OZ TUCKER

Filling: 750 grams minced steak, or chopped steak, 2 beef stock cubes, 2 cups water. Salt and pepper, nutmeg 2TBS plain flour 13/4 cups extra water,  teaspoon soy sauce.  Brown meat, add stock cubes and flavouring. Simmer for 20 mins then thicken with flour and water. Add meat and soy sauce and cook as required. Allow to become cold.

Base: 2 cups plain flour, 1/2 ts salt 2/3 cup water, 60 gr beef dripping. Sift flour and salt. Heat dripping and water in saucepan.. Add to flour and knead slightly. Roll pastry and line pie tins. Add cold meat.

Top: Double quantity Rough Puff Pastry  -  1 cup plain flour, 1 cup SR flour, one egg yolk, few drops lemon juice, 1/2 cup water, 1/4 cup butter, 1/2 cup lard.    Sift flours, beat egg, lemon juice and water. Break butter and lard into small pieces and rub into flour.  Knead slightly.  Roll out square, and fold into three, then into two.  Roll to required shape. Wet edges of base pastry and press top into place.  Trim edges, pierce centre with sharp knife.  Brush top with egg yolk and water.  Bake in hot oven  200-300 C  for 5 minutes or until golden brown.    Reduce to 200C and cook another  10 minutes.

Very nice with a blob of tomato sauce, and green peas.

Take 3 cups of flour, add salt. In open container add a stubby of beer (any brand) as long as not lite beer.... Mix well and allow to stand, covered (because of the flies) for half an hour. Place in camp oven and secure lid, cover with hot coals and wait until cooked....(finishing up the spare beer at this time.) 

Spread with golden syrup (cockie's joy) or native bee honey and eat asap. Always appreciated.

This is the recipe :

1Tablespoon butter, 1/2 cup sugar 1/4 teaspoon salt   1 egg  1 cup mashed pumpkin (cold) 2 cups Self raising flour.    Beat together butter, sugar and salt with electric mixer.  Add egg, then pumpkin and stir in the flour .

Turn on to floured board and cut.  Place in tray on top shelf of very hot oven 225-250c for 15-20 mins (Visit BETHANY, historic homestead and farm, home of Sir Joh and Lady Flo in the beautiful Burnett Valley at Kingaroy.)

Sweet & Sour Chicken

To make a boiling fowl tender, cover with cold water in which a dessertspoon of bicarbonate of soda has been dissolved. Leave to stand overnight, then dry and bake in the same way as a young chicken.

1/2 cup vinegar 4 onions   1 red capsicum 4 TB sugar 2 TB chutney 1 TB soy sauce 1 chicken, cooked & 3 rounded ds cornflour cut into pieces salt & pepper cashew nuts.

Place vinegar, sugar, soy sauce, 2 cups water, cornflour, salt and pepper in saucepan. Stir over heat until mixture has thickened. Add chopped onions and capsicum. Then add chutney and cook 2 - 3 minutes. Heat chicken pieces and put into serving dish. Pour sauce over chicken and serve hot. Sprinkle with cashew nuts.

For microwave, use fresh chicken, add all except cornflour, and cook 20 minutes, then thicken with cornflour. 

Biscuit Layer 1/2 cups self-raising flour 1 cup coconut 1/2 cup brown sugar 185g butter

Biscuit Layer Mix all dry ingredients. Melt Butter and pour over ingredients. Mix well. Press into greased Swiss roll tin and bake in a moderate oven (180-200C) for 20 minutes. Whilst still warm, top with Peppermint Icing.

Peppermint Icing 1 cup icing sugar 30g copha 3 dessertspoons milk  1/2 teaspoon peppermint essence

Peppermint Icing Sift icing sugar. Add melted copha, milk and peppermint essence. Mix well and spread over biscuit layer. When cold top with Chocolate Icing.

Chocolate Icing 90g Copha  1/2 cup cocoa

Chocolate Icing Pour melted copha over cocoa and mix well. Cool slightly, pour on top of Peppermint Icing. When set, cut into slices. 

Peanut Drops 

3 tablespoon butter 1/2 cup sugar 1/2 teaspoon vanilla 1 egg 2 tablespoons milk 1 1/2 teaspoons baking powder 1 cup plain flour 1 cup roasted peanuts 1/2 teaspoon vanilla essence

Cream butter and sugar and beat in the vanilla. Add the beaten egg and milk. Add the sifted dry ingredients and 3/4 cup chopped peanuts. Drop in spoonfuls onto a greased slide and top with the remaining nuts. Bake in a moderate oven (180-200C) until brown. 

 Fudge Squares   

1 cup chocolate pieces 125g softened butter 3/4 cup brown sugar, firmly packed 1 teaspoon vanilla essence 1 1/2 cups plain flour 1 teaspoon baking powder 1/2 teaspoon salt 185g chopped walnuts 

Melt chocolate pieces over hot water. Cream butter, sugar and vanilla. Sift flour, baking powder and salt and add to creamed mixture. Add chocolate and half the walnuts. Spread mixture into greased 28 x 18cm tin, sprinkle with remaining walnuts and press in gently. Bake in moderate oven (180-200C) for 30-35 minutes. Remove from oven and cut into squares. Allow to cool in tin. Enjoy!

 Chocolate Brownies 

250g unsalted butter 180g dark cooking chocolate 100g white cooking chocolate 150g brown sugar 1 1/2 tablespoons golden syrup 1 1/2 tablespoons honey 3 eggs 150g sifted self-raising flour 300g chopped macadamia nuts 90g desiccated coconut icing sugar for dusting. 

Melt butter and both chocolates in a double boiler. Remove from heat. Stir in sugars, golden syrup and honey. Stir in the eggs one at a time, then the flour, nuts and coconut.

Pour into greased and paper-lined 25 x 30 x 3cm baking tray. Bake in a moderate oven (180-200C) for 30 minutes or until firm. Cool in the pan and dust with icing sugar before cutting into squares and eating.

 Chocolate Chip Drops 

1/2 cup condensed milk 1/2 teaspoon baking powder 1 1/2 cups coconut 1 cup coarsely chopped chocolate. Combine all ingredients and drop in teaspoonfuls onto a well-greased oven tray. Bake in a slow oven (150C) until the biscuits are tinted brown at the edges.

Muffins

For those cooks who forgot to stock up on self-raising flour! 1 3/4 cups plain flour 2 tablespoons sugar 2 1/2 teaspoons baking powder 3/4 teaspoons salt 1/3 cup vegetable oil 1 egg 3/4 cup milk

Variations:

Blueberry- Prepare muffins using 1/4 cup sugar. Gently stir in 1 cup well-drained blueberries.

Apple and Sultana- Add 1/4 cup chopped, dried apples and 1/4 cup sultanas to flour mixture before adding liquid.

Raisin, Nut or Date- Add 1/2 to 3/4 cup raisins, nuts or coarsely chopped dates. Stir quickly into batter.

Jam- Place 1 teaspoon jam on top of each muffin before baking.

Cheese and Caraway- Add 1 cup shredded tasty cheese and 1/2 teaspoon caraway seed to flour-oil mixture.

Dreams 

400ml condensed milk  250g plain biscuits 1 cup coconut  1 tablespoon coconut 1 tablespoon orange juice1/4 cup extra coconut 

Crush biscuits and mix all ingredients together. Roll teaspoonful of mixture in the extra coconut, shaping into small balls. Allow to set in refrigerator until firm.

 Alsatian Cake 

1 double layer unfilled Sponge 125g butter 150g icing sugar 4 egg yolks 4 egg whites, well beaten small glass of rum or sherry whipped cream  cherries, nuts and grated chocolate to decorate.

Cut each half of the unfilled sponge through the centre, making four layers. Place bottom layer on plate, cut a ring out of the second layer, and place the outside ring on top of the first layer to form a well. Crumb the cut out portion and the whole of the third layer. Cream the butter and icing sugar, and beaten egg yolks, two cups of cake crumbs and the rum or sherry. Lastly add the well beaten egg whites. Pour as much mixture into cake well as possible, then cover with top layer of sponge. Cover and place in refrigerator for 24 hours. Coat with whipped cream and decorate with cherries, nuts and grated chocolate.

Honey Bubble Crunch

125g butter 1/2 cup sugar 2 tablespoons honey 4 cups rice bubbles   1 cup coconut 

Boil butter, sugar and honey for five minutes. Stir into rice bubbles and coconut. Spread into greased slab tin and press flat. Set in fridge. When set cut into slices or squares.

Lemon (Cream Cheese) Tart

Base
250g plain sweet biscuits   125g butter

Filling

125g cream cheese 1 x 400mL tin condensed milk 2 eggs, separated rind and juice of 2 lemons 1/2 cup castor sugar

Base Melt sugar and stir into crumbed biscuits. Press into base and halfway up side of greased pie tin.

Filling Beat cheese with milk, rind and juice, and egg yolks. Pour into crumb crust base. Whip whites, gradually beat in half the sugar, beat until stiff, fold in remainder of sugar and spread evenly over filling. Bake in a hot oven (200-230C) for 10 minutes to brown. Remove from tin. Serve.

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