Another one of the Keysborough Bowls Social Club slices. This would be a be a good one for the kids to do – although you might need to buy extra peppermint crisps for the cooks to sample during cooking.
PEPPERMINT CRISP SLICE (NO BAKE)
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Tag Archives: 1970s
WANGNOO SLICE (NO BAKE)
This little recipe book compiled by the Keysborough Bowls Social Club is overflowing with great slice ideas so I’ve decided to try to post a recipe each week.
I’ve made this slice many times myself, but I have it in my collection as Wanganui Slice. I’ve always thought that it was named after the New Zealand town of Whanganui. Whatever the name, it tastes good, although it is rather on the sweet side.
BEEF BURGANDY – TWO WAYS
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:
THE OVEN BAG WAY:
CORNISH MEAT PIE
As it says this is similar to a pastie, but instead of chopping the meat and vegetables up you layer them and then put a pastry lid on top. Although it doesn’t say to, I’d make sure you put a few slits in the pastry lid to let the steam out.
OVEN BARBECUED FRANKFURTS
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.
PLAIN CAKE/ MADEIRA CAKE
Plain cake always sounds so boring, but in reality is tastes great. It has a heavier texture than a sponge and it goes really well with a cup of tea or coffee. Adding the lemon or orange rind to turn it into a Madeira Cake is a great idea.
RAINBOW DESSERT
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.
CHICKEN AND HAM BAKE
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.
SAUCE FOR MEATBALLS/SAUSAGES
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/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
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
- 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.
Beb's Recipe Drawer 