Because I can....

Ok all you bush cooks - I have decided to share my collection (so far) with all of you out there instead of making the CD at this time. I will post bits and pieces now and then for your enjoyment and feedback. If Member No.1 could PDF and post in file swap that would be good.

I take no credit for these recipes - all I did was find em. and put em all together for my own use and now yours...

Ta = Enjoy guys....

PANCAKE BATTER

1 cup plain flour
1 egg
250ml milk
1 pinch salt

Mix and let stand for 1 hour before use.
Serve with lemon and sugar or whatever you like.

EASY PEPPER STEAK
(Enough for 8 people)
Ingredients:
1 package (0.87 ounce) McCormick® Brown Gravy Mix
3/4 cup water
1 tablespoon soy sauce
2 pounds flank or sirloin steak, thinly sliced diagonally
1 tablespoon vegetable oil
1 medium onion, sliced
2 bell peppers, cut into thin strips
Directions:
1. Combine Brown Gravy Mix, water, and soy sauce. Set aside.
2. Heat oil over medium-high heat in large skillet. Sauté meat 7-8 minutes or until brown.
3. Stir in brown gravy mixture, onion and bell peppers; bring to a boil and simmer 10 minutes. Serve over rice if desired.

HAM AND MIXED BEAN SOUP
One ham bone1 large onion diced
1 cup dried mixed beans (soup mix) including barley
Pepper
Bay leaf
Water to cover bone
Use camp oven or similar - Place all ingredients in the pot and cover the bone with water. Cover and bring to the boil then simmer until beans are cooked
Add seasoning as you prefer including salt. Potatoes and carrot can be added if you wish.

QUICK GRILLED SCONES
1 cup self raising flour
Pinch bi-carb soda powder
2 tablespoons butter
Milk to make dough of mix

Mix flour and bi-carb then rub in the butter.
Add a little milk at a time until soft dough.
Grill in a little olive oil until golden brow.
Add raisins if you like.

MOROCCAN BEEF COUSCOUS
1 cup water
½ cup couscous
500g beef strips
½ dried currants
1 medium red onion
1 medium carrot, grated
⅓ cup fresh mint finely chopped (or ½ teaspoon dried mint)
2 tablespoons pine nuts
2 teaspoons cumin seeds
¾ cup French dressing

Method
Bring water to boil in medium pan, remove from heat
Add couscous, cover and leave to stand for around 5 minutes or until all liquid is absorbed
Meanwhile, cook beef until brown
When couscous is ready, fluff with a fork, add currants, onion, carrots and mint.
Place pine nuts and cumin seeds in small dry pan over low heat and stir until seeds are fragrant and nuts are just toasted
Combine seeds, nuts and dressing in a small bowl
To serve - place beef over couscous and drizzle with dressing mixture

EASY APPLE PIE
1½ cups self-raising flour
1 egg
125 g melted butter
½ cup sugar
vanilla

Method
Mix above ingredients with a fork
Press ¾ mixture into pie plate, spread around top with tin or stewed apples
Drop dobs of remaining mixture on top of apples
Sprinkle top with sugar and cinnamon
Place 20cm pie dish on trivet in camp oven. Put to side of fire and close lid
Place coals on top. Cook 15-20 minutes.

CAMP OVEN POT ROAST
There is no need to use prime been for this recipe
500ml beef stock
4 nice pieces of rump steak or any other cuts
1 cup red wine
1 small onion, finely cut
1 teaspoon mixed herbs
⅓ cup olive oil
8 baby onions
2 tablespoons flour
4 large carrots sliced
Salt and pepper to taste
Few drops of gravy browning
1 tablespoons of chopped parsley

Method
Place the steak in a dish with the wine, stock, chopped onion and herbs and marinate for about two hours turning occasionally
Drain the meat and keep the marinade
Put the olive oil in a pan (or camp oven on top of the fire), add the meat and onions and fry until browned
Transfer the meat and onions to a camp oven or dish
Add the flour to the remaining oil in the pan and gently fry until browned
Stir in the marinade bring to the boil
Put all in the camp oven with the meat then add the seasoning and gravy browning
Cover and cook slowly camp oven style for one hour
Garnish with chopped parsley just before serving
Serve with mashed potatoes and greens.

BARRAMUNDI BBQ
1 barramundi (2- 3kg)
1 lemon
1½ cups cooked rice
1 stick celery
1 onion
¼ cup canned pineapple pieces
½green pepper
½ teaspoon sage
1tblspn chopped parsley
Salt and pepper
1oz butter
2 teaspoons lemon juice

Method
Remove eyes from fish
Rub fish inside and out with cut lemon
Combine rice, chopped celery, chopped onion, chopped green pepper, pineapple pieces, sage, parsley, salt and pepper. Mix well
Fill fish firmly with stuffing
Melt butter, add lemon juice
Brush fish well with butter and lemon juice, then wrap in aluminium foil. Put on coals
Cook approximately 45 minutes or until tender, turning once
This can also be cooked on the BBQ or in the oven.

CAMP OVEN COBBLERS
2 cans fruit (peaches, cherries, pineapple, apricots)
1 small carton sweetened condensed milk
1 box white cake mix
Cinnamon, almonds, walnuts etc.

Method
Start fire so that there are plenty of hot coals.
Line camp oven with aluminium foil. Spray foil.
Mix fruit with ½ cake mix, cinnamon and almonds, place in camp oven.
Mix condensed milk with remaining cake mix, pour over top.
Place top on camp oven with coals on lid, cook 40-60 mins. -Check at 40 minutes.

PIGS IN BLANKETS
Sausages
Sliced Cheese
Bacon Rashers
Toothpicks

Method
Boil sausages at home for five minutes
Slit part-way through lengthwise and freeze
At the camp place a slice of cheese in the slit and wrap a bacon rasher around the sausage; use a toothpick to join ends of bacon together
Cook on fire until heated through – only takes a few minutes

BEEF IN RED WINE
1.5kg stewing steak
3 cloves of garlic, skinned and crushed
8 small or pickling onions, skinned and left whole
2 carrots, chopped
8 small whole potatoes
2 bay leaves
Good pinch of dried thyme
Half a cup of red wine
2 tablespoons of brandy – not essential but good!
⅔rds cup of beef stock (the powder will suffice mixed with water)
1 tablespoon of flour
Salt and pepper to taste

Method
Brown the meat over a shovel full of coals taken from the fire and placed in a shallow hole (not as hot as over the fire for the cook!) or over gas
Add first four ingredients plus garlic and stir a minute or so longer
Add all the other ingredients
Stir through the liquid
Place the camp oven in a position where the meal will cook slowly (a gentle bubble) – either over a low flame or over a small shovel of coals in a hole with a small amount of coal on the lid
Be prepared to add a few more if the coals cool too much
Take a glass of your favourite beverage, find a comfortable spot and relax for about an hour and a half while your dinner cooks
Serve with your favourite bread or damper

COQ AU VIN á là CAMP OVEN
2 tablespoons butter
1 tablespoons olive oil
1 piece chicken Maryland per person (no more than 4 per camp oven, otherwise use chicken legs)
4 medium mushrooms per person
3 small onions per person, if large ones cut in half
2 strips of bacon per person
1 cup of red wine
1 teaspoon crushed garlic
1 one serve sachet of Masterfoods chicken stock
Pepper and salt
1 cup plain flour
Plastic bag & Spade

Method
Have a good fire with ample embers
Into a hot camp oven place the oil, butter and garlic
Add to this the onions and let brown. Take out and put aside
Add the chicken to the oven, which has been shaken in plastic bag with flour
Brown the chicken, add ¾ cup red wine
Add embers to top of camp oven with spade. Care should be taken not to burn the chicken, remove embers if too hot
Let it cook for about ¾ of an hour, turning occasionally
Add the onions and balance of wine
Add mushroom and bacon which has had the rind removed and cut in half
Return oven to embers
About 15 minutes later add chicken stock, pepper and salt to taste, also a little water if the sauce is too thick.
Enjoy this meal with boiled rice, which has had added to it a small can of corn niblets and ½ cup of peas. This can all be cooked at home and popped into boiling water to warm and then drained. It is all easily carried in a plastic bag.

OMELETTE 'ON THE ROAD'
Ingredients
4 eggs
4 tablespoons water
1 or 2 potatoes diced
Grated cheese
4 rashers bacon, chopped
1 onion – chopped
Sliced tomato

Method
Beat eggs and water together
Par boil potatoes
In frypan fry onion and bacon, add potatoes and brown (add a little butter if necessary
Lower heat; add eggs and water and a little cheese
After a couple of minutes top with tomato and grated cheese
Allow to set.
If you have a grill, you can brown it, otherwise fold in half and continue cooking a little longer
Cut in halves to serve with a nice glass of white wine
Eat as the sun sets

HARICOT MUTTON
1lb neck chops
1 tablespoon seasoned flour
1 onion
1 dessertspoon dripping
1 dessertspoon plain flour
1 cup water
½ teaspoon salt
¼ teaspoon pepper
1 carrot
1 turnip

Method
Trim chops and coat with seasoned flour
Cut onion into rings
Heat dripping in saucepan and fry chops until brown
Lift out and brown onion in pan, then lift out.
Stir in flour and cook until brown, add water and stir until boiling and thickened
Add pepper and salt
Place chops and onions in the pan, cover and simmer for one hour
Cut and dice carrot and turnip, add to meat and cook for a further ¾ hour or until meat and vegetables are tender
Note: potatoes may be used instead of turnip, peas can be added

NACHOS IN A CAMP OVEN
1 packet corn chips
1 small onion, finely chopped
Chilli sauce
2 rashers bacon finely chopped
1½ cups grated cheese
Sour cream

Method
Into camp oven, sprinkle a small amount of bacon
Pour in ½ of corn chips, sprinkle some chopped onion and bacon over the top and add ½ cup of grated cheese
Repeat the process with the remaining corn chips, bacon and cheese
Drizzle chilli sauce over the top and put on the camp oven lid
Shovel hot coals on top of the lid
Cook over medium heat for 5 mins or until all the cheese has melted
Serve with sour cream.

IRISH STEW
500g lean lamb cubed
1kg potatoes thinly sliced
2 onions sliced
4 medium carrots sliced
Mixed herbs
Freshly ground pepper
2 cups of stock

Method
Remove all visible fat from lamb
Line the bottom of a camp oven with a layer of potatoes
Add layer of onions, then carrots, then lamb
Continue layering, seasoning each layer with a pinch of mixed herbs and pepper
End with layer of potatoes
Pour in the stock and bring rapidly to the boil
On low heat, cover and simmer gently until meat is tender, approximately 2 hours.
Delicious with dumplings.

BEEF IN RED WINE
740g steak cubed
1 can of tomatoes
1 tablespoon oil
1 can mushrooms in butter sauce
¼ cup of red wine
1 bay leaf
1 packet French onion soup

Method
Brown cubed meat in the oil
Place into camp oven and combine remaining ingredients and add to steak
Stir
Cover and cook for 1½ hours.

SAUSAGE & BEAN HOT-POT
1 large onion, chopped
2-3 rashers bacon, diced
1 clove garlic, chopped finely or crushed
500g gourmet sausages cut into chunks (chipolatas work well)
1-2 400g tins tomatoes (depending on how far you want to dish to go)
1 400g tin red kidney beans (drained)
1 dessertspoon each of brown sugar and French mustard (optional, but they add to the flavour)
Olive oil
Seasoning to taste

Method
Sauté the onion and garlic in the oil for a couple of minutes
Add the bacon and sausages
Cook together with occasional stirring until sausages are lightly browned then pour off surplus fat or mop with paper towel before proceeding
Add tinned tomatoes, sugar, mustard and seasoning, then simmer gently for 20-30 minutes
When you feel the sausages are adequately cooked, add the kidney beans and continue to simmer until they are heated through
Serves 2-4, depending on the accompaniments

HEARTY CASSEROLE
1.5kg cubed chuck steak or lamb (can be cryovacced by butcher for long life
Plain flour
Vegetable oil
4 onions sliced
4 potatoes (old if possible) peeled and sliced
Other sliced/diced and peeled vegetables to make large bowl from this list:: parsnip, swede, turnip, carrot, eggplant and celery – all diced or sliced. Try different mixtures to taste
3 cups of beer
2 cups beef stock
2 tablespoons soy

Method
Toss meat in flour and brown in heavy based pot/fry pan over medium heat
Combine meat and all other ingredients in camp oven
Dig hole next to campfire – place shovel loads of hot coal in bottom
place camp oven on top so that top is level with ground
Cover with a shovel of hot coal
Cook two hours till meat is tender
Serve with damper or crusty bread.

TUNA CASSEROLE
Large tin tuna
½ cup cream
2 chicken stock cubes
3 tablespoons flour (any)
Mushrooms
Green capsicum
1½ cups water
4oz butter

Method
Slice mushrooms
Dice capsicum
Melt butter and sauté
Remove from pan
Add flour to pan and stir until just browning
Turn off heat, add water and stir until mixed
Add stock cubes and return heat, stir until thickens
Add cream, tuna, capsicum and mushroom.
Serve with rice. (Note: tinned capsicum, mushrooms and long life cream may be used.)

TEX MEX POTATOES
4 large potatoes, unpeeled
10gm butter
1 onion chopped
2 rashers lean bacon, sliced
1 x 35g taco seasoning mix
1 x 440g can baked beans
1 cup grated cheese
½ cup light sour cream
1 small packet natural corn chips

Method
Prick potatoes and wrap in foil
Place potatoes in hot coals until tender
Melt butter and sauté onions, bacon and taco mix
Add baked beans and simmer until heated through
Cut deep cross into cooked potatoes and open out
Top with baked bean mixture
Sprinkle top with cheese, sour cream and arrange few corn chips

CHILLI CHICKEN
500g chicken wings
1 Spanish onion cut into wedges
1 teaspoon olive oil
1 capsicum sliced
1 clove of garlic, crushed
1 small slice grated ginger
⅓ cup sweet chilli sauce

Method
Remove wing tips from wings
Heat oil in pan and add wings, cook well
When wings are well cooked add onion and capsicum and stir fry until cooked
Add ginger and garlic, mix well turning wings
Add chilli sauce
Remove from heat
Mix well.
Serve with rice topped with sliced spring onions.
THE BUSHMAN’S PUDDING
Sliced vegetables that are available – tomato, potato, cauliflower, onion
Breadcrumbs

Method
Lightly oil a camp oven
Place a layer of potatoes on the bottom, then alternately slice and place the other vegetables on top of each other until the oven is filled to the top or to a suitable level, repeating the vegetables as you go
Top with bread crumbs and diced bacon
Cook on a slow fire for about one and a half hours.
DO NOT USE ANY WATER. THE SECRET IS SLOW COOKING.
The end result is absolutely beautiful and can be eaten with a roast or any other meat.

BULLY BEEF CASSEROLE
4 medium potatoes
1 large onion
4 large cups water
1 large cup rice
1 packet French onion soup mix
1 340g tin bully beef
Camp oven or large saucepan

Method
Place water in camp oven, bring to boil
Add chopped onion and potatoes and boil for ten minutes
Add rice and packet soup mix; boil for a further 20 minutes stirring occasionally
Add the mashed bully beef, simmer for five minutes
Serve with damper.

LOCAL SEAFOOD WITH SPAGHETTI
2 tablespoons olive oil
3 diced tomatoes
1 clove garlic crushed
1 cup cooked crab, prawn, yabbies or fish
¼ cup packet peas
¼ cup corn
Spaghetti

Method
Cook spaghetti in salted water
Add olive oil to pan, add tomatoes, garlic and the cooked seafood
Mix well and add the peas and corn and again mix well
Remove from fire
Drain spagetti and add to pan and mix well.

SIMPLE FISH BAKE
1 piece fish per person – skin and bones removed
Salt and ground pepper
Crushed garlic clove
2 teaspoons olive oil
1 Spanish onion sliced
1 capsicum sliced
2 cups chopped spinach leaves
1 teaspoon apple vinegar

Method
Sprinkle fish with salt and ground pepper
Rub crushed garlic on both sides of fish
Cook fish in one teaspoon of the olive oil and brown both sides
Remove from pan
Add one teaspoon olive oil to pan and add one clove crushed garlic, onion, capsicum and mix well till cooked
Add the spinach and cook for 2-3minutes off the heat
Drizzle on one teaspoon vinegar
Place fish on each plate and add vegetables on top.
Serve hot

EASY CURRY
1 tablespoon butter
1 large onion sliced
1 clove garlic crushed
1 piece steak cubed
1 tablespoon curry powder (buy the best)
1 pinch chilli powder
1 apple cored, peeled and sliced
1 large potato diced
1 beef stock cube mixed with 2 cups water
1 teaspoon tomato paste
Seasoned flour
Plain flour

Method
Melt butter
Add onion and garlic and cook till tender
Dust meat with seasoned flour
Mix meat with onions and garlic
Brown well. Stir in curry powder, mix well
Add the rest to pan, boil and mix well
Turn down heat, place lid on pan and simmer about one hour
Stir occasionally
Serve with rice and crusty bread

CHICKEN AND PINEAPPLE
1 tablespoon olive oil
1 chicken breast cut into strips
½ cup sweet chilli sauce
1 can pineapple slices
1 can apricot halves
Lettuce leaves to cover serving plates

Method
Heat oil in pan and cook chicken
When chicken is cooled, drain oil from pan and add chilli sauce, mix with chicken and then add the pineapple pieces and about ½ cut pineapple juice and drained apricots
heat through. Mix well.
Serve on lettuce leaves. (can also use steak or fish)

PEPPER STEAK
1 piece of steak per person – t-bone or similar
Freshly crushed peppercorns to taste (approx 2 tablespoons per steak)
3-4 tablespoons butter
Half cup brandy
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
Half cup cream

Method
Push peppercorns into both sides of steak with the back of a spoon
Heat pan over coals or BBQ
Add butter and when hot, place steak into pan
Cook for a few minutes each side then take away from fire and put the brandy on top.
IMPORTANT – you will need to take away from the fire for this stage to prevent the brandy from igniting whilst you are pouring it over the steak.
Return to the fire and let the flames ignite the brandy and let burn off until flames go out in pan
Place steaks into another pan or onto a heatproof plate on the cooler side of fire covered in foil to rest leaving pan juices in original pan
Into original pan add sauce, mustard and cream and stir through until heated
Serve over the steak and with herbed potatoes and salad.

HERBED POTATOES
Potatoes
Chopped garlic
Herbs (rosemary, thyme and tarragon are quite nice)
Oil

Method
Cut washed potatoes into smallish wedges (no need to peel potatoes)
Place wedges onto foil, drizzle with oil, add chopped garlic and a sprinkle of herbs
Wrap well in foil and place on side of BBQ and let cook slowly until cooked through, turning the whole package after about 15-20 minutes
The potatoes will crisp up and taste delicious.

THAI GREEN VEGETABLE CURRY
1 packet of Thai green curry paste
½ cup dried coconut milk
2 chicken stock cubes or two teaspoonfuls of chicken stock powder
2 medium onions
4 cups chopped fresh vegetables e.g. potatoes, sweet potato, carrots, pumpkin, eggplant, zucchini, baby squash depending on availability
Packet of dried peas

Method
Chop onions and brown lightly in oil
Add curry paste and cook 1 minute more
Add 1-2 cups of water, chicken stock and all chopped potatoes, carrots and pumpkin
Cook for 10 minutes then add one packet of dried peas, baby squash and eggplant and cook a further 5 minutes
Add coconut milk powder and zucchini and cook a further 5 minutes
Add some fresh coriander if available and serve with jasmine rice.

SUMMER SALAD
Kipfler potatoes, boiled and cut in pieces
1 x can Borlotti Beans (drained)
1 x can chick peas (drained)
1 small Spanish onion, finely chopped
200g green runner beans, blanched
1 roasted red capsicum
6-8 Roma tomatoes, each cut into 8 pieces*
Lemon vinaigrette
Continental parsley, small basil leaves (optional)

Method
Mix together all ingredients and add a generous amount of lemon vinaigrette
* If fresh beans, capsicum and tomatoes unavailable, substitute vacuum packed semi- dried tomatoes and cook a packet of dried peas.

SPAGHETTI BOLOGNESE (CAMP OVEN)
1 tablespoon of oil
1 medium onion, grated
1 clove of garlic, crushed
500g minced beef
425g canned tomatoes
¼ cup water
¼ cup tomato paste
2 beef stock cubes
½ teaspoon of sugar
½ teaspoon of dried basil leaves
375g spaghetti

Method
Heat oil in a camp oven
Add onion and garlic; cook together, stirring with a wooden spoon, until onions are soft
Add mince to camp oven
Cook until mince is well browned
Add undrained tomatoes; crush well using a potato masher
Stir in paste, water, crumbled stock cubes, sugar and basil
Cover and simmer for about 15 minutes or until sauce is slightly thickened
Add spaghetti to large pan of boiling water and boil, uncovered, for about 11 minutes or until spaghetti is just tender. Drain
Serve Bolognese sauce over spaghetti

CHICKEN WINGS IN CAMP OVEN
1kg chicken wings
½ cup soy sauce
1 cup sugar
1 cup water
1 tablespoon of grated ginger
3 tablespoon of sherry
1 ½ cups of uncooked rice

Method
Mix the soy sauce, sugar, water, grated ginger and sherry in hot
camp oven and bring to the boil
Lightly sprinkle 5-spice powder over the chicken wings
Add chicken wings to boiling mixture
Cook gently for 45 minutes
Cook rice separately and serve chicken wings on rice

TOASTED JAFFLES
Purchase a jaffle iron from a camping store before going on excursion
Place your bread slices on jaffle plates with your favourite filling and close and cook
Fillings could include tinned spaghetti, baked beans, bacon & egg, cheese, tomatoes, leftover meat and potato, or whatever you like best. Nothing tastes better than bread toasted over hot coals. You may also wish to spread butter on the bread slices.

CAMPERS PORK CHOPS
1 onion slice
4 pork chops
1 small can diced red & green peppers
1 tablespoon oil or margarine
1 can sweet corn kernels
1 chicken stock cube
salt & pepper

Method
Fry onion in oil or margarine in a camp oven or frying pan over a camp fire or campers' stove until onion is golden
Add pork chops and fry gently until golden brown and cooked – about ten minutes on either side
Add sweet corn, peppers, salt and pepper, and crumble stock over the chops and stir in 1 sweet corn tin of water
Bring to the boil and simmer gently for 5 to 10 minutes
Serve with a billy can of boiled potatoes.

PORK OR VEAL FILLETS WITH MANGO
750g veal or pork fillets
250g crushed pecan or macadamia nuts
200g wattle seed
500g mango puree
40g margarine or butter
Seasoning
Extra margarine or butter
Foil

Method
Cut the fillets into serving size pieces
Roll fillets in combined nuts and seeds
Make a parcel of the meat topped with nobs of margarine or butter
Roast in oven or ashes

Sauce
Combine the mango puree, seasoning
Heat, do not boil
Serve the fillets topped with the sauce.

LAMB SHANKS
Onion
Garlic
Capsicum
Carrots
Celery
Zucchini
Tomatoes (fresh and/or canned)
Rosemary
Salt and pepper
Potatoes (optional)

Method
Brown lamb shanks in camp oven
Remove shanks, pour off excess fat
Chop, slice, dice vegetables and add to camp oven
Sauté vegetables, add lamb shanks, rosemary, salt and pepper, simmer for 3 hours
Serve on a bed of mashed potato. Adjust quantities to suit gathering.
Deserts, cakes and treats

CHOCOLATE DIPPING SAUCE
1½ cups sugar
¼ up cocoa
1 heaped tablespoon powdered milk
¾ cup water
Two bags of marshmallows

Method
Place all dry ingredients in a screw top plastic jar
At campsite put jar contents into a small billy/saucepan and stir in water
Bring to boil over camp fire, occasionally stirring
Spike marshmallows onto end of fork/thin bit of branch and dunk into sauce. Delicious!

BAKED BANANAS
Choc Bits
Banana
Method
Slit skin and insert choc bits in the flesh of the banana
Place on coals for 10 minutes
ROLY POLY
2 cups self-raising flour
Pinch of salt
2 tablespoons margarine
1 tablespoon sugar
Crumb above ingredients together
Tinned fruit or jam

Method
Add small amount of water to make a dough.
Roll out onto floured board and add tinned fruit or jam.
Roll up into horse shoe and place in camp oven.

Sauce
Boil together 3 tablespoons butter or marg, ½ cup sugar and 1½ cups water.
Pour sauce on pastry
Place lid on camp oven
Place on warm coals with small amount of hot coals on the lid
Bake for ¾ - 1 hour.
Serve with long life custard. Serves 6 -8 people.

PIKELETS
2 cups white self-raising flour
Pinch salt
8 tablespoons sugar
2 eggs
2 cups milk

Method
Mix all ingredients adding milk a little at a time.
For best results, leave to sit for 30 minutes before cooking
Add a little oil to pan or use non stick pan and add 2 dessertspoons of batter for each pikelet
Pikelets are ready to turn when bubbles start to appear
Ingredients such as sultanas, mashed banana, currants, grated apple, cinnamon etc can be added.

BUSH DONUTS
1 litre oil, for deep frying
1 cup self raising flour
1 egg
Enough milk to make a nice batter
Jam sandwiches, cut into quarters
Sugar
Cinnamon
Pinch of salt

Method
Make jam sandwiches and cut into quarters
Make a batter in a bowl with self raising flour, egg, salt and milk
Heat oil in a deep frying pan
Coat sandwich quarters in batter
Deep-fry until golden brown
Continue until all batter is used
Serve warm

BARBECUED BANANAS
Bananas
Foil
Cinnamon
Water
Lemon juice
Brown sugar
Margarine

Method
Peel bananas and place on a double thickness of heavy duty aluminium foil
Brush with lemon juice
Sprinkle generously with brown sugar and dust with cinnamon or nutmeg
Dot with margarine
Wrap foil securely around the bananas; twisting ends
Barbeque or grill 7-9mins or on briquettes 4-5 minutes.
If bananas are preferred to spicy bananas, slice bananas lengthways with an opening enough only to place in it one or two small squares of chocolate. Roll in foil and cook as for spicy bananas.

BILLY FRUIT LOAF
3 cups self raising flour
½ teaspoon salt
1 teaspoon mixed spice
1 tablespoon ground cinnamon
2 tablespoons sugar
1 cup bran
1 tablespoon butter
1 tablespoon golden syrup
Milk
1 cup mixed fruit

Method
Mix together the flour, salt, spices, sugar and bran
Rub in the butter, then add the golden syrup mixed with a little milk
Add more milk slowly, mixing all the time until the mixture is soft dough
Lastly add the mixed fruit
Place the mixture in a greased and floured 3pint (2litre) billy
Put on the lid and bake for 1½ hours (or less) in the ashes or in the oven at about 180˚C, being careful not to burn the loaf.

FOOLPROOF SCONES
5 cups self raising flour
300g cream
1 can lemonade

Method
Measure flour into bowl; add cream and lemonade in any order and mix
Put on floured board, roll and cut out
Bake in hot oven or cook in batches in pie dish on trivet in camp oven on side of five coals – cover with shovel load of coals
Cook for 10 minutes

GOLDEN SYRUP DUMPLINGS
1 ¼ cups self-raising flour
Salt
1 oz margarine
1/3 cup syrup dissolved In 1/3 cup milk
Method
Mix margarine & flour & salt
Mix in milk mix – make into soft dough
Let stand while making syrup.
Syrup
Ingredients
1oz margarine
¾ cup brown sugar
½ cup golden syrup
1 ½ cups of water

Method
Bring to the boil in a firm saucepan
Drop in dough and cover with a lid
Boil for approximately 20-25 minutes or until dough has risen and cooked
Serve with hot custard. Serves 6

BUSH BROWNIE
Boil together
2 cups sugar
2 cups mixed fruit
2 cups water
2 tablespoons beef dripping
Stand to cool, then mix
4 cups flour
1 teaspoon carbonated soda
1 teaspoon spice
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves

Method
Sift all together
Pour in liquid and mix well
Cook about one hour in a large flat tin lined with paper, preferably baking paper
Set oven at 375 deg. F. Reset at 180.


Quickies…

Tip Cooking: An easy casserole - Combine 1 tin tomatoes, 1 onion, bouquet garni (or bay leaf), diced lamb and cubes of salted eggplant into a camp oven. Top with sliced potato and add a dob of butter. Cook on coals 1hr.
Tip Cooking: Good staple ingredients like dried apricots, prunes, pine nuts, tin chick peas combined with diced lamb or beef make great tasty casseroles. Add scones or potatoes on top and its a meal in one!
Tip Cooking: Many butchers will place your meat in vacuum sealed packs called Cryovac. This process increases the longevity of your meat storage up to 6 weeks for fresh red meat at 4 degrees.
Tip Storage: Tin vegetables take up lots of room and create excess rubbish that cannot be burned. Opt for packets of freeze dried vegies where possible and stock up on fresh potatoes, sweet potatoes etc wherever possible.
Tip Cooking: An easy way to have hot coffee with milk and sugar on hand while driving is to heat a thermos each morning. Keep a tin or tube of Nestle Coffee and Milk handy in the glove box or console for instant creamy coffee.
Tip Cooking: In remote areas fresh bread is not available and the only choice may be frozen white loaves. You can easily make your own in a camp oven - much healthier and more Aussie alternative.
Tip Storage: Use a calico bag on a draw string to hold plastic shopping bags - reuse for garbage.
Tip Storage: Labels on tins often wear off after long periods of 4WDing. Mark tins with texta to be sure.
Tip Cooking: Grow salad vegies while travelling - put 2 tbspns mung beans or alfalfa seeds in jar, cover with water, stretch stocking across top and seal with rubber band around neck. Soak overnight, drain then rinse daily.
Tip Cooking: Use your camp oven without a lid on a tripod over flames as a deep sided frypan. Adjust the height fo tripod by separating legs further apart and/or lowering chain.