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 Using tinned pineapple slices is quite outdated now, but they do have the advantage of being available all year, are always sweet and are a lot easier than cutting up a fresh pineapple.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.
I decided that I could group these two beef and bean dishes together. They are a little different, but as they both use minced beef and beans I felt they went together. So take your pick….. the Beef and Beans has bacon, chutney and butter beans, the Chilli Beef ‘N’ Beans is spicier and has chilli, red kidney beans and the surprise ingredient of vegemite.
Veal is a meat I don’t often cook with these days, it was used a lot more when I was growing up. In this recipe you could substitute beef, but it’s worth using veal if you can buy it, as it’s quite tender and makes a great pie filling. The polenta base and rounds on the top make this into a very hearty pie.
So what is a Bounty Day pie you’re asking……well according to Wikipedia…. ‘Bounty Day is a holiday on both Pitcairn Island, destination of the Bounty mutineers, and on Norfolk Island. It is celebrated on 23 January on Pitcairn, and on 8 June on Norfolk Island, the day that the descendants of the mutineers arrived on the island’. I guess this is a pie they make to celebrate the day, although it does seem fairly similar to a Greek beef and spinach pie – don’t suppose it matters what you call it, as long as it tastes good.
I guess this is basically a fancy version of meat and potatoes, but what I like about it is that you can make it into small pies and freeze what you don’t immediately need or make it into a large pie for the whole family to share. Either way it makes a tasty meal.
This old recipe bring back loads of memories as it’s the first dish I cooked a boyfriend back in the 60s when I flatted with a load of girls in Sydney. Despite the rather strange name and my limited cooking abilities, it actually tasted OK and he had the courage to marry me. His perseverance paid off though as, thankfully, I have improved both my recipe choices and abilities over the years.
There’s so many different wrapped meatloaf recipes around. There’s recipes for them wrapped in bacon, prosciutto and puff pastry. What makes this a bit different is that it’s rolled up like a Swiss roll and the pastry is inside as well. This old recipe uses a packet of chicken supreme soup to sop up the moisture, don’t think that’s available any more, but cream of chicken soup should do the job instead.
I always run out of ideas about what to combine on skewers for the barbecue and usually end up making sate chicken ones. This recipe from McCormick uses their Spicy BBQ Seasoning to add some zing to prawns, steak, chicken and vegetables. Happy barbecuing!!!
