Tag Archives: 1960s

SPICED BANANA PUDDING

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Thel was one of Mum’s golfing friends and a very good cook, there’s a few of her recipes scattered throughout Mum’s collection.  This banana pudding would have appealed to Mum as she and Dad both liked bananas, there were always some in the fruit bowl.  This pudding would have been a good way to use up those that had ripened just a little too much.

Spiced Banana Pudding

SPICED BANANA PUDDING

  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 4 tablespoons sugar
  • 2 tablespoons melted butter
  • ½ teaspoon salt
  • 1 egg
  • 3 tablespoons milk
  • 3 bananas
  • extra butter
  • 1 teaspoon cinnamon
  • 1 teaspoon grated orange rind

Sift flour, baking powder and salt, add half the sugar.  Fold in beaten egg mixed with milk and melted butter.  Pour into greased slab tin, top with banana slices, brush with extra melted butter.  Mix balance of sugar with orange rind and cinnamon, sprinkle over bananas.  Bake in mod oven 30-35 mins.  Serve hot or cold with cream or ice cream.

 

PEANUT HONEY SLICE

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I know that cooking with nuts is not as popular these days because of all the allergy problems, but I thought this old recipe was still worth adding to the collection.

Peanut Honey Slice

PEANUT HONEY SLICE

  • 4 cups Rice Bubbles
  • 1 cup peanuts
  • ½ cup coconut
  • 2 tablespoons honey
  • 125g butter (not margarine)
  • 125g sugar

Place rice bubbles, peanuts and coconut in a bowl.  Boil honey, butter, sugar for 5 mins – only.  Pour over dry ingredients and bake 5 mins only in 180o oven.  Mark while hot and recut when cold.

 

AMERICAN RECIPE FOR TINNED MAYFAIR HAM

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Ham is one of the things that has changed enormously on our table and in our cooking over the years. In Australia it wasn’t served very often. At Christmas the big treat was chicken, not turkey or ham which were very American and not available as they are today. The only way we saw large pieces of ham at our house was from a tin – the best brand being Mayfair.  This old recipe at first glance sounds a bit strange, but the combination of ham, mustard, ginger and pineapple could taste quite good, I think I’d top it with a bit of cheese though.  Might be worth retrying with a better quality piece of ham?

American Ham Recipe

 

CHINESE SAUSAGES

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This recipe is in my brother’s lovely flowing handwriting, which means that my sister-in-law gave to Mum back in the 60s. Mum used to make it for casserole style entertaining and it tasted quite good, although personally I was never that fond of the tinned pineapple, you can use fresh pineapple instead if you have the same problem.  You need around 750g of sausages.

Chinese Sausages

LAMB CHOPS WITH BEANS

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This is one of Mum’s classic handwritten recipes.  Firstly, it’s written on a scrap of paper that comes from the minutes of meeting she had attended and secondly it’s rather short on detail.  It also has a mix of Imperial and Metric measures.  I’ve rewritten it to give you a clearer idea of how it should look.Lamb Neck Chops with Beans

 

LAMB CHOPS WITH BEANS

  • 750g lamb chops (any chops except loin)
  • 1 teaspoon oil
  • 125g bacon pieces
  • 1 onion
  • 1 stick of celery
  • 440g can baked beans
  • 1 cup water
  • 2 tablespoons chopped parsley
  • Salt & Pepper

Heat oil in frying pan and brown chops, remove and place in casserole dish.  Cook onion and bacon in frying pan, then add to casserole.  Add the other ingredients and bake in a moderate oven 180o for 1½ hours.

GOLDEN HAM CRISPS

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I’m not sure who wrote this recipe down for Mum, as it’s not in her handwriting, but a recipe for these crispy ham patties was certainly worth writing down.  Although the ham quantity converts to 125g, I doubt that extra would go astray.  You could probably leave the sherry out though.

Golden Ham Crisps

SAVOURY LUNCHEON SLICE

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Mum used to make this slice to take on picnics or to family gatherings.  We always ate it cold and it was delicious.  I don’t think Corn & Bacon Spread is available anymore, but that’s OK as Mum didn’t put it in anyway.

Savoury Luncheon Slice

 

SAVOURY LUNCHEON SLICE

  • 250g shortcrust or puff pastry
  • 500g sausage meat
  • ½ cup chopped bacon
  • 1 chopped medium onion
  • 1 dessertspoon worcestershire sauce
  • 1 tablespoon tomato sauce
  • 2 cups cooked rice
  • ¼ cup fruit chutney
  • 2 thinly sliced tomatoes
  • salt & pepper
  • 1 tin Masterfoods Corn & Bacon Spread – optional
  • Milk for glazing

Mix together sausage meat, bacon, onion, chutney, tomato sauce, and worcestershire sauce.  Add rice, season well.  Mix well.  Line a lightly greased lamington tin with pastry.  Place half of the meat mixture on base spreading evenly over the pastry.  Spread the corn and bacon spread over the meat and then top with sliced tomatoes, salt and pepper.  Cover with remaining meat mixture.  Wet the edges of the extra pastry and place on top of pie to form a lid.  Trim edges and pinch together to seal pastry.  Glaze with milk and bake in a hot oven (220o) for 45-50 minutes.