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 Ribbons

250g cream cheese
1 tsp paprika
2 tsp horseradish
15 slices of square ham (about 750g) cut thicker than normal

Method: Beat cream cheese, add horseradish, paprika and season to taste. Spread cheese mixture over slices of ham, building them into sandwiches, using 5 slices of ham and 4 layers of cheese until you have 3 ham and cheese "sandwiches". Chill, cover with plastic wrap and keep flat. Refrigerate at least 24 hours. Before serving, trim all edges then cut into 4 strips each way, which will give 16 squares from each "sandwich".

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.10.

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.

Party Bean Dip

1 16 oz tin baked beans, 1 tbspn Worcestershire sauce, 1 tbspn prepared horseradish, half medium onion, 1/2 cup finely chopped crisp fried bacon.

Mix beans, horseradish and Worcestershire sauce. Press through a sieve. Add diced onion and bacon. Chill before serving.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.15

Banana Salad (1)

1 cup mayonnaise

1 cup cream

4 tspn horseradish

Method: Mix altogether and pour over 6 bananas, cut into lengths. Apple can be used in the same way. This is nice as a barbeque salad.

Source: contributed by E. Keppler in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.19.

Prawn & Grapefruit Cocktail

200g tin prawns

200g tin grapefruit OR 1 fresh grapefruit

1/4 pint reduced cream

1 tbs tomato sauce

3 drops Tabasco (optional)

1 tbs brandy

1 tbs lemon juice

1-2 tsp horseradish

salt & pepper

Method: Empty prawns from tin and rinse in cold water - drain well. If using fresh grapefruit, remove pith and skin, then dice fruit and mix with prawns. Pour over brandy and lemon juice and leave to marinate for an hour at least. Meanwhile, mix all other ingredients to make sauce - pour off excess juice from prawns, etc. and mix with sauce. Serve garnished with parsley or a prawn or a grapefruit segment. Serves 4.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.24 ['Autumn Menu']

Hot Crab Dip

1 pack Philly cream cheese

100ml sour cream

garlic

parmesan cheese

1 tin crab meat

horseradish (at least 2 tsp)

chilli

Method: Mix all ingredients together in the bowl used for serving. Place in mod oven for 20 mins. A cob of bread can be used instead of a bowl.

Source: contributed by J. Parker in Burra Kindy Cookbook (Burra, 2002)

Vegetable Cocktail

4 cups chopped peeled tomato
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 tablespoon prepared grated horseradish
1 tablespoon grated onion
1 tablespoon sugar
1/4 cup wine vinegar
1/2 teaspoon polyunsaturated oil
1.1/2 teaspoons chopped parsley
1/2 teaspoon salt
Pinch cayenne pepper

Method: Combine tomato, celery, green pepper and onion. Mix horseradish, sugar, wine vinegar, salt, cayenne and oil together and pour over vegetables. Mix well and chill for several hours. Serve in glasses and sprinkle with chopped parsley. Serves six.

Source: contributed by J. Lyons in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.8.

Banana Salad

2 sliced bananas
3/4 cup cream
2 tablespoons mayonnaise
2 heaped teaspoons horseradish sauce

Method: [none supplied].

Homemade Horseradish Sauce
1 lb horseradish, minced
1 tin condensed milk
1 level teaspoon mustard
1 level teaspoon salt
1 cup vinegar

Method: Mix all together and put in screwtop jar.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.131.

Banana Salad

Bananas
Lemon juice
Garlic salt
Horseradish sauce
Cream
Mayonnaise

Method: sprinkle bananas with lemon juice (to prevent discolouring) and garlic salt, and mix with equal quantities of horseradish sauce, cream and mayonnaise.

Contributed by Mrs. W. Ahern, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Bihar Mission Auxiliary, Clare, S.A.; 2nd edn, 1975; 1st edn 1968), p.70.

Horseradish (& Mock Horseradish) Sauce

Wash well and scrape 1/2 kg horseradish and put through a mincer. Add 1 tin sweetened condensed milk, pepper, salt and mustard to taste and about one cup of vinegar.

Mock Horseradish Sauce: A white turnip scraped and mixed with a little mustard, vinegar and milk is an excellent substitute for horseradish sauce.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide. 1st edn, 1977), p.10.