cubes
1 cup water
1 tblsp. sultanas
1 cup carrots (cut into straws)
1 dstp. soy sauce
1 cup cooked rice
curry to taste

Method: Heat oil in frypan, add meat, onions, flour, salt and pepper, beef cubes, soy sauce, chicken noodle soup blended with the water. Saute for 5 mins., add curry, coconut, sultanas, lemon juice, carrot straws and beans. Place lid on pan and occasionally stir. Cook 10 minutes. Stir in mushrooms, cooked rice, pineapple pieces and juice. Add nuts just before serving.

Source: contributed by N. Bridgen, Mt. Remarkable, No. 62 in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.26.

Curried Meat Loaf

3 plums
1 T plum jam
750 g hamburger steak
1 T coconut
2 T sultanas
1 grated onion
2 t curry powder
1 cup breadcrumbs
2/3 cup evaporated milk
1 beaten egg
salt & pepper

Method: Simmer plums in water until tender, remove skin & chop flesh into small pieces. Put meat, plums, jam, coconut & sultanas into a bowl. Fry onion until soft, add the curry powder, stir over low heat for a minute, add to meat. Stir in crumbs, milk, beaten egg, salt & pepper. When blended, turn into a meat loaf tin & bake in a moderate oven about 1 hour. Leave in tin for 5 mins, pour off fat & turn out. Cool loaf & chill well, serve with fruit chutney & rice salad.
Serves 6-8.

Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.13.

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.

Asparagus Soup

1 tsp butter
1 tsp curry powder
2&1/2 cups milk
1 Tbsp dry vermouth, optional
1 small onion, finely chopped
400 gm can Cream of Asparagus Soup
340 gm can asparagus spears, chopped
chopped parsley

Method: Heat butter, add onion and curry powder. Saute until tender. Stir in undiluted asparagus soup and milk, bring to boil. Stir in asparagus spears, return to boil. Before serving stir in vermouth and sprinkle with parsley.

Source: contributed by Lee-Anne Murdoch in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.3.

Chinese Meatballs

500 gm sausage meat
2 eggs
1 tsp sugar
1 tsp curry powder
1 onion, chopped
1 cup cabbage, shredded
1/4 cup S R flour
1 dsp soy sauce

Method: Mix all together and chill for 1 hour. Roll into balls and fry.

Source: contributed by Kae Stacey in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.12.

Curried Sweetcorn Mornay

Make: 1 pint white sauce
Add:
1 tin spaghetti
1 tin whole sweetcorn
1 tsp sugar
1/2 tsp curry powder
1 packet Surprise peas

Source: contributed by Margaret McDonald in A Collection of Favourite Recipes - The Point Turton Progress Association ("All proceeds from the sale of this book will go toward improvements to the Point Turton Playground"). (n.p., 1995), p.20.

(Surprise Peas: https://www.continental.com.au/p/surprise-garden-peas.html/09300667073524)

Glace Savoury Hors d'Oeuvres

Remove the crusts of 1 medium sliced loaf of bread with an electric knife (if available) (25 slices per loaf). Spread margarine or butter on bread all over thinly (don't miss the edges). Place foil over large square serving tray.

Spreads:
    curried egg
    any Pecks canned paste you desire
    1 can Masterfood chicken paste
    1 Kraft blue vein cheese which has been creamed with a small packet of Philly cream cheese

Spread each piece of bread evenly with spreads right to the corners. Pack firmly together on tray alternately making a chess board effect. Top each piece of bread with decoration in four sections (bread will later be cut) using thinly sliced glazed cherry, gherkin, stuffed olive and tin[y] pieces of parsley leaves.

To make glace: Put 4 tsp gelatine on top of 100mls of warm water. Stir until dissolved. Spoon over bread until completely covered. Put in refrigerator for a few minutes. If not properly glace, brush on more gelatine with pastry brush over missed spots. Stick half toothpicks all over the bread platter to keep the plastic wrap off the top, then cover with plastic wrap and store in refrigerator. Cut into portions carefully and serve from this tray.

This may be made 2 days before using and it keeps quite fresh.

1 loaf makes 48 small portions.
2 trays 4 pieces of bread by 3 pieces.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.77.

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.

Continental Mustard

4 ozs. dry mustard.
5 ozs. castor sugar.
1 teaspoon salt.
1 teaspoon curry powder.
1 teaspoon ground mixed spice.
1/2 teaspoon ground nutmeg.
(all measures level).

Method: Blend well in a glass jar. Mix with 50/50 sweet vermouth and vinegar to a paste. Wait two to three days for the moisture to absorb the sugar. Use small wooden or plastic spoon. This mustard remains edible for months.

Source: contributed by M. Young 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.61.

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.

Chow Mein (Quick and tasty)

1 lb. minced steak, 3 chopped onions, 1 packet chicken noodle soup, 1/2 roughly chopped cabbage, 1/2 cup chopped beans, 1 dsp. curry powder, 4 cups water, salt and pepper.

Method: Brown onions lightly in a large saucepan. Add all other ingredients and cook for 1/2 an hour. Serve with rice.

Source: contributed by N. J. Neighbour in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.17.

Spicy Pears

1 large can pear halves (peaches can also be used)
1/2 cup butter
1 cup brown sugar
1 tb curry powder

Method: Drain fruit, reserve juice. Place fruit in casserole dish cut side down. Melt butter in frying pan, add brown sugar and curry powder, stir until blended. Add some of the reserved juice and heat until dissolves a little. Pour over fruit. Bake in 180C oven for 20 minutes. Serve hot with cream or icecream or may be used as a vegetable dish.

Source: contributed by Susan MacDonald in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.67.

Savoury Spread

1 tablespoon butter
1 tablespoon grated cheese
1/2 teaspoon curry powder
1 teaspoon vinegar
1 egg
2 tablespoons milk

Method: Blend butter, cheese and beat in other ingredients and cook in double saucepan until thick and creamy. Keeps well in fridge and makes a good spread for biscuits, etc.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.70.

Starter

1 tin Grosse & Blackwell's Consomme (Campbell's Consomme substitutes perfectly)
1 small Philadelphia Cream Cheese
1/2 teaspoon curry powder

Method: Whip the consomme and cream cheese together, retaining some consomme for decoration. Add curry powder and whip again. Serve in individual dishes and decorate with chopped consomme and parsley. Chill well before serving.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.17.

Jamie's Honey Sauce

Put 2 tablespoons honey in saucepan and heat until brown and boiling. Add all following ingredients, which have been blended in cup:

1/2 cup water
2 teaspoons cornflour
2 teaspoons lemon juice
oregano
2 teaspoons soy sauce
4 teaspoons tomato sauce
pinch curry powder or chilli

Mix thoroughly and simmer for 1 minute. Good over steak, meat balls, etc.

Source: Honey Recipes from the Clare Valley. Compiled by Margaret George, 'Skillogalee', Sevenhill, South Australia (Clare: Tilbrook Brothers 'Northern Argus', 1984), n.p.

Salmon Soup

1 onion, finely chopped
1&1/2 teaspoons curry powder
15g butter
2 x 440g cans pea and ham soup
3 cups water
180g salmon in brine
2/3 cup thickened cream

Method: Sauté onion and curry powder in butter, add soup and water, stir until mixture reaches boiling, stir in drained salmon, serve with a spoonful of whipped cream in each bowl.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.14.