History
We discovered that in 1978 parents and staff created an International Cookbook to represent the many countries parents and students had come from. Countries included: China, England, France, Germany, Greece, Holland, India, Indonesia, Italy, Japan, Russia, Scotland, Spain, Sri Lanka, Wales. Thanks to Raelene Lane for sharing her book with us. These were our favourites!
Billabong lamb Chops
12 lamb chops, 6 rashers bacon, 1egg, 12 pineapple rings, plain flour, breadcrumbs, cooking oil.
Remove bones from chops, trim off excess fat and shape into rounds, Wrap half a rasher of bacon around each chop and secure with a toothpick. Dip in flour, egg and breadcrumbs, shallow fry for 10 minutes each side. Place chop on slice of pineapple and serve with Billabong sauce.
Chocolate gelati
I cup sugar, I cup water, 1/3 cup cocoa, ½ pint whipped cream. Put sugar and water in pan, heat gently till dissolved. Remove from heat, stir in cocoa, place in freezer tray and freeze till mushy. Whip cream. Stir into cocoa mixture and freeze again. Stir occasionally while freezing.
