Downunder

CORN FLAKES BISCUITS
Contributed by Alex Reihart, Wollongong

1½ cups corn flakes	2 eggs
¼ lb. butter or margarine1	1½ cups sugar
½ cups of self-rising flour	pinch salt

Combine all ingredients until mixture can be shaped. Roll into balls about the size of a large walnut; place on greased tray and flatten with fork. Cook in hot oven until golden brown and cool on kitchen paper.

HAMBURGER PIE
Contributed by Anne Carr, Wollongong

1 lb. mince (chopped meat)	1 onion chopped finely
1 tsp. salt, pepper	1 tin green beans, drained
1 tin of tomato soup	5 potatoes, cooked
½ cup warm milk	1 beaten egg

Lightly brown meat. Add onion. Cook until tender. Add seasoning, beans and soup. Pour into casserole. Mash hot potatoes. Add milk and egg. Season. Spread over meat. If desired, sprinkle grated cheese over this. Bake at 350° for 30 minutes. Serves 6.

BEEF AND ORANGE CASSEROLE
Contributed by Rhonda Pratley, Wollongong

750 gr. stewing steak	1 Tbs. flour (plain)
10 mIs. cooking oil	1 beef stock cube
250 grams. onions (chopped)	600 mIs. water
2 carrots, peeled and chopped	150 mIs. apple cider
small clove garlic chopped	2 oranges
Salt & Pepper

1. Trim and cut up meat and brown on all sides in hot fat. Put into a casserole.
2. Add vegetables and garlic to remaining fat and sauté for a few minutes; then put in with meat.
3. Put flour and crushed stock cubes into pan in which meat was browned and mix well. Add water, stir till boiling.
4. Add cider and orange juice and pour over contents of the casserole.
5. Blanch rind of 1 orange, remove all white pith and shred thinly. Put half into the casserole and keep the rest for garnish.
6. Cover and cook in a very slow oven (160° C.) for about 2 hours.
7. Before serving, correct seasoning and sprinkle with remaining orange peel.

VERONICA'S SPECIAL

1 uncooked chicken cut into small pieces
2 onions	2 sticks celery
2 tsp. curry	1/2 a capsicum - red
2 tins champignons	pepper & salt to taste
Worcestershire Sauce	mixed herbs
2 potatoes - diced	peas - frozen or raw
1 tin corn kernels	1 packet pasta shells - small

Method: Cook pasta shells until almost soft, strain and keep to one side. Sauté onions in a little oil until golden brown in fry pan at 150° . Add and mix in well the chicken pieces, celery, capsicum (chopped), potatoes. When getting tender add champignons with juice, salt, pepper, curry, hot sauce, herbs, peas, corn, and corn juice. Mix well and simmer until ready to serve. Reheat pasta shells and add to cooked mixture, on plates, and garnish with parsley sprigs.

SULTANA CAKE
Contributed by Anne Carr, Wollongong

Cover 1 lb. sultanas with water and boil 1 5 minutes slowly. Strain, add 1/2 lb. butter and mix well. Add 3 eggs and 3/4 lb. sugar beaten together. Add 3/4 lb. flour, 1 tsp. baking powder, salt, and 1/2 tsp. almond essence. Bake at 350 for 11/2 hours low down in oven.

CARAMEL CAKE
Anne Carr, Wollongong

5 oz. butter	4 oz. sugar
½ tsp. vanilla essence	1 ½ cups flour
1 tsp. baking powder	1 Tbs. cocoa

Method: Cream butter and sugar and add vanilla. Mix in dry ingredients. Press 7/8 of the mixture into a tin.

Mix in a pot:

½ tin sweetened condensed milk	2 oz. butter
2 Tbs. golden syrup	¼ cup sugar

Melt these together. Pour over mixture in tin, then crumble the remaining 1/8 mixture over the caramel.

Bake: ½ hour in a slow oven.

GINGER CAKE
Rhonda Pratley, Wollongong

Cream 4 oz. butter and 2 oz. sugar, add 1 cup flour (self-rising), and 1 tsp. ginger. Press into a slab tin and bake a light brown. The oven should be moderate and cook for about 15-20 minutes.

TOPPING
Place in a saucepan:4 Tbs. icing sugar 2 Tbs. butter 1 tsp. ginger 3 tsp. golden syrup and heat gently over low heat. Stir mixture. Pour over biscuit layer while still warm. Cut into pieces and enjoy.

CORN FLAKES BISCUITS	HAMBURGER PIE
BEEF AND ORANGE CASSEROLE	VERONICA'S SPECIAL
SULTANA CAKE	CARAMEL CAKE
GINGER CAKE