Easter Biscuits

"Cooking Children Can Do With Supervision"

100g margarine

100g caster sugar

200g plain flour

1/2 level tspn. mixed spice

100g currants

1 egg

Method: Cream margarine and sugar until creamy. Sift the flour and mixed spice into the creamy mixture and mixed well. Add the currants and egg and beat to form a dough. Turn the dough onto a floured table and knead it with your hands. Roll out the dough to the thickness of a 20 cent coin. With a biscuit cutter cut out circles and place on a greased tray. Use scraps of dough for more biscuits. Put them in the oven and cook for 10 minutes. Cook until lightly golden. Put onto a wire rack to cool.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.137.

Cheesy Egg Dunk

175g pkt. soft cream cheese

2 tabspns. mayonnaise

1 tspn. prepared mustard

1 tspn. Worcestershire sauce

1/8 tspn. pepper/salt

2 chopped hard boiled eggs

3 tbspns. milk

Method: Mix all ingredients to a thick cream.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c.1987), p.5.

Mutton Diane

6 leg chops

3 tbspns. butter

2 tbspns. Worcestershire sauce

3 cloves garlic, chopped

4 tbspns. chopped parsley

Method: Trim chops and flatten lightly with a meat mallet. Heat butter in a large frying pan until hot. Add sauce, then mutton and cook 3 minutes on medium high heat. Sprinkle garlic into pan, turn meat and cook for further 3 minutes or until done to taste. Serve meat with garlic and parsley mixture on top. Steak cut from the leg of mutton is good to use. Slice down leg.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (c1987), p.99.

Cheese and Onion Nut Balls

1/4 cup Cream cheese

1 cup finely chopped walnuts

chopped parsley

2 finely chopped pickled onions

Method: Soften cheese with a little milk, add walnuts and onions. Roll into small balls, toss lightly in chopped parsley. Chill until ready to serve and serve on cocktail sticks.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (c1987), p.5.

Edinburgh Fog

Serves 4-5.

1 Large Egg white / 1/2 pint thick cream / 4 tabs. Drambuie / 2 tabs. liquid honey

Method: Mix egg till stiff. In another bowl whip cream, Drambuie and honey together until thick. Fold egg whites in lightly but thoroughly to mixture, serve in individual glasses and allow to stand an hour till set in fridge. Add shortbread fingers when serving or grate chocolate on top.

Source: contributed by "Cousin Jenny [from Scotland]" in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.51.

Hot Bobs

The following fillings may be rolled in bacon and secured with a toothpick. - Prunes, dried apricots, pineapple, fresh mushrooms, tomatoes, capsicum, "potato gems".

Cook on a plate 2-4 mins. on High or Med-high, depending on the quantity, until bacon is cooked. Sprinkle with a mixture of grated tasty cheese. Microwave 1 minute med-high or until cheese melts. Serve on another attractive plate or bowl. Garnish with parsley or another green herb.

Source: contributed by M. Bennett in Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.23.