You can see from the typing that this is an old recipe. I used to make it back in the 70s and 80s and serve it as an entree with thin slices of toast. It was cheap and easy to make – ideal. I rediscovered it this year and now make it to have with drinks. It freezes well so I just put out what I need and keep the rest for later. If you don’t want to do that you can easily halve the recipe.
This is an old recipe of Mum’s that I’ve been making for years. I originally made it as a spread for toast, but it’s just as good on biscuits with drinks. It used to be a pain to make as you had to put it a mincer, which was messy and took ages, but now you just throw it in the blender. You can make it as chunky or fine as you like, my sister-in-law loves it and I try to remember to make it when she’s coming to stay.
Our family had a great picnic in the park last Sunday and my lovely 7 year old granddaughter and I made a Savoury Luncheon Slice* to share. On the same page as that recipe is this other slice of Mum’s which is also an old family favourite. The two us will have to make it for the next picnic.
*it’s already posted if you want to try it out
A couple of years ago my youngest son had a great holiday in Tasmania and came back with several bottles of a new cider he’d discovered – Pagan Cider. Since then we always have a few bottles in the fridge, one of which I’m now going to use to try this chicken recipe – guess I’d better make it when he’s coming for dinner.
I found this recipe the other day in Mum’s collection and thought the name was, frankly, weird – Indonesian Spaghetti. When you read the actual recipe though, I think it might taste OK, haven’t worked up the courage yet to try it though………………..
This recipe serves 2, but it would be easy enough to double it and serve it as an entree at a dinner party, especially as you could prepare it beforehand and then cook it at the last minute.
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 another recipe from the Women’s Week Let’s Go Greek supplement. It uses fillo pastry, but you could change that to shortcrust or puff if you wanted to. The fillo would be lighter, but the others would still make a good pie.
The cheesy pastry base in this recipe is filled with mashed potato, bacon, spring onions, creamed corn and more cheese, which sounds like a great combination. It doesn’t say so, but I’m assuming they mean for you to heat it hot, although cold the next day might be interesting as well.
I think filled tomatoes have gone completely out of fashion, but this recipe caught my eye as the filling of rice, bacon and cheese sounds good. Just not sure when I’d serve them though, maybe as an accompaniment to bbq steak or chops…..
Beb's Recipe Drawer 