Version One has the grand title Chicken Saute Au Gratin – a bit fancy really for chicken and mushroom topped with chips and cheese. Still as the tag at the bottom says it’s a great one for kids.
Version Two is not that much more sophisticated and should also be one kids love. Having just made a ‘pasta bake’ ie macaroni cheese for my grand-daughters, I really think this could also be called a pasta bake. Although I think I’d substitute whole milk for the evaporated milk for a better flavour.
I found this recipe in Mum’s collection and straight away thought of my grand daughter who is going through a rissole loving phase at the moment. I hope she enjoys them!
Personally I’m not mad about tinned strawberries, they always seem to be too mushy, despite that this recipe looks interesting. I think it would work with fresh or frozen strawberries which are a lot firmer. I’d try it with blueberries as well.
My husband would say that nothing you can add to rhubarb could make it taste any better, but Mum and Dad enjoyed a bowl of stewed rhubarb with custard or ice cream and she must have thought this recipe would be a nice change. Obviously she couldn’t find the scissors to cut it out, I think it’s just lucky she didn’t rip through through more of it.
Although this is one of Mum’s handwritten recipes quite honestly I can’t say I ever remember her using it. Our whole family remembers Mum’s pancakes, how she made them individually and how you had to wait your turn for your next one – they were scrumptious. But no treacle syrup, they were always served with butter and sugar and for the more adventurous lemon squeezed on the top. Still, this does sound good, just not how Mum served them.
Another recipe from the Tiger Oven Bag collection. The marinade sounds tasty and except for crushing the garlic not much work. Like most of the oven bag recipes I don’t think the bag is essential, cooking it in a little oil in a dish would work just as well.
This goes really well with the Greek Style lamb casserole I’ve just posted, but I thought I’d put it on individually as there’s lots of other meals you could use it with.
If you make up the Casserole Base, divide the mixture and freeze it, then when you need it it’s pretty easy to jazz it up by adding some tomatoes, garlic, herbs and lemon juice. If you’ve got time to make the Olive and Fetta Bread then voila – you’ve got a Greek style meal!!!
These are probably my husband’s favourite type of bought biscuit. I must admit I’ve never considered making them for him as I always though they were too difficult. This recipe doesn’t look that hard though so I guess I’ll now have to give them a go.
I know a dessert with canned peaches is very old fashioned, but having just come back from the fruit shop where new season peaches were selling for $15 a kilo, I think sometimes you have no choice. At least using amaretti biscuits modernizes the recipe a bit.
Beb's Recipe Drawer 