Sick of boiled or roasted pumpkin and looking for another way to serve it? This is something different – pumpkin, rice, cream and seasonings, all topped with cheese and browned in the oven. Even the kids might like it.
PUMPKIN GRATIN
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Category Archives: Salads & Vegetables
SALADS – Coleslaw Fruit Medley, Zucchini Italian Style, Mint and Citrus
This is the last of the 80s salads from the Kraft Salad Days leaflet. It also shows bottles of all the dressings used. The only one that doesn’t appear on the supermarket shelves these days is the Creamy Cucumber and I’m guessing that’s probably because the cucumber flavour wasn’t strong enough.
SALADS – Herb, Potato Corn n’ Cucumber, Gazpacho, Citrus Coleslaw
Here’s another batch of 1980s Kraft salad ideas. At first glance some of the combinations seem a bit odd and they’re certainly not what we’re putting together in 2022, but I think most of them would actually taste fairly good – although I do have my doubts about the Citrus Coleslaw…….
TUNA VEGETABLE COUSCOUS
The combination of tinned tuna and vegetables served over couscous makes this a healthy, refreshing meal. If you wanted to you could play around with the ingredients – change the tuna for salmon, the couscous for rice or use whatever vegetables you have in the fridge. It can be quite versatile.
POTATO AND EGG CURRY
This is so simple and easy I doubt if there’s any need to make it the day ahead as suggested, but I guess that means that any leftovers would be still taste as good.
POTATO, PEAS & CAULIFLOWER STIR FRY CURRY
As Step 4 in this recipe says, this can be a vegetarian dish or a side dish served with whatever meat you wish. The potato and the cauliflower can be precooked in the microwave and once that’s done the rest is pretty quick and easy – and tasty.
POTATO PUFF
If you’re looking for a different way to serve mashed potatoes this might be the answer. I think it would be pretty good hot, but do like the idea of frying the leftovers……yum.
SPICY PUMPKIN PUFF
You could make this pumpkin dish for lunch or serve it with a roast or other main course, whichever way it’s a great way to add a bit of interest to the plain old pumpkin.
CHEEZEE PUMPKIN
Not everyone likes pumpkin, but it’s actually a fairly versatile vegetable. Growing up most of our mothers only served it boiled or roasted. I now like it mashed or in curries and casseroles too. Haven’t tried this version, but I’m going to as I think the creamy cheezee sauce sounds great.
VEGIE BACON FRITTERS
These make a nice change from a traditional beef hamburger and as the Woman’s Day hint says ‘fritters can be served in hamburger buns, as a vegetable accompaniment or with a salad’. I’d also suggest serving them between two pieces of toast.
Beb's Recipe Drawer 