Rusty's Recipe Roundup


New Member
Thanks for sharing!

Adding right here how to make hardtack bread - a survival food that can last over 100 years and is incredibly nutritious.
For any curious, I'm making hardtack bread right now (first time, inspired by this article) with a bit of buckwheat flour substituted for regular flour, honey, and a topping of flax/chia seeds. The idea is to add flavor and nutrition. We'll see how it turns out!
Last edited:

red hilux

Well-Known Member
Spicy BBQ Pork Spare Ribs

These are really tasty and so quick and easy to make. Same process as the Chicken drummies, BBQ then oven.

You will need

Casserole Dish with lid (If no lid cover with foil).
Oven preheated to 180 degrees

8 Pork spare ribs or pork rashers. (If you want to cook more just make more sauce).
1/2 Cup of Honey (125ml)
1/3 Cup of Tomato Sauce (80ml)
1/4 Cup of Soy Sauce (60ml)
2 Tablespoons of Hoisin Sauce (You can get it from Aldi or any Supermarket)
3 Garlic cloves crushed
2 Teaspoons finely grated fresh ginger (I use from a jar, Masterfoods)
1 to 1 1/2 Teaspoons of Chilli powder (It's up to you how much bite you want, I use a bit less)

BBQ the pork till it's reasonably well cooked then put on a plate or tray.

Combine your ingredients in a saucepan and bring it to a reasonable temperature so that the honey is super runny and it will all mix well. The aroma will start to fill the air and everyone will be licking their chops and asking "what's for dinner?" Once your happy that it's mixed well cook it for a few minutes and bring it to the boil.

Remove the sauce from the heat and get your pork rashers ready to coat.

Casserole dish at the ready and start popping the rashers in the saucepan coat them well and then put them in the casserole dish.

Once you have coated the rashers and placed in the casserole dish, it's time to pour the remaining sauce over the pork, put the lid on and into the oven for 45 minutes to an hour.

Like I said this is super easy and delicious. You can make a double batch of sauce if you like to make sure there's plenty to go around.

Serve it on rice and make sure you have plenty of sauce.

Rusty. :p
Thanks for this.
I will give it all

Rusty Panels

Well-Known Member
Who remembers the good old days when you would enjoy that yummy Braised Steak and Onion jaffle when you went camping? Even when you were at home you might open a can of that same delicious Kraft brand Braised Steak and Onions and just have it on toast.

As far as I'm concerned I reckon it was the tastiest thing to come out of a can ever. The Kraft company has a long history of mergers, takeovers and other business deals. I'd guess that it was some sort of merger that saw the end of the yummy Braised steak and onions that I grew up with. Sure there is always Tom Piper's recipe to be had but it's just not the same!

For those of you who have grown up with Kraft's delicious BS&O and suffered the bitter disappointment of losing it, and for those of you who have never been fortunate enough to try it!

Get your printer ready! Here is the recipe to the closest thing to the original that you are ever going to come across!!

Trust me your going to love it!!

Screenshot 2023-09-05 at 08.58.34.png

Screenshot 2023-09-05 at 08.58.50.png


Well-Known Member
Sounds like a recipe right out of the Women's Weekly cook book collection :)

Chicken and Sweet Corn Soup

One of our favourite soups and super easy to make. The recipe calls for 1 litre of stock and 1 chicken breast but I normally make 4 litres so just up the ingredients and make what you like.


1x Chicken breast
1x Litre Chicken stock (Campbells or the Aldi brand)
1/2 Teaspoon Ground Ginger (jar type will do)
1x Chicken Stock cube
1x Teaspoon Sesame oil
1x 375g Can Creamed Corn
2x Tablespoons cornflour
2x Eggs

Grab a large pot for your soup I use a 15 litre one because I make a bigger batch.

Step 1
Boil some salted water in a saucepan and add your chicken breasts, simmer them for 15 minutes or until they are cooked. Remove them and allow to cool. Don't throw the water away yet, you'll need some for later.

Step 2
In your large pot pour in your chicken stock, creamed corn, sesame oil, ginger, and crumbled stock cube. Give it a good stir while you bring it to the boil then simmer.

Step 3
Shred you chicken into long strips but don't chop it up.

Step 4
Add the chicken to the pot and stir through, allow it to continue simmering.

Step 5
Whisk your eggs in a jug and very slowly drizzle them into the pot while stirring the soup. It's important to do this slowly to avoid big lumps of egg in your mix.

Step 6
Using a few tablespoons of the saved water from Step 1 add the cornflour and mix it till dissolved, add more water to the cornflour if you need to to achieve a runny liquid.

Step 7
Slowly drizzle the cornflour mix into the soup while stirring the pot.

That's all there is to it. You can add chopped shallots or spring onions to it if you like.

There's no hard and fast rule to this recipe. If you fancy more chicken or corn in it just do it. As I said I make 4 litres and just increase the amount of ingredients to suit.

It's every bit as good as what you will buy from your Chinese restaurant probably even better.

Looks like I missed this recipe of yours RP.

I like it but can I add this to others looking a being a bit thrifty, especially in these times

I usually buy whole chickens as they are much cheaper than either breast or thigh fillets alone.

I break them down from the carcase, debone the thigh & leg which are used in another dish or cryovaced & frozen, same for the breasts.
At this time I might marinade these before freezing with some sort of Asian flavours or something like Tandoori etc as I will most likely BBQ these at a later time.

Occasionally I will separate the leg from the thigh & cut the wing from the breast joint & turn that into my own version of American KFC, or Korean fried chicken

So then I make stock from the carcases, with some onion, carrot, celery, bay leaf, peppercorns.

Simmer & drain after 2 hours, reserve the carcases & once cooled pull all the meat off.
You would be surprised how much meat there is left on a chicken even when a good deboner has done his job.

I then use that stock to make the soup in the same manner as you.

Its one of my favourite soups & I always have it cryovaced in single serve portions in the freezer for the right occasions.

I'll also do the same thing with the chicken & then make other soup varieties like cream of mushroom & chicken or a nice chicken vegetable & barley soup, it just depends on what I have in the fridge or pantry that I need to use up :)


Well-Known Member
Another ready to go meal that's great for camping is tinned fray Bentos steak & kidney pies. Can be cooked in the tin or in a camp oven. Virtually no prep except for veggies /salad to go with it

Rusty Panels

Well-Known Member
Another ready to go meal that's great for camping is tinned fray Bentos steak & kidney pies. Can be cooked in the tin or in a camp oven. Virtually no prep except for veggies /salad to go with it
We actually used the tinned Kraft braised steak and onions and added it to pasta on a few occasions when we did the Cape in the 80's. It was really handy especially as it was just the wife and I in a SWB Cruiser. Not a lot of storage for food. Used the dehydrated peas and corn as well on that trip. It's surprising how good it tasted back in those days when we were young. I'd probably turn my nose up at it nowadays!