Walnut Damper Muffins

1/2 kg SR flour
1/2 tspn salt
1 Tbspn margarine
grated cheddar cheese
1/2 chopped onion
2 handfuls crushed walnuts
chives
milk

Method: Mix all ingredients together and add milk to form a dough. Place into muffin trays and cook for 15 mins in hot oven.

Source: Kelly's Cook Book. A New Collection of Favourite Recipes published by 'The Golden Girls' Port Lincoln Uniting Church 1997 (Adelaide: Queens Court Press, 1997), p.90.

Beer Bread

3 cups Self Raising Flour

Pinch Salt

1 tbspn Sugar

Echo of Beer (or can) at room temperature

Method: Sift flour, sugar and salt. Pour in beer gradually, mixing in between. Bake in oven at 375F for 45 minutes. Glaze with milk if desired. If you want sides crunchy, take out of tin and replace in oven for short while. Can make a damper if wanted. Great for barbecues.

Source: Oodnadatta Cookbook (Oodnadatta: 1986), p.87.

[Ed. note: an 'echo' is a 375ml glass 'stubby'.]

Damper

4 cups plain flour
1 tspn. salt
1 tspn. carb. soda
2 tspns. cream of tartar
Water

Method: In a large bowl combine flour, salt and risings. Mix well. Slowly add enough water to make a soft dough. Knead on a lightly floured board. Shape into a flattish circular loaf. Grease a camp oven and place in loaf. Let stand for 10-15 mins, then cover and place over fire. Cover lid with hot ashes. Cook for 30-35 mins or until it sounds hollow.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia (n.d., after 1987), p.46.