Did swagmen really make this out in the bush? I have no idea, but even if they didn’t it still makes a great hearty meal for the family. If you want you can easily add potato or other vegetables and I’d recommend leaving the meat mixture to cool a little before you put it on the puff pastry as hot meat will make the pastry soft and harder to handle.
This recipe pops up a couple of times in Mum’s collection. The first one is pre-metrics so it dates from at least the 1970s. This version has been converted which makes it a bit easier for us now. It’s a pretty simple no bake slice, but it does taste lovely and lemony.
One for the chocolate lovers….. I think the name, Chocolate Cream Pie, says it all……………..
Today, September 1st, is the first day of Spring in Australia so it seems fitting to post a recipe that is a side dish to have at a backyard barbecue. A good time as well to hope for lovely barbecuing weather in the months to come.
This is a more upmarket version of the old hedgehog recipe which was traditionally made with Marie biscuits. This recipe substitutes sponge fingers for the biscuits, dark chocolate for the cocoa powder and also adds in almonds and cashews. Much fancier altogether and I’m guessing much more delicious.
Looking for a different way to cook a piece of fish? Then I think this recipe is one for you. I’m not too sure about sugar with the fish, but as it was printed on the Herald Sun recipe page someone obviously liked it!!
A strange name I know, but this oven bag recipe for beef rolls looks quite tasty. I don’t think there’s really any necessity to use an oven bag if you don’t have one, they would work just as well in a casserole dish. You need 500g of steak and should cook them at 180o.
Back in the 60s, which is around the time this recipe was published, the choice of pork cuts was a lot more limited than it is now. You could buy roast pork and pork chops and not much else. So although this recipe calls for shoulder pork shops you could really use any pork cut you wanted. As it’s pre-metrics you need to convert the 10oz can of soup to 300ml and bake the casserole at 180o.
I’ve no idea who Bev is or what makes this plum cake famous, but as it says it looks simple and delicious and you can’t ask for more than that.
Most meatloaves I know of are baked in a tin or hand molded into a loaf shape. This is the first time I’ve seen a recipe that steams the loaf in a basin, but trust Mum to have cut out and kept something different. The combination of potato, carrot and onions together with sausage meat and some spices in this recipe should make for a tasty loaf.
Beb's Recipe Drawer 