This is most probably an older recipe, but I am taking it from the newest addition to my collection. The first edition of the 1000 Recipe Cook Book, editied by Isabel Barrett and Jane Harrop ISBN 0706405315 As with these sorts of books, the recipe itself is most probably older than 1970s but it appeared in 1976, not possibly the first time it appeared. It is very much one of those timeless classics that has evolved as you can read on about.com on their history of Irish Stew. One thing that I love is that this recipe can be 'Boozy' if you want it to be. Whack a bit of Guinness in why not? You will need: 1kg/2lb of potatoes sliced 2 large onions sliced salt and pepper 15ml/tablespoon dried thyme 1 kg/2 lb lamb chops 1. Put about half the potatoes on the bottom of a large casserole. Cover with half the onions then sprinkle with salt and pepper and half the thyme. 2. Add the chops, then continue to make layers with the remaining Onions, salt and pep...
So we made some Tollhouse Cookies from this recipe which is pretty well documented in nearly every single recipe book you could care to read that includes recipes for biscuits/cookies. This recipe is pretty generic and very easy. Here is an interesting thought. Chocolate Chip Cookies come under the 1930s category because they were first developed at that point, only becoming popular during the war. Well that is what the wikipedia article says. 180g/6.5 oz unsalted butter, cubed and softened 140g/5 oz soft brown sugar 110g 3.75 oz granulated sugar 2 eggs, room temperature, lightly beaten 1 teaspoon vanilla extract 280g/10oz plain all-purpose flour 1 teaspoon bicarbonate of soda 350g/12 oz dark chocolate bits 100g/3.5 oz pecans (or flaked almonds) roughly chopped 1. Preheat oven to 190C/375F and line two large baking trays with baking paper/greaseproof paper. 2. Cream the butter and sugars with electric beaters until light and fluffy. 3. Gradually add the egg, beating we...
This time of year is definitely tomato time. We, like many households across the nation have lots of organically grown, home seeded tomatoes that we've been given by friends and family, and also ones we've grown ourselves. The common thing is to put them in salads or make them in to chutney, but this eighties recipe from my favourite Tomato themed cookbook published in 1987, shows you something a bit unique you can do with your Tomatoes. Melange means a blend or a mess, a cacophony, and this is very much the case. For this recipe I would definitely recommend free-range organic eggs, as they have much more taste to them. This recipe serves 8, and is originally made with a can of chopped tomatoes. However it can easily be converted to use fresh ones. You need: 12 hard-boiled eggs, shelled. 810g can of tomato pieces (or lots and lots of tomatoes). 120g butter 1 onion, chopped 1 capsicum pepper, seeded and chopped. 1 cup chopped celery 2 tablespoons...
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