Salmon in Cabbage Rolls

8 whole cabbage leaves

440g can drained salmon

2 finely grated medium carrots

1&1/2 cups cooked rice

1/4 cup mayonnaise

2 cups chicken stock

1/2 cup tomato paste

1/2 tspn. dried basil leaves

2 tbspns. plain flour

2 tbspns. water

Method: Remove any thick stalk from cabbage leaves, place in large shallow dish, cover and cook on HIGH 5 minutes. Mix salmon with carrot, rice and mayonnaise. Divide mixture into 8 portions, spoon onto cabbage leaves, roll up tightly, tucking in ends. Place in shallow dish in single layer. Combine stock, tomato paste and basil, pour over rolls, cover, cook on HIGH 15 minutes, or until tender. Remove rolls, keep warm. Blend flour with a little water, stir into liquid in dish, cook on HIGH 3 minutes, or until mixture boils and thickens. Serve over rolls. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.179.

Puff Balls

1 oz gelatine, 1 cup cold water, 1 cup hot water, 1 lb white sugar, 1 tspn vanilla essence.

Method: Soak gelatine in cold water. Add hot water and sugar and boil 20 mins. Allow to cool and when nearly cold add essence and a pinch of salt. Beat with egg beater till fairly firm. Pour into buttered gem scone trays and allow to stand 4 hours.

Chocolate Coating: 3 tbspn cocoa, 4 tbspn icing sugar, approx. 1/4 cup hot water. Stir all together till smooth and consisting of thin cream. Dip each puff ball and roll in coconut.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.67.

Pumpkin & Apple Vichyssoise

750g (1&1/2lb.) butternut pumpkin, peeled, seeded and cut into small pieces

250g. (8oz.) peeled and chopped potato

1 lge. onion

4 cups boiling water

1 Maggi chicken & garlic stock cube

2 green apples, peeled, cored and sliced

1 cup Carnation Evaporated milk

1/4 tspn. nutmeg

Method: In large saucepan combine pumpkin, potato, onion, boiling water and stock cube. Heat until boiling. Reduce heat and cover. Simmer for 15 mins. Add apples, simmer 10 mins. more. Cool slightly. Puree in blender or processor until smooth. Return to saucepan stir in Carnation milk and nutmeg. Do not boil. Serve. Garnished with a pinch of nutmeg, dob of cream and a sprinkling of chopped parsley.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.31.

Coconut Whispers

2 oz butter, 3 oz sugar, 1 egg, 1 cup coconut, 1/2 cup flour, 1 cup rice bubbles.

Method: Cream butter and sugar, add egg and dry ingredients. Drop tspn on tray. Bake in moderate oven for 15 to 20 minutes.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.46.

Peanut Kisses

4 cups cornflakes, 3/4 cup sugar, 3/4 cup peanuts, 3/4 cup coconut.

Method: Stiffly beat the sugar and whites of 2 eggs, add 2 tbspn melted butter, the coconut, peanuts and cornflakes. Mix together. Drop on greased tray. Bake in moderate oven for 1/2 hour.

Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.46.

Curried Pea Soup

100g pkt. dehydrated peas

1 tspn. sugar

4 cups chicken stock

1 cup milk

15g butter

2 tspns. curry powder

Method: Combine peas, sugar and stock in large bowl, cover, cook on HIGH 20 minutes. Drain peas, reserve stock. Puree peas in blender or processor with milk. Place butter and curry powder in bowl, cook on HIGH 1 minute, add pea puree and reserved stock. Cook on HIGH 2 minutes. Serves 4.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.178.

Good & Quick Mayonnaise

1/2 tin condensed milk, 1 egg yolk, pinch salt, pinch mustard and as much vinegar as condensed milk.

Method: Shake well. Ready to use. Keeps for weeks. If it thickens too much, add a little milk.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.19.