Who doesn’t love a Caesar salad (with or without the anchovies)? This is the first time I’ve seen rice added though. Even without adding some cooked chicken or salmon it would be a meal in itself.
CAESAR-STYLE RICE SALAD
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Tag Archives: rice
APRICOT RICE PUDDING WITH MERANGUE
I realize that this handwritten recipe is very hard to read so I’ve typed it out down below. It’s a classic case of Mum writing two recipes on the one piece of paper and the ink blurring through making both recipes really hard to decipher. The recipe itself sounds quite good, if you like apricots that is.
BAKED APRICOT RICE PUDDING WITH MERAGUE
- ½ cup short grain rice
- ½ coconut
- 1½ cups apricot nectar
- ½ cup water
- 2 tablespoons sugar
- 3 eggs separated
- 1 teaspoon vanilla essence
- Grated rind of 1 lemon
- ½ cup apricot jam
- ¾ cup castor sugar
Cook rice, then mix with coconut. Place in buttered pie dish. Mix nectar, water, sugar and boil, remove from heat. Beat egg yolks with vanilla, stir into nectar mixture with rind, pour over rice & coconut. Place dish in tray of water. Bake in mod oven 180o for 45 mins. Cool. Then spread with apricot jam, beat egg whites with castor sugar till stiff, spread on top. Bake further 10-15 mins.
CHICKEN RISOTTO
What is the difference between a chicken risotto and just chicken and rice? Is risotto just a modern and must more difficult way to cook a rice dish? I don’t know the answer, but when you see an old recipe like this which is quick and easy it does make me wonder.
RICE & CHICKEN CAKE
I like the little note that Mum’s written on the top of this cutting – Like a Quiche – which suggests she either made it herself or it was made by someone else and she liked it. It does seem to have a strange combination of ingredients, especially the cabbage, but it could be worth a try.
CABBAGE ROLLS
This recipe comes from the CSR Brown Sugar packet. I’m not exactly sure of the date, but I’m surprised it is headed ‘Try this new recipe’ as Mum had been making Cabbage Rolls since we were kids.
ALL IN ONE CASSEROLE
This is a very hearty beef casserole great for these winter nights. I like the fact that everything is thrown in one dish and you can put it in the oven and forget it for a couple of hours. The recipe converts to 250g of blade steak, but you could put more in if you want to bulk it up a bit.
RICE PUDDING
You either love it or hate it. My father hated it as he had it once too often as a child, but Mum still made it for us. Served up with cream it’s a great winter dessert. Needless to say this is not Mum’s original recipe, but the addition of dried fruit would make it extra tasty.
LAMB FOREQUARTER CHOPS
I get the impression that this recipe is one Mum wrote down while she was on the phone with a friend. It’s written on the type of notepad Mum kept by the phone and it has that abbreviated feel of being hurriedly written down.
MADRAS CUTLETS
These were one of my father’s favourites and Mum often made them when she had some leftover lamb roast. I’m guessing that she first made them back in the 1940s and after I got married I typed up the recipe and added it to my collection. As Mum’s original is almost impossible to read I’ve included my version here as as well. I’ve no idea why they’re call Madras Cutlets, I suppose the curry powder gave them an exotic Indian flavour!!!
CREAMY RICE PUDDING
My Father’s favourite dessert was ice cream and while Mum often made that for him she made lots of other desserts as well. For some reason he had a great dislike of baked custards, but he did like rice puddings so Mum often made one for him. You can serve it with stewed fruit as well as the jam mentioned in the recipe, but it’s quite nice just on its own.
Beb's Recipe Drawer 