Back in the day, rice bubbles appeared in all sorts of sweet treats. The classic one was Chocolate Crackles, still a favourite at kid’s parties, but there were plenty of other slices and bakes around. This one is an easy, no bake, version.
There’s lots of uses for these pastries. School lunches, party nibbles, picnic food, to name a few. The great thing is that you can make a batch and freeze them until you need them.
For those who love rhubarb this is a very easy way to serve it up as a dessert. This old recipe suggests serving it with strawberry yoghurt, which would probably be OK, but ice cream or just plain cream would possibly be even better.
This is what a curry looked like back in the 60s…..absolutely nothing like the much more complex and flavour filled ones of today. I particularly like the side dishes in the photo. Lemon slices, plain cashews, rice with sultanas are the ones I can recognize. Times certainly have changed and I don’t think I think it’s a dish you’d want to make now.
The last few times I’ve had Almond Bread, I’ve been really lazy and bought it. It’s not hard to make though and although this recipe says to store it for 5 days before cutting it, I don’t think it needs that long and really 5 days is way too long to wait to eat it.
Almost lasagna, but not quite. You still need to make a meat sauce, but with the spaghetti mix at the bottom and the cheese sauce on top, it’s quite luscious. Gluten free pasta would work really well in it too. A great family meal……
This recipe was on the Carnation Sweetened Condensed Milk tin label. I must admit I’ve never made it because I have a strong preference for baked cheesecakes over this no bake type. I think it’s because way, way back the first piece of cheesecake I had was in a little cafe in Toorak and coffee when ‘European’ baked cheesecake was very new and trendy in Melbourne.
I think this dish is really a risotto, because as I understand it the rice is a paella is cooked without stirring, which gives it a crispy bottom. Paella, risotto, I don’t think it really matters all that much, the main thing is that it’s a great rice dish full of vegetables and tasty chorizo.
Reading this recipe has made me drool for a slice of it covered in thick cream. Although I guess even if I started to make it now it would be a few hours before it would be ready. Worth the wait though……
I haven’t made this slice for ages. It used to be one I’d make fairly often because it tastes great and is pretty quick and easy to make. It’s was a great one to throw in the oven when I already had the oven on to cooking something else.
Beb's Recipe Drawer 