Not everyone in my family likes peas, so I won’t be making this for them, but for those who do it’s certainly a different way to eat them. Not sure I like the idea of the sultanas though, think I’d substitute capsicum or tomato to make it more savoury.
This chicken and ham loaf is fairly versatile. It looks so good you could serve it, as suggested, on a crusty roll, or as an entree, or just with a salad or even as part of an antipasti platter. Lots of choices really………..
Back in the 60s using sweetened condensed milk and cereals to make slices and biscuits was quite the thing to do, so this caramel topped cornflake slice was not unusual. It might be a bit old fashioned now, but it’s still cheap and easy to make and tastes pretty good. 2oz butter = 60g.
This is a great way to jazz up plain old mashed potato. If you want a gluten free option, leave off the breadcrumbs and just top with either more mozzarella or other cheese.
I’ve never made a Hummingbird cake and hadn’t heard of it until I found this recipe. Wikipedia tells me that the Hummingbird Cake was created on the island of Jamaica and was named after the island’s national bird and that it’s been a favourite of American county fairs and baking competitions since the 1970s. This one is made using pecans, but you can use walnuts, if you prefer.
This old recipe bring back loads of memories as it’s the first dish I cooked a boyfriend back in the 60s when I flatted with a load of girls in Sydney. Despite the rather strange name and my limited cooking abilities, it actually tasted OK and he had the courage to marry me. His perseverance paid off though as, thankfully, I have improved both my recipe choices and abilities over the years.
Another dessert recipe for banana lovers. I don’t think you can go wrong with this cream cheese, banana and filo pastry combination, especially when dusted with icing sugar………yumm.
I always think of rissoles of being yummy meaty balls, but this recipe is a very different style of rissole. You can add tuna or salmon if you wish, but just a few other vegies would work just as well and either way it’s a budget meal.
Or in French, Oeufs a la tripe………. I think it’s been translated without the word tripe in the title as, if you’re like me, that conjures up quite unpleasant childhood memories of a flabby, tasteless blob covered in white sauce. I’d much prefer this variety, although I think a bit of cheese, maybe gruyere, would make it even better.
Chocolate Ripple cakes were a very popular dessert in the 70s and 80s. This recipe is similar, sweet biscuits layered with cream, although in this case you dip the biscuits in coffee to add some flavour to the plainer biscuits. Both are a great ‘make the day before’ desserts.
Beb's Recipe Drawer 