CORN AND BEEF FRITTERS

To begin with I thought this was corn beef fritters (which would have been good), but when I read the ingredients I realised it’s rissoles/hamburgers with corn, which is till a good mix.  I think they’d also work well if you used minced pork with a bit of soy sauce or even minced chicken.

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SEASONED VEAL ROLL

This recipe was published by the Women’s Weekly in August 1992.  Veal was more popular back then and wasn’t as expensive as it is now.  I make a similar roast using beef so I think you could substitute beef or even lamb as the main meat and you change the minced veal as well.

 

BEEF AND BURGUNDY PIE

I suppose this pie recipe should now be called Beef and Red Wine Pie, but as this recipe was published back in the ’70s before the labelling laws changed and only wine from the Burgundy region of France could be called that, I think I can leave it as Burgundy.  I don’t think it matters too much which grape variety of red wine you use for the recipe, but it should be wine that’s worth drinking and of course a good cook should always sample it before adding it!!!!!!

BEEF AND POTATO PAN PIE

I like the sound of this – steak, onion, mushroom and red wine topped with potato, don’t think you can go wrong with that combination.  I would suggest though that if you don’t have an ovenproof pan it would be better to transfer the meat to an casserole dish as I don’t think the potato cook all the way through under the grill.

BAKED EGG CASSEROLE

You can tell that this is a ’70s recipe by the picture.  It doesn’t look particularly appetizing I’ll admit, but when you realize that it’s just a bolognese sauce with eggs on top it makes more sense.  I’d definitely be sprinkling the grated cheese and bacon on top though as that might make it look a bit better.