LAMB CHOPS WITH MUSTARD CRUST

Lamb is such a versatile meat.  You can roast it, casserole it, grill and bbq it, whatever you have the time or the taste for.  The page of lamb recipes that Mum kept from July 1997 showcases this versatility.  This recipe give a basic lamb chop a real lift and makes a change from just eating it with tomato sauce.

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FARMERS SAUSAGE CASSEROLE

The only part of this recipe that I’m unsure of is the packet of hearty beef soup.  It does say you can substitute a can of condensed hearty beef soup, but I’m not sure that beef stock and extra vegetables, carrots or celery, mightn’t be a better way to go.

SPANISH CHICKEN AND TOMATO RICE

Mum chopped this recipe off the back of a packet of Sunrice.  The packet has a use by date of 15 Apr 2005 so it’s a fairly recent recipe as far as her collection goes.  The tomato pasta sauce also gives it’s age away.

PRAWN OMELET

Was travelling through country NSW recently and after a long day of driving we decided to have a quick meal at a Chinese restaurant before an early night – big mistake. I wasn’t all that hungry and thought a prawn omelet would be ideal.  Not so, it was dreadful, unrecognizable frozen seafood and a heavy pancake thick ‘egg’ batter, really awful.  Nothing at all like this recipe which is full of fresh vegetables, prawns and 8 eggs – and I’m sure no dose of indigestion as I had after my Tamworth one.