Marinated Mutton Flaps

Bone flaps and remove any excess fat then cut into thin strips. Flaps can be just jointed and cut through if bones preferred. Place meat in marinade. This marinade will have to be doubled if more than 1 flap is used.

Marinade:

1 cup soy sauce

1/2 cup sugar

1/2 cup vinegar

1/2 cup pineapple juice

2 tspns. salt

1/2 tspn. garlic

Method: Mix together and bring to the boil. When cool pour over meat and marinate for a minimum of 4 hours. Cook on barbecue - they are delicious.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.48.

Chicken Casserole

1 chicken or approx' 2lb chicken pieces, cook chicken in foil for approx' 1 hour. Strip cooked chicken from bones and cut up meat. Place in casserole or saucepan.

Mix up either a packet or a tin of cream of chicken soup.

1&1/2-2 chicken cubes, 1 pint of water[,] 1 tablespoon Soya Sauce, Pinch Nutmeg, 1 finely chopped onion, 1 tblspoon plain flour, 1 tablspoon butter.

Bring the above to the boil and simmer until thickened. Add 7 oz tin mushrooms or champignons, 1 small tin pineapple pieces (not juice).

Pour over chicken and simmer gently until required. Serve with rice if desired.

Source: contributed by Mrs. [?.] Staritski, Lucindale in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.3

Apricot Oysters

185g butter or margarine

250g dried apricots

2 eggs

125g cornflour

375g S.R. flour

125g sugar

Method: Cream butter and sugar, then add eggs, then fold in flour. Roll out and cut into small rounds (approx. 5 cm rounds). Place an apricot on each round then cut out more rounds to place on top. Bake in moderate oven for 10 mins. When cool ice with white icing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.143.

Chicken Savoy

12 ozs cubed chicken cooked, 2 ozs can mushrooms, 2ozs butter, 1 sliced red capsicum, 1 sliced onion, 1 cup white sauce (with 1/2 tspn chopped parsley)[,] 4 olives, 4 slices of buttered toast.

Method: Fry capsicum in butter, add mushrooms and onion. Stir into sauce, add chicken. Pile on toast and garnish with olive.

Source: A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.4.

Ginger Pie

1&1/2 pkts. ginger biscuits

1/4 lb. melted butter

Method: Mix together and line buttered pie plate with mixture.

Filling:

2 teacups water

6 tbspns. golden syrup

3 tbspns. custard powder

3 oz. chopped ginger

Method: Put all the above ingredients into a saucepan. Stir until it thickens - when cold add chopped ginger. Top with whipped cream.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.114.

A Party Dish. Chicken with Walnuts.

2 ozs walnuts, 1 small onion, 1 small red pepper, 4 tblspns oil, 12 ozs cooked chicken cut in strips, 1/2 pint chicken stock, 1/2 oz. cornflour, 1 tbpsn soy sauce, 2 tblspns sherry, 5 ozs can water chestnuts drained and sliced[,] 4-6 ozs cooked rice, chopped parsley.

Method: Fry walnuts coars[e]ly broken, sliced onion and sliced pepper in oil, until tender but do not brown, stir in chicken, add stock. Mix cornflour with soy sauce and sugar[,] add to ingredients in pan and simmer for 3 mins stirring constantly[,] add sherry and chestnuts and warm through.

Serve hot with rice, sprinkled with parsley.

Source: contributed by Mrs. P. Paltridge, 'Tapinue' in A Pinch of Salt [n.p.: Hansen Press; n.d. [pre-metric?]; Introduction: "women of the Lucindale District who answered the call for their tried favourite recipes… to raise funds for a very worthy cause. The Spastic Children."], p.4.

Cabbage Vegie Dish

I often cook this dish whilst staying in the caravan as it only uses the one saucepan and hot plate. It's rather nice with barbecues as a change from salads.

Place 1 oz. margarine in a large saucepan and melt, add sliced celery, thin rounds of carrots, capsicum sliced, small sprigs cauliflower and rough chopped cabbage. Stir melted margarine through vegies, sprinkle with pepper, replace on hot plate, medium heat, lid on - takes 10 to 15 mins. Do not overcook. Mushrooms and/or bacon can be added.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.43.