This recipe was in a Kraft Vegemite recipe booklet and have the unusual combination of vegemite and crunch peanut butter, not two ingredients you’d expect to find in a meatball. But from a gluten free perspective the peanut butter is a great substitute for flour to hold the meatball together and the almond coating does the same thing and adds a crunch. Worth a try?
Looking for something new to put out with drinks for visitors? Maybe these crab toasts and bites from that I found on a John West pamphlet might work for you. They’re both quick and easy to make and look pretty good as well.
I started making these little biscuits to have with pre-dinner drinks years ago. I also make cheese ones, but the chicken flavour in these makes them a bit different. They can be made in advance and the roll frozen Then all you need to do is slice them and bake them when needed.
This is the last of the Herald Sun’s ‘Second time around’ ideas for Christmas leftovers I’m posting today, but it’s a good one. Turkey or ham with mayonnaise and sweet chilli sauce and mustard to give it a tang and celery for a crunch. I think leftover chicken would work just as well too.
I wouldn’t usually think of serving a salad with palmiers, as shown in this picture. I usually serve them warm as a nibble, but as long as you put plenty of ham or even salami in them, they could make an interesting lunch dish.
There’s nothing too unusual about these Little Meatballs, it’s more their size. As the recipe says they’re quite versatile, you can put them a pasta sauce or sweet and sour sauce. You could even serve them with a dipping sauce as a nibble or pop them in the kids lunchbox. I’ve included Mum’s Tomato Sauce for Mince Balls recipe as I think it goes well with them. Enjoy………..
Swiss cheese is suggested for this recipe, but I don’t see why you could use whatever cheese you liked or had in the fridge. Even if it melted a bit, a gooey inside would be pretty good.
One of our good friends always makes a batch of cheese biscuits to serve with drinks whenever we go there for dinner. I confess I’ve copied the idea, but make this version with sesame seeds instead – both taste great.
Here’s one for entertaining this summer, actually it pretty good all year round. I’ve been making it since the 80s and it still tastes great and feeds a crowd.
You can see from the typing that this is an old recipe. I used to make it back in the 70s and 80s and serve it as an entree with thin slices of toast. It was cheap and easy to make – ideal. I rediscovered it this year and now make it to have with drinks. It freezes well so I just put out what I need and keep the rest for later. If you don’t want to do that you can easily halve the recipe.