I don’t know if this is the ‘best’ pasta salad, but it is pretty good. It makes a large bowl, so is great for parties and all the barbeques ahead of us over the festive season and summer.
BEST PASTA SALAD
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Category Archives: All Recipes
HONEYED SCALLOP AND CHILLI STIR-FRY
Scallops are one of my favourite seafoods, but sadly I don’t buy them very often. Back in the 90s I used to make this dish as an entrée for dinner parties, but I’d totally forgotten about it until I found the recipe in one of my old cookbooks. It’s definitely time to make it again.
MUSSELS IN FRESH TOMATO SAUCE
I’m not sure that this fits into my Christmas theme, but it would certainly make an interesting change from the traditional Australian Christmas seafood – prawns. Of course it would be yummy anytime of the year, no need to wait for Christmas.
BEEF WITH THYME BUTTER
This recipe is from a 1991 Woman’s Day Christmas Recipe zip-out. If you’re looking for a main course dish that isn’t pork, turkey or chicken this might work for you. Although really you could serve it any time of the year, not just at Christmas.
CHRISTMAS HAM ROAST
Although Christmas is still quite a few weeks away shops have put up their decorations, so I guess it’s time to start to work on Christmas menus. I found this old cutting in Mum’s collection and thought that the Guinness, mustard, ginger and cardamom basting combo sounded interesting and I thought that the carving instructions were useful bonus.
PARTY CHICKEN WINGS
Next time you’re thinking of cooking up some chicken wings for a large gathering, you might like to try this version. The onion, apricot nectar, French onion soup and soy sauce make a great sticky sauce for them.
SWEDISH COFFEE BASTED LAMB
This is another recipe from one of the Australian Meat Board books. I think this book was put out in the 1970s and along with excellent meat recipes it also has meat cuts, roasting times and measurements. They’re great little cookbooks, long disappeared unfortunately.
ALMOND CRESCENTS
Although its way to early yet to think about Christmas cooking, these yummy almond crescents might be worth putting on your list for when that time comes. They look and taste good and are easy to make. Just what you need when you start all that Christmas cooking.
CHICKEN WITH CHEESE AND BACON FILLING
I came across this recipe the other day in one of my old cookbooks. I used to make it for dinner guests back in the day, but haven’t made it for a long, long time. Perhaps it’s time to revive it as all the old recipes seem to be coming back into fashion.
FLUFFY RHUBARB PIE
My father loved and grew rhubarb so I’m guessing that is why Mum kept this recipe. As you can tell from the colour of the paper it’s pretty old, from the 60s I think. I can’t vouch for it’s taste though, as rhubarb is one of the few things my husband totally hates so I’ve never made it. Hopefully it tastes as good as it sounds.
Beb's Recipe Drawer 