Beetroot & Asparagus Red Indian

Method: Using sliced beetroot place on large round platter to form shape of head and shoulders. Using asparagus spears place around head to form head-dress. To make face use pieces of raw onion.

Source: contributed by Mrs. P. Jones in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.54.

Orange Appetiser

Method: Remove the pulp from required number of halved oranges & cut into small pieces. Mix with some finely chopped halved walnuts, several minced & stoned olives, & a small proportion of chopped tart apple. Mix 2 tab. sherry with 1 tab. honey, pour over the mixed fruits, stir lightly. Pile into empty orange skins. As an alternative to the sherry & honey dressing, toss the fruits in a good creamy salad dressing mixed with its own quantity of strained orange juice.

Source: contributed by Mrs. John Kirk in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.5.

Crunchy Tuna Pie

1&1/2 cups crushed cheese biscuits
30 gm butter or margarine (melted)

Method: Mix and put in 24cm pie plate. Two lightly beaten eggs, 200 gm tuna, 1/4 cup finely chopped each of celery, green pepper, peas, 1/2 teaspoon mustard, salt and pepper. Keep 2 tablespoons of biscuit mixture to sprinkle on top. Bake in moderate oven 30 minutes.

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

Lamb's Fry Breakfast Sausage

1 lamb's fry
1 lb mince
2 cups cooked rice (less if desired)
1/2 tsp mixed herbs
1/2 tsp mixed spice
salt and pepper to taste

Method: Boil mince in a little water. Boil lamb's fry whole until meat darkens and sets. Allow to cool and mince. Add to lamb's fry, the mince meat, cooked rice and seasonings. Place in pie-dish, dot with butter and bake very slowly (250 degrees) for 1 hour. Can be eaten cold on toast or heated with a little water and served on toast.

Source: contributed by L. Christophersen in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.32.

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.

Tropicana Dip

250g cream cheese
1/2 pkt. Mushroom soup
426g crushed pineapple (drained)

Method: Beat cheese until smooth. Gradually add pineapple juice and continue to beat. Add soup and the pineapple. Stir until combined and chill before serving.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.11.

Neptune Salad

1 pkt green jelly crystals
1&1/2 cups very hot water
7 oz tin Tuna (or similar fish)
1/2 cup mayonnaise
1 cup chopped white onion
1 cup chopped cucumber
1 level dspn gelatine
6 dspns vinegar
2 tspns Worcestershire sauce

Method: Dissolve green jelly crystal in 1&1/2 cups very hot water. Soften gelatine in vinegar and Worcestershire sauce. (Heat this mixture slightly to dissolve gelatine). Combine tuna, onion, cucumber, and mayonnaise, then mix with jelly and gelatine mixtures and leave to set.

Source: contributed by Mrs. A. Prettejohn, Clare S.A., in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia; (2nd edn, 1975; 1st edn 1968), p.75.

Lazy Layer Casserole

1/2 cup Rice
1 tin Tomato soup
1 Onion, sliced
1 tin Sweetcorn
1 lb Mincemeat
4 rashers Bacon

Method: Place in casserole uncooked rice, 1/2 tin tomato soup, onion, sweetcorn. Add water to remainder of soup to make 1 cup and add mince. After adding mince to casserole, cut bacon into strips and place on top and cook in moderate oven for 3/4 of an hour with lid on, then 1/4 of an hour with lid off.

Source: Oodnadatta Cookbook (1986), p.42.

Tuna Cocktail

1 grated carrot
1 chopped red pepper
1 chopped green pepper
2 sticks chopped celery
1 diced apple
2 spring onions
1/2 chopped cucumber
1 dessertspoon parsley
Black pepper
Salt to taste
2-4 tablespoons mayonnaise
Fresh sultana grapes
Large tin drained tuna

Method: Combine all ingredients, served chilled.

Source: contributed by Mrs. C. Dearing, President A.C.H., Rostrevor Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide, 1979), p.15.

Refreshing Aperitif

1 x 15oz. tin crushed pineapple
1 x 15oz. tin grapefruit juice (unsweetened)

Method: Mix together in plastic container and freeze. Next day, break up with fork and refreeze. Spoon into small comport, pour 1 teaspoon Crème de Menthe over top and place red cherry on top.

Source: contributed by Mrs. P. Adam in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.54.

Tuna Slice

1/4 cup Onion
1 large tin Tuna or Salmon
1&1/2 cups crushed Savoury Biscuits
Lemon Juice or Vinegar
1 cup grated Cheese
3 Eggs
1 cup Milk
2 tablespoons Parsley

Method: Blend all ingredients together. Bake 45-60 minutes, depending on depth of tin. Moderate oven.

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

Jellied Pea Salad

1 large dspn finely chopped mint leaves, mixed with one packet of green lemon jelly crystals. Add 2 cups boiling water, stir until dissolved, then pour whole mixture over 1 lb frozen peas; leave to set.

Source: contributed by Mrs. T. Chidwidden, Clare S.A. in The Lunchbox: A Selection of Tried Recipes (Published by the Bihar Mission Auxiliary, Clare, South Australia; 2nd edn, 1975; 1st edn 1968), p.74.

Hawaiian Curry (using cheap cuts of mutton, steak or chicken)

1&1/2 lb mutton, stewing steak or chicken cut into cubes
2 large white onions (ringed)
1 dsp oil or margarine
1 tbls cornflour
salt and pepper to taste
2 beef cubes (if using mutton)
1 pkt chicken noodle soup or 1 cup chicken broth
1 cup water
1 dsp coconut
1 tbls sultanas
1 dsp lemon juice
1 cup carrots (cut into straws)
1/2 lb beans (sliced)
1 dsp soy sauce
1 tin mushrooms or champignons
1 cup cooked rice
small tin pineapple pieces and juice
3 bananas sliced
1/4 lb cashew nuts (if desired)
curry to taste

Method: Heat oil in fry pan, add meat, onions, flour, salt, pepper, beef cubes, soy sauce, chicken noodle soup blended with water or chicken broth. Saute for 5 mins. Add curry, coconut, sultanas, lemon juice, carrot straws and beans. Place lid on pan and occasionally stir. Cook 10 mins. Stir in mushrooms, cooked rice and pineapple pieces. Add bananas and nuts just before serving.

Source: contributed by H. Brooks in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.30.

Chicken and Coke

1 pkt French Onion soup
1 can Coke
Squeeze of Lemon Juice
Chicken Pieces
Salt and Pepper

Method: Roll chicken in French Onion soup. Season with salt and pepper. Place in frypan and pour over can of coke. Sprinkle remaining soup on top with a squeeze of lemon juice. Cook approx. 30 mins. or till chicken is tender.

Source: Oodnadatta Cookbook (1986), p.42.

Special Tuna Supper

1 7oz can drained tuna
4 gherkins, finely chopped
1 pkt. Maggi white sauce
1 small can mushrooms
1 pkt. potato crisps

Method: Combined tuna & gherkins. Place on the bottom of a greased casserole dish. Prepare the sauce as directed, pour over tuna mixture. Place mushrooms on top of sauce. Top with crumbled potato crisps. Heat thoroughly in mod. oven for 25-30 mins. Serves 4.

Source: Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (n.d. [late 1960s?]), p.55.

Jellied Plum Pudding

Place in a saucepan and bring to boil 1&1/2 pints milk and 3 tbls cocoa. Add 1/2 cup raisins, 1/2 cup currants, 1 cup brown sugar, 1/4 cup chopped peel, 1/4 cup nuts, 1/2 cup dates or figs, 1/2 tsp vanilla, pinch salt and 1 tbls brandy. Allow to cool considerably, then add 3 dsp powdered gelatine dissolved in 1/4 cup hot (not boiling) water and add to mixture. Place into wetted mould and set firmly in a cold place. Serve with wine sauce.

Source: contributed by M. Zwar in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition: "All new recipes are included at the end of each section and can be recognized by the inclusion of the Christian name of donor"), p.60.

Asparagus in Salad

A tin of asparagus tips (drained) added to coleslaw or apple and celery salad gives a special flavour.

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

Party Cheese Ball

1 lb. Philadelphia cream cheese, softened at room temperature
1 tablespoon chopped red pepper or canned pimento
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 oz. cashew nuts, chopped
8 oz extra tasty Cracker Barrel Cheese, shredded
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
1 teaspoon lemon juice
pinch cayenne pepper

Method: Beat the cream cheese until smooth, blend in shredded cheese. Add red pepper or canned pimento, green pepper, onion, Worcestershire sauce, lemon juice, salt and cayenne pepper; mix well. Chill for at least 2 hours. Shape into a ball and roll in chopped cashew nuts. Chill. Serve surrounded with cracker biscuits or Melba toast, providing a small knife for spreading. Variation: Omit cashew nuts and roll in toasted chopped almonds or in chopped parsley.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.

Fruit Salad Cream

1 tin fruit salad
1 bottle cream
6 ozs marshmallows

Method: Beat cream until stiff, add fruit. Stir. Lastly add marshmallows and beat well. Place in the refrigerator until required.

Source: contributed by Mrs. E. W. Lines 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.35.

Curried Banana Salad

1 cup Kraft mayonnaise
juice one lemon
1/2 cup chopped walnuts
salt and pepper
1 cup cream
4 sliced bananas
curry powder to taste
paprika

Method: beat mayonnaise and cream together until thick, gradually add lemon juice, curry and seasonings. Then add bananas and walnuts. Arrange in serving dish and sprinkle with paprika.

Source: contributed by M. Shepherd in Country Cuisine (1987, reprint 1989: recipes "compiled by Lyn Wilson of South Hummocks and ladies from Balaklava and surrounding districts" in aid of the Crippled Children's Association of S.A.), p.29.

Souper Souffle

1 can cream of celery, asparagus or mushroom soup
125g (4 oz) cheddar cheese, shredded
6 eggs, separated

Method: Combine undiluted soup and cheese in saucepan. Heat slowly stirring, until cheese is melted. Cool to room temperature. In large bowl, beat egg whites to soft peaks with electric mixer. In separate bowl, beat yolks until very thick, about 5 minutes. Gradually stir soup mixture into yolks, then fold into whites until no streaks remain. Pour into ungreased 8-cup soufflé dish or casserole. Bake in slow oven until well-risen, golden and fairly firm, about 1 hour. Serve at once. Serves 6.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.

Baked Tomato with Banana

Cut two large tomatoes in halves and slice a banana crosswise. Arrange banana slices on tomato halves. Brush with melted butter, sprinkle with salt and grated cheese. Place in shallow greased dish and bake in hot oven for about 20 minutes.

Source: The South Australian Country Women's Association Incorporated Presents Ways with Fruit and Vegetables(Adelaide; 1st edn, 1977), p.5.