Jubilee Salad

2 packets lime jelly
2 tablespoons vinegar
1 tablespoon grated onion
1 cup whipped cream
3 chopped hard boiled eggs
2 cups hot water
1 teaspoon salt
1/2 cup salad dressing
3 cups diced celery or mixed vegs.
1 small can tuna
1/4 cup chopped cheese

Method: Dissolve 2 packets jelly in 2 cups hot water. Add vinegar and grated onion and salt. Set aside to cool until slightly thickened. Fold in salad dressing and whipped cream. Add remaining ingredients. Pour into suitable mould till set, turn out onto platter and decorate as desired.

Source: contributed by Esma Trigg (Epworth Lodge, No. 159) 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.57.

Tuna Pie

Combine 1&1/2 cups crushed cheese biscuits (Golden Cheese) and 2 oz melted marg. Press into pie plate, saving few crumbs for topping.

Filling:- 8 oz can tuna, 1 cup carnation milk, 2 beaten eggs, 1/2 cup grated cheese, 1 onion finely chopped and sauteed in butter, green pepper (optional). Combine and pour into tart case. Sprinkle with crumbs. Bake mod oven 30 mins until set.

Source: contributed by E. Dodd in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.3 ['Potpourri' insert].

Egg Combo

Beat 12 eggs and 1/2 cup water mixed with 1 pkt cream chicken soup, salt and pepper. Place in frypan 300 deg. As egg mixture is cooking lift sides and allow uncooked mixture on top to flow underneath, cooking with margarine as required. When top egg mixture is nearly cooked, add chopped and browned cubes of bread, onion, pepper, bacon. Add small tin flaked drained tuna, small can 7 veg mix drained, slices of tomato, gherkins, sprinkle over parsley and grated cheese. Cook until cheese has melted. (Cook with lid on frypan.)

Source: contributed by R. Thorp in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.11.

Tasty Tuna Triangles

170g tin sandwich tuna
130g tin creamed corn
1 tablespoon chopped parsley
1 cup grated cheese
1 egg
6 slices buttered bread

Method: Combine all ingredients (except bread) and mix well. Butter bread and place buttered side down onto a tray lined with gladbake. Spread topping over and bake for 15-20 mins at 180C or until cheese has melted. Cut into triangles or fingers to serve. Makes 12 pieces.

Variation:
Substitute tuna with 1 cup of chopped ham or bacon.

Hint:
Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.199.

Seafood Casserole

2 chopped onions
2 oz margarine
1 dspn sultanas
1 large tin tuna
1 pkt Dutch curry & rice soup
2 chopped apples
1/2 cup chopped celery
salt & pepper to taste
lemon juice
nearly 2 cups water

Method: Fry onions, celery and apples lightly in margarine. Add soup, water and sultanas, mix well. Simmer very slowly for 15 mins. Add tuna and heat thoroughly. Can be served from fry pan with rice, or add grated cheese or breadcrumbs on top to brown in oven.

Source: 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.21.

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.

Tuna and Pineapple Casserole

1 15oz can Tuna
1 quantity White Sauce
1 tablespoon Breadcrumbs
Parsley Springs
1 15oz can Crushed Pineapple
1 teaspoon Lemon Juice
Slices of Lemon

Method:
1. Collect ingredients
2. Combine tuna, sauce and lemon juice
3. Place alternate layers of fish mixture and pineapple in casserole
4. Top with breadcrumbs
5. Bake
6. Garnish with slices of lemon and springs of parsley and serve
Oven temperature: 350°[F]
Cooking Time: 20 minutes

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.25.

Individual Seafood Salad

Drain a 3&1/2 oz. can Greenseas solid pack Tuna. Fill a crisp lettuce cup with the Tuna and top with a spoonful of salad dressing. Garnish with a few wedges of tomato and lemon. Serve with fingers of buttered brown or white bread. Serves one.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.33.

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.

Cheese, Tuna, Tomato Ricebake

2 medium chopped onions
50g butter
4 medium tomatoes peeled and chopped
2 cups water
1&1/2 teaspoons salt
425g. tin tuna (undrained)
225g. Kraft cheese (grated)
1 tblspn. chopped green pepper
1&1/2 cups uncooked rice
pepper

Method: Fry onion and green pepper in butter for 5 mins. Add rice and stir until golden brown. Add remaining ingredients (except cheese) and bring to the boil, simmer about 10 minutes. Layer rice mixture and 3/4 shredded cheese in casserole dish finishing with rice. Bake in moderate oven (180°C) for 15 minutes. Sprinkle remaining cheese over the top and return to oven to brown cheese. (about 5 servings).

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

Stuffed Tuna French Stick

1 French stick
1 tspn. made mustard
1/3 cup grated cheese
1 tblspn. chopped onion
1 tblspn. butter
small can tuna (drained and flaked)

Method: Cut bread lengthwise and remove a small amount of the centre. Cream butter and mustard and spread on the bread. Combine the remaining ingredients and fill the centre. Slice the loaf and wrap in foil. Bake for 20-25 mins. at 180°C. Serve hot.

Source: contributed by Joy Klemm in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.6.

Helena's Tuna Mornay

125g butter
1 cup plain flour
1 litre milk
1 onion, finely chopped
1 large tin tuna in brine, drained
1 large tin creamed corn
250g grated cheese
1 tablespoon mixed herbs
1 tablespoon ground pepper
1 teaspoon salt

Method: Melt butter and fry onion until golden, add flour and stir for a minute. Add milk slowly using a whisk, and simmer, whisking until thickened and smooth. Season to taste. Add remaining ingredients and cook through, stirring until hot.

Hint: Serve with wholemeal toast.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.101.

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.

Lazy Quiche

3 eggs
1&1/2 cups milk
1&1/2 cups grated cheese
1 medium onion, chopped
3 rashers rindless bacon, chopped
3/4 cup packet pastry mix
Salt and pepper to taste
1 teaspoon parsley flakes
1 teaspoon dried mixed herbs

Method: Place all ingredients in a bowl and mix well. Pour into a greased pie dish and bake for 40 mins at 230-250°C or until lightly browned on top.

Variations: Add any combination of the following ingredients to the quiche: 1 small can of corn kernels; 1 cup of finely chopped red and/or green capsicum; 1 cup of chopped mushrooms. The bacon can be substituted for 1 tin of drained shredded tuna.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.56.

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.

Tuna Boats Entree

4 medium zucchini
1 425g. can chunk style tuna, drained
1 cup grated cheddar cheese
1/2 cup cream
2 teaspns. paprika
2 tomatoes, sliced for garnish

Method: Par-boil zucchini for 5-6 minutes. Remove a slice from the side of each zucchini. Scoop out flesh and chop. Combine flesh with tuna, cheese and cream. Spoon into zucchini boats and sprinkle with paprika. Bake in the centre of oven 180C for 15 mins. Garnish with tomato slices.

Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.24.

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.

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.

Savoury Tuna Pie

Equipment Needed:
Sharp knife
Measuring cup
23 cm Pie plate
Saucepan
Can opener
Kettle
Grater
Mixing bowl

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:
1 packet Chicken Noodle soup
1&1/2cups boiling Water
2 cups Breadcrumbs (soft)
1 teaspoon chopped Onion
1 tablespoon chopped Gherkins
1 hard-boiled Egg (chopped)
1 tin Tuna 225 gram (drained and flaked)

Method: Cook soup in 1&1/2 cups boiling water for 7 minutes and cool. Mix other ingredients, add soup, press into pie plate. Bake at 180C for approximately 20 minutes. Grate cheese on top and bake a further 5 minutes. Can be eaten hot or cold.

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