CHOC-MINT CAKES

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…………

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CHICKEN STROGANOFF

Large filled Vol-au-Vent cases just screams 1970s entree to me.  Of course the smaller version were served before dinner or at parties with drinks, but the larger ones filled with chicken or fish mornay were a popular first course.  The good thing about this recipe is that you can dispense with the cases and just make the chicken filling, if you use a rotisserie chicken and serve it with rice it should taste great.

CHOCOLATE CREAMED RICE

This recipe was published in the Woman’s Day in 1991 and uses a microwave to cook the rice.  I think it would work even better if you cooked it in a rice cooker.  I’d make sure I washed the rice before using it and I’d substitute cream for some of the water & milk.  I think then you’d have a lovely creamy, chocolaty mix.

 

WARM BERRY PIE

This is one of those pies where you combine all the ingredients, pour them into a pie dish and hey presto when you take it out of the oven the coconut, sugar & flour have risen to the surface to make a crust.  The strawberry and blueberry filling is a little unusual though and the almonds on top add a lovely crunch.

POTATO MOUSSAKA

As this says it’s not a traditional moussaka.  Traditional Greek moussaka is made with eggplant and this recipe uses potato in it’s place.  I think that using both eggplant and potato would work really well too, but making a traditional mince and tomato base sauce would probably be a lot better than a can of braised steak and onions.