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.


Lamb is such a versatile meat.  You can roast it, casserole it, grill and bbq it, whatever you have the time or the taste for.  The page of lamb recipes that Mum kept from July 1997 showcases this versatility.  This recipe give a basic lamb chop a real lift and makes a change from just eating it with tomato sauce.


I haven’t made this Treacle Tart, but it does look good.  As the heading says the old original recipe would have used treacle, but this more ‘modern’ version replaces that with golden syrup.  Quick and easy to make and luscious served with either whipped cream or custard, what’s not to like.

Treacle Tart


Being able to assemble this recipe the day before and then put it in the oven when you need it can be a great advantage.  When Mum made it she would just use tinned corn, but she did add fresh capsicum, which she fried up with the onion and garlic.

Crisp-Topped Chicken & Corn


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


As you can see this recipe comes from a publication called WOMAN and is dated November 12, 1951.  Must admit I’ve never heard of the magazine, but fruit crumbles have been around for a long, long time so it’s not surprising this recipe dates back that far.  The difference with this recipe is that it uses bananas mixed in with the apples and I think that would taste great, especially with a little ice cream or cream on top.

Mixed Fruit Crumble Top


I think this recipe must have been a forerunner of the now traditional pub style Parmas. It tastes surprisingly good and works well with chicken too. You can use pre crumbed meat to make it easier, but freshly crumbed is probably nicer.

Steak Parma cropped



  • Veal or steak pieces (thinly sliced)
  • Plain flour, Egg, Breadcrumbs, Parmesan cheese *See note below
  • Tomato soup
  • Mozzarella cheese – sliced
  • Oil

Coat the meat pieces in egg and the breadcrumb mix, then fry lightly in oil. Place in an ovenproof dish, top with the tomato soup and sliced Mozzarella cheese. Cook in a moderate 180°C for ½ hour.

*How to coat meat in breadcrumbs: Season plain flour with salt & pepper. Beat the egg with a little milk in a shallow bowl. Mix the breadcrumbs with parmesan cheese. Coat the meat lightly with plain flour, then dip the floured meat into the egg mixture. Roll the meat in the breadcrumb mix.