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…….
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.
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.
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.
These Chicken Nuggets might take a bit more effort to make, but I’m pretty sure that they’d have a lot more flavour than the bought ones. They be could for the kids, but you could also make smaller ones to serve as finger food at a party.
