BARBEQUE PATTIES

1kg Mince

1 Pkt French Oinion Soup

1 Cup Milk

2 Eggs

Mixed herbs to taste

1 Cup Plain Flour

1 Cup Water

Salt and Pepper to taste

Mix all ingregiants together. Leave in fridge over night. This improves flavour. Drop Spoonfulls of mixture
on to fry pan or barbeque plate. Cook until Brown and Golden. You can add grated zucchini or carrott or
pumpkin into mixture to make it go further. ( Mixture looks terrible but tastes delicious and makes a kg
of mince go a long way)

MOCK FISH

375 gms Grated Potatoes

2 Eggs Beaten

Pinch Salt & pepper

2-3 Table spoons SR Flour

1 Small Onion grated or finley chopprd

Mix all ingrediants together. Drop spoonfuls into pan with hot butter or oil. Fry until golden brown.
(Note you may need to drain excess moistre from potaoes. You can add other vegetable grated into this
mix.)

SAVOURY TOAST

1 Cup Grated Cheese

3 Slices Bacon Diced Salt & Pepper

1 Teaspoon Curry

3 Eggs

1 Teaspoon Worchestshire Sauce

Combine all ingrediants in bowl and mix well. Spread on 5-6 pieces of bread. Bake until crisp and golden
brown. Cut into squares.
TO THICKEN SOUP (EGG NOODLES)

Beat 1 Egg and add slightly heaped tablespoons of Plain Flour. Stir into a paste and then stir into boiling
soup. This will thicken soup (From Grandma's recipe Book)

CHOW MEIN

500 gms Mince

1 Small Onion

2 Tablespoons Dry Rice

2 Tablespoons Butter

1/2 Medium Cabbage Thinly sliced

2 Pkts Chicken Noodle Soup

250 gms Sliced Beans

2 1/2 Cups Water

Add tumeric for a deeper colour. You can also add some chopped red and reen capsicum

Lightly Brown Mince in butter. Add all the other ingrediants and cook for 20 mins. ( You can add grated
vegetables but may have to add a little more water and cook slightly longer)

SAVOURY TART Grandma Berry's Receipe

Line 20cm pie dish with pastry. Put in a thck layer of apple cut into small slices. Add 1 finely diced onion
followed by a layer of Tomatoe Sliced. Add a layer of gtated cheese and then a layer of shredded bacon.
Bake in a hot oven for 10 mins and then reduce heat and bake another 20 mins.

TO CORN MEAT

1 1/2 Tablespoons of Slick Petre (Should be able to get from a Buthchers's supply shop)

2 Tablespoons Brown Sugar

1 Large Onion

1/2 Teaspoon All Spice

8 Tablespoons Salt

1/2 Cup of Viniger

Enough water to cover meat. Stand in Brine for 1 day. Simmer until Tender. Leave meat cool in the Brine
Mix
POTATOE GNOCCHI

2 kg cooked potatoes mashed & warm ( flavoured as you normally would I use butter cream salt and
pepper)

2 beaten Eggs

3 Cups Plain Flour Sifted

Mix together mashed potatoes and eggs. Work in enough flour to form a soft dough. Divide into pieces
and roll in floured hands to 2 cm thick sasuasges. Cut into 2-3 cm pieces. Pinch the centre of each piece
between fingers and your thumb and place separtely on floured cloth. Drop the gnocchi into a pot of
boiling salted water a few at a time. When they float remove from the water and continue adding until
they are all cooked. Stir into a hot pasta sauce and top with grated cheese.

BEEF AND RICE CASSEROLE

500 gm beef mince

400gm tin of crushed tomatoes

1-2 beef stock cubes

1/2 cup chopped ham (optional)

1 finely diced onion

2 Tablespoons tomatoe paste

1-1/2 cup uncooked rice

1/2 cup cheese

1 tblespoon sugar (optional, but adds flavour)

Fry beef and onions until browned. Add all other ingrediants excep cheese to casserole dish. Mix through
and bake in a moderate oven for aprox 30 minutes or until the rice is cooked. Stir through cheese. Serve

ZUCCHINI AND CARROTT BAKE

5 Smalll Zucchini grated

5 Eggs lightly beaten

1 cup tasty grsted cheese

2 Carrots grated

1 Cup SR Flour

1/2 exrtra light Olive Oil

Peheat oven to 180 degC Grease and line a 22cm cake tin. Combine zucchini carrot and onion in a bowl.
Add flour and eggs oil and cheese. Seanson with salt and pepper. Pour into cake pan and bake 50-60
minutes until a skewer comes out clean. (You can add ham or chicken diced or bacon if desired)

DELICIOUS CHOCOLATE PUDDING

30 gms butter

1/2 cup milk1 tspoon vanilla

2 Tbsp cocoa

1/2 tsp salt

3/4 cup sugar

Topping

3/4 cup brown sugar

13/4 cup hot water

1/4 cup cocoa

Sift Flour and cocoa. Add sugar. Mix well. Stir in milk vanilla and melted butter. Mix until smooth and add
to a caserole dish. Combine sugar and cocoa and sprinkle over top of pudding mixture. Pour over hot
water. Bake at 180 degrees C for 50-60 minutes depending on your oven. Serve with cream and or
icecream.

CHICKEN SANDWHICH FILLING (Makes enough for 2 Loaves Bread

1 kg Chicken Breasts

2-3 spring onions

!/2cup Pine Nuts

Mayannaise
Cook chicken breasts until tender in fry pan (Don't overcook).

Cool and cut into small pieces. Chicken needs to be fairly fine. Place in bowl and add pine nuts and
chopped spring onions and enough mayonnaise to combine together. Mixture can be made the night
before and refigerated until needed.

Other Sandwhich fillings.

Carrot and cheese. 115 gms grated carrot, 1 tablspoon mayonnaise 115 gms grated cheese, 1 grated
apple salt and pepper

Avocado. Mash an avocador, stir in 1 finely chopped tomatoe and 2 tablespoons of sour cream. (I use
double cream with 1 teaspoon of vinigar and 1 teasooon of sugar)

Tuna Drain a small can of tuna in springwater. Add 2 tablespoons of mayonnaise, 1 finley chopped
celerry stick, 1 finely chopped spring onion salt and pepper

Creamy Cheese Beat 115 gms Cream Cheese with a fork until smooth, mix in half chopped red capsicum,
30gm grated cucumber and season with salt and pepper

Chicken Noodle Omlete

1 Cup Water

1 pkt chicken instant noodles (85gms)

1 cup cooked chicken chopped

2 tablspoons chopped parsley

2 eggs lightly beaten

2 tblspoons cheddar cheese grated

Cook the noodles as directed.Drain. Add Chicken parsley eggs season and mix well. Put mixture in
nonstick pan and cook for 5 mins without stirring,sprinkle with Cheese brown under grill. (About to
Mins)

BROCCOLI & RICE BAKE

1Pkt frozen Broccoli ( You can use fresh)

1 small onion

1 can Condensed mushroom soup

1 tablespoon oil 1 teaspoon salt 1 cup cheese

Cut broccoli into smallish pieces and toss in hot oil with the onion. Cook for 5 mins. Add soup and bring
to boil. Stir constantley. Add cheese and rice and a little milk if mixture looks too thick. Put in casserol
and bake at 350 degreesC until bubbling hot.

APRICOT LAMB CASSEROLE

1 1/2 kg diced lamb

2 tblspoons honey

1 clove crished garlic

1 tablespoon soy sauce

1/2 teaspoon oregano

3 onions sliced

1 1/2 cups dried apricots (soaked overnight)

1 1/4 cup chicken stock

2 teaspoons tomatoe puree

1/2 teaspoon curry

1 tablespoon flour mixed with 1/2 sherry or port

oil for frying

salt & pepper

1 bay leaf

1 tablespoon chopped mint

2 teaspoons grated lemon rind

1 cup blanched almonds (Almonds may be slightly browned if desired)

Combine honey, garlic, soy sauce, oregano in a deep bowl and mix throughly. Add lamb to this mixture
and marinate overnight. Heat oil in fry pan and saute onions until soft and remove from pan. Drain
marinade from meat and brown lamb in oil on all sides. Drain apricots. Layer meat , onions and
apricots in a large casserol dish ending with a layer of meat. Mix together stock, tomatoe puree, sherry
or port & flour mixture. Add bay Leaf and pour over meat mixture Bake in a moderate oven for 45
minutes until meat is tender. Be careful not to over cook. Before serving stir in chopped mint and lemon
rind. Sprinkle with blanched almonds. Serve with potatoes baked in their jackets and zucchinis sauted in
butter. ( Drained marindade may be used if needed to stock mixture
APRICOT CREAM DESERT

3 cups rice cooked

4 oranges peeled and sliced

1 carton cream

Orange liquer

3 Tablespoons custard powder

3 cups milk (Any type can be used. I use soy)

2 Teaspoons butter

3 Tablespoons sugar

Mix custard powder and sugar to a smooth paste with 1/2 cup milk. Bring remainder to boil. Pour in
custard mix stirring all the time. Add butter still stirring until mixture boils. Remove and cool covering
with a damp paper towel. Put aside 4 orange rings for decoration. Whip cream to stiff peaks and flavour
with liquer. Put half the rice in glass serving bowl and sprinkle with liquer. Cover with a thin layer of
whipped cream and cover with half the oranges. Pour over half the custard and repeat layers, finishing
with cream. Decorate top with remaining orange slices. Chill before serving

HOW TO USE A CAMP OVEN Family recipes for camp ovens frying pans and boilers

Camp Ovens are only washed after cooking Stews,Soups, Fruit Dumplings Etc. Other time they are simply
wiped out. For scone making sit the oven on an iron triangle which is 20 cm above the ground level. For
everything else hang the camp oven from a pole between forked sticks or a tripod. You can use your
oven successfully by placing a few coals in a small depression away from the main fire. Never surround
the camp oven with coals as is sometimes suggested. You will end up with burnt offerings to serve. Camp
oven cooking is governed by 4 W's WIND WOOD WEATHER & WITS! Once you know the heat of your
wood, the changing wind and the day's temperature then it's up to you to use your wit's Coal only go on
the lid if you are baking. When cooking meats, soups, etc coals beneath are sufficient. Lifting wires are
essential for handling hot ovens and lids. To achieve a nice even brown frequently and carefully raise
ther lid to "have a peep" and adjust the top coals accordingly.

DAMPER

3 cups plain flour

2 cups wholemeal flour

5 teaspoons baking powder

1 teaspoon salt water

Sift dry ingrediants 3 trimes. Do not through out the bran- add it to the flour mix. Mix with water until
you have a managable consistency. Knead only lightly. Shape into a round about 1/1/2 inches thick.
Carefully place dough in camp oven and bake with little coals underneather and a goood spade full on
top. Aproxx 30 minutes. For home baking in an oven bake on centre rung of oven at 375 deg. Test with a
skewer

SOVEREIGN PLUM PUDDING

1/1/2 cups Plain Flour

2 teaspoons baking powdwe

1 teaspoon spice

pinch of salt

1/2 cup treacle (or Golsen syrup)

2 Tablespoons dripping (or Butter)

1/2 cup raw sugar

1 egg

3/4 cup raisins or sultanas

1/2 cup currants

Barely warm milk, treacle and dripping. Stir in sugar then beaten egg. Add to sifted dry ingrediants
adding more milk if necessary. It must b thick enough to rise but not runny. Scald a pudding cloth in
water that is boiling rapidly. Dip in and ring out carefully. Dust liberally with SR Flour and shake off the
excess. Place mixture on and tie securley allowing little room for swelling. Boil for 2 1/2 hours in ample
boiling water, replacing water if needed

HINTS ON SCONE MAKING

If baking in a camp oven never attempt to bake them without a good supply of red hot coals or a warm
oven. SCONES MUST BE HANDLED QUICKLY AND LIGHTLY - Pretend you are a fairey not an elephant.
Dough should never be tight. Just use enough milk to prevent a sticky mess. When cutting scones be sure
there is enough flour on the cutting board to prevent sticking. This also applie to dampersetc and
especially to anything with fruit etc as fruit is a beggar to stick. At homes scones are baked at 230
degrees C for 13 minutes . If cooking in a camp oven and cooking is too slow be prepared to scrape off
coals from lid and replace.

STEW & SUET PARSLEY DUMPLINGS

Dice steak, place in camp oven with salt, pepper and chopped onions. Add carrot, celery parsnip or
turnip, but never potatoe as it sticks Cover with plenty of liqid and simmer quietly for 1 1/2 hours

Dumplinga Sift 1 1/2 cups plain flour with 1 1/2 spoons of baking powderd 1/ teaspoons of salt. Sir in
3/4 cups of grated suet and mix with water. Roll into 10 balls. Make sure there is plenty of liquid in the
stew and place dumplings on top. Simmer for 30 mins without lifting the lid. (Substitute butter for suet)
MUM'S PEA SOUP

Soak 1 1/2 cups of split peas in 3 cups of boiling water over night. Simmer till soft abot 1 hour. Press
through a sieve or mash with a fork. Bring to boil and add 2 diced onions and some chopped celery. Add
salt and pepper Simmer for 30 mins. Add 1 cup mild and a

Recipes and hints from "The Damper Dame's Deleiacies" written by Pat Aitken