COOK with Elizabeth

Press, Volume XCV, Issue 28178, 17 January 1957, Page 2

COOK with Elizabeth

Camping Cottage

Dinner

Away on holiday as so many of us are at present, we frequently find that cooking on the facilities provided is a matter of some ingenuity. And with holidaywhetted appetites, our families still want to eat, however awkward it is for the cook, and however little inclination we have to spend our holiday time on food preparation. Here’s one quick and easy camping cottage meal that may be made in an oven if there is one, on top in a covered baking dish if there is not, which does away with the necessity for any other vegetables or saucepans, and which takes all of five minutes to prepare.

Camping Cottage Dinner: 1J lb stewing steak, stewing chops or grilling chops, 1 large tin tomato soup, 1 large tin green beans, T breakfast cup flour, 1 teaspoon salt, 1 tablespoon butter, 1 teaspoon baking powder, milk to mix.

Cut steak into small squares, or if using chops, lay straight into a baking pan with lid or a casserole. Cover with contents of one large tin of tomato soup, undiluted. Cover and cook very slowly in the oven or on top of primus or stove until the meat is tender. Add the contents of one large tin of greeL-beans and reheat to boiling. Mix 1 cup of flour with one teaspoon each of salt and baking powder and rub in one tablespoon of butter. Mix with milk to rather stiff scone consistency. Break off small pieces, roll into balls and drop in on top of the meat. Recover and continue cooking for twenty minutes or until the small balls are puffed and cooked through.