Meat and Vege Puffs

cold cooked meat, diced

any left over vegetables

oil

Batter:

2 cups S.R. flour

Pinch salt

milk

1 egg

Method: Place flour, salt and egg in bowl. Mix well, slowly adding a little milk at a time until batter is smooth. Add diced meat and veg (meat and vegetables can be tinned) to batter. Spoon mixture into hot oil. Fry till golden brown. Serve with tomato and onion fried in margarine.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.84. [Bachelor]

Sago Chops

1&1/2 lbs. lean mutton chops

2 tbspns. sago

small cup tomato sauce

salt and pepper to taste

cold water to cover

Method: Put in a covered dish and cook in oven until sago has dissolved into sauce and water. 1 to 1&1/2 hours. Also done with mutton neck chops.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.84. [Bachelor]

Ham Bake

2 cups cooked rice

1/2 cup evaporated milk

1/2 cup grated cheese

2 cups chopped ham

1 tbspn. chopped onion

1 tin cream of chicken soup

Method: Combine all ingredients. Cover with cornflakes mixed with 3 tbspns. butter. Heat through slowly approx. 45 mins.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.83. [Bachelor]