APRICOT CHICKEN

APRICOT CHICKEN
This is an excellent recipe for old or tough frozen chicken that you sometimes find in your fridge or freezer. (not chicken that has started to ‘go off’) in the outback. A precooked barbecue chicken from a supermarket works just as well.

  • Chicken drumsticks or pieces
  • Dried or glacé apricots
  • 1 packet French onion soup mix
  • Dried parsley and/or herbs and stuff
  • 425g can apricot nectar

Place the chicken pieces in the camp oven and sprinkle the soup mix over them, then add the dried parsley and apricots. Pour the apricot nectar over the ‘mix’, cover and cook over low heat for approximately one hour or until the chicken pieces are tender. If using a precooked chook, 30 minutes cooking time should be sufficient.

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Jellore – 3 Valleys Recce

TripReport – Jellore – 3 Valleys
27 May 2021

Neil Flower (RL) and Matt Smith
Joe Cilia
Phillip Favaloro and Ron Paton
Roger Riley

Discovery
Isuzu DMax
Patrol
Discovery

I met up with Phillip in Cherrybrook at 0645, a very cool, cloudless morning. We departed Cherrybrook at 0655 for Mittagong. The colours of autumn were clearly evident all the way.
The trip to Mittagong was uneventful. 121 kilometres to here. At Mittagong we veered to the right of the War memorial clock tower, and after 100 meters we turned right into Queen Street and proceeded 300 meters down to Lake Alexandria Park. The park has good quality toilets, there is a good quality children’s play area. The park is quite picturesque with ducks and birds abounding. The lake has a column of water shooting up from the centre of the lake. There is a walkway around the lake. There is plenty of parking. It took us two hours to get here. 5 degrees, a bit cool. Bring your snow parker, gloves and beanie just in case.
We met up with Neil F, Matt, Joe and Roger.

Neil handed out maps of the proposed trip area, and we discussed plans for the day.
We proceed out to the Jellore state forest area, as this was a Recce, we discovered a few dead ends and a lot of side tracked blocked off.
The tracks are a bit rough in places and will be good to try out your abilities and brush up on your four-wheel drive skills.

We passed Mount Jellore on our left – worth a photo, we stopped at the end of a long track looking down about 200 meters Into Jellore Creek and Nattai Ridge Junction (a good place for a few photos.) Watch your step it is a long way down! We had lunch here.
On the way back out we cleared a tree from across the track, about 600 millimetres in diameter, with Chain saws, Joe’s winch, and muscle power, a good effort by all. We also blocked off the side track around the area to prevent further damage.
I could have included all the times taken and distances travelled but as this was a Recce trip, it won’t be the same as we will be eliminating all the “dead ends” to make it a much better day for you. We did 289 kilometres on the day.
There are a couple more trees to be cut and moved off the track, so please bring your chain saws and the appropriate safety gear and brush up on your skills – remember safety first!
Please Reply to Phillip Favaloro at trips@trax.org.au and let him know you are coming including how many people and who are in your group.
It promises to be a great day on Saturday 5th June.
Ron Paton

NOTE: Since the recce it has been found that NPWS had placed signage regarding access being open, six weeks early! Great for the recce, but no good for the club trip.
So, the club trip has now been postponed until restrictions are removed and we can get to where we want to go and enjoy the great outdoors with TRAX.

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Cream of Pumpato Soup with Beef and Bacon Croutons

Yes folks, from the far reaches and vast depths of
the empty (so they say) mind of TRAX Chaplain
Neil, comes this quick and nourishing soup that
TRAX members have so often enjoyed at the
Annual Christmas Gathering
.

Cream of Pumpato Soup with Beef and Bacon Croutons

Neil says: “I have never divulged this recipe
before but so many have asked ‘how it’s
made and what is in it’ that I have relented,
and, well, here it is. No copyright, but I
wouldn’t fiddle with extra or different
ingredients or you might spoil it.”

Wot you will need:

  • 2 saucepans, (Large), 1 boiler, (about 6 -10 litre size (at least). At least 1 big wooden stirring spoon. A good-sized fire, or a double burner gas stove. Large chopping board to cut up spuds, then pumpkin, then meat. At least one large cutting knife. (You’ll need a strong one.) One ‘Bamix’ or ‘Stick mixer’. This is most important.
  • 1- 6 kilos of washed or peeled spuds, cut up into small pieces.
  • 1 kilo About half a pumpkin. Kent or Queensland Blue for preference, Butternut, if that’s all that is available. (It still tastes good.)
  • 1 kilo of diced, cubed or stir fry beef. The meat must be cubed or cut into small pieces only about 1 cm cubed.
  • 4 rashers or good sized pieces of middle cut bacon (Cut the fat off them). The bacon is cut same size only as it is much thinner – squares of about 1 cm.
  • 2 (at least) tins of Full Cream evaporated milk. (Not condensed, evaporated.) Carnation type.
  • 1 tin of Coconut cream – readily available, at least from Coles.
  • Salt & Pepper to taste. (These to be added onto the soup after you have served it out. People like to add their own amounts to the soup. Don’t do it for them!)
  • At least one loaf of fresh, crusty bread. Preferably homemade. Se last 2 lines of recipe.

How to do it:

  • Cut up spuds and boil them until soft enough to mash easily. You will need twice the volume of potatoes to that of pumpkin.
  • Then cut up pumpkin into small pieces that will soften fairly quickly when boiled.
  • Boil up spuds and pour most of the water off them and mash. (By pouring off most of the water, this removes the starch from the potatoes and makes for a much nicer flavour.) You can add a little butter or margarine to the potatoes but not too much. You are making soup remember.
  • When you have your spuds mashed, put them aside and then do the pumpkin. When cooked pour nearly all the water off them and give them a good mashing.
  • Now combine mashed spuds and pumpkin in the boiler (or very large saucepan) and use the ‘Bamix’ or ‘stick mixer’ moving in all directions until the spuds and pumpkin are completely puréed.
  • Now add slowly the contents of the 2 tins of Evaporated milk. (This supplies the liquid to the mix and why you don’t need the water that the vegies were cooked in.) ‘Bamix’ this liquid in, then follow it with the Coconut Cream.
  • Now the patient bit! Put the boiler onto either your gas stove or a reasonably cool fire and begin stirring. Warning! You will burn the mixture if you leave it for more than a minute! Stir slowly with your large wooden spoon or spatula making sure that you use a rolling motion, i.e. Stirring so that the liquid at the top gets stirred to the bottom all the time.
  • If you are by yourself, take the soup off the heat after a while and put it aside. Now is the time to fry or grill the meat ‘croutons’. DON’T overcook them – they will burn easily. Just get them to the point where you can smell a nice grilled meat aroma and then take them off the heat and add them to the Potato and Pumpkin mix.
  • Stir the meat thoroughly in (you want to get the meat flavour into the spud/pumpkin mix), after you have put the big boiler or saucepan back onto the low heat.
  • Now stir until some steam starts to come off the whole mixture. It’s ready!
  • Call the ‘troops’ give them some of your freshly baked bush bread (must be really fresh – made that morning – see past issues of TRAXION and TRAXCOOKX for my bread recipes) give thanks and ENJOY!
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TRAX Pink Lady Apple Crumble

Autumn may be upon us but there are still
plenty of fresh apples available, and lots of
ANZAC biscuits. So, here’s a recipe where you
can use both and make a fantastic, mouth
watering, ripper of a desert for the troops at
home or in the camp site.


TRAX Pink Lady Apple Crumble
Serves 6
Ingredients
1 kg Pink Lady apples, peeled, cored and cut into
wedges.
4 tbsp lemon juice
1 tbsp ground cinnamon
1/3 cup firmly packed brown sugar
Crumble
8 Anzac or ginger snap biscuits, crushed
1/3 cup plain flour
1/4 tsp cinnamon
50g unsalted butter, chopped

Method

  1. Preheat oven to 180°C. or have Camp Oven
    fairly hot.
  2. Combine the crumble ingredients into a
    bowl and using your fingertips rub the butter
    through the mixture until it resembles fine
    breadcrumbs.
  3. In a separate bowl combine the apple with
    all the other ingredients and mix thoroughly.
  4. Spoon the mixture into a 1.5 litre (6 cup)
    capacity, ovenproof dish.
  5. Scatter the crumble mixture evenly over the
    apples.
  6. Bake at 180 °C or in the hot camp oven for
    about 20 minutes or until golden.
  7. Spoon the apple crumble into serving
    bowls.
    Serve warm with Ice Cream or whipped Cream.
    You will have ‘em coming back for 2nds and 3rds!
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HEAVEN – A GUIDE FOR TRAVELLERS

CROSSTRAX!crosstrax logo
One man’s view about the
things that really matter….

HEAVEN – A GUIDE FOR TRAVELLERS

Accommodation:
Arrangements for first-class accommodation have been made in advance. “In my Father’s house are many rooms; … I am going there to prepare a place for you.” (John 14:2)
Passports:
Persons seeking entry will not be permitted past the gate without having proper credentials and having their name registered with the ruling Authority.
“Nothing impure will ever enter it…., but only those whose names are written in the Lamb’s book of life.” (Rev. 21:27)
Departure Times:
The exact date of departure has not been announced. Travellers are advised to be prepared to leave at short notice.
“It is not for you to know the times or dates the Father has set by his own
authority.” (Acts 1:7)
Tickets:
Your ticket is a written pledge that guarantees your journey. It should be claimed and its promises kept firmly in hand.
“Whoever hears my word and believes him who sent me has eternal life and will not be condemned; he has crossed over from death to life.” (John 5:18)
Customs:
Only one declaration is required while going through customs.
“I declare unto you the gospel…. that Christ died for our sins according to the scriptures; and that He was buried, and that He rose again the third day. (1 Cor. 15:1,3,4)
Immigration:
All passengers are classified as immigrants, since they are taking up
permanent residence in a new country. The quota is unlimited.
“They were longing for a better country – a heavenly one…. for He has
prepared a city for them.” (Heb.11:16)
Luggage:
No luggage whatsoever can be taken.
“We brought nothing into this world, and it is certain we can carry
nothing out of it.” (1 Tim. 6:7)
Air Passage:
Travellers going directly by air are advised to watch daily for indications of imminent departure.
“We who are still alive and are left will be caught up together with them in the clouds to meet the Lord in the air. And so we will be with the Lord forever.” (1 Thess. 4:17)
Vaccination and Inoculation:
Injections are not needed, as diseases are unknown at the destination. “God will wipe away every tear from their eyes. There will be no more death or mourning or crying or pain.” (Rev. 21:4)
Currency:
Supplies of currency may be forwarded ahead to await the passenger’s arrival.
“Store up for yourselves treasures in heaven, where moth and rust do not
destroy, and where thieves do not break in and steal.” (Matt. 6:20)
Clothing:
A complete and appropriate new wardrobe is provided for each traveller. “He has clothed me with garments of salvation and arrayed me in a robe of righteousness.” (Is. 61:10)
Time Changes:
Resetting of watches is not necessary, nor will watches or clocks be necessary.
“The city had no need of the sun, neither of the moon, to shine in it: for the glory of God did lighten it, and the Lamb is the light thereof… there shall be no night there.” (Rev. 21:23,25)
Reservations:
Booking is now open, apply at once.
“Now is the accepted time; behold now is the day of salvation.”
(2 Cor. 6:2)
Coronation Ceremony:
The highlight of the journey is the welcoming reception and coronation which await each new arrival.
“There is in store for me the crown of righteousness, which the Lord, the righteous judge, will award to me on that day – and not only to me, but also to all who have longed for his appearing.” (2 Tim. 4:8)

Neil Flower
TRAX Chaplain
0408 216 401
neilflower@bigpond.com

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SIMPLE BUSH BATTER

SIMPLE BUSH BATTER

Sounds just too simple? Not a bit of it. Too many dishes are spoilt because of badly made or crook Batter. Batter helps to give many foods a bit of ‘body’ or extra taste. So, be like the old housewives in Yorkshire, England who found that sometimes old, tough or stale food could be made to taste wonderful by making ‘Yorkshire Pudding’ and serving it with the meat or vegetables, you can enhance the flavour of many foods by the use of a nicely flavoured batter or one of its variations.
Here’s the real complicated recipe!
* 1 cup of plain Flour. (Or, self-raising if you don’t have plain, but plain is the best.)
* 2 Eggs – Chooks eggs are the easiest to obtain in this day and age, but you can use Brush Turkey eggs (but only if you know they are fresh!!!!, or ? or ½ an Emu egg. (Warning: these must be fresh also and only try to collect them after you get someone else to lure or frighten away the male Emu who will be sitting on them. Emus can give a very nasty peck!)
* Milk.

Method:

  • Don’t worry about sifting, just put the flour into a heap and make a ‘well’ in the centre.
  • Break the eggs into this and mix them into the flour adding milk as you do so.
  • Beat the mixture at the same time.
  • Keep adding extra milk until you have a nice smooth batter. Don’t make it too runny –
    if you do add more flour.
  • Test the mixture by inserting one finger. (Do not cut off from hand though, you may need said finger again later.)
  • If mixture coats the finger and doesn’t run off back into the bowl then it’s OK.

    This mixture can be used in a multitude of recipes and will be the basis of a number of the dishes below and in future issues of this highly acclaimed magazine. So, don’t lose this page. Cut it out, laminate it and keep it with your other recipes!

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Hold it!

CROSSTRAX!crosstrax logo
One man’s view about the
things that really matter….

Hold It!

It’s Easter 2021, and I feel a reminiscence coming on!

This year will mark the 46th anniversary of one of the greatest trips that I ever did…

But there is also a great link here between this trip and the Celebration of Easter.

It was 1975, and we packed the family and enough food for 5 weeks and enough spare parts for any eventuality and set off in the old 1957 Land Rover Series 1 Station Wagon for Cape York with friends in 4 other Land Rovers of varying age and models. It would be an understatement to say that “it was quite a trip”, but it was and one day I must write an article about what 4WD touring was like in the ‘old days’ when only about 15 – 20 vehicles a year ever attempted the Cape York trip…

It was also Les Hiddens’ first major trip too, and we had some interesting encounters with his party’s vehicles; but that too is another story that I must tell you about some day as well…

Anyway, let me tell you about what all this has got to do with a “CROSS-TRAX” article before you begin to wonder why I’m writing all this.

It all began when some friends and I saw the original Malcolm Douglas film called “Across The Top” about his adventures with a friend as they made their way across the top of Australia and up to Cape York in about 1968. It was great stuff – (I’ve still got a copy of the film on video if anyone wants to borrow it), and it made us all decide then and there to go and take a look for ourselves.
But in those days, it wasn’t all that easy to just ‘go’. Sure, there were the inevitable permits to obtain (even in those days!), and that took quite a bit of time. But that was the easy part. There were maps too, but we found that many of them were not very reliable once we tried to use them. There were not many people who had done the trip to give us track details or pace notes either, so it was going to be a real frontier, ‘fly by the seat of your pants’-and hope to find the right point of destination’, bit of navigation. As well there were very few places along the way where fuel, food, spares or supplies could be obtained either, so of necessity it had to be a totally self-sufficient operation.

Plans were made, dates were set, people invited to join ‘the crew’ and vehicles were prepared. Three families, one married couple, and a single man were the people, and five Land Rovers of various vintages (ours was the oldest), were the vehicles.

We were all set to go with much fear and trepidation when something happened which change the whole complexion of the trip. Something which lifted the load of worry from those of us (the three fathers in the group) who had the responsibility of taking very young children into an almost uninhabited part of the country, on a trip that no-one seemed to be able to give any details about short of saying ‘well we wish you luck’, or ‘we wish we could do something like that’, etc. It was the most fabulous piece of news that we could have possibly received, news that was almost too good to be true. It took the worry out of going and it made an otherwise scary or even dangerous trip seem easy. But let me digress for a moment to prove my point….

Quite regularly I meet people who have a real fear of the future, and especially about death. (Boy, I love these morbid articles in this magazine, don’t you?) When I try to tell them that death need hold no fear for them because of the great hope that a believer has, a response that I often get goes something like this: “Well you can’t really have peace because how can you be sure? After all we can’t know what it is like after death because no-one has ever come back to tell us what it is like and what to expect.” But a statement like this shows just how little most people really know about the message of the Bible and the good news of the Gospel.

Because the whole point of the Gospel is that Someone has died and come back to not only tell us what it is like, but also to give us the certainty of a known way, and a proven path. And of course, that person is the Lord Jesus Himself. He not only came to give us the exact directions of how to get to the most exciting destination of all, He actually trod the path of death and then came back to show us that death had been conquered and was no longer to be feared. Indeed, He also said that when the time came for us to ‘make that trip’ He would actually come and take us along the right track and deliver us safely to our eternal home. Great news!

Now back to my reminiscence. The great news we received was that the previous year a few members of the Sydney Land Rover Owners Club had gone to Cape York and had made notes and directions not only about the main track but also of some old WW2 tracks and alternative routes which would make the trip even more interesting. And yes, they were willing to share their maps and notes with us!

Someone had been there, seen it all, had returned, and was now willing to not only show the way, but also give exact references and lend maps and pace notes. One of this group even volunteered to come with us if we wanted him to, so keen was he to get back up there again. He had ‘done the track’, and it held no fear for him. He would also be our guide if we wanted it. It was a great offer but we decided to accept only the pace notes and track details.

What a trip! Being able to know where to look for the old wartime tracks, and then to follow them to areas that had not been traversed since 1945; to find old wartime wrecks and some crashed aircraft in the dense rainforest; to find an old observers post from the days when a Japanese invasion was real threat; made for a tremendous holiday – plus, the opportunity to go to some of the areas that the explorer Edmund Kennedy had passed over on his epic journey North. (This also makes for another great story about a rival group from the Australian Army who were also trying to find some of these places but didn’t!)

And it all came about because we didn’t have to worry about where we were to go, because someone else had already been there and come back to tell the tale, and to share their knowledge about what it was like.

There are two lots of documents that hold a lot of meaning for me. The first is a file of 46 years old pace and track notes, along with a big box of slides of the 1975 Cape York trek. The other is a collection of 1900 year old pace notes and track advice about how to know for sure the way to Heaven without having any fear of the trip or it’s track conditions – it’s called ‘The New Testament’. Actually, I’m willing to lend any interested parties a copy of the first lot of documents, and to give a copy of the second lot to anyone who wants to ask for it. Now there’s some pace notes for the greatest trip of all – free!

More next month

Neil Flower
TRAX Chaplain
0408 216 401
neilflower@bigpond.com

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RFDS Outback Afternoon Tea

Trip Report – Triple Treat – RFDS Outback Afternoon Tea
Saturday 27th March 2021

You can bring Safe-tea to the Outback Royal Flying Doctor Service Outback Afternoon Tea at Roger and Judy Riley’s

On Saturday afternoon, 27th March, TRAX and friends of Roger and Judy Riley gathered at the Riley campsite in their back garden. Roger has built a slab hut and found a couple of loose twigs and made a couple of very stable tables. He also had three campfires going to keep the cooking going and the water boiling for tea and coffee.

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Kowmung River and Yerranderie Weekend

Trip Report – Kowmung River and Yerranderie Weekend
5-7 March 2021

Francois – Landcruiser
Neil– ‘The Limmo’ Landcruiser
Elizabeth– Landcruiser
Eric & Dianne – Prado
Sally & Jane – Landrover
David, Evelyn, Amelia, Nicholas and Bella.

We met at the Black Springs Campground on Friday some arriving around mid afternoon and others like us after 8.00pm. It was great to see the campfire already going as it was quite a chilly night. We all sat around the campfire before calling it a night.

Coffee anyone

We woke up to a cold overcast morning and noisy as the campground became quite busy being taken over by rally cars for a weekend of racing in the nearby State Forest. We packed up ready for today’s adventure. And, guess what? We left the campground right on time exactly 9.00am. The weather looked pretty bleak and foggy with the outside temperature reading 11C. Neil found patch of flat ground to park his limo so we could all enjoy Neil’s freshly brewed coffee for morning tea. Travelling along the Colong Stock route our Trip Leader found play time, an old quarry where we enjoyed 4wd driving up and down the side of the quarry and some having extra fun by reversing down. We continued along the Colong Stock route to Yerranderie. We arrived at Yerranderie around midday and was greeted by the ranger who directed us to Yerranderie private campground. Thank you to Neil for booking the campsites.

After setting up camp and lunch we decided to walk to the township of Yerranderie we somehow became slightly geographically misplaced as to which way to walk so we decided to walk back to the campsite and drive there. Luckily, we did as I felt it would have been a fair walk and considering the weather had cleared and became quite warm and sunny. We spent the afternoon exploring the historic town of Yerranderie before heading back to camp for tea and a campfire night with marshmallows and birthday cake as it was Evelyn’s birthday.

After breakfast around the campfire and packing up we headed to Kanangra Walls along Colong Stock Route and other various fire trails enjoying the scenery and magnificent views.
Along the way we spotted a sign saying Batsch campground 1.5km. We decided to have a look at the campground for future reference. When we got there the sign stated closed due to recent bushfires. More likely closed due to lack of or no maintenance by NPSW (in my opinion anyway.) We arrived late morning at Dingo Dell campground (also closed) for morning tea as this allowed the brakes to cool down before we start a series of river crossings along the Kowmung River Trail. Once again, we enjoyed Neil’s coffee made by the world’s most powerful coffee machine.

We crossed the river crossings pretty much at ease and travelled along Morong Creek FT to Kanangra Walls where we had lunch before walking to the lookout.

We stopped just before the Jenolan Rd intersection to air up and debrief before heading off home and some stopping at Blackheath for afternoon tea.

Another wonderful TRAX weekend away.

Dianne

PS: Where were the Nissan patrols?

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TRAX – Triple Treat

Details:
Saturday 27th March 2021
TRAX – Triple Treat

G’day,
Roger and Judy Riley are hosting a triple treat.

RFDS Outback Afternoon Tea (OAT) to raise funds in support of the Royal Flying Doctor Service. Donations are tax deductible so dig deep and support this life saving organization. If the following link doesn’t work don’t worry as you’ll have the opportunity to make a donation on the day.  https://www.outbackmorningtea.com.au/roger-riley/posts/rfds-outback-afternoon-tea-oat  I’ll get the campfire going early and we’ll enjoy some real billy tea (or coffee) and some good tucker from the camp oven/s. This will run from 2pm until about 5pm and will be a tea-riffic afternoon.

BYO BBQ/Picnic Dinner. Arrive a little later than 2pm for the OAT and stay on for dinner around the campfire/s. There’ll be adequate cooking facilities but bring your own chairs, tucker etc.

Cool Change – The Movie Once dinner is over and it’s dark enough we’ll be settling down in our camp chairs to enjoy an interesting story set in the Victorian High Country involving the NPWS, Greenies & Cattlemen.

This will all take place at 36 Osborn Rd Normanhurst. Number 36 is a battle axe block (look for the slab hut letterbox) and parking is limited so you may need to walk a bit. Contact Roger Riley directly on 0417983717 if you have any questions regarding any aspect of this Triple Treat.

*****

On 27th March 2021 I’ll be hosting an Outback Afternoon Tea (OAT) to raise funds in support of the Royal Flying Doctor Service. I’ll get the campfire going and we’ll enjoy some real billy tea (or coffee) and some good tucker from the camp oven/s. Let me know if you’d like to come along, have an enjoyable afternoon while supporting the RFDS in their valuable life sustaining work around this wonderful country.

This is bound to be a tea-riffic afternoon.

Although the RFDS page says ‘Donate to Roger Riley’ all donations go directly to the RFDS & I assume that you’ll get a receipt from the RFDS so you can claim your donation as a TAX DEDUCTION.

Also I am hosting an Outback Afternoon Tea (commencing at 2pm) NOT an Outback Morning Tea as RFDS had suggested.

Contact trips@trax.org.au
Trip Leader:- Roger Riley

Please remember to be Covid Safe & see you on the tracks
trips@trax.org.au

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