A strange name I know, but this oven bag recipe for beef rolls looks quite tasty. I don’t think there’s really any necessity to use an oven bag if you don’t have one, they would work just as well in a casserole dish. You need 500g of steak and should cook them at 180o.
Back in the 60s, which is around the time this recipe was published, the choice of pork cuts was a lot more limited than it is now. You could buy roast pork and pork chops and not much else. So although this recipe calls for shoulder pork shops you could really use any pork cut you wanted. As it’s pre-metrics you need to convert the 10oz can of soup to 300ml and bake the casserole at 180o.
I’ve no idea who Bev is or what makes this plum cake famous, but as it says it looks simple and delicious and you can’t ask for more than that.
Most meatloaves I know of are baked in a tin or hand molded into a loaf shape. This is the first time I’ve seen a recipe that steams the loaf in a basin, but trust Mum to have cut out and kept something different. The combination of potato, carrot and onions together with sausage meat and some spices in this recipe should make for a tasty loaf.
The crunch of the taco shell with the salad and salmon in this recipe would work really well. A lighter alternative to the usual taco mix.
I’m afraid the scone making gene skipped a generation with me. Mum and my daughter both make terrific scones, mine could be used as paving stones. This certainly seems an unusual recipe, substituting cream for the butter and lemonade for the milk which you would traditionally use. I’ve no idea if it works, but as it was published in the cooking section of The Sun I have to assume it does. Worth trying???
I realize that this handwritten recipe is very hard to read so I’ve typed it out down below. It’s a classic case of Mum writing two recipes on the one piece of paper and the ink blurring through making both recipes really hard to decipher. The recipe itself sounds quite good, if you like apricots that is.
BAKED APRICOT RICE PUDDING WITH MERAGUE
Cook rice, then mix with coconut. Place in buttered pie dish. Mix nectar, water, sugar and boil, remove from heat. Beat egg yolks with vanilla, stir into nectar mixture with rind, pour over rice & coconut. Place dish in tray of water. Bake in mod oven 180o for 45 mins. Cool. Then spread with apricot jam, beat egg whites with castor sugar till stiff, spread on top. Bake further 10-15 mins.
I like the sound of this mustard sauce it would turn a bought barbecue chicken into a quick and interesting meal. Great to serve for an easy lunch or dinner for visitors.
To be honest I can’t imagine why Mum would have cut out and saved this recipe. I doubt she’s ever tasted bourbon in her life and while she likes a glass of sherry or white wine, I’ve never seen her drink either brandy, cognac or whisky. She does like and often used to make the old style bread and butter pudding, maybe she thought one day she’d go wild…..
I can hardly boast that this is an old Irish recipe passed down through the family, because Mum doesn’t have any Irish ancestors. Even so, I like the sound of these baked instead of fried potato cakes. I started off thinking that they would be little less fattening until I came to the last part about splitting them in two and spreading them with butter…. Despite that or maybe because of it – they sound great.
