I like the combination of ingredients in this slice recipe. Caramels, chocolate, peanuts and rice bubbles sound like they’d go well together. If you were worried about adding in the peanuts it would be quite easy to double up the chocolate, can’t see why that would be any sort of problem.
Pecan nuts weren’t something that Mum cooked with as I’m pretty sure that they weren’t easily available back when she did her most of her cooking. Although she kept this recipe I doubt that she ever actually made it. I think pecans work really well in a pie, especially when you serve it up with a big blob of cream.
It might put you off that this old recipe because it starts off “Place the barley in a large bowl. Cover with water; soak overnight”. But if you be bothered doing it the barley will make the soup delicious and when you add in the lamb and vegetables you’ll end up with a very hearty and warming winter dish.
Beef Burgandy is just the fancy name for slow cooked beef with red wine. My tried and true way of cooking it has always been by using the first method shown here, which gives you lovely tender beef in a rich sauce. The second method using an oven bag I found in Mum’s collection and should work just as well. The more modern way, of course, would be too use a slow cooker. Whichever way you end up cooking it, it’s a great winter dish. You get the best flavor by using the cheaper cuts of beef – gravy beef, blade or even skirt steak.
THE OVEN BAG WAY: