Author Archives: bebsrecipes

LAYERED POTATO SAVOURY

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One of Mum’s favourites, though I’m not sure this a good name for this potato dish. It’s in my cookbook as Mum’s Layered Potatoes – a much better name I think. I usually double the recipe, with the exception of the Cream of Chicken Soup, as this is a great dish for entertaining a large number people and goes really well with summer barbeques or casseroles.

Layered Potato Savoury2_Page_1 cropped

 

Layered Potato Savoury2_Page_2 cropped

LAYERED POTATO SAVOURY

  • 3 potatoes sliced thinly
  • 315g tin of corn kernels (drained)
  • 2 rashers of bacon, finely chopped
  • 2 spring onions or 1 brown onion, chopped
  • 1 pkt Cream of Chicken Soup
  • ½ cup milk, ½ cup cream
  • ½ cup grated tasty cheese

Place half of potato over base of shallow ovenproof dish. Spread corn over potatoes. Place half of the bacon & spring onions over the corn mixture. Sprinkle half the Cream of Chicken Soup over the corn. Arrange remaining potato on top. Combine milk & cream, pour over potato. Cover dish and back at 180º for 30 mins. Uncover sprinkle with cheese and remaining bacon.Bake a further 30 minutes until golden and potato is cooked.

Serves 4

APPLE CAKES

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My Mother was the youngest in a family of seven and had three sisters. Family events meant that all the sisters cooked their specialities – Auntie Elise did a superb pavlova, Auntie Ella made savoury puffs filled with either asparagus or mushroom mornay, Auntie Mav made a very boozy trifle and Mum made her apple cakes. They all did other dishes as well, but these were always included.

    Apple Cakes

APPLE CAKES

  • 2½ cups Self Raising Flour
  • 125g butter
  • ½ cup sugar
  • 1 egg
  • Pinch of salt
  • 1 tablespoon milk
  • Stewed apple
  • Lemon juice

Rub butter into flour, mix in sugar, beat egg slightly with milk and add, mix well, turn onto floured board, roll out fairly thin, cut into rounds with pastry cutter, place one piece in bottom of shallow patty tins, put in a little cold stewed apple, flavoured with a little lemon on top, brush edges with water and place another round on top. Bake till biscuit colour in mod oven 20-25 min. Ice with white icing.

RUM BALLS

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These have been made countless times by Mum and I now make them for my family.  They are the number one favourite with my granddaughters.

Rum Balls1

 RUM BALLS

  • 1 tin condensed milk
  • 250g arrowroot or coffee biscuits (Marie biscuits work well)
  • ¾ cup coconut
  • 2 tablespoons cocoa
  • 1 teaspoon rum or vanilla essence

Method:  Crumb biscuits (very fine).  Mix milk, coconut, rum & cocoa together, add crumbs.  Break into pieces and roll in coconut (extra).  Put in fridge for 1 hour.

NUTS & BOLTS

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This is an absolute Smith family favourite.  Stored in large glass bottles and taken to many family events.  There was never any leftovers

.Nuts & Bolts

NUTS & BOLTS

  • 1 small pkt of Nutra Grain
  • 1 pkt Cream of Chicken Soup
  • 1 pkt French Onion Soup
  • 500g salted peanuts
  • 1 dessertspoon curry powder
  • 1 dessertspoon dry mustard

Mix all ingredients. Add ½ cup warm oil.  Shake like hell. Seal in an airtight container. (Doesn’t Last)