Hamburgers

1 kg mince
1 cup SR flour
2 cups milk or water
2 eggs
1 pkt chicken noodle soup
1 pkt French onion soup
1 onion finely chopped

Method: Mix together all ingredients. Mixture will be a bit 'sloppy' but will thicken. Spoon onto barbecue.

Source: contributed by Julie Monfries 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.10.

Baked Steak

1 lb oyster blade
1 pkt french onion soup
425 ml apricot nectar

Method: Lay oyster blade flat in baking pan. Sprinkle with powdered soup and pour over apricot nectar. Bake in covered pan 1&1/2 hours. Serve with duchess potatoes, stuffed tomatoes and green vegetables.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.47.

Savoury Celery Pieces

1/2 packet Maggi (dry) onion soup
1 tin (4 oz.) Nestles reduced cream
1&1/2 tspns. lemon juice (or 1/2 tspn. vinegar)

Method: Mix all ingredients together and put into the fridge for at least 2 hours. Wash celery. Fill with mixture then cut into bite size pieces.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.8.

Quiche Magnifique

8" (20cm.) pastry lined pie plate
1 can evaporated milk or 1 carton of cream
1 cup milk
3 eggs
1 pkt. French onion soup

Method: Combine last four ingredients, beat well. Pour into pie plate, bake 200°C for 10 mins. then reduce heat to 180°C for 15 mins. or until cooked.

Source: contributed by Sue Codrington in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.17.

Ham Squares

Beat 250g cream cheese and blend in 1/2 pkt French onion soup. Thin down with a little cream. Spread thickly on a slice of ham (1/4" thick), top with another slice of ham and so on until 5 slices of ham have been used. Wrap in foil for 24 hours. When serving, unwrap and cut into 1" squares and put in a toothpick in each square.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.78 ['Buffet Party Menu']

Seafood Dip

1 pkt french onion soup

1&3/4 cups sour cream

3 drops Tabasco sauce

2 tspn tomato paste or sauce

1/2 - 1 cup any cooked seafood e.g. Prawns, Crabmeat

Method: Blend soup with sour cream and add other ingredients. Serve with potato chips or dry biscuits.

Source: Contributed by Rosalind (Rhody) Short (Coobowie, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c.1994-1997), p.15.

Lebanese Nibbles

2 ozs. Butter

2 ozs. grated Tasty Cheese

2 teaspoons French Onion Soup

Lebanese Bread

Method: Mix above ingredients and spread thinly on inside of split bread. Snip into triangles with scissors. Place on trays and bake in moderate oven about 10 minutes (150°C).

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.80.

Tit Bits (very tasty)

1 pkt nutri grain, 1 pkt cream of chicken soup, 1 pkt French onion soup, 2 pkts salted peanuts, 1 level dsp curry powder, 1/2 cup warm oil.

Method: Mix all dry ingredients together and then add warm oil and stir well. Keep in airtight container.

Source: contributed by Raelene Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.21.

Chicken Cooked in Coke

1 kg chicken pieces (depending on amount of people)

1 pkt. French onion soup

1 onion

1 capsicum (red or green)

1 sml. can champignons (optional)

1 carrot, diced

3/4 cup peas

1 litre bottle coke

Method: Lightly brown chicken pieces in frypan. When browned take out and drain, also drain fat out of frypan. Replace chicken pieces in frypan. Pour coke over so chicken is covered, add french onion soup, onion, capsicum, carrot and champignons. Simmer for 45-60 minutes. Add peas last. The coke will go into a gravy. It does not sound very nice, but it is beautiful. You can use diet coke or tab. Serve with mashed potatoes or rice.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.93.

Easy Tasty Tit Bits

1 loaf Promax thin sliced bread

1/2 cup butter or margarine

Method: Into butter toss 1 or 2 dstspns. French Onion Soup powder (to taste). Spread bread on both sides, cut off crusts and toast in oven (both sides) or in a vertical griller. When almost cold cut the toasted bread into shapes. Keeps for quite some time.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.8.

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Steak Casserole

Method: Roll steak or chops in seasoned flour and place in casserole dish. Mix a packet of French onion soup with 2-3 cups of water (which you add gradually, otherwise it is likely to go lumpy). Cook in a mod. oven for 2-2.1/2 hours. Mushroom or onion soups are nice with steak. Tomato or curry soup mixed with chops. Chicken pieces done the same way with asparagus is quite delicious.

Source: contributed by Gayle Burnett (A.C.H. Balaklava Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.28.

Quick Mix Onion Bread

3 cups (450g) S R Flour

65 gm pkt Cream of onion soup

2 cups buttermilk, or plain yoghurt (approx)

2 tspns milk

Method: Grease a 10cm x 25 cm loaf pan. Sift flour, mix in dry soup mix, then add enough buttermilk to give a soft sticky dough. Turn onto a lightly floured surface, knead until smooth, shape into a loaf. Place in pan, brush top with milk. Bake in mod oven for approx 1 hour.

Source: contributed by Julianne Smith in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.113.

Jenny's Savoury Fingers

To one beaten egg add 1 tablespoon French Onion Soup powder. Add grated cheese to make a firm mixture. Spread onto toasted bread, cut into fingers and brown in oven or under griller.

Variations or additions to above. Chopped capsicums, onion, drained sweetcorn, rashers bacon, chopped.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.9.

Crab a la Newberg

1 - 16ozs can asparagus soup

1 - 8ozs can mushrooms

1 tin crab meat

1 pint milk

1/2 pint cream

3 tlbspns sherry.

Method: Mix together, - heat but do not boil. Serves 6-8 people.

For extra add can of onion soup.

Source: contributed by Mrs. A. Grieve (Jun) 'Patanga' in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.2.

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.

Hot Tuna Dip

Make up packet onion soup, thicken with 2 tablespoons cornflour. Add 8 oz. can drained flaked tuna. Reheat and serve hot with biscuits.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.7.

Rissoles

1/2 kg Mince

1 small cup Milk

Pepper & Salt

1 pkt Chicken Noodle Soup or 1 pkt French Onion Soup

Dessert Spoon Soya Sauce

2 cups Flour

1 small cup Water

Oregano

Finely Chopped Onion

2 Eggs Beaten

Method: Combine ingredients and drop on hot plate. (Mushy mixture.)

Source: contributed by J. McIntyre in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.18.

Basic Dip

1/4 lb cottage or cream cheese

2 hard-boiled eggs

1 tablespoon chopped parsley

Method: Mix together well, then add a little milk until a smooth consistency. Add salt and pepper.

To the above mixture add either:-

1. 1 packet Onion Soup.

2. 1 small tin Asparagus tips, 1 cup chopped celery and 1/2 cup fried bacon.

3. 1 small tin sweetcorn.

4. 1 cup chopped ham.

5. 1 small tin anchovies.

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.2.

Beef & Onion Casserole

750gms Oyster Blade Steak or Stewing Steak will do

1 x 435gms can crushed Pineapple drained

1 pkt French Onion Soup

1/2 - 1 Cup Water or Stock

Method: Dice meat, place in casserole, add pineapple, sprinkle with contents of soup packet add stock and simmer to cook in moderate oven 1/1.2 hours.

Source: contributed by M. Hogben in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.29.

Rabbit Mould

1 Rabbit

2 dsspns Gelatine

2 cups Water

1 Onion

Salt and Pepper

Method: Soak rabbit in salted water for 1 hour. Divide into joints and place in saucepan with water, pepper and salt, sliced onion, and cook until tender. Remove bones, cut meat into small pieces and arrange in mould or basin. Dissolve gelatine in hot stock and pour over rabbit. Place in refrigerator until set.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.131.

And, from the archives:

Rabbit in Apricot Nectar

1 Rabbit

1 tin Apricot Nectar

1 pkt French Onion Soup

Method: Soak rabbit in salted water for 1 hour. Place in casserole dish, sprinkle with soup mix and add apricot nectar. Cook in moderate oven till rabbit is tender, approximately 2 hours.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p. 159 

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