QUICK SALMON PATE

I confess to liking salmon, whether it’s smoked, baked, grill or even tinned, so that’s probably why I really like this salmon pate.  You need to use red salmon to get a good flavour, that makes it a little more expensive, but it does make a good amount.  As it says it’s quick, easy to make and everyone seems to like it.  Also, leftovers are great on toast this next morning!!!

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POTTED MEAT

This is an old recipe of Mum’s that I’ve been making for years.  I originally made it as a spread for toast, but it’s just as good on biscuits with drinks. It used to be a pain to make as you had to put it a mincer, which was messy and took ages, but now you just throw it in the blender. You can make it as chunky or fine as you like, my sister-in-law loves it and I try to remember to make it when she’s coming to stay.

VINE LEAVES WITH PINE NUTS AND CURRANTS

A fabulous flavour of Greece or so the Women’s Weekly said in it’s Let’s Go Greek supplement back in 1992.  Don’t think anyone would disagree with that statement.  Always a favourite at a Greek restaurant, but by the look of this recipe pretty easy to make at home as well.

1980s PARTY FINGER FOOD – Pate, Spicy Chicken Wings, Meat Balls, Lemony Almond Scallops, Prunes and Bacon, Cheese and Salami Savouries

With Mum’s 100th birthday only a couple of months away I’ve started to look for party recipes.  I found these microwave recipes which were published by The Sun in March 1986 around the time everyone was buying a microwave, but still not quite sure what to do with it.  I’m not sure I’d use my microwave to cook them today though, as I think we’ve now figured out what works and what doesn’t in it.