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.
Although its way to early yet to think about Christmas cooking, these yummy almond crescents might be worth putting on your list for when that time comes. They look and taste good and are easy to make. Just what you need when you start all that Christmas cooking.
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.
My father loved and grew rhubarb so I’m guessing that is why Mum kept this recipe. As you can tell from the colour of the paper it’s pretty old, from the 60s I think. I can’t vouch for it’s taste though, as rhubarb is one of the few things my husband totally hates so I’ve never made it. Hopefully it tastes as good as it sounds.
With it now officially Spring here in Melbourne, barbeque season isn’t far off so it’s probably time to dig out your salad recipes. This recipe has been around awhile, but still looks and tastes great.
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.
Like most home cooks I have cakes of all description in my collection, but I confess that this is one of my favourites. I like it’s solid texture and light lemon flavour. I also like that it has just a dusting of icing sugar on top and when served with thick cream and a few strawberries tastes absolutely delicious.
Beb's Recipe Drawer 