MARSHMALLOW BISCUITS

These were definitely an afternoon tea delight.  Coming home from school to find some of them left on a plate after Mum’s friends had gone home was a marvellous treat.  With a bit of luck there were a few sandwiches and other goodies left as well.  Argh, the good old days when there was time to have fancy afternoon teas………………….

MARSHMALLOW BISCUITS compile

MIXED FRUIT CRUMBLE TOP

As you can see this recipe comes from a publication called WOMAN and is dated November 12, 1951.  Must admit I’ve never heard of the magazine, but fruit crumbles have been around for a long, long time so it’s not surprising this recipe dates back that far.  The difference with this recipe is that it uses bananas mixed in with the apples and I think that would taste great, especially with a little ice cream or cream on top.

Mixed Fruit Crumble Top

MEDITERRANEAN QUICHE

Mum made quiches with lots of different ingredients, but I think this crustless one with Chorizo sausages was was a bit of a departure from her usual style.  I think she would have found it quite a change from the bacon or ham she usually used.

Mediterranean Quiche

SURPRISE CASSEROLE

Rabbit was a much more common ingredient when I was growing up and although it’s not as popular or as readily available these days it can still taste good if cooked correctly.  The secret is to make the meat tender, but not dry.  This is one of the recipes that Mum used.

Surprise Casserole

HEDGEHOG

This a classic slice recipe, not just for my family, but for many Australian families.  I’ve started with Mum’s original handwritten version and then added the typed version from my own recipe collection.  On the side I’ve added the metric conversions.  To be honest I’m not sure when Mum first started making it but I’ve dated it from the 1950s .  I do know though that it still tastes great.Hedgehog compile

CURRIED SAUSAGES

What did we do before coconut cream in a can?  The answer is in this old recipe of Mum’s.  She may not have had canned coconut cream or a jar of curry simmer sauce or paste, but Mum’s curried sausages were still great and you can see by the age of her recipe that she’d been making them for a long, long time.

Curried Sausages

 

CURRIED SAUSAGES

  • 750g sausages
  • 1 apple
  • 2 tablespoons sugar
  • Juice and grated peel of 1 lemon
  • 1 onion
  • 1 tablespoon curry powder
  • 1 dessertspoon flour
  • 2 tablespoons desiccated coconut

Put coconut in saucepan with cupful of stock or water.  Bring to boil, boil for a few minutes.  Strain off liquid, discard coconut.  Fry flour and curry powder in a little fat for a few minutes, add liquid from coconut, add sugar and lemon, stir well.  Cook until smooth, pour into saucepan.  Fry sausages till brown add to curry sauce.  Slice onion and apple, fry till brown in little of sausage fat.  Drain.  Add to sausage and curry sauce.  Cook slowly for 1 hour.  Rice or chutney may be added.

MARBLED CHEESECAKE BROWNIES

I’ve been making a chocolate swirl cheesecake for the family for many years and Mum has always enjoyed it.  I think that’s what prompted her to cut this recipe out of the New Idea.  It’s a great way of turning an old favorite into a slice or you can still serve it up as a dessert.

Marbled Cheesecake Brownies