Coleslaw with a Difference

1 large cabbage

1 large onion

1 green pepper

Put in layers in bowl.

Sprinkle one small cup sugar over but do not stir.

Boil together:

1 tspn mustard

1 tspn celery seeds

1 tspn salt

1 cup vinegar

3/4 cup salad oil

Do not stir this mixture, but pour straight over slaw, put in fridge overnight. Drain off excess dressing. This slaw will keep for two weeks if you keep adding cabbage to keep crisp.

Source: The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.91.

Tossed Chicken and Cheese Salad

75g cooked chicken (without skin) diced

25g Edam cheese, diced

2 sticks celery, chopped

50g white grapes, seeded and halved

1/2 red pepper

1 tablespoon cider vinegar

1 teaspoon salad oil

pinch dry mustard

salt and pepper

1 tomato, cut into wedges

1 teaspoon chopped parsley

Method: Put the chicken, cheese, celery, grapes and red pepper into a bowl and chill. Blend the vinegar with the oil, mustard and seasoning to taste. Pour over the salad and toss well. Serve in salad bowl garnished with the wedges of tomato and chopped parsley. Serves one.

Source: contributed by D. Linden in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.53.

Barbecued Pork Bites

2 tablespoons Soy sauce
2 tablespoons salad oil
2 cloves garlic (sliced)
Tooth picks
1/4 teaspoon sugar
Piece of cinnamon bark
6 cloves
500g (1lb.) leg pork
Pinch of cayenne pepper

Method: Combine Soy sauce, salad oil, garlic, cayenne, sugar, cinnamon bark and cloves in a bowl. Cut pork into bite sized strips or cubes, place in marinade, coating each piece thoroughly. Refrigerate meat for 1-2 hours, stirring occasionally. Heat a little salad oil in a pan, briskly cook meat cubes for 6-7 minutes or until tender. Serve meat sections in a chafing dish or covered casserole. Supply tooth picks for guests. If liked, pineapple could be heated in the pan and served with the meat.

Source: contributed by K. Hughes in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.10.

Curried Macaroni Salad

2 cups chilled cooked macaroni
1 green (or red) pepper
2 tablespoons sultanas
Chopped pineapple
1 green (or red) apple, chopped with skin on
3 tablespoons walnuts
3 chopped shallots

Dressing:
1/2 cup salad oil
1/3 cup vinegar
1 clove garlic
1 tablespoon sugar
1 dessertspoon curry powder
Salt and pepper to taste

Method: Mix all vegetables and macaroni together and pour over salad dressing. Serve with greens and tomato wedges.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.133.

Rice Salad

2 to 2 & 1/2 cups uncooked rice (boil and dry thoroughly)
1 small tin pineapple
1 tin shrimps
1/2 lb. shelled prawns
1 green pepper, finely chopped
1 pkt frozen peas (cooked)
4 cooked, diced carrots
Salt and pepper
1 onion - finely chopped
2 tbs. finely chopped Parsley

Method: Mix all ingredients together and add 4 tabspns salad or peanut oil (mixed) and 1 teaspoon salt, 1 teaspoon chives and 3 tabspns vinegar. (This makes a large quantity and can be halved.)

Source: contributed by Mrs. S. B. Forgan in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.6.

Macaroni Salad

1 can condensed tomato soup
1 teaspoon salt
1 teaspoon minced onion
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3/4 cup vinegar
1/2 teaspoon pepper
1 & 1/2 cups salad oil
1 clove garlic

Method: Combine all ingredients in a covered jar and shake till blended. Pour over cold, cooked macaroni, stir thoroughly. Chill before serving.

Source: contributed by H. Fels in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).

Unusual Coleslaw

1 cabbage
3 carrots
2 capsicums
3 onions
4 celery sticks
1 cup sugar
1 cup vinegar
3/4 cup salad oil
1 tspn salt
1 tspn mustard
1 tspn celery seed

Method: Shred cabbage finely, grate carrot. Dice remaining vegetables finely. Place together in large bowl. Sprinkle 1 cup sugar over vegetables. Boil together salad oil, vinegar, mustard, salt and celery seed. Pour over vegetables. DO NOT STIR. Cool. Cover bowl with a lid and leave in fridge for 24 hours. Mix and pour off excess liquid before serving.

Source: Oodnadatta Cookbook (1986), p.11.