Author Archives: bebsrecipes

RUM AND RAISIN ICE CREAM

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This recipe comes from a 1990s, Australian Women’s Weekly supplement entitled Old Fashioned Family Favourites.  For me, the ‘old fashioned’ ice cream that Mum used to make was one that used an evaporated milk and sugar mixture that was whipped, semi frozen and then rewhipped. To me it always seemed to be very icy, nothing like today’s smooth and creamy version.  I’m inclined to think that this recipe has been ‘modernized’ to use thickened cream so I’m sure it would taste a lot better than the old fashioned version I remember.

old-fashioned-favourites-rum-raisin-ice-cream

TRIFLE – Strawberry, Port, Peach, Pineapple, Passion Mango, Hot Swiss, Raspberry

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This cutting from the Herald Sun Checkout cooking page says ‘any old trifle is dead easy, but a “great” trifle has mystique’.  A trifle overdone perhaps, but a good trifle is a great summer dessert.  These versions seem to have come from the inaugural ‘Great Trifle’ competition – unsurprisingly not a competition that’s around anymore.  Equally I’m not quite sure of how these recipes would work today, but there’s some interesting combinations in them!!!!!

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CHICKEN AND MUSHROOM BAKE – Two Versions

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Version One has the grand title Chicken Saute Au Gratin – a bit fancy really for chicken and mushroom topped with chips and cheese.  Still as the tag at the bottom says it’s a great one for kids.

chicken-saute-augratin

Version Two is not that much more sophisticated and should also be one kids love.  Having just made a ‘pasta bake’ ie macaroni cheese for my grand-daughters, I really think this could also be called a pasta bake.  Although I think I’d substitute whole milk for the evaporated milk for a better flavour.

chicken-mushroom-bake

RHUBARB FOOL

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My husband would say that nothing you can add to rhubarb could make it taste any better, but Mum and Dad enjoyed a bowl of stewed rhubarb with custard or ice cream and she must have thought this recipe would be a nice change.  Obviously she couldn’t find the scissors to cut it out, I think it’s just lucky she didn’t rip through through more of it.

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PANCAKE SYRUP TOPPING

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Although this is one of Mum’s handwritten recipes quite honestly I can’t say I ever remember her using it.  Our whole family remembers Mum’s pancakes, how she made them individually and how you had to wait your turn for your next one – they were scrumptious.  But no treacle syrup, they were always served with butter and sugar and for the more adventurous lemon squeezed on the top.  Still, this does sound good, just not how Mum served them.

pancake-syrup-topping

 

 

GREEK STYLE LAMB CASSEROLE with Olive & Fetta Bread

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If you make up the Casserole Base, divide the mixture and freeze it, then when you need it it’s pretty easy to jazz it up by adding some tomatoes, garlic, herbs and lemon juice.  If you’ve got time to make the Olive and Fetta Bread then voila – you’ve got a Greek style meal!!!

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