I know that cooking with nuts is not as popular these days because of all the allergy problems, but I thought this old recipe was still worth adding to the collection.
PEANUT HONEY SLICE
Place rice bubbles, peanuts and coconut in a bowl. Boil honey, butter, sugar for 5 mins – only. Pour over dry ingredients and bake 5 mins only in 180o oven. Mark while hot and recut when cold.
Long before packets of cheese twists appeared on our supermarket shelves this recipe was printed in the New Idea. Making them might take a bit more effort than just putting the packet in your trolley, but they have a stronger cheese flavor and because you make more they work out a lot cheaper.
This is a nice easy recipe using any type of white fish fillets. A good summer dish or maybe if you’re watching the calories.
I think this recipe came from my sister-in-law’s grandmother. Mum’s mother died when she was quite young and no recipes from her seem to have survived. The addition of mashed potato makes this fruit loaf a bit unusual.
This is very much one of Mum’s classic hand written recipes. Written on a page from an old notebook, with spelling errors and extra instructions added. I can see her in her kitchen hunting through the recipe drawer trying to find it and then enjoying making it – lots of memories.
I was surprised to find this recipe in Mum’s collection. I’ve made Florentine biscuits many times, but this is the first time I’ve seen a recipe for it as a slice.
This recipe comes from the CSR Brown Sugar packet. I’m not exactly sure of the date, but I’m surprised it is headed ‘Try this new recipe’ as Mum had been making Cabbage Rolls since we were kids.
We’re just back from a terrific holiday in Europe. We ate lots of great meals in Italy, France and England, but as always it’s good to be home – back to the land of affordable lamb and beef. This is my favourite Lamb Roast recipe, I wrote it down for Mum years ago. As you can see it’s a bit sketchy, there’s no quantities you just put as much onion and potato in the baking dish as you need.
LAMB ROAST
Fry onions in butter or margarine. Tip into the bottom of a baking pan and cover with sliced potatoes. Pour over beef stock until not quite covered. Generously rub salt and pepper into a leg of lamb. Put the lamb on a rack over the onion & potato mix and bake at 180o. Cooking time depends on the size of the leg of lamb, but it needs a bit extra time to crisp up the onion & potato.
Thank you to everyone who’s been following BebsRecipeDrawer since I started it last year. Next week I’m heading off to Europe for a lovely long holiday, but I’ll be back in late October with some more of Mum’s recipes. Cheers, Lynne
This recipe was published by the Australian Meat Board to promote lamb and Mum would have picked the leaflet up from the counter at her local butcher’s shop. It’s a recipe I’ve cooked a lot over the years and still do. You can’t beat a lamb casserole on a cold winter’s night can you?
