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    131 Recipes

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    This is a good old-fashioned recipe. I think from what I could gather from my Mother and Grandmother, Australians made Jam Roly Poly from left over savoury, usually, or sweet pastry. The purpose was not to waste anything, especially during and after the war years. If you have left over pastry you can use that instead of the recipe below. This was a recipe that my Mum used when she wanted to fill the stomachs of the stockmen and shearers. Warning the Roly Poly it will caramelise. Do not use the glaze with you are making a Roly Poly from left over sweet pastry.

    Recipe #109370

    This is a recipe from a collection of hand me down recipes for good old fashioned Aussie cooking. I have no idea where this recipe originated. My mother always used soured milk to make light tasty pikelets.

    Recipe #109320

    I acquired this recipe from my friend Jan-Maree. It is a softer style of shortbread.

    Recipe #108194

    This cake recipe can convert to a gluten free recipe very easily.

    Recipe #81295

    A recipe from Nestle Limited Australia. Cooking time inlcudes refrigeration time also.

    Recipe #81293

    This is my variation on a Thai dish call Gai Yang. It is a versatile dish which can be eaten cold at a picnic. It is a crowd pleaser.

    Recipe #81292

    I got this particular recipe from an Australian cooking show called "Fresh "sponsored by the Australian Women's Weekly. The show's Chef Jason Roberts has put this Australian favourite winter drink into a recipe format. To my knowledge this is the first time that this temptation has been put into a recipe format.

    Recipe #71388

    Another easy bread for people who cannot eat eggs, yeast, dairy products, yeast, corn or sugar. This is good for a non gluten bread product.

    Recipe #70670

    Can't eat wheat, eggs, dairy products, corn, yeast or sugar? Why not try this Seed Bread. I like this bread sliced after it is cooked and popped back into the warm oven to crisp up. If you do this make sure you don't burn the bread.

    Recipe #70664

    I saw this soup on a cooking show a long time ago and I have fiddled with the ingredients until I got a flavour I liked. If you like a thicker soup, use a cup less of water.

    Recipe #63699

    An old family favourite for a Sunday night dinner or a weekend breakfast. It is a basic recipe. You can add anything else you feel like to this recipe to make it go further, for example, peas, carrots or beans.

    Recipe #63199

    These Salmon Rissoles are a good standby when unexpected visitors drop by around about dinner time as most of us have a can of slamon in our pantries.

    Recipe #63196

    This is an old classic Aussie meal. When I was growing up, we always had Rissoles and onion gravy at last once a week. Give it a try and let me if you like this old favourite. Cook time does not allow for cooking the gravy or the vegetables.

    Recipe #63195

    You can vary this recipe by: * Sprinkle 100's & 1000's or those silver and gold balls over them before going into the oven. * For extra honey flavoured ones use double the honey amount. * For a large amount- double the recipe straightaway. * Use muffin pattypans instead of little bitty cake pattypans. Kids love these things at birthday parties.

    Recipe #63192

    This is my version of a traditional Thai raw salad with a mildly spicy seasoning. I acquired the original recipe from the Blue Elephant Cooking School. The dried shrimp does tend to give this dish a strong flavour. Like my fellow garlic lovers here at Zaar, the first time I made this I used more than one clove of garlic, 3 to be exact, but in this dish to much garlic becomes overpowering and one misses out on the wonderful combination of flavours.

    Recipe #63130

    Recipe #63105

    The yield will depend on the size of the jars being used. This is a great chutney for cold meats.

    Recipe #63074

    The cooking times are approximately especially for the filling as it may take time for the filling to thicken. This cake looks a little time consuming but it is worth the time amd the effort. I usually make the filling on cream instead of the milk. The cream gives the filling a richer flavour.

    Recipe #62986

    A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.

    Recipe #62985

    Buttermilk works the best for these muffins.

    Recipe #62966

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