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.

Three Prawn/Seafood Cocktail Sauces

(1) Seafood Cocktail Sauce

(Note: T = Tablespoon; t = teaspoon.)

100 ml mayonnaise
100 ml tomato sauce (variation is to add a dash of Worcestershire sauce)
50 ml melted vanilla icecream or fresh cream
pinch salt
pinch lemon pepper
1 t lemon juice
1 T port wine

Method: Combine all ingredients & chill before serving.

Source: contributed by Dawn Ellis to 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.92)

(2) Cocktail Sauce for Seafood

1/2 pint vanilla icecream
1&1/2 cups mild tomato sauce
2 T worcestershire sauce
1/2 clove garlic
salt & cayenne pepper
1/2 cup light cream

Method: Allow icecream to soften in bowl. Add sauces etc. Just before serving add cream. I can recommend but I use 1/4 of the quantity.

Source: contributed by Flora Haskett to 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.90)

(3) Prawn Cocktail Sauce

1/2 cup mayonnaise
1/2 cup cream
1/2 cup icecream
1/2 tin tomato paste
1 T Worcestershire sauce
little brandy or sherry

Method: Beat all ingredients together.

Source: contributed by Julie Davey to 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.91).

Salmon with a Difference

1 large salmon, filleted and cut into small pieces
mayonnaise
grated cheese

Method: Place salmon pieces in a baking dish. Spread with mayonnaise and top with grated cheese, salt and pepper. Bake in a moderate oven.

Source: contributed by Wendy Hendry 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.28.

CC Stuffed Eggs

1/2 cup Tangy BBQ CC's [corn chips]
2 Tbsp mayonnaise
3 rashers bacon, crisply cooked and crumbled
4 hard boiled eggs
2 tsp parsley, chopped
paprika

Method: Cut shelled eggs in half lengthwise. Mash egg yolks and combined with other ingredients. Fill egg whites, heaping full and sprinkle with paprika.

Source: contributed by Ros Rowe 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. 16.

Delicious Salad

1/2 head of celery chopped small
1/2 large onion chopped
1 medium carrot grated
1 apple chopped
small tin crushed pineapple
shallots chopped for added colour

Method: Mix together with mayonnaise and grated cheese.

Source: contributed by Alice 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.41.

Chicken & Tomato Mousse

1 packet Continental Savoury Tomato with Noodles Soup
1&1/2 cups water
4 teaspoons gelatine
1/2 cup hot water
1/2 cup cream
1/4 cup mayonnaise
2 cups cooked chicken
3/4 cup diced celery

Method: Make up soup using 1&1/2 cups water only. Simmer 5 minutes, then cool. Sprinkle gelatine into hot water, stir till dissolved. Add to soup with cream and mayonnaise. Mix chicken and celery into mixture. Pour into wetted mould and refrigerate till set. Remove from mould, decorate and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.35.

Asparagus Salad

18 asparagus spears, cooked or canned.
1 cup diced ham.
1 cup diced fresh pineapple.
3/4 cup thick mayonnaise.
Chopped parsley.
Salt and pepper.
1/2 cup cooked rice.
2 dessertspoons slivered orange rind.
1 tablespoon lemon juice.

Method: Cut asparagus into 1/2 in. lengths. Combine with ham, rice, and pineapple. Lastly add pepper and salt to taste and bind with mayonnaise, to which lemon juice and a little lemon rind have been added. To serve, mound the salad in a bed of lettuce and sprinkle with orange rind and parsley. May be used on its own, or is very suitable for serving with poultry or pork.

Source: contributed by P. J. Peter 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.31.

Savoury Tomatoes

3 tsps. gelatine, 3 tbsps. hot water, 1/4 pint cold water, 6 medium tomatoes, 1 tsp. sugar, salt and pepper, 2 cups chopped ham.

Method: Cut the tops off the tomatoes, scoop out the centres. Place cold water and tomato pulp in saucepan, add sugar, salt and pepper, bring slowly to boiling point, put through sieve, add vinegar and gelatine dissolved in hot water. When thickening, add ham and fill the tomato cases. Leave to set. Serve with mayonnaise on lettuce.

Source: contributed by Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.23.

Toasted Chicken Fingers

1 cup cooked, diced chicken
1/2 cup diced celery
1/2 an onion, grated
Salt and pepper to taste
2 tablespoons diced capsicum
1/2 cup mayonnaise
Wholemeal bread
Grated cheese

Method: Combine all ingredients except bread and cheese. Spread mixture on slices of buttered bread. Place on oven tray and bake for 30 mins at 180C. Slice into fingers.

Hint: Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.200.

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.

Curried Salmon Mornay Slice

Base:
1 cup rice
1 egg
15g. butter
salt and fresh ground pepper

Method: Cook rice in boiling salted water for 12 mins. Drain & rinse thoroughly. Combine egg, butter, salt & pepper & stir into rice. Press mixture into base & sides of 28 x 18cm. slab tin, lined with foil.

Filling:
1 x 425g. can red salmon
45g. butter
2 tablespoons flour
1&1/2 tblspns. curry powder (or to taste)
1&1/2 cups milk
1/2 cup mayonnaise
2 tspns. lemon juice
2 tblspns. chopped parsley
1 egg
60g. matured cheese

Method: Drain salmon & flake over rice base. Melt butter over medium heat and stir in flour & curry powder. Beat until smooth. Remove from heat & add milk gradually, stirring to combine well. Return to flame & bring to boil stirring constantly. Add mayonnaise, lemon juice & parsley & simmer for 1 minutes. Remove from flame & add beaten egg, mixing thoroughly. Spoon mixture evenly into pie shell & sprinkle with grated cheese. Bake in the centre of a gas oven 180°C for 45 mins. or until cooked & golden. Serve with tossed salad.

Source: contributed by Ros Linton in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.22.

Very Easy Chicken Nuggets

2 Breast fillets
1&1/2 cups good quality mayonnaise
1&1/2 cups bread crumbs

Method: Cut chicken into bite size pieces. Coat in mayonnaise and then bread crumbs. Bake 20 minutes in 180°C oven.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.107.

Dip for a Mob

1 packet lemon jelly
1 tin tomato soup
3 packets Philadelphia cream cheese
1/3 or 2/3 cup chopped celery
1/3 or 2/3 cup chopped chives or onion
1/3 cup chopped green pepper
1 cup mayonnaise

Method: Heat soup and pour on jelly. When cool add beaten cream cheese and other ingredients and chill.

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

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.

Cheese Dips

1 pkt. Philadelphia cheese.
1/2 pkt. Velveeta cheese.
1/2 jar Gorgonzola cheese, mixed with mayonnaise to cream consistency.

Variations:
Pineapple - To basic mixture add 1/2 cup crushed pineapple.
Smoked Oyster - To basic mixture add 1 tin smoked oysters.
Shrimps - To basic mixture add small jar shrimps.
Anchovy - To basic mixture add small tin chopped anchovies.

Serve in bowl or scooped-out cabbage or pineapple case. Sprinkle dip with paprika.

Source: contributed by Mrs. A. I. Sach; Mrs. J. Miller 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.5.

Long-Keeping Mayonnaise

1 cup milk.
1 small cup sugar.
3/4 cup vinegar.
3 eggs.
1 teaspoon mustard.
1 teaspoon salt.

Method: Beat all well together, then put 2 tablespoons of butter into saucepan and when just melted, add the other ingredients. Stir until it is thick like honey, but do not let it boil. Put in a glass jar when cool, and it will keep over six months, especially in a refrigerator. Makes over a pint, which can be thinned before use, if required.

Source: contributed by C. Magarey 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.

Toasted French Stick

Equipment Needed
Grater
Tablespoon
Bowl and spoon to mix
Large knife
Measuring cup
Teaspoon
Alfoil
Spreading knife

Preparation Time: 10 minutes
Cooking Time: 25 minutes

Ingredients
1 French stick
1 cup grated cheese
1/4 cup Butter
185gram tin of Tuna or Salmon
2 tablespoons finely chopped Onion
1 teaspoon Mayonnaise
1/2 teaspoon Mustard

Method: Cut stick in half lengthways. Remove part of the centre from each half. Mix all ingredients together and fill the cases. Join together and carefully cut across in 2.5 cm rounds, keeping gently pressed together. Wrap in foil and bake in moderate oven for 25 minutes.

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

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.

Apple Tuna Salad

1 large tin tuna

4 red apples

2 tbspns. lemon juice

1 tbspn. capers

1/2 cup mayonnaise

salt and pepper

Method: Drain tuna and break into bite size pieces. Core the apples (but do not peel) and dice them. Sprinkle the lemon juice on the apples to keep them from discolouring. Combine tuna with the apples, celery, capers, and mayonnaise. Mix Well. Season to taste. 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, c1987), p.54.

(Note: celery omitted from list of ingredients.)

Beef & Egg Roll-Ups

12 thin slices of beef, 3 hard-boiled eggs, 1 tbspn grated onion, mayonnaise, mustard, salt & pepper 

Method: Chop eggs very finely, add grated onion & enough mayonnaise to make spreadable mixture. Season to taste. Spread beef lightly with mustard, then with egg mixture, & roll up firmly. Fasten each roll with wooden pick, & when all slices are filled & rolled up, wrap them in greaseproof paper, & chill until ready to serve.

Source: [Two Hundred] Well Tried Barossa Recipes: St John's Lutheran Ladies Guild, Tanunda (New Edition, March 1975 [1st = October 1974],  p.2.