Egg Combo

Beat 12 eggs and 1/2 cup water mixed with 1 pkt cream chicken soup, salt and pepper. Place in frypan 300 deg. As egg mixture is cooking lift sides and allow uncooked mixture on top to flow underneath, cooking with margarine as required. When top egg mixture is nearly cooked, add chopped and browned cubes of bread, onion, pepper, bacon. Add small tin flaked drained tuna, small can 7 veg mix drained, slices of tomato, gherkins, sprinkle over parsley and grated cheese. Cook until cheese has melted. (Cook with lid on frypan.)

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11.

Ham and Gherkin Dip

250 gm cream cheese
1 egg
2 slices ham
4 Tbsp sugar
2 gherkins, chopped
1 small piece butter
1 onion, chopped
2 Tbsp vinegar
1 tsp mustard
6 Tbsp milk

Method: Melt butter over low heat, add beaten egg, sugar and cheese. Leave on heat until it melts. Add mustard, vinegar, pepper, salt, milk and onion. Leave on heat to thicken. Put in a bowl and beat with hand beater. Add gherkins and finely chopped ham.

Source: contributed by Christine Hills 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.10.

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.

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.

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!)']

Crunchy Ham Logs

185g Ham Pieces
1 tablespoon lemon juice
1 tablespoon horseradish
2 tablespoons finely chopped gherkin
125g cream cheese
1 tablespoon grated onion
2 tablespoons chopped parsley
salt & pepper
1 cup finely chopped toasted almonds

Method: Combined chopped ham, cream cheese, lemon juice, onion, horseradish, parsley, gherkin, salt & pepper. Chill well. Form into 2 logs. Coat with almonds, refrigerate. Serve with crackers or on a cheese platter.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.4.

Vol-au-vent Fillings

Oyster
Combine a tin of smoked oysters, 2 hard boiled eggs (finely chopped), 2 gherkins (finely chopped), enough mayonnaise to moisten (approx. 2 tablespoons), chopped parsley.

Savoury
Fill tiny pastry cases with mashed peas, parsley, grated onion, moisten with mayonnaise and top with blanched almonds.

Avocado
Combine 3 avocados (mashed), 2 x 185g tins tuna, 1 cup walnuts (chopped), 1 carton cream, tomato sauce, worcester sauce and lemon juice.
Serves 10.

Source: contributed by the Rischbieth Family in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.14.

Gherkin & Ham Dip

4 oz cream cheese
1/4 cup chopped gherkin
1 dsp milk
2 dsp ham

Method: Beat cream cheese until smooth. Blend in milk. Add the finely chopped gherkin and ham. Season to taste with salt & pepper. Mix well. Garnish with gherkin.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.74 ['Buffet Party Menu']

Savoury Tuna Pie

Equipment Needed:
Sharp knife
Measuring cup
23 cm Pie plate
Saucepan
Can opener
Kettle
Grater
Mixing bowl

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:
1 packet Chicken Noodle soup
1&1/2cups boiling Water
2 cups Breadcrumbs (soft)
1 teaspoon chopped Onion
1 tablespoon chopped Gherkins
1 hard-boiled Egg (chopped)
1 tin Tuna 225 gram (drained and flaked)

Method: Cook soup in 1&1/2 cups boiling water for 7 minutes and cool. Mix other ingredients, add soup, press into pie plate. Bake at 180C for approximately 20 minutes. Grate cheese on top and bake a further 5 minutes. Can be eaten hot or cold.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s], n.p.)

Cheese and Gherkin Roll

7 ozs. SR flour

1 oz. cornflour

1&1/2 ozs. butter

grated cheese

1 chopped gherkin

1 small chopped onion

1 egg

1/2-1/4 cup milk

Make dough of flour and butter, milk and egg. Roll out to oblong shape about 1/4" thick. Brush with milk and sprinkle with grated cheese, onion, and gherkin. Bake in hot oven 20 minutes. Slice and butter. For alternative filling use salmon.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.117.

Piccalilli Cheese Balls

4 ozs. Creamed Cheese at room temperature

4 ozs. sharp Cheddar Cheese, grated

1/4 cup chopped Gherkins

1 dessertspoon chopped Pimento or Red Pepper

1 dessertspoon finely chopped Onion

1 pinch Garlic Salt

1/3 cup crushed Potato Crisps

Method: Combined all ingredients except potato crisps. Mix well and chill. Shape into balls and roll in potato crisps. Serve on toothpicks. Makes 1&1/2 dozen.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.79.

Condensed Milk Dip

Equipment Needed:

Mixing bowl

Serving dish

Ingredients:

1 can Condensed Milk

1 dessertspoon Mustard

1 small chopped Onion

Chopped Gherkins (from a jar)

Method: Mix all ingredients together well. Serve with dry biscuits. Will keep for weeks in airtight container in refrigerator.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.

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.

Festive Dip

Method: Blend 8 oz cream cheese with 3 dspns lemon juice. Add one (or more) can sardines, mashed; 6 sweet gherkins, chopped; minced onion, salt to taste.

Source: Well Tried Barossa Recipes (Tanunda: St John's Lutheran Ladies Guild; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.3.

Patio Scrolls

Make an unsweetened scone dough and roll out on floured board a 20 cm x 23 cm rectangle. Brush dough with melted butter than sprinkle with 1 cup of tasty grated cheese, 1/2 pkt of creamy onion soup and 2 tablespoons of chopped gherkin. Roll up as a swiss roll and cut into 10 slices. Place slices cut side up on greased 18 cm sandwich tin. Pour over 2 tablespoons of melted butter. Bake at 200C for 20-25 mins. These can be eaten hot or cold but like scones are much nicer hot.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.10.

Melva Taylor's Tasty Morsels

SCONES - you can do all sorts of things with a basic recipe - 1 egg / 1 dess. sugar / 1 small cup milk / salt / 1 tabs. melted butter / 2 cups SR Flour.

SAVOURY - add 1 tabs. french onion soup in milk, add butter, stir, add to flour, mix with a knife. Knead on a floured board, cut out, place close to one another on a greased tray, glaze with milk.

TIME - 10 minutes hot oven (top shelf)

Can be cooked in small electric toaster oven.

OTHER SUGGESTIONS: grated cheese and cayenne pepper, chicken cube crumbled into the flour / curry powder / gherkin and herbs.

Leave out the sugar for savoury scones.

This mixture can serve as a pizza base when in a hurry.

SWEET - grated apple and honey can replace sugar. Grated orange and lemon rind, glaze with orange juice.

ROLL - flatten dough out - spread grated cheese and shallots - roll up - cut into slices and cook.

SALMON ROLL - drain can tuna/salmon, chop an onion and mix all with a little lemon juice, spread on dough, fold over like a pasty, slit across top 3 times, and cook with 1/4 can cream of chicken soup poured over as a sauce.

COOKED in a well kneaded lump (like damper) with grated cheese and bacon pieces on top or sprinkle of french onion soup etc. replaces bread with a meal. Very tasty.

Place tea towel in a colander and cover scones when cooked until needed. Stale scones can be revived by dipping in milk, popping in oven for a few minutes to warm through and freshen up.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.14.

Tuna and Chicken Loaf

470g can tuna

1 packet chicken noodle soup

1.1/2 cups fresh bread crumbs

1 dessertspoon chopped gherkins

1 dessertspoon chopped onions

Method: Mix all together with 1 egg. Put in nut loaf tin and cook 40-45 minutes in moderate oven. Let stand for 5 minutes in tin, turn out and roll in dry breadcrumbs.

Source: Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.27.

Salmon Mouse [sic]

6 Hard Boiled Eggs

15 oz Red Salmon

4 Gherkins

1 tblspn Gelatine

1 cup Hot Water

Salt & Pepper to taste

1 cup Dry White Wine

1/2 cup White Vinegar

1/2 cup Lemon Juice

Method: Dissolve gelatine in hot water, stir in wine[,] vinegar and lemon juice. Arrange sliced boiled eggs, 2 of the gherkins in the bottom of mould. Pour over a little gelatine mix. Refrigerate until set. Drain salmon, remove bones and skin, mash lightly with fork. Chop eggs & gherkin & mix with salmon. Season remaining gelatine mix with salt & pepper & combine with salmon mix. Pour into mould and refrigerate until set.

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

Savoury Topping

2 tbspns. melted butter

1 hpd. tbspn. pl. Flour

1 cup milk

2 tspns. grated cheese

2 rashers chpd. bacon

1 small onion

1 small sweet gherkin

Salt and pepper

2 hard boiled eggs (chopped)

Chopped parsley

Method: Place melted butter in saucepan, stir in flour and beat together. Add milk, cheese, bacon, onion, gherkin, salt and pepper, hard boiled eggs, and parsley. Cook until thick. Cool and place on biscuits.

Source: contributed by V. Bone in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.18.