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.
Coffee and biscotti time!!!! If you can’t get out to buy your favourite what about having a go at this twice baked treat. Easy to make, you just need a bit of patience to wait while it’s baked and cools before you can sample it.
We’re still a few months off luscious ripe peaches or nectarines being in season, but I think you could substitute tinned peaches in this recipe if you want to make it now. Tinned peaches mightn’t be quite as good, but I think you’d still end up with a pretty good tiramisu dessert.
I think it’s the potato pea mash that attracts me to this recipe from the Woman’s Day, although I do like a good pie. I can see a few other uses for the potato pea mash too – topping for a shepherd’s pie, as a side dish and what about fried up with an egg for breakfast??
The sun is shining and while here in Melbourne we can’t have everyone around for a backyard bbq for sometime yet, we can at least cook something yummy for ourselves. This recipe jazzes up the plain old sausage with a tasty filling and a bacon wrap for extra taste.
I don’t think you can go wrong with fried mashed potatoes however you choose to cook them. Leftover mash fried in a pan with egg and bacon is possibly my favourite, but potato cakes like these come a very close second.
Years ago I used to make a dessert called Impossible Pie, like this it was a recipe that you mixed everything together and as it cooked the heavier ingredients formed a crust and the top was soft. It tasted quite good, but wish I’d had this recipe as the addition of lemon would have made it even better.
This looks very luscious, a little bit of work, but what a result.
Yes, Cake and Butter, not bread and butter. I’m assuming that this would be a sweeter dish than the traditional version as there’d be a more sugar in the cake than in bread. Although I haven’t made it, I think it would work – could be good with orange cake or other flavours too.
Not everyone likes pumpkin, but it’s actually a fairly versatile vegetable. Growing up most of our mothers only served it boiled or roasted. I now like it mashed or in curries and casseroles too. Haven’t tried this version, but I’m going to as I think the creamy cheezee sauce sounds great.
Beb's Recipe Drawer 