1 pkt nutri grain, 1 pkt cream of chicken soup, 1 pkt French onion soup, 2 pkts salted peanuts, 1 level dsp curry powder, 1/2 cup warm oil.
Method: Mix all dry ingredients together and then add warm oil and stir well. Keep in airtight container.
Source: contributed by Raelene Bastian in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.21.
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