CHEESE & BACON SLICE

Mum wrote this recipe out pretty roughly on a piece of paper from an exercise book.  She used to make it fairly often either to take on picnics or for casual Sunday night teas.  I can even visualize the baking tray she made it in – the family loved it.

Cheese & Bacon Slice

CHEESE & BACON SLICE

  • White Wings flaky pastry (or any bought puff pastry) or home made pastry
  • 1 medium sized apple, grated
  • 1 medium potato, grated
  • 1 medium onion, grated
  • Green pepper, finely chopped
  • 30g butter, softened
  • 1 cup grated cheese
  • 2 rashes of bacon
  • 2 eggs, beaten
  • ½ cup milk

Line a lamington style baking tray, approx 30cm x 20.5cm x 3cm with the pastry. Combine the apple, potato, onion and green pepper in a bowl.  Add the butter, cheese, bacon, eggs and milk and mix together.  Bake for 3/4 of an hour at 200oC.

 

 

PEANUT CARAMEL SQUARES

Mum and Dad joined a bowling club in the late 1970s and it took over from golf as their sporting passion.  I didn’t realize until I started sorting out Mum’s recipes what an influence that also had on her cooking.  There’s recipes from her bowling friends, the club magazine and in this case from Bowls in Victoria magazine.

Peanut caramel squares

TOMATO RELISH

One of the joys of summer when I was growing up was the crop of tomatoes that Dad grew in the backyard.  I’m sure today’s tomatoes don’t taste as good.  My Uncle Alf had a much larger veggie patch with a lot more tomato plants and vegetables growing.  As a result my Auntie Elsie made tomato chutney, pickles and relish in abundance each year.  This is one of her recipes, written out by Mum on a piece of the now defunct Ansett Airlines notepaper.

Tomato Relish

TOMATO RELISH

  • 1.5kg ripe tomatoes
  • 500g onions
  • 500g sugar
  • 1 tablespoon curry powder
  • 1½ tablespoons mustard
  • 2 tablespoons flour
  • salt
  • brown vinegar

Peel and slice the onions, cut and slice peeled tomatoes and put all into a basin.  Sprinkle with salt.  Allow to remain overnight.  Next day put into preserving pan with just sufficient vinegar to cover, add sugar.  Boil gently for 1 hour.  Moisten dry ingredients with a little cold water and vinegar and stir them into mixture.  Boil together for another hour or until a nice consistency.

 

SPICED BANANA PUDDING

Thel was one of Mum’s golfing friends and a very good cook, there’s a few of her recipes scattered throughout Mum’s collection.  This banana pudding would have appealed to Mum as she and Dad both liked bananas, there were always some in the fruit bowl.  This pudding would have been a good way to use up those that had ripened just a little too much.

Spiced Banana Pudding

SPICED BANANA PUDDING

  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 4 tablespoons sugar
  • 2 tablespoons melted butter
  • ½ teaspoon salt
  • 1 egg
  • 3 tablespoons milk
  • 3 bananas
  • extra butter
  • 1 teaspoon cinnamon
  • 1 teaspoon grated orange rind

Sift flour, baking powder and salt, add half the sugar.  Fold in beaten egg mixed with milk and melted butter.  Pour into greased slab tin, top with banana slices, brush with extra melted butter.  Mix balance of sugar with orange rind and cinnamon, sprinkle over bananas.  Bake in mod oven 30-35 mins.  Serve hot or cold with cream or ice cream.