This is one of those old recipes that our mothers made from what they had in the cupboard.  Nothing fancy, just cocoa, butter, weetbix, coconut, flour and brown sugar.  A cheap easy slice that the kids loved.  4 ozs = 125g



Australia Day is only a couple of weeks away and how better to celebrate it than with lamb, pavlova and lamingtons.  The lamingtons take a bit of patience to make yourself, but are much better than the bought variety.  The conversion for this old recipe of Mum’s is: 8oz = 250ml, 4oz = 125g and the 9in square cake tin = 23cm.


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.

Pork Chop Casserole


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.

Apricot Rice Pudding


  • ½ cup short grain rice
  • ½ coconut
  • 1½ cups apricot nectar
  • ½ cup water
  • 2 tablespoons sugar
  • 3 eggs separated
  • 1 teaspoon vanilla essence
  • Grated rind of 1 lemon
  • ½ cup apricot jam
  • ¾ cup castor sugar

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.



It’s winter and what could be better for a family meal than an old style lamb casserole.  This one needs very little preparation, just trim the chops, coat them in flour, chop up an onion put the lot in a casserole dish and cover with the combined flavorings. Put the dish in the oven and forget it for 2 hours while you get on with all the other things you need to do after a long day at work.

Casseroled Lamb Chops