CHOC-MINT CAKES

I’m not sure why this has “For Kids” on the tag, why should just the kids have them?  Maybe it’s the suggestion that you add green food colouring into the peppermint flavoured cream, personally think I’d leave it out…………

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FRUIT AND NUT TRUFFLES

There’s lots and lots of truffle recipes around and this another version by Nestle.  It uses sweetened condensed milk to bind the fruit, nuts and biscuits together and has a rich chocolate coating….they look yummy.

CHICKEN STROGANOFF

Large filled Vol-au-Vent cases just screams 1970s entree to me.  Of course the smaller version were served before dinner or at parties with drinks, but the larger ones filled with chicken or fish mornay were a popular first course.  The good thing about this recipe is that you can dispense with the cases and just make the chicken filling, if you use a rotisserie chicken and serve it with rice it should taste great.

SWEET AND SOUR PORK

This “Real Chinese Taste” Sweet and Sour Pork was a free recipe handed out by Amoy Genuine Chinese Food sometime in the 70s.  No mention is made of cooking it in a wok as I doubt that any non-Asian cooks had one or in fact even knew what one was.  Guess Amoy thought they’d better just stick with a frying pan.