Glad's Pickled Onions Without Tears

Put 3 kg. pickling onions and 1 kg salt into a plastic bowl, cover with water. Turn regularly for 3 days. Peel (no tears!) and scald 3 times with boiling water, draining each time. Boil about 1&1/2 litres of spiced vinegar. Put onions into jars and pour boiling vinegar over. Place a spoon into jars to stop glass cracking.

Allow to cool before sealing. Ready for use in 7 days.

Source: contributed by Lois Sampson 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.98.

Salami Canapes

8 ozs. sliced Salami Sausage

1-2 eggs (scrambled in a little butter with seasoning and a teaspoon of tomato ketchup to taste)

1 small can Baked Beans

1 small can Potato Salad

Chopped stuffed Olives and pickled onions for garnish

Method: Arrange slices of salami (with skin in place) on rack and place under a hot grill for a few seconds only, when they will curl up round the edges forming small cups. Fill salami cups with filling to taste, e.g. baked beans in tomato sauce, scrambled eggs, potato salad. Garnish with slices of stuffed olives and onions.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.78.

Cheese and Onion Nut Balls

1/4 cup Cream cheese

1 cup finely chopped walnuts

chopped parsley

2 finely chopped pickled onions

Method: Soften cheese with a little milk, add walnuts and onions. Roll into small balls, toss lightly in chopped parsley. Chill until ready to serve and serve on cocktail sticks.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (c1987), p.5.

Coleslaw

3 cups finely shredded heart of cabbage
1/2 red and 1/2 green capsicum
2 large pickled onions
1 large gherkin
1 cup pineapple pieces

Method: Dice capsicums, onions and gherkin. Mix all together and toss in salad dressing.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables (Adelaide: 1st edn, 1977), p.2.

Hawaian [sic] Ham Salad (A meal in itself)

2 to 2&1/2 cups boiled rice
1 cup cooked & chopped ham
1 cup chopped Swiss cheese
1 cup cooked green peas (or tinned peas)
1/2 cup mayonnaise
1/4 cup sliced pickled onions
3 or 4 tomatoes
Crisp lettuce leaves

Method: Drain rice while still hot. (3/4 cup rice will give the required amount when cooked). Mix with mayonnaise, onions, cheese & ham, then with cooked or tinned peas. Cover & chill. Serve with lettuce leaves & wedges of tomato.

Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda; reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.21.