The ingredients in these Russian Balls sound quite yummy, but I am a bit perplexed by the name. The recipe says to cut them into squares before you roll them in coconut or mixed chopped nuts, surely that would make them Russian Squares!! Mind you I don’t think it matters in the least, balls or squares, they’ll taste great either way.
This recipe was in a little cookbook put out by the Australian Meat Board back in the 1970s and I’ve been making it since those days. So it’s certainly a very tried and tested recipe. I’ve made it with the traditional eggplant, but also with potatoes – both work and both taste great.
I’m not sure which is the best part of this cake – the banana sour cream base or the wonderful chocolate frosting. Together they are pretty good combination though.
It’s still winter here in Melbourne, so it’s not too late to make this very hearty soup.
The trick always with poaching pears is to cook them until they’re just right. Too much and they fall apart, not enough and you can’t get a spoon into them. And as the recipe says that all depends on the ripeness of the fruit. Get it right and you’ve got a terrific dessert to serve up to guests.
This is a very yummy slice. You only have to look at the ingredient list to work that out. Toblerone chocolate, marshmallows, almonds and cream………………yum.
I’ve been making this recipe for years. It comes from a booklet put out by the Australian Meat Board in the 70s. The Meat Board printed several of these booklets, which were full of great meat recipes. I don’t think they do them these days, although you can find individual recipes on the counter at the butchers sometimes. This recipe uses round or rump steak. The long cooking time tenderizes it and the result is a very tasty piece of steak with a great sauce.
This won’t be everyone’s favourite soup, but for those who like broccoli and blue cheese it’s a winner. It’s easy to make, looks and tastes good and is a great dinner party starter. Best to check if they like broccoli and blue cheese before you serve it up though!!!
Chicken rissoles can be a little bland, but this recipes throws in tomato, carrot and French Onion soup to really give them some zing. Mum must have added Parsley as well, as she’s written that in. I don’t know if she served them hot or cold, but I think they’d work well to take on a picnic.
It’s easy to think that International dishes are something that are new to our food scene, but that’s not the case. When I look back at my old 1970s cookbooks there’s a whole section on International food and Mum was cautiously trying out different recipes before that. This Mexican Tamale Pie recipe was published by the New Idea in 1980 and is just as good today as it was then.
Beb's Recipe Drawer 