Baked Apples

4 lge. red apples

2 tbspns. butter

4 tbspns. jam (any kind)

4 tbspns. caster sugar

1/2 cup water

whipped cream

Method: Core each apple well to make a hole through and fill each hole with 2 teaspoons of butter and 2 teaspoons jam. Place apples in a camp oven. Mix caster sugar, water and remaining jam together and spoon around the apples. Cover and cook in medium hot coals for 40-45 minutes. Serve apples with juices poured over them and 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.50.

Savoury Casserole

2 cups half-cooked brown rice

1 small can whole kernel corn

1 large onion chopped

1 cup water

1 lb. [500 gm.] minced steak

1 medium can tomato soup

2 rashers bacon, chopped

salt, pepper and mixed herbs.

Method: Place a few knobs of butter in the base of an ovenproof dish. Add layers of rice, meat, tomato soup, drained corn, onion, bacon. Sprinkle with pepper, salt and a pinch of herbs. Add water and cook, covered, in a moderate oven for almost 1 hour or until meat is tender.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.32.

Stuffed Monkeys

Paste: Two cups flour, salt, 2 level teaspoons cream of tartar, 1 level teaspoon soda, 2 ozs. butter, 2 tablespoons sugar, 1 egg. Sift flour with rising. Rub in butter, add sugar, and mix into a stiff paste with well-beaten egg. Roll out about quarter of an inch, cut into 3-inch squares.

Mixture: Chop up 1 cup seeded raisins, 1 tablespoon mixed peel, 1 tablespoon sugar, 1/4 cup sultanas, 1 teaspoon ground cinnamon. Mix all together, and put on dessertspoonful in each square of paste. Fold over and pinch the edges together. Brush over with milk and dust a little sugar on each, and bake in a moderate oven till a golden brown.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte; 1986), p.106.

Spring Scramble

Equipment Needed:

Sharp knife

Saucepan

Beater

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves 2

Ingredients:

3 Eggs

1/2 cup Milk

1/2 cup cooked Ham (diced)

2 teaspoons Margarine

1 packet Continental Spring Vegetable Soup

Method: Beat eggs, milk and soup mix together. Add ham. Melt margarine in saucepan, add egg mixture and stir over a low heat until thick and creamy. Serve with toast.

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

Condensed Milk Dip

Equipment Needed:

Mixing bowl

Serving dish

Ingredients:

1 can Condensed Milk

1 dessertspoon Mustard

1 small chopped Onion

Chopped Gherkins (from a jar)

Method: Mix all ingredients together well. Serve with dry biscuits. Will keep for weeks in airtight container in refrigerator.

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

Instant Salmon Pie

Equipment Needed:

Mixing bowl

Grater

Cup

Beater

23 cm Tart plate

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves 6

Ingredients:

125 grams (1/2 packet) Cheese Jatz biscuits (roughly crushed)

3 Eggs (lightly beaten)

1/2 cup Milk

1/2 cup Plain Flour

1/2 teaspoon Baking Powder

60 grams Butter (melted)

1/2 cup grated tasty Cheese

285 gram can Salmon, well drained and flaked

Handful fresh Dill, roughly chopped

Method:

Heat oven to 210°C. Place crushed biscuits in the base of the tart plate. Place milk, flour, eggs and baking powder in the bowl and mix until well combined. Add cheese, salmon, dill and melted butter and thoroughly mix. Pour over the crushed biscuits in the tart plate and cook in the oven for 35 minutes until puffed and golden brown.

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

Mock Strawberry Jam

6lb cherry rhubarb, 6lb sugar, 1 large tin pineapple or fresh pineapple if preferred. Cut rhubarb in very small pieces, spinkle with half of the sugar and leave overnight. Shred pineapple, sprinkle with 1 tablespn. sugar, also leave overnight. Next day bring rhubarb to the boil (add no water), add rest of sugar and pineapple. Boil until it sets -- about 1 hr.

Source: The Golden Wattle Cookery Book. Compiled by Ladies of the Kindergarten Committee. In aid of Kindergarten Funds. (Lobethal: 1948), p.80