It looks like Mum must have chopped this recipe off the back of a packet of Sunbeam raisins. It’s not a particularly unusual recipe but the combination of chocolate and raisins always works – the cinnamon is an extra touch.
I’m yet to find a better Carrot Cake recipe than this one (including in Mum’s collection). I’ve been making it for years. It’s quick and easy to make, lovely and moist, but the best bit is the icing, it’s terrific. To be honest I think I mainly make it for the icing………….
Almond Castles – a favorite english dessert. Is it? I’ve never heard of it and an online search didn’t seem to answer the question. This recipe was on a page of desserts that Mum tore out of a 1991 New Idea. Favorite or not it sounds good, especially with the raspberry sauce and cream.
Cannonballs – isn’t that a great name for these dried fruit treats. Unsurprisingly the recipes come from an old Sunbeam Foods recipe sheet. They’re not all that different, but the good thing is that they’re both gluten free.
The combination of chicken, spinach and cheese is always a winner for me and even better if it’s wrapped in pastry. This recipe uses filo pastry, which is a bit fiddly to use, but if you can’t be bothered or don’t have the time, puff pastry would work just as well.
While these little vegetarian pies look great with their lattice topping, if you can’t be bothered cutting the design into the pastry it’s much easier to top them with an ordinary pie lid and they taste won’t be any different.
The blurb that goes with this New Idea soup recipe says “A lovely soup which can be served hot in the winter months or chilled in the summer”. Personally I don’t think soup should ever be eaten cold, I like it steaming hot, but, I’m willing to accept that it might be to some people’s taste. Either way it’s an unusual way to cook cucumbers…………..
I know tinned pineapple isn’t very popular these days, but back in the 70s it seemed to appear in lots of sweet and savoury dishes. In going through Mum’s collection I’ve discarded many of them as I just don’t think anyone would want to make them now. This one seemed to be a bit of an exception mainly, I think, as the berries add a tartness into the mix and that would counteract some of the sweetness of the pineapple, which in my opinion is the main problem with with tinned pineapple. (The biro underlining is Mum’s so she must have thought it would taste OK.)
As you can see the full title of this recipe from the Australian Meat and Live-Stock Corporation is ’24 minute Speedy Mexican Lamb’, a bit long I thought so I’ve shortened it. The good thing is that it’s quick to make. I think the recipe card was put out by the Corporation in the late 1980s, whenever it was, Mum and I both seem to have collected quite a few from our butchers’ counters.
I know white chocolate isn’t everybody’s favourite, but this little dessert with it’s caramel sauce and topped with raspberries might just change their minds.
Beb's Recipe Drawer 