Cucumber Supreme

Allow 1/2 large cucumber for each person.

Wash and dry thoroughly. Slice through centre lengthways. Scoop out seeds.

Place halved cucumbers into large saucepan of salted boiling water. Simmer 10 minutes -- allow to cool -- remove from saucepan and strain carefully. Place in fridge until needed.

Make a rich white sauce, add a tin of tuna or salmon, paprika, pepper, wine, a glass of sherry, one tablespoon of chopped parsley and a good squeeze of pure lemon juice.

Fill cucumber with mixture -- sprinkle with breadcrumbs -- bake in moderate oven 20-30 minutes; cover with foil if necessary. Serve hot with pulled lettuce salad mixed with Italian dressing and slices of lemon.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.18.

Salmon Soup

1 onion, finely chopped
1&1/2 teaspoons curry powder
15g butter
2 x 440g cans pea and ham soup
3 cups water
180g salmon in brine
2/3 cup thickened cream

Method: Sauté onion and curry powder in butter, add soup and water, stir until mixture reaches boiling, stir in drained salmon, serve with a spoonful of whipped cream in each bowl.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.14.

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.

Salmon or Tuna Mould

1 tin salmon or tuna, 1 cup mashed potatoes, 1 egg, boiled rice, curry sauce, pepper and salt.

Bone the salmon, add potatoes and beaten egg, pepper and salt to taste. Put mixture in pudding basin and steam 3/4 hour. Turn it out, put border of rice round and pour curry sauce over.

Curry sauce: 1 tbsp. butter, 1 tbsp. flour, 1 heaped tsp. curry powder, 1 cup milk. Melt butter, blend in flour and curry, add cup of milk and stir over fire until it thickens.

Source: contributed by Mrs A. H. Burrows in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.15.

Tuna Quiche

3/4 cup brown rice (base)
1 egg, beaten (base)
1/2 onion, finely chopped (base)
2 x 180g tins tuna, preferable low salt, drained (or salmon)
4 eggs, beaten
1 cup (100g) grated cheese
3/4 cup milk
1 medium onion, finely chopped
1/4 cup parsley, finely chopped

Method: Cook rice. Mix together the base ingredients. Place base mixture into greased dish. Mix together all filling ingredients and pour over quiche base. Bake at 180°C for 1 hour until set. Serves family of 4-6. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.104.

Tuna Layer Pie & Macaroni

1 packet macaroni
1 large tin tuna (or salmon)
1&1/2 litre cheese sauce
Black pepper

Method: Make cheese sauce. Either add tuna to white sauce or layer noodles, tuna and sauce into shallow dish. Top with cheese. Bake at 180°C till heated through.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.100.

Tuna Crunch

2 cups brown rice
425g tuna in water (no salt added) (or salmon)
440g cream of celery soup
1 onion, chopped
1 cup grated cheese
2 tablespoons tomato paste
Fresh breadcrumbs

Method: Wash rice and cook it until tender. Combine the cream of celery soup with the rice, finely chopped onions, grated cheese, and drained tuna, and tomato paste. Arrange mixture in an ovenproof greased dish. Top with fresh breadcrumbs. Bake in a moderate oven 180°C for 30 minutes.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.98.

Savoury Salmon or Tuna Roll

15 oz. tin or two 8 oz. tins tuna or salmon, 1/2 level tsp. salt, pepper to taste, 2 tbsps. chopped chives, 2 tbsps. chopped parsley, 2 hard boiled eggs (chopped), 1/2 lb. plain scone dough, adding 1 tsp. grated lemon rind to flour.

Method: Flake fish and add salt, pepper, chives, parsley, lemon juice and hard cooked eggs, combine all lightly. Roll scone dough into oblong 1/4" thick, spread with fish mixture, wet edges and roll up from the long side. Place seam edge down on a greased baking dish and pinch ends securely. Glaze with milk or egg and milk. Bake in hot oven 25-30 mins. Serve in 1" thick slices with tomato, cheese or parsley sauce, and individual salads.

Source: contributed by C. Pavy in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6.

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.

Sherried Salmon Puff

6 slices bread and butter

1 cup cooked, flaked, or canned salmon

1/2 cup sherry

1 & 1/2 cups grated cheese

2 eggs

1 cup milk

2 teaspoons Worcestershire Sauce

Method: Cube bread and butter. Slightly beat eggs. Arrange alternate layers of bread cubes, cheese, and salmon in greased baking dish, ending with a layer of bread cubes on top. Mix remaining ingredients and pour over contents in baking dish. Add salt and pepper to taste. Bake in a slow oven (325 deg. F.) for one hour. Serves four.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.31.

Salmon in Cabbage Rolls

8 whole cabbage leaves

440g can drained salmon

2 finely grated medium carrots

1&1/2 cups cooked rice

1/4 cup mayonnaise

2 cups chicken stock

1/2 cup tomato paste

1/2 tspn. dried basil leaves

2 tbspns. plain flour

2 tbspns. water

Method: Remove any thick stalk from cabbage leaves, place in large shallow dish, cover and cook on HIGH 5 minutes. Mix salmon with carrot, rice and mayonnaise. Divide mixture into 8 portions, spoon onto cabbage leaves, roll up tightly, tucking in ends. Place in shallow dish in single layer. Combine stock, tomato paste and basil, pour over rolls, cover, cook on HIGH 15 minutes, or until tender. Remove rolls, keep warm. Blend flour with a little water, stir into liquid in dish, cook on HIGH 3 minutes, or until mixture boils and thickens. Serve over rolls. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.179.

Instant Salmon Pie

Equipment Needed:

Mixing bowl

Grater

Cup

Beater

23 cm Tart plate

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves 6

Ingredients:

125 grams (1/2 packet) Cheese Jatz biscuits (roughly crushed)

3 Eggs (lightly beaten)

1/2 cup Milk

1/2 cup Plain Flour

1/2 teaspoon Baking Powder

60 grams Butter (melted)

1/2 cup grated tasty Cheese

285 gram can Salmon, well drained and flaked

Handful fresh Dill, roughly chopped

Method:

Heat oven to 210°C. Place crushed biscuits in the base of the tart plate. Place milk, flour, eggs and baking powder in the bowl and mix until well combined. Add cheese, salmon, dill and melted butter and thoroughly mix. Pour over the crushed biscuits in the tart plate and cook in the oven for 35 minutes until puffed and golden brown.

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

Salmon and Potato Balls

1 x 8 oz. tin salmon (flaked)

1&1/2 cups mashed potatoes

2 heaped tbspns. grated cheese

2 eggs

1 small onion (grated)

salt and pepper

lemon juice

breadcrumbs

Method: Beat 1 egg well and lightly beat into potato with [salmon,] cheese, onion and seasoning. Roll into balls on floured board. Dip in beaten egg and roll in breadcrumbs. Deep fry until golden brown. Serve on cocktail sticks. Approximately 48 balls.

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.

Salmon Mousse

2 & 1/2 dessertspn gelatine

1 & 3/4 cups hot water

1 teaspn salt

2 tabspn white vinegar

2 gherkins, finely diced

chopped olives (6)

1 tabspn green pepper diced

1/2 cup mayonnaise

1/2 cup whipped cream

16 oz can salmon

Method: Dissolve gelatine in water, add salt, chill. When slightly thickened beat until consistency of whipped cream. Fold in vinegar, gherkins, olives, green pepper and then mayonnaise, cream and flaked salmon. Mix and turn into fish-shaped mould if you have one. Chill until firm. Turn onto a bed of shredded lettuce and watercress. Garnish with green mayonnaise. Serve with cucumber and tomato salad.

Source: contributed by Maurine Flint in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.79.

Fish Flapjacks

2 oz S.R. Flour

1/2 tspn Salt, Pinch of Pepper

1 tbspn grated Onion

425gm can Salmon or Tuna

2 Eggs

1 tbspn Chopped Parsley

2 tblspns Milk

1 dstspn Lemon Juice

Method: Sift flour, salt & pepper. Add parsley & onion, gradually beat in eggs, lemon juice to taste, mix to make smooth. Add flaked fish and enough milk required to make batter of dropping consistency. Drop large spoonfuls on hot greased girdle or heavy-based pan. When brown underneath, turn & cook about 10 minutes.

Source: contributed by Mary Holmes in Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.45.

Melva Taylor's Tasty Morsels

SCONES - you can do all sorts of things with a basic recipe - 1 egg / 1 dess. sugar / 1 small cup milk / salt / 1 tabs. melted butter / 2 cups SR Flour.

SAVOURY - add 1 tabs. french onion soup in milk, add butter, stir, add to flour, mix with a knife. Knead on a floured board, cut out, place close to one another on a greased tray, glaze with milk.

TIME - 10 minutes hot oven (top shelf)

Can be cooked in small electric toaster oven.

OTHER SUGGESTIONS: grated cheese and cayenne pepper, chicken cube crumbled into the flour / curry powder / gherkin and herbs.

Leave out the sugar for savoury scones.

This mixture can serve as a pizza base when in a hurry.

SWEET - grated apple and honey can replace sugar. Grated orange and lemon rind, glaze with orange juice.

ROLL - flatten dough out - spread grated cheese and shallots - roll up - cut into slices and cook.

SALMON ROLL - drain can tuna/salmon, chop an onion and mix all with a little lemon juice, spread on dough, fold over like a pasty, slit across top 3 times, and cook with 1/4 can cream of chicken soup poured over as a sauce.

COOKED in a well kneaded lump (like damper) with grated cheese and bacon pieces on top or sprinkle of french onion soup etc. replaces bread with a meal. Very tasty.

Place tea towel in a colander and cover scones when cooked until needed. Stale scones can be revived by dipping in milk, popping in oven for a few minutes to warm through and freshen up.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.14.

Seafood Pie

Crust -

2 cups cooked rice

2 teaspoons curry

1 onion, finely chopped

2 oz. melted butter

Combine all ingredients and press into a greased 9" pie plate.

Filling -

1 medium can Salmon or Tuna, drained and flaked

2 eggs

1&1/2 cups milk

1/2 cup grated cheese

Salt and pepper and squeeze lemon juice

1 Tablespoon chopped parsley

Thoroughly combine all ingredients for filling, and spoon in to prepared crust. Bake in moderate oven 325F 35-40 minutes until set. Garnish with lemon slices and olives.

Source: contributed by W. Mitchell in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.12.

Salmon and Pineapple Casserole

300 ml white sauce, cup crushed cornflakes, 2 tablespoons butter, 250 g tin salmon or tuna, small tin pineapple.

Method: Into a greased casserole dish pour a layer of white sauce, add a layer of drained pineapple and then a layer of fish. Repeat these three layers. Top with the crushed cornflakes which have been mixed with the melted butter. Heat through in a moderate oven - 30 to 45 minutes. This dish is quickly prepared in advance and is put in the oven about half an hour before it is required for serving.

Source: The South Australian Country Women's Association Inc. Calendar of Meat and Fish Recipes in Metric. One for Every Day in the Year. Also Special Mornay Supplement (Adelaide: 1975), p.89.

Rice and Salmon Baked

1 tablespoon butter

1 small can salmon

1.1/2 tablespoons flour

1/2 cup grated cheese

1 cup cream of onion soup

2 cups cooked rice

3/4 cup evaporated milk

1/2 cup breadcrumbs tossed in melted butter

Method: Melt butter, add flour, blend well and cook 2-3 minutes. Mix together onion soup and milk, add to pan and stir till boiling. Fold in flaked salmon and liquid from can, rice and cheese (save some for topping), turn into casserole and sprinkle with cheese. Put bread crumbs in border around dish. Bake in moderate oven 180C (350F) till cheese bubbles and fish is heated through.

Source: contributed by J. Lemon in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.40.