I think it’s great when you come across a recipe that can be made the day before you need it. This is a pretty simple casserole with ingredients you’d mostly have in your cupboard, but the addition of a few spices, raisins and almonds makes it a tasty dish for the family or visitors.
Scallops are one of my favourite seafoods, but sadly I don’t buy them very often. Back in the 90s I used to make this dish as an entrée for dinner parties, but I’d totally forgotten about it until I found the recipe in one of my old cookbooks. It’s definitely time to make it again.
I’m not sure that this fits into my Christmas theme, but it would certainly make an interesting change from the traditional Australian Christmas seafood – prawns. Of course it would be yummy anytime of the year, no need to wait for Christmas.
This recipe is from a 1991 Woman’s Day Christmas Recipe zip-out. If you’re looking for a main course dish that isn’t pork, turkey or chicken this might work for you. Although really you could serve it any time of the year, not just at Christmas.
Although Christmas is still quite a few weeks away shops have put up their decorations, so I guess it’s time to start to work on Christmas menus. I found this old cutting in Mum’s collection and thought that the Guinness, mustard, ginger and cardamom basting combo sounded interesting and I thought that the carving instructions were useful bonus.
Next time you’re thinking of cooking up some chicken wings for a large gathering, you might like to try this version. The onion, apricot nectar, French onion soup and soy sauce make a great sticky sauce for them.
This is another recipe from one of the Australian Meat Board books. I think this book was put out in the 1970s and along with excellent meat recipes it also has meat cuts, roasting times and measurements. They’re great little cookbooks, long disappeared unfortunately.
I came across this recipe the other day in one of my old cookbooks. I used to make it for dinner guests back in the day, but haven’t made it for a long, long time. Perhaps it’s time to revive it as all the old recipes seem to be coming back into fashion.
This recipe comes from the Australian Meat Board circa 1970. It’s a more economical way of enjoying the great flavour of stroganoff without the cost of prime beef. It works well for a home dinner with noodles or for a sharing dish when you’re entertaining.
This recipe was in a little cookbook put out by the Australian Meat Board back in the 1970s and I’ve been making it since those days. So it’s certainly a very tried and tested recipe. I’ve made it with the traditional eggplant, but also with potatoes – both work and both taste great.
Beb's Recipe Drawer 