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.

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CHICKEN AND ALMONDS

This is an early version of homemade Chinese chicken and almonds, before woks were a common household utensil, before you could buy a chicken already cooked from the supermarket and before you could buy cooked rice from the freezer or shelf. A great example of how things have changed in the last 40+ years.

CHEESY VEGETABLE PIE

Seems like when Mum tore this out of the Woman’s Day she missed the last few lines so has handwritten them on the bottom.  Her instructions read “other half 27cm” and “over with pastry.  200o C, 400oF – 40 mins”.  I’ll add my comments  – that this could be a hearty pie for vegetarians by simply substituting the bacon for extra vegetables.

DILL SALMON LOAF with Piquant Yoghurt Sauce

With Christmas on the horizon I’m starting to look for recipes that will work on the big day. I think this salmon loaf would make a great starter.  You could make it the day before and serve it cold with the yoghurt sauce and a light salad.

PRAWN OMELET

Was travelling through country NSW recently and after a long day of driving we decided to have a quick meal at a Chinese restaurant before an early night – big mistake. I wasn’t all that hungry and thought a prawn omelet would be ideal.  Not so, it was dreadful, unrecognizable frozen seafood and a heavy pancake thick ‘egg’ batter, really awful.  Nothing at all like this recipe which is full of fresh vegetables, prawns and 8 eggs – and I’m sure no dose of indigestion as I had after my Tamworth one.

CHUNKY CHICKEN IN SPICY ONION & MUSHROOM SAUCE

You can tell this an 80s recipe by the lovely wooden bowl and spoon in the picture.  Not convinced that the spoon would be much good for getting the casserole out of the bowl though.  Think a more modern metal one would do a far better job.