This is one of Mum’s quick and easy potato recipes. The recipe says to quarter the potatoes, but always slice them and pour the French Onion soup & oil mix over them.
FRENCH ONION POTATOES
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Tag Archives: 1970s
STRAWBERRY CREAM ROYAL
This was one of Mum’s recipes that I made many times myself. In the ’70s dinner parties at home were the way everyone entertained. I thought this was a great dessert, it was quick and easy to make, could be made beforehand and tasted great. What more could you want?
BRANDIED FRUIT FOR ICE CREAM
For quite a few years this was one of Mum’s favourite dessert recipes, probably because Dad liked it on his nightly bowl of ice cream. Everytime I looked in their fridge there seemed to be a jar there marinating. I think with the addition of a few other fruits it could still be good today.
WHITE CHRISTMAS
This time of year when you have to take a ‘plate’ to all sorts of Christmas functions White Christmas is another quick and easy copha recipe that can work quite well. It was something that Mum made every Christmas, put on a plate with a bit of tinsel or some sprigs of holly it looks really festive. It might be a bit old fashioned now, but it still tastes great. These are a couple of versions I found in Mum’s collection.
COCONUT ICE
This recipe is from a Great Christmas Recipes – Just for Kids leaflet I found in Mum’s collection. They are all recipes using copha and I thought this classic Coconut Ice was one that you don’t see around much any more. I remember it being very sweet and really nice.
SCOTCH SHORTBREAD
I’m not sure I ever made one of Mum’s shortbread recipes. I found this one in an Australian Women’s Weekly 100 delicious Biscuits and Slices cookbook just after I got married and it’s the one I usually make. I like it because it is cooked in a tray and cut into fingers. The metric butter measurement is 220g.
CHRISTMAS CAKE – Festive Fruit Cake
Last weekend I made our Christmas Pudding so this weekend it’s time to make the Christmas cake. Usually I make my cake a bit earlier than this, but I decided to make this Festive Fruit Cake and it doesn’t need to be done as early as the more traditional cakes. I haven’t made it for some years, the ingredients are a bit expensive as it’s full of glace fruit and brazil nuts, but my husband really likes it. The original recipe was given to Mum by her best friend Tuppy, so I’ve always known it as Tuppy’s Christmas Cake.
CHRISTMAS PUDDING RECIPE NO 1
I’m guessing, like everyone else out there, I’m finally admitting that Christmas is closing in on us and it’s time to start the lists and the Christmas cooking. So this weekend I’m making our Christmas pudding. As it’s going to be a lovely family day I’ve decided to make the traditional pudding that Mum made for many years. When I was a child she made a pudding in a cloth, but in latter years she made this one in her pudding bowl, covering the top of the mixture with greaseproof paper and then foil and tying it off with string. I still use her technique of making a string handle to lay across the top so that you can take the hot pudding from the boiling water more easily. This makes a large pudding for 12, but you can halve the recipe if you want to. I always make the large one and freeze any leftovers to be enjoyed later on.
BAKED STEAK CAKE
I’ve no idea why this is called a cake, if anything the finished dish looks more like a pudding as it has a lovely brown crust on top. It makes an economical family meal that tastes great.
BAKED STEAK CAKE
- 750g minced steak
- 60g chopped bacon
- 1 medium onion finely chopped
- 1 cup grated cheddar cheese
- 1 dessertspoon tomato sauce
- 1 dessertspoon Worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon pepper
- Pinch cayenne pepper
- 1 teaspoon garlic salt (optional)
Topping
- 1 cup self raising flour
- 1 teaspoon salt
- Pinch cayenne pepper
- 2 eggs
- 1 cup milk
- 30g melted butter
- 1 cup grated cheddar cheese
- 1 heaped tablespoon chopped parsley
In a basin, place the meat, bacon, onion, cheese, sauces and seasonings. Mix and spread evenly in a 20cm x 20cm casserole dish. Pour topping over meat and bake at 180º for 1 hour until top is set and browned. Cut into squares and serve with mashed potatoes and buttered spinach or other green vegetable.
For topping – sift dry ingredients into a basin. Make a well in the centre and add beaten eggs, milk, melted butter, cheese and parsley. Mix and beat until smooth.
GLAZED PORK LOIN ROAST
I couldn’t resist sharing this recipe. While the roast and glaze sound great, it’s the picture I love. The table decoration, the mugs and the vegetables all just scream 1970s. It’s on the back of a calendar dated June 1976 and I’m guessing it was a calendar Mum got from her brother who was a butcher. Enjoy.
Beb's Recipe Drawer 