CHOCOLATE FUDGE PUDDING

Going through the recipe collection this type of chocolate pudding comes up a lot. Mum used to make it quite often for the family, as it’s quick, easy and uses everyday things from the pantry. Served with lashings of cream or ice cream it’s hard to beat and greatly loved by chocolate lovers – even all these years later.

LIQUEUR COFFEE and LIQUEUR PEPPERMINT (Creme de Menthe)

Making your own liqueurs was a fun thing to do back in the 70s when every dinner party finished with liqueurs or port. They’re not so fashionable these days, but maybe they’ll make a comeback on day and these two recipes will be worth a try (although I think I’d substitute a brewed coffee for the instant).

CHICKEN AND EGG BALLS

You can tell the age of this 1970s recipe by the Cost: $1.40. I haven’t worked out what the cost would be now in 2021 – but I’m guessing maybe four times as much. Even so it’s still an fairly economical little starter or finger food. The other sign of the times is that you don’t have to mince the chicken you can buy it already done……how things change……

STEAMED GINGER PUDDING

Brrrrrrrrrrrrr it’s cold outside and we’re back in lockdown again, so what better time to try out this Steamed Ginger Pudding. Steamed puddings were always a favourite winter dessert that Mum made for the family. Easy to prepare, economical to make they’re a great family dish and of course always served with lashings of custard and cream.

BASIC PLAIN BISCUITS with VARIATIONS

Through this last 18 months of lockdowns my lovely 10 year granddaughter has been cooking up a storm. She’s made cakes, slices and biscuits galore, so this recipe is for her. The Beaut Instant Biscuit Mix can be made and stored, either in a jar as suggested, or frozen and then you can add orange, choc chip, banana and nuts or anything else you like. For a final flair, they can be topped with sprinkles.

CAMP PIE

For Australians of my generation Camp Pie brings back memories of a tinned meat that was almost tastless and what taste there was wasn’t good. Our mothers would open the can, slice the meat and serve it with salad…….ughhh. Not a happy memory at all.

Thankfully this recipe has a bit more flavour and is a lot tastier. Although it’s only sausage meat, it does have some bacon and some sauce and spices to pep it up. It can only be an improvement only the tinned version – believe me…….

ZUCCHINI CAKE or BREAD

I came back from our first interstate holiday in 18 months last week and decided that I’d better restock the vegetable drawer. Somewhat enthusiastically, I bought a large bag of zucchinis that were on special. When I came to my senses I wondered just how two people where going to eat them all. So …. that started me on a hunt through the recipes and I came up with this one. I especially love it as it has handwritten extras scrawled at the end – now I just have to make it.

PLUM SPONGE PUDDING

I’ve always wondered why Plum Puddings are called that when there aren’t plums in them. The recipe however does have plums and now’s a good time to make it while there’s still lots of lovely fresh plums in the shops. Sadly it doesn’t come with a picture, but depending on the plums you use it should look and taste pretty good.

CHICKEN GRAND-MERE – with Herbed Sausage Stuffing

Much to my surprise this is a classic French roast chicken dish. It’s from the The Sun Readers’ Recipes column back in the 70s/80s and I thought when I read it that the sender was just calling it that instead of Grandmother’s Chicken……but I was wrong. I’ve used a meat stuffing in turkey at Christmas, but not in chicken, but it makes sense that it would work just as well in chicken. I’ll have to give it a go.