There’s lots and lots of truffle recipes around and this another version by Nestle. It uses sweetened condensed milk to bind the fruit, nuts and biscuits together and has a rich chocolate coating….they look yummy.
FRUIT AND NUT TRUFFLES
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Category Archives: All Recipes
CHICKEN STROGANOFF
Large filled Vol-au-Vent cases just screams 1970s entree to me. Of course the smaller version were served before dinner or at parties with drinks, but the larger ones filled with chicken or fish mornay were a popular first course. The good thing about this recipe is that you can dispense with the cases and just make the chicken filling, if you use a rotisserie chicken and serve it with rice it should taste great.
BANANA COCONUT TART
If you don’t have the time or the energy to make the pastry shell used in this recipe just use a bought one, but make sure you get one big enough, as you don’t want the filling overflowing in the oven.
SWEET AND SOUR PORK
This “Real Chinese Taste” Sweet and Sour Pork was a free recipe handed out by Amoy Genuine Chinese Food sometime in the 70s. No mention is made of cooking it in a wok as I doubt that any non-Asian cooks had one or in fact even knew what one was. Guess Amoy thought they’d better just stick with a frying pan.
DEVILLED PORK CHOPS
I know it’s a bit cold at the moment for barbecuing, but this is a great marinade for pork chops and you can always grill or pan fry them until the weather warms up a bit.
LAMB WITH HERB SEASONING
Back when this recipe was published if you didn’t want the hassle of boning the shoulder of lamb yourself you’d have had to ask your butcher to do it for you. Now supermarkets sell them already done – that’s real progress for you…….
WAFFLES WITH ICE-CREAM AND CHOCOLATE PEANUT SAUCE
This is a really simple and easy topping for lovely toasted waffles.
MILLIONAIRE’S SHORTBREAD
This is really just a baked caramel slice with a chocolate topping, but it’s a great name for it, isn’t it?
CREAMED CABBAGE
My husband loves cabbage so I use it in stir fries, cook it with butter and bacon and basically add it to anything I think it will go with, but I must admit I do have trouble finding interesting way to prepare it. Found this recipe in Mum’s collection and think I’ll try it out on him, it certainly is different.
PEAR AND CARAMEL PUDDINGS
I like the idea of these puddings as you could prepare them up to the baking stage and then put them in the oven just before you’re ready for dessert. If you don’t like using tinned pears you could poach some fresh pears. I think might actually be really nicer.
Beb's Recipe Drawer 