Tag Archives: 1970s

BEEF BURGANDY – TWO WAYS

Posted on by
Reply

Beef Burgandy is just the fancy name for slow cooked beef with red wine.  My tried and true way of cooking it has always been by using the first method shown here, which gives you lovely tender beef in a rich sauce.  The second method using an oven bag I found in Mum’s collection and should work just as well.  The more modern way, of course, would be too use a slow cooker.  Whichever way you end up cooking it, it’s a great winter dish. You get the best flavor by using the cheaper cuts of beef – gravy beef, blade or even skirt steak.

MY WAY:

Provincial Beef

THE OVEN BAG WAY:

Beef Burgandy

OVEN BARBECUED FRANKFURTS

Posted on by
Reply

I’m not too sure when Oven Bags first came on the scene, but the first I knew of them was when my mother-in-law started using them in the ’70s.  This recipe comes from a sheet put out by the manufacturers of Tiger Oven Bags.  It’s an unusual way to cook frankfurts, but I actually think they may taste OK.

Oven Barbecued Frankfurts

RAINBOW DESSERT

Posted on by
Reply

At one stage Mum used to make quite a few desserts that were topped with beaten jelly.  It works really well on top of a trifle or with berries mixed in. This recipe is really just a fancy was of combining custard and jelly that you then serve with fruit and cream or ice cream.  Should be one the kids would like.

Rainbow Dessert

CHICKEN AND HAM BAKE

Posted on by
Reply

I’ve already posted a few recipes that use chicken and ham, but they go together so well and the combination is so well liked by everyone I just can resist adding this one to the collection.  I think using a bought cooked chook (such a great Aussie word for chicken)  would add lots of flavour and make this bake really easy.

Chicken & Ham Bake

SAUCE FOR MEATBALLS/SAUSAGES

Posted on by
Reply

Mum’s friend Thel must have made this recipe using sausages, but from the handwritten title Mum must thought it was best with meatballs.  I don’t think it matters which one you use, it tastes good with either.

Sauce for Meatballs - Thel

SAUCE FOR MEATBALLS/SAUSAGES

  • 8 medium sausages or meatballs
  • 1 medium onion, chopped very finely
  • 1 tablespoon oil
  • 1 teaspoon mixed mustard
  • 170 ml tomato sauce
  • 1 tablespoon vinegar
  • 2 teaspoons worcestershire sauce
  • 2 tablespoons fruit sauce or fruit chutney
  • 1 tablespoon cornflour
  • ½ cup water

Cook sausages or meatballs.  Fry onions in oil until softened, stir in mustard, tomato sauce, vinegar, worcestershire sauce, fruit sauce or chutney.  Simmer 2-3 minutes.  Mix cornflour with water, add till boiling and thickened, cover then add sausages or meatballs.  Meatball recipe:  minced steak, 1 tablespoon cooked rice, onion, curry powder.

 

 

QUICHE LORRAINE

Posted on by
Reply

Mum used to make Egg and Bacon Pies all the time, but also made this Quiche Lorraine recipe when she wanted something a bit fancier. The difference between an egg & bacon pie and a quiche lorraine is that for a quiche the eggs are beaten together with cream and milk and poured into the base on top of the bacon.  While for the more basic egg & bacon pie you just break the eggs top of the bacon.  As a result a quiche has a much lighter filling than the more rustic egg & bacon pie.  Whichever one you go for, they’re both really great.

Quiche Lorraine

QUICHE LORRAINE

  • 15g butter
  • 1 onion, sliced
  • 100g bacon
  • 20cm uncooked shortcrust pastry case
  • 2 eggs, beaten
  • Salt, pepper
  • 150ml fresh cream
  • 75ml milk
  • 175g cheddar cheese, grated

Melt butter and fry bacon and onion until soft.  Place in pastry case.  Beat remaining ingredients together and pour over bacon and onion.  Bake at 190c for 30-40 minutes.  Serve hot or cold.

TEA CAKE

Posted on by
Reply

I’ve always thought that a Tea Cake was a cake which can be made quickly just before visitors arrive and eaten fresh and warm with a cup of tea or coffee.  Cakes made like this don’t keep well and are really best eaten the day their made.

Tea Cake

TEA CAKE

  • 1 large cup self raising flour
  • 2 tablespoons custard powder
  • Pinch of salt
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons soft margarine
  • ½ cup milk

Beat on high speed 3-4 minutes.  Place mixture in large cake tin (200ml).  Bake moderate oven 180o for about 30 minutes.  Turn out while still hot and spread with butter.  Mix together 2 teaspoons coconut, 2 teaspoons sugar and 1 teaspoon cinnamon and spread on cake.