This recipe is from a little 1970s cookbook entitled Simple Mince Steak Recipes, which Mum and Dad’s bowling club put out as a fundraiser. Obviously the 1970s bowlers had no idea what a pizza actually was, as this would seem to be meat and cheese pie and nothing remotely like a pizza. That’s not to say that it wouldn’t taste good……
I recently made some gluten free mini meat loaves to take to the track for the Melbourne F1 GP. They had rice and curry in them and tasted quite good, but were a little dry. I wish I’d found this recipe though, as I think they’ll have a lot more flavour and can easily be GF if I use GF cereal. Maybe next year………
This is a pretty simple way to jazz up the old hamburger, especially if you don’t want to serve it in a bun.
I’d never seen a recipe for meatballs battered and fried until I found this one. It’s quite normal to batter and fry pork pieces for sweet and sour pork, but meatballs? I imagine they’d be quite good, but hardly for the diet conscious.
I often cook steak and French onion soup wrapped in foil and baked, so the idea of putting these two ingredients together isn’t all that strange to me, but the addition of pineapple……I’m not that sure about. I guess it would work and the sauce should be quite good, especially if you serve it with mashed potato. Worth a try?
I’m not sure that these aren’t really just large meatballs, cooked in a sauce in the oven. They certainly aren’t hamburgers, as they’re not grilled, but they’re probably a good alternative to barbequing, especially in the cold weather.
The filling in this recipe has a multitude of uses other than in capsicums. You can use it to stuff tomatoes, eggplants, large zucchinis or you could even use it in a baked potatoes.
This another recipe from the Kraft Vegemite booklet. The vegemite is used in the sauce and not in the filling, which means you can add as much or as little as you like. I have doubts myself about using tinned vegetable soup for the sauce and don’t see why you couldn’t use mushroom instead.
This is a quick and easy meatloaf with a glazed pineapple topping. Using tinned pineapple slices is quite outdated now, but they do have the advantage of being available all year, are always sweet and are a lot easier than cutting up a fresh pineapple.
This is a great way to jazz up fairly boring meatballs. Ratatouille is a great vegetable side dish that goes really well with roasts and these meatballs. The polenta/riccotta cheese cake finishes off the dish really well and makes it a just that bit more interesting.
Beb's Recipe Drawer 