If you add the green coloring I think this could be a great St Patrick’s Day dessert!!!! The peppermint flavouring mixed into the ice cream should be good, but personally I think I’d leave the green out, but that’s entirely up to you.
I’m not sure why this has “For Kids” on the tag, why should just the kids have them? Maybe it’s the suggestion that you add green food colouring into the peppermint flavoured cream, personally think I’d leave it out…………
Unfortunately back in the 80s my father had heart problems which resulted in major surgery. To aid his recovery Mum went to post op classes with him and changed their diet. Becel polyunsaturated table margarine was one of those changes and this recipe comes from their cookbook Taste for Life.
Back when this recipe was published if you didn’t want the hassle of boning the shoulder of lamb yourself you’d have had to ask your butcher to do it for you. Now supermarkets sell them already done – that’s real progress for you…….
This is really just a baked caramel slice with a chocolate topping, but it’s a great name for it, isn’t it?
I always thought this soup was made with pasta, but obviously I was completely wrong. Mum seems to have cut this from her bowls magazine back in the 80s, the reverse side has bowling results and an In Remembrance list of members who’d passed away. Maybe like Mum they live on through their recipes too.
I can’t decide if this is a chowder or a minestrone soup with lots of cheese. For some strange reason it reminds me of a soup Mum used to make with grated onion, carrot, celery and chicken noodle soup which she covered with water and when cooked added some milk to – don’t think there was ever a recipe for it, but it was one of my favorites especially when I was sick.
Here’s another luscious recipe from the New Idea Wicked Chocolate pullout. The cake looks good, but the truffles look even better.
This recipe is in a little pullout booklet from New Idea entitled Wicked Chocolate …. great name. At first I thought it was just a souffle with custard, but then I got to the “cook until firm, allow to cool, remove from moulds and serve with sauce”, so it’s more of a dumpling than a souffle.
It’s cold and wet outside today so this hearty soup could be on tonight’s menu. It’s a complete meal by itself – lentils, frankurts and noodles……. certainly very hearty.
Beb's Recipe Drawer 