CORN AND BEEF FRITTERS

To begin with I thought this was corn beef fritters (which would have been good), but when I read the ingredients I realised it’s rissoles/hamburgers with corn, which is till a good mix.  I think they’d also work well if you used minced pork with a bit of soy sauce or even minced chicken.

Advertisements

GRAPEFRUIT PRAWN APPETISER

Quite frankly this sounds a bit weird – even for the 70s.  It’s a strange combination of a prawn cocktail and grapefruit.  I used to make a grapefruit appetiser by halving a grapefruit, segmenting it, pouring in sweet sherry, sprinkling on brown sugar and then grilling the lot – it tasted quite good and was quick and easy to make.  It was also pretty cheap (a definite consideration back then).  I also used to make prawn cocktails, but only for very special dinners as they stretched the budget  quite a bit, but I never combined the two and I don’t think I’ll start now.

CORN AND POTATO PIE

The cheesy pastry base in this recipe is filled with mashed potato, bacon, spring onions, creamed corn and more cheese, which sounds like a great combination.  It doesn’t say so, but I’m assuming they mean for you to heat it hot, although cold the next day might be interesting as well.

CHEESE SPREAD

Every time I pick my granddaughters up from school and take their lunch boxes out their school bags I’m astonished at how magnificent lunchboxes are these days.  When I was at school my lunch was a sandwich wrapped in lunch wrap and piece of fruit which Mum into a brown paper bag.  Unsurprisingly squashed sandwiches and squashed fruit were often the result.  Mum was also inventive with sandwich fillings, banana and sultanas, vegemite and celery, cheese and beetroot and sometimes a homemade cheese spread.  Not sure that this is the recipe she used as she wouldn’t have put sherry in her kids sandwiches, but it might be tasty for bigger kids lunches at work or uni or as a dip.

APPETISER CHICKEN WINGS

I’m usually very lazy and buy marinated chicken wings from the supermarket, but having found this recipe I’m now wondering why.  I especially like the tip about not leaving the wings too long in the marinade because the bought ones obviously have been and are very dark.

appetiser-chicken-wings