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.
PARTY CHICKEN WINGS
Reply
SWEDISH COFFEE BASTED LAMB
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.
ALMOND CRESCENTS
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.
CHICKEN WITH CHEESE AND BACON FILLING
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.
FLUFFY RHUBARB PIE
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.
TOMATO BOCCONCINI SALAD
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.
MEATBALLS STROGANOFF
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.
LEMON SOUR CREAM CAKE
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.
RUSSIAN BALLS
The ingredients in these Russian Balls sound quite yummy, but I am a bit perplexed by the name. The recipe says to cut them into squares before you roll them in coconut or mixed chopped nuts, surely that would make them Russian Squares!! Mind you I don’t think it matters in the least, balls or squares, they’ll taste great either way.
MOUSSAKA
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 