These look like a lot of fun and should appeal to the kids. The recipe uses Puff Pastry, but if you use shortcrust you can turn them into more of a pasty/pie. Can imagine they’ll be a bit messy to eat though, so get a napkin or wet flannel ready.
This is a very 70s dessert – one made with things you have in the cupboard. I only make dessert now when we have visitors, but Mum’s generation made one every night. She would have had tinned peaches, coconut, cornflakes, brown sugar, flour and canned cream, in the cupboard, so this was a good recipe to make at the end of her shopping week when fresh produce was running low.
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.
I can’t decide if this would make a good school lunchbox filler or whether it would go soggy. Maybe it would be best to try it out at home before school goes back next week just to check. If you don’t have any pita bread you could always put it in a sandwich instead.
This a nutty coconut slice, which is easy to make. It comes from a Woman’s Day liftout entitled Festive Food, but I don’t think you need to wait until next Christmas to make it.
Mum and Dad must have picked the brochure that this recipe is on when they were visiting Gardenworld, which is a very popular plant nursery here in Melbourne. The brochure has recipes for various citrus marmalades, orange cake, a citrus sorbet and surprisingly helpful household hints using lemon juice for cleaning such things as rust stains from the bath and stiffening a straw hat!!! Of the recipes I thought this was the most unusual and might be worth a try. What do you think?
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…….
I think the secret of a good flan is the pastry, so I’ve included the Basic Sweet Shortcrust Recipe that was published along with this flan in the Sun newspaper. It’s a lot easier to buy a prepared base, but I think it’s worth the effort to make your own. Filled with the creamy pineapple filling and served with cream or ice cream you end up with a great dessert.
As the New Idea cookery writer says of this recipe ‘When East meets West you get a fascinating mix….”. Back when this recipe was published that was an exotic idea, obviously things have changed a lot since then and the Asian influences in our food are much more commonplace. Either way this is a nice simple chicken and rice casserole…….
I always think of rice pudding as a winter dessert – a fairly bland one at that – but this is a much tastier summer version. Although I think I’d use fresh pineapple and fruit juice instead of canned pineapple, as that would give it a lovely fresh summer taste.
Beb's Recipe Drawer 