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Blast from the past recipes
Posted by cantabcook
Blast from the past recipes June 11, 2020 02:09AM |
Registered: 14 years ago Posts: 1,789 |
My son has just made a beef chow mein at his cooking class at school and it got me thinking about those old recipes that everyone seemed to have a version of.
My memory of beef chow mein was it had beef mince, cabbage, rice, curry powder and a packet of chicken noodle soup. I'm thinking of making it for dinner tonight as I have cabbage to use up.
Another one I recall was Oakhill potatoes. Cooked potatoes and bacon in a white sauce with eggs. Did it also have onions? Someone here will have recipes for both of these, could you please share!!
Does anyone have any other dishes they remember from their childhood?
My memory of beef chow mein was it had beef mince, cabbage, rice, curry powder and a packet of chicken noodle soup. I'm thinking of making it for dinner tonight as I have cabbage to use up.
Another one I recall was Oakhill potatoes. Cooked potatoes and bacon in a white sauce with eggs. Did it also have onions? Someone here will have recipes for both of these, could you please share!!
Does anyone have any other dishes they remember from their childhood?
Re: Blast from the past recipes June 11, 2020 02:23AM |
Registered: 12 years ago Posts: 3,422 |
I remember Oakhill Potatoes from Intermediate School cooking classes. It was as you describe, without onions. Boiled potato, fried bacon, chopped hard boiled eggs, covered in Bechamel Sauce, breadcrumbs and cheddar cheese on top, baked for about 30 minutes.
Edited 1 time(s). Last edit at 06/11/2020 02:23AM by TPANDAV.
Edited 1 time(s). Last edit at 06/11/2020 02:23AM by TPANDAV.
Re: Blast from the past recipes June 11, 2020 05:17AM |
Registered: 15 years ago Posts: 2,935 |
Most of what we made
Thanks for reminding me about Oakhill potatoes. I preferred it without the onions. I was searching for something like that a few days ago but forgotten about that one.
Other things that I remember we used to have are the little Beef Wellingtons and also Ambrosia. A dish called Pan Haggerty.
Thanks for reminding me about Oakhill potatoes. I preferred it without the onions. I was searching for something like that a few days ago but forgotten about that one.
Other things that I remember we used to have are the little Beef Wellingtons and also Ambrosia. A dish called Pan Haggerty.
Re: Blast from the past recipes June 11, 2020 05:22AM |
Registered: 14 years ago Posts: 1,789 |
Re: Blast from the past recipes June 11, 2020 06:29AM |
Registered: 15 years ago Posts: 2,935 |
Re: Blast from the past recipes June 11, 2020 06:48AM |
Registered: 17 years ago Posts: 1,990 |
One of our favourites was a béchamel sauce put into a long dish with canned asparagus & hard boiled eggs quarter & grated cheese on top & grilled. Very tasty. What about canned shrimps in a tomato & tobasco based sauce (forgotten what sauce was called) & put into a lettuce cup for starters.
Re: Blast from the past recipes June 11, 2020 08:44AM |
Registered: 9 years ago Posts: 622 |
Re: Blast from the past recipes June 11, 2020 08:57AM |
Registered: 14 years ago Posts: 1,789 |
Marylew, not so much a recipe as a throw what you have in a bowl kind of a thing. Quantities seem to vary depending on what is at hand.
Whipped cream
Berryfruit flavoured yoghurt
Couple of tins of drained boysenberries
Big bag of marshmallows
Mix together a couple of hours before eating...……..ta dah
Usually now at Xmas I have extra raspberries on the bushes so I'll throw additional fresh berries in if I have them. I prefer just raspberries and boysenberries and will sometimes put a little of the tinned fruit juice in to add colour (but not too much or it goes sloppy). You could also add chocolate chips/drops if you were feeling that way inclined.
Whipped cream
Berryfruit flavoured yoghurt
Couple of tins of drained boysenberries
Big bag of marshmallows
Mix together a couple of hours before eating...……..ta dah
Usually now at Xmas I have extra raspberries on the bushes so I'll throw additional fresh berries in if I have them. I prefer just raspberries and boysenberries and will sometimes put a little of the tinned fruit juice in to add colour (but not too much or it goes sloppy). You could also add chocolate chips/drops if you were feeling that way inclined.
Re: Blast from the past recipes June 11, 2020 08:59AM |
Registered: 14 years ago Posts: 1,789 |
Re: Blast from the past recipes June 11, 2020 10:30AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Blast from the past recipes June 11, 2020 11:41PM |
Registered: 9 years ago Posts: 622 |
Re: Blast from the past recipes June 12, 2020 01:01AM |
Registered: 18 years ago Posts: 410 |
The ambrosia I recall Mum making when it was new and cool to have for a special occasion was made with canned mandarin segments, pineapple, marshmallows and coconut folded through whipped cream, with pieces of broken meringue added just before serving. Lots of recipes for this version online which indicate it was a big thing in the US, known as 'ambrosia salad', but used either sour cream or the revolting Cool Whip as the base. Presumably neither of them were available in NZ in the 50's, hence the subbing of whipped cream.
Mum also used to make the scone dough 'pizza', but if I recall correctly used diced luncheon sausage instead of ham. (Luncheon then came in dog roll sized chubs and was bought from the butcher as a solid piece cut from a chub.)
Lynne2
Edited 1 time(s). Last edit at 06/12/2020 04:51AM by Lynne2.
Mum also used to make the scone dough 'pizza', but if I recall correctly used diced luncheon sausage instead of ham. (Luncheon then came in dog roll sized chubs and was bought from the butcher as a solid piece cut from a chub.)
Lynne2
Edited 1 time(s). Last edit at 06/12/2020 04:51AM by Lynne2.
Re: Blast from the past recipes June 14, 2020 04:29AM |
Registered: 9 years ago Posts: 622 |
Re: Blast from the past recipes June 14, 2020 07:27AM |
Registered: 15 years ago Posts: 157 |
The shrimp cocktail that I remember had shrimps sitting on shredded iceberg lettuce in a wide mouthed champagne glass or stemmed bowl. There was a piquant/thousand island dressing In a small jug with slices of avocado on top of the shrimps. I still make an adapted version of the dressing as a globe artichoke dip with Hellmans, Salad cream, Worcestershire sauce, tomato paste, a dash of sugar, lemon juice, garlic and chilli. I worked in a restaurant in Hamilton and pub in Wellington in the mid 70’s and that’s how both places served it.
Re: Blast from the past recipes June 14, 2020 09:38AM |
Registered: 11 years ago Posts: 13 |
Re: Blast from the past recipes June 14, 2020 09:43AM |
Registered: 13 years ago Posts: 828 |
I remember going to a girl friend's place for dinner age 8 and her mum served boiled sausages with onions, sausage skins floating all over the place and then thickened with cornflour. Served with mashed watery potatoes. Oh god. She was very tall and very healthy looking in a viking sort of way. Not the mother who I don't remember how she looked, but my friend.
PS. not something I wish to recreate.
PS. not something I wish to recreate.
Re: Blast from the past recipes June 14, 2020 11:35PM |
Registered: 17 years ago Posts: 3,660 |
I went to a friend's house for dinner in 1973 and they were pretty posh and on trend. They were serving a new vegetable for the first time, a green flowery thing called broccoli. The mother asked the father what he thought of it and he said "it's ok" and then he and his wife had a big conversation about it which I thought was amazing (wouldn't happen at my house). I just ate everything on my plate, being a good child.
Re: Blast from the past recipes June 15, 2020 01:21AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Blast from the past recipes June 15, 2020 04:17AM |
Registered: 18 years ago Posts: 771 |
Re: Blast from the past recipes June 15, 2020 05:47AM |
Registered: 16 years ago Posts: 1,979 |
My ancient food memory is going to someone's house and they were having gravy beef mince on toast. Gravy beef is a particular cut that I cannot even stand the smell of, let alone the taste. Noooo way. I think I made up some excuse and asked to go home before dinner... I remember spending a good portion of time in the bathroom dry heaving from the smell.
I used to love deep fried camembert (probably still do!).. I think my mother used to serve it with blackcurrant or cranberry.
Mum's fancy go to dinner party dishes from the 80's were things such as orange roughy poached in milk, pears half poached in red wine (so they were long ways half white, half red), then dipping them vertically in chocolate, so you've got a very geometric looking pear Also vichyssoise, chicken stuffed with apricots (gag -- don't like fruit with meat, personally), hot smoked salmon with a dill cream sauce, milk fed veal (!!) parmigiana.
All very time consuming -- mum would prep food for days ahead of a dinner party, then spend the whole day cooking too. I enjoy food and cooking, but that kind of time suckage has never been my thing!
I used to love deep fried camembert (probably still do!).. I think my mother used to serve it with blackcurrant or cranberry.
Mum's fancy go to dinner party dishes from the 80's were things such as orange roughy poached in milk, pears half poached in red wine (so they were long ways half white, half red), then dipping them vertically in chocolate, so you've got a very geometric looking pear Also vichyssoise, chicken stuffed with apricots (gag -- don't like fruit with meat, personally), hot smoked salmon with a dill cream sauce, milk fed veal (!!) parmigiana.
All very time consuming -- mum would prep food for days ahead of a dinner party, then spend the whole day cooking too. I enjoy food and cooking, but that kind of time suckage has never been my thing!
Re: Blast from the past recipes June 16, 2020 06:36AM |
Registered: 18 years ago Posts: 2,411 |
Re: Blast from the past recipes June 16, 2020 06:41AM |
Registered: 18 years ago Posts: 195 |
Re: Blast from the past recipes June 16, 2020 08:25AM |
Registered: 13 years ago Posts: 2,228 |
Re: Blast from the past recipes June 16, 2020 08:48AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Blast from the past recipes June 16, 2020 01:09PM |
Registered: 8 years ago Posts: 607 |
Griz, you'd love them. They are made with the immature nut still in its casing, so when they are sliced you get an interesting profile. As Helen says they are great with bread and cheese.
Interesting to read about your mother's dinner parties Jenna. I remember spending a few hours prepping, but never days. Times have certainly changed.
And we always have that prawn and avocado starter on Christmas Day, Marylew. Goodness knows why but but it has become a tradition.
Regards,
Barbara Anne
Interesting to read about your mother's dinner parties Jenna. I remember spending a few hours prepping, but never days. Times have certainly changed.
And we always have that prawn and avocado starter on Christmas Day, Marylew. Goodness knows why but but it has become a tradition.
Regards,
Barbara Anne
Re: Blast from the past recipes June 17, 2020 01:23AM |
Registered: 17 years ago Posts: 1,990 |
My mum used to make wonderful pork spare ribs when having a party. She would make sure they were meaty then separated each one & dip them into egg & breadcrumbs & bake. They would be piled up high on a serving plate & were enjoyed by everyone they really were good & they were always requested, oh & we had a coal range not electric.
Re: Blast from the past recipes June 17, 2020 01:26AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Blast from the past recipes June 17, 2020 04:48AM |
Registered: 13 years ago Posts: 2,228 |
Re: Blast from the past recipes June 28, 2020 12:58PM |
Registered: 4 years ago Posts: 7 |
Cantabcook this might be the beef chow mein recipe you are after. Still a favourite with us.
Brown onions and a pound of mince, add 2 tablespoon rice, 1 dessertspoon curry powder, 1 teaspoon soy sauce, 1tablespoon sugar (I don't add sugar) 21/2 cups water, 1packet chicken noodle soup, and any veg as in carrots,peas or beans, cook for about 30 minutes, adding sliced cabbage about half way through. Stir occasionally.
Enjoy
Brown onions and a pound of mince, add 2 tablespoon rice, 1 dessertspoon curry powder, 1 teaspoon soy sauce, 1tablespoon sugar (I don't add sugar) 21/2 cups water, 1packet chicken noodle soup, and any veg as in carrots,peas or beans, cook for about 30 minutes, adding sliced cabbage about half way through. Stir occasionally.
Enjoy
Re: Blast from the past recipes July 01, 2020 04:56AM |
Registered: 14 years ago Posts: 1,789 |
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