When microwaves first appeared on the scene we were told you could cook anything in them and I think this recipe dates back to that time. I now find the microwave indispensible, but use it mainly as a tool to cook vegetables, melt butter or chocolate, defrost meat and to make white sauces. I found that the traditional oven was better for casseroles, roasts and baking in general, but there’s no denying this recipe would cook more quickly this way and could be worth trying.
Lemon chicken is something of a classic chicken recipe and this is a version that Mum cut out from the Herald Sun. Twice frying the chicken makes it lovely and crunchy and topped with the sauce the whole thing is delicious.
This is another recipe from the Herald Sun cooking column. The usual recipe is for Steak Diane, but in this chicken has been used instead – it’s worth trying out to see if you like the change.
Although today you can buy chicken wings already marinated in a variety of difference sauces, it’s still nice to make your own from scratch and it’s not really all that hard to do.
BAKED CHICKEN WINGS
Mix honey, tomato sauce and soy sauce. Brush wings thoroughly with honey mixture place in shallow dish or casserole and place in a very hot oven 220ºC. Cook 40 mins brushing with honey mixture and turning every 10-15 minutes.
This is a great recipe which it looks like Mum found in the Herald Sun cooking column. she passed it onto me and I’ve cooked it many times. It’s quick, easy and tastes great – if you don’t have any leeks you can use a brown onion, but the leek does add extra flavour.
Although Mum never really mastered the use of the microwave, except for reheating meals, she cut this recipe out of the Woman’s Day. I sure she had every intention of making it one day.
This recipe comes from a brochure put out by the Australian Meat Board in 1969. It’s certainly a different style of pie with the meat on top and the pastry underneath, but could easily be reversed.
I was quite excited to find this original Chocolate Ripple Cake recipe in Mum’s collection. The Chocolate Ripple Cake was a party favourite in our household from around the 1960s and was always a crowd pleaser. The only change to this original recipe for today’s cooks is to convert the ½ pint of cream to 500ml. I did recently make a more modern version by laying the biscuits down in a cake tin and building up the layering, then I topped it with fresh fruit. It turned it into a cake instead of a slice, but either way you make it, it still tastes delicious.
You can tell that this is a pudding from quite a few years ago. It’s a winter family pudding that is economical to make and doesn’t require any super fancy ingredients. You’ll probably have the ingredients in the kitchen cupboard so that means it can be a last minute decision to make and that’s great on a busy night. I made it the other night for the first time in years and it still got lots of yumms from my very grown up sons.
RAISIN CARAMEL PUDDING
Sift flour & salt together, add 1/3 cup sugar and the raisins. Stir in the egg and then the milk, mix to a smooth paste. Spread evenly into a greased ovenware dish. Put brown sugar and butter into a saucepan, add lemon juice to the boiling water and stir in. Heat gently until melted, pour over batter in dish and bake in moderate oven 45-50 mins.
This recipe came into the collection from our niece Penny. She’s a great cook and has been making this cake as a ‘special occasion’ cake for her family for quite a few years. It’s simply delicious!!
PENNY’S LEMON CURD CAKE
CAKE
Mix all cake ingredients together and divide evenly into two tins – cook 35 minutes in moderate oven. Cut in half when cold.
CURD
Place the sugar & lemon rind in a bowl, whisk the lemon juice together with the eggs then pour this over the sugar. Then add the butter cut into little pieces and place the bowl over a pan of barely simmering water. Stir frequently till thick.
Sandwich cake together with curd then ice.
ICING
Beb's Recipe Drawer 