Mum cut this recipe out of the Woman’s Day. I make something similar by just sprinkling some French Onion Soup and a dab of butter top of the steak. Either version tastes great.
STEAK PARCELS
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Author Archives: bebsrecipes
APPLE SNOW
This was a dish that Mum would make as a ‘special’ dessert especially in summer. It’s light and fluffy and can be prepared before visitors arrive. I haven’t tasted it for many years, but just the name brings back memories of those meals with family and friends.
CREAMY RICE PUDDING
My Father’s favourite dessert was ice cream and while Mum often made that for him she made lots of other desserts as well. For some reason he had a great dislike of baked custards, but he did like rice puddings so Mum often made one for him. You can serve it with stewed fruit as well as the jam mentioned in the recipe, but it’s quite nice just on its own.
GOLDEN SYRUP DUMPLINGS
Back when I was little these were a family favourite, especially in the winter. Now I’m older I can see why – they are sweet, filling, cheap and also quick and easy to make. They can be a bit stodgy, but a light touch will give you a light, fluffy and richly flavoured dessert, which is especially good with some runny cream on top. Great on cold winter nights.
SAVOURY LUNCHEON SLICE
Mum used to make this slice to take on picnics or to family gatherings. We always ate it cold and it was delicious. I don’t think Corn & Bacon Spread is available anymore, but that’s OK as Mum didn’t put it in anyway.
SAVOURY LUNCHEON SLICE
- 250g shortcrust or puff pastry
- 500g sausage meat
- ½ cup chopped bacon
- 1 chopped medium onion
- 1 dessertspoon worcestershire sauce
- 1 tablespoon tomato sauce
- 2 cups cooked rice
- ¼ cup fruit chutney
- 2 thinly sliced tomatoes
- salt & pepper
- 1 tin Masterfoods Corn & Bacon Spread – optional
- Milk for glazing
Mix together sausage meat, bacon, onion, chutney, tomato sauce, and worcestershire sauce. Add rice, season well. Mix well. Line a lightly greased lamington tin with pastry. Place half of the meat mixture on base spreading evenly over the pastry. Spread the corn and bacon spread over the meat and then top with sliced tomatoes, salt and pepper. Cover with remaining meat mixture. Wet the edges of the extra pastry and place on top of pie to form a lid. Trim edges and pinch together to seal pastry. Glaze with milk and bake in a hot oven (220o) for 45-50 minutes.
FRENCH ONION BAKED LAMB CHOPS
Now the weather is starting to cool down again it’s probably time to start thinking of more hearty meat dishes. This one should fit the bill.
BEEF, SWEET CHILLI AND VEGETABLE STIR-FRY
This is a very modern recipe to find in Mum’s collection. Firstly it’s a stir fry, something she never did and secondly it has sweet chilli in it. I do think the cauliflower and sweet corn would have appealed to her though.
APRICOT DELIGHT BREAD AND BUTTER PUDDING
Mum’s traditional Bread and Butter pudding was made with buttered white bread and a handful of sultanas. This Apricot Delight recipe goes a step further and uses apricot loaf as the base, but really any fruit bread works just as well.
HOT CROSS BUN PUDDING
This is another great way to use Hot Cross Buns. It’s really just a fancy Bread and Butter Pudding, but I like this recipe because it combines Easter Eggs and Hot Cross Buns – all the Easter treats at once!!
CHOCOLATE & CUSTARD TORTE
With Easter so close and Hot Cross Buns everywhere it seems like a great time to share a couple of Hot Cross Bun recipes. My son in law loves Hot Cross Buns so I made this dessert for him to try last weekend. The Hot Cross Bun & chocolate base was great, but we all agreed that the topping needed a bit more custard and less cream. It’s well worth trying though.
Beb's Recipe Drawer 