Country Womens Association of NSW - The Country Womens Association Cookbook 2

In an excerpt from Serving the Country, a CWA of New South Wales history book, author Helen Townsend writes, sixty years ago, if a community needed a hospital, the CWA would roll up its sleeves and get one built. Now if a community needs a hospital, organisations such as the CWA must roll up their sleeves and go and ask the Government to build one. The CWA of New South Wales is evolving to work in new environments, but still under the same banner of improving conditions and life for women, children and families. For more information, see our website www.cwaofnsw.org.au or telephone 02 9358 2923.

If too stiff, thin with a little milk. Cover and chill thoroughly. Shape mixture into walnut-sized balls, then coat in breadcrumbs. Shallow-fry or deep-fry in hot oil until crisp and golden. Drain and serve. Serve alone, or with yoghurt and mint or a sweet-and-sour sauce.

Marinated chicken wings 1.5 kg chicken wings cup soy sauce 1 clove garlic or 1 teaspoon crushed garlic 2 tablespoons dry sherry 1 teaspoon grated ginger 2 teaspoons brown sugar 1 tablespoon honey Salt and pepper Separate chicken wings at the joints into three pieces and discard the tips. Mix remaining ingredients together and combine with chicken in a bowl. Cover and refrigerate overnight, stirring once or twice. Pour chicken and marinade into a baking dish. Bake in a moderate oven for 3540 minutes. Serve hot or cold as an appetiser.

Spanish tortilla cup olive oil 2 large all-purpose potatoes, cut into 5 mm slices 2 large onions, sliced 3 eggs Salt and pepper Heat the oil in a 20 cm diameter deep non-stick frying pan with a lid. Place alternate layers of potato and onion in the pan, cover and cook for 8 minutes over low heat. Using tongs, turn the layers in sections (it doesnt matter if they break up). Cover and cook for a further 8 minutes, without allowing the potato to colour. Put a strainer over a bowl and drain the potato mixture, reserving 1 tablespoon of the oil. Put the eggs and a little salt and pepper in a bowl and whisk to combine.

Add the potato mixture, pressing down with the back of a spoon to completely cover with the egg. Heat the reserved oil in the same frying pan over high heat. Pour in the egg mixture, pressing down to even it out. Reduce the heat to low, cover with a lid and cook for 12 minutes, or until set. Gently shake the pan to ensure the tortilla is not sticking. Leave to cook for 5 minutes, then invert onto a plate.

Cut into wedges. Serve at room temperature. Salmon pt cup hot water 1 tablespoon gelatine 220 g tin red salmon 2 spring onions, roughly chopped cup mayonnaise 2 teaspoons lemon juice Salt and pepper cup cream Lettuce leaves, to serve MELBA TOASTS 1 square loaf unsliced bread Place hot water and gelatine in a blender and blend on high for 1 minute. Add undrained salmon, spring onions, mayonnaise, lemon juice and salt and pepper to taste. Blend for another minute. Add cream and blend for 30 seconds.

Pour salmon mixture into a lightly oiled mould and refrigerate until set. To serve, turn out onto lettuce leaves and present with melba toast triangles. To make melba toasts, remove all crusts from loaf of bread. Cut loaf in half widthways (this makes it is easier to cut individual slices). Cut each piece diagonally in half, giving four thick triangle-shaped pieces of bread. Place flat side down on board and cut into wafer-thin slices using an electric knife or serrated knife.

Place triangles on ungreased baking trays. Bake at 180C for 1520 minutes, turning frequently, until crisp and golden. Melba toast will keep well for about two weeks if stored in an airtight container. Savoury cakes 1 egg 1 cup milk cup self-raising flour 1 cup grated cheese 100 g chopped bacon 1 tablespoon chopped parsley Beat egg and add to milk. In another bowl, sift flour, then add the cheese, bacon and parsley. Pour in milk and egg and mix well.

Place dessertspoonfuls into greased mini muffin tins. Bake in a moderate oven for 15 minutes. Makes 24. Savoury sticks 2 sheets frozen puff pastry, thawed 1 egg, beaten Sundried tomato paste or olive paste Grated parmesan cheese Cayenne pepper (optional) Poppy or sesame seeds Grated tasty cheese, extra Cut each sheet of pastry in half and brush with egg. Spread one side of the pastry with a filling based on sun-dried tomato paste or olive paste and parmesan cheese. Sprinkle with cayenne pepper.