Heavens knows why this is called Beef Josephine. It’s from a pamphlet put out by the Australian Meat Board sometime in the 70s. The idea was a beef recipe from each State and this one is from NSW. The idea was that it ‘epitomises the career-housewife’s needs when caring for her family – two tasty dishes from the one beef joint’ – outdated terminology, but still a good idea to get value from a piece of beef.
Now Spring is officially here it’s time to get the BBQ going again and these marinated drumsticks could be an easy way to start.
There’s lots of different Meat Loaf recipes from fairly simple ones to ones filled with boiled eggs, prosciutto and other interesting ingredients. This one is the first one though that I’ve seen with a sauce that you pour over the loaf when it’s cooking and definitely the first one with coffee in the sauce. Something different to try.
Like all risottos this recipe requires some patient stirring, but the soft Arborio rice combined with chicken, mushrooms and peas makes it all worthwhile.
It’s very easy to over cook salmon and it then ends up dry and unappetizing. So just 15 minutes in the oven with the mayonnaise and crumb topping helps keep the fish nice and moist.
This is a very hearty dish. Lots of vegetables covered with a lovely parmesan cheese topped potato mash and it’s enough to feed the whole family.
I’ve never thought of combining a hamburger with a hot dog, but the people at Carnation Milk obviously did back around 1960s. Maybe it could be a new McDonalds meal……
This is what a curry looked like back in the 60s…..absolutely nothing like the much more complex and flavour filled ones of today. I particularly like the side dishes in the photo. Lemon slices, plain cashews, rice with sultanas are the ones I can recognize. Times certainly have changed and I don’t think I think it’s a dish you’d want to make now.
This recipe was put out in a little booklet by Mum’s bowls club. You can see I’ve amended it somewhat, as Mum and I both cooked them in the oven and not on the stovetop. They’re really tasty, easy to make and everyone loves them. Just don’t overcook them or you end up with a gluggy mess.
I’m not really sure about the name of this dish. I guess it’s a pie because it has a pastry base, but it has a sort of bouillabaisse filling topped with custard – a bit odd altogether. While I’m posting it here I haven’t actually made it. I think I’d better and possibly rename it as well…….
