Recipes from the Members
of
Brisbane Sunshine Wanderers
ZUCHINI PICKLES
1kg of zucchini's
2 onions
¼ cup salt
1 cup sugar
2¼ cups vinegar
1 teaspoon mustard seeds
1 teaspoon celery seeds
½ teaspoon mustard powder
Score the zucchinis and slice thinly. Cut the onions into quarters.
Place zucchini slices and onions in a bowl and sprinkle salt over. Stand
for 1 hour and drain. Bring other ingredients to the boil and pour over
drained veges. Stand for 1 hour. Return to the stove and boil for 5-7
minutes. Bottle in hot jars and seal.
Shirley McNaughton
DAMPER
2 (large) coffee mugs of S.R. flour
¾ coffee mug of powdered milk
pinch salt
1 teas. bicarb soda
2 tab. butter melted in 1 coffee mug of hot water (note - if adding
pumpkin omit the water)
Mix all the ingredients together and add more water until mixture is
the correct consistency. Roll in flour and put in camp oven in alfoil
and preferably on a rack so the bottom will not burn. Place the camp
oven on the coals (preferably not red-hot coals) and pile coals on top
of the campoven. Cook for 15 mins then check to see if the damper is
cooked (use a straw or skewer into the centre of the pastry to check
if it is cooked). Damper may need 30 mins to cook thoroughly.
Gwen Fleischer.
FRUIT CAKE
250 gr butter
600 gr sultanas
1 cup sugar 500 gr raisins
6 Xlarge eggs (59 gr size)
300 gr currants
2 cups plain flour
3 teaspoons mixed spice
¼ teaspoon baking powder (sift with flour)
½ teaspoon nutmeg
3 tablespoons Parisian essence
3 tablespoons rum
Cream butter and sugar, beat eggs separately and add gradually to creamed
butter/sugar. Add spice, nutmeg and Parisian essence. Add flour, fruit
and rum last. Line tin with alfoil. Bake 2½ - 3 hours in a very
slow oven - 1st hour 150º C then at 140º C.
Makes one 23cm (9") square cake OR one 20cm (8") square plus
one 15cm (6") square.
Gail Fisher
‘HEALTHY’ STEAMED
DATE PUDDING
NOTE - no butter, sugar or eggs.
1 cup chopped dates
½ cup orange juice
1 cup sultanas (or mixed fruit)
1 teaspoon mixed spice
grated rind of 1 lemon
Place these ingredients in a saucepan and gently simmer for 3 minutes.
Allow to cool. ADD 1 cup wholemeal SR flour mixed with 1 teas bi-carb
soda. THEN ADD ½ cup skim milk combined with 1 dessert spoon
vinegar. Imitation brandy or rum or a splash of the real thing. (OPTIONAL)
Put mixture in greased steamer or tin, cover and stand in saucepan containing
boiling water which comes halfway up the sides of the steamer. Boil
for 1 hour. The pudding is delicious, quick and easy to make and freezes
well.
Shirley McNaughton
VANILLA SLICE
1 packet vanilla instant pudding mix (or Chocolate or Strawberry)
600ml thickened cream
100ml milk
Milk Coffee (or Nice or Lattice) biscuits (sufficient to cover tray
with 2 layers)
Optional Topping - icing mixture and pulp of 1 passionfruit
Blend instant pudding mix and cream and beat until thickened. Use milk
to thin to a spreadable mix.
Line tray (10" x 12" lamington tray is ideal) with aluminium
foil. Place a layer of biscuits face down on the foil. Spread mixture
evenly on biscuits, place layer of biscuits on top being sure to lay
biscuits in the same direction as bottom layer. Chill and serve. Makes
up to 20 pieces per tray.
Optional topping - Make a thin icing mix, add passionfruit pulp and
spread over top layer of biscuits.
Cyndy Charker
RUM BALLS
8 Weetbix
½ cup sultanas
½ cup coconut
2 tablespoons rum
2 tablespoons cocoa
1 tin condensed milk
Crush Weetbix and add other dry ingredients. Mix rum and condensed milk
into dry mixture and combine well. Cover and chill for approx. 1½
hours. Roll into balls and roll in extra coconut. Refrigerate.
Makes 30 to 40 rum balls.
Diane Gore
FISH PATTIES
1 cup mashed potato
1 cup cooked rice
1 small tin tuna
1 125gr tin creamed corn
1 cup cheese
1 egg
Salt & pepper to taste
½ teaspoon mixed dried herbs
1 pinch cayenne pepper
1 tablespoon parsley
flour or breadcrumbs
Combine all ingredients and roll into heaped tablespoon size patties.
Coat with flour or breadcrumbs. Brown in a pan with a little hot oil.
Can be eaten hot or cold. Chopped chicken or salmon can be substituted
for the tuna.
Beryl Lister
SUGAR AND SPICE ROASTED NUT MIX
1 tablespoon ground cumin
3 teaspoons curry powder
3 teaspoons ground cinnamon
1 teaspoon cayenne pepper (adjust to taste)
1 teaspoon cracked black pepper
3 egg whites (at room temperature)
75gr (one-third of a cup) caster sugar
1 cup unsalted cashew nuts
1 cup blanched almonds
1 cup walnut pieces
1 cup pecan nuts
1 cup brazil nuts
Combine spices in small bowl. Using electric beaters whisk egg whites
in clean dry bowl until frothy with large air bubbles. Add sugar 1 tablespoon
at a time whisking constantly. Using a large metal spoon fold in the
spice mixture. Combine nuts in a large bowl. Add spiced egg white and
stir to coat the nuts. Spread mixture in a large baking tray lined with
non-stick baking paper. Bake in oven pre-heated to 180ºC for 20
minutes, stirring every 5 minutes. Cool completely and store in an airtight
container.
Daphne Greenhalgh
ZUCCHINI SLICE
2 large zucchini (about 375gr grated with skin)
5 eggs
1 cup grated tasty cheese
1 cup S.R. flour
3 bacon rashers, chopped
½ cup oil
1 onion chopped
salt & pepper to taste
Mix eggs, flour and oil, add cheese then remaining ingredients. Spoon
mix into greased lamington tray and cook in medium oven until set (about
30 - 40 mins.). Cut and serve hot or cold.
Cyndy Charker
BUTTERLESS FRUIT CAKE
500gr mixed fruit
1 cup cold mashed pumpkin
½ cup sugar
1 cup water
1 teaspoon bicarbonate of soda
1 teaspoon mixed spice
1 cup S.R. flour
3 egg whites (or 2 whole eggs)
Cook, mash and cool pumpkin. Boil together fruit, spice, water and sugar
for 3 minutes. Add bicarb and pumpkin. Allow to cool. Add eggs and fold
in flour. Bake in moderate oven (180º non-fanforced) for approx.
1 hour.
Rae Kayser
DAMPER
3 ‘and fulls plain flour
Bull ants
Flies
coupla pinches of salt
‘arf cup of creek water
bit of sugar if any to spare
small spoon of baking powder to lift ‘er a bit
Wipe yer ‘ands on yer trousers if the creek’s too muddy to
wash in. Throw the flour and stuff in an old pan or billy and mix ‘er
up a bit before you add the water. Mix for 10 minutes. Chuck ‘er
in the camp oven or coals if she looks alright. If it don’t, give
‘er to the dog and start all over again. Takes about ‘arf
an hour in the camp oven and you can always shove a bit of stick into
‘er to see if she’s cooked. If the stick goes through nicely,
she’s set. If it don’t, try another stick. Anyhow, if she
floats when you dunk ‘er in your tea, she’s right. If she
sinks, she’s not cooked and it’s a waste of a good cuppa.
Thelma Pickering
PUMPKIN (OR ZUCCHINI) SOUP
1.5 kg approx. of peeled pumpkin or zucchini
¼ teaspoon of nutmeg
3 cloves of garlic
½ teaspoon of curry powder
salt
1 to 2 cups of milk
2 cups water
1 cup cream
2 teaspoons of chicken stock powder
pinch of cayenne pepper
Cut peeled pumpkin into large cubes. If using zucchini, wash, cut ends
off and slice roughly. Boil vegetable and garlic until tender then puree
in food processor. Add chicken stock, salt, nutmeg and curry powder
and boil. Add milk, cream and cayenne pepper and heat to serving temperature.
Will serve 10 people.
Evon Anderson
GERMAN APPLE CAKE
2 cups of self raising flour
120gr (4 oz) butter
4 medium granny smith apples, peeled, quartered & cored
two-thirds cup of sugar
1 lemon - grate rind and squeeze juice of lemon
2 eggs beaten
caster sugar
½ cup milk
cinnamon
Cream butter & sugar, add eggs and beat well. Add half the flour
and combine, add milk and remaining flour alternately. Add lemon rind.
This will make a thick mixture. Use a 2.5 litre or 25cm square Pyrex
dish or 23cm (9") springform tin. Grease well and spread ¼
of the mixture in tin. Slice half an apple thinly and place flat over
the mixture. Spread remaining mixture over the apple. Cut remaining
quartered apples into thin slices, but not all the way through. Put
apples as you are preparing them in a bowl and pour over lemon juice
plus water to cover. Place drained apples cored side down on cake. Bake
in preheated moderate oven (180ºC) (350ºF) for 1 hour. While
still warm sprinkle with caster sugar & cinnamon.
Serve with cream, custard or icecream or the lot. Great hot or cold
or any way you fancy.
Kath Bell
TWO PASTA DISHES FROM OUR DINNER IN JULY
MINCE AND MACARONI
1 can Heinz tomato soup
500 gr lean mince
1 can water
1 cup macaroni
1 packet Continental French onion soup
pepper and basil to taste
Brown mince and drain any moisture or fat. Add other ingredients and
simmer for 30 minutes, stirring frequently. Serves 3-4.
Diane Gore
CREAMY CHICKEN PASTA
500gr chicken fillets, chopped
400gr tagliatelle pasta
4 bacon rashers, chopped
3 shallots (or 1 onion) chopped
150gr button mushrooms, quartered
½ cup white wine
2 teaspoon grain mustard
300ml cream
1 tablespoon chopped fresh basil
1 bunch asparagus chopped (optional)
1 tablespoon plain flour to thicken
Cook pasta as directed. Gently fry chicken, bacon and shallots. Add
wine and mustard mixed with flour and water. Add mushrooms (and asparagus)
and cook until mushrooms have softened and sauce has thickened. Add
cream, heat through and add basil. Chicken mixture can be mixed through
pasta. Serves 4.
Evon Anderson
IMPOSSIBLE PIE
4 eggs
1 cup white sugar
1/3 cup soft margarine
1 cup coconut
½ cup plain flour
2 teaspoons vanilla essence
2 cups milk
Mix all ingredients in a blender. Pour into a greased 25cm pie dish.
Bake at 160°C (145°C for fan forced ovens) or 325°F for
1 hour or until centre tests firm. Leave to stand for 30 mins before
cutting.
Gladys Dyer
CORN and BACON PATTIES
4 tbsp self-raising flour ½ tsp mixed herbs
4 tbsp powdered milk or half a cup of milk 2 eggs
4 tbsp grated cheese 1 tin corn kernels
2 slices chopped bacon
If using powdered milk, ½ cup water
1 small chopped onion or 2 tsp dried onion flakes
¼ tsp chili or other tangy herbs
Mix ingredients in order to a thickish cake mix. Place into a cake tin
for a camp oven - medium heat for 15 to 20 minutes.
Alternatively - place into 12 muffin tins in a conventional oven - moderate
heat for 25 minutes
Alternatively - put spoonfuls onto an oiled BBQ plate or fry pan. Cook
slowly turning once - should be lightly browned on the outside but cooked
on the inside
From the Glovebox Cookbook by Patricia Martin
