“The unique taste of Vegemite and how to get more out of every jar” is the opening sentence in this recipe booklet from Kraft. The world probably agrees with ‘unique’, but it’s definitely an Australian favourite. In this recipe it’s added into a cheesy hamburger mince mix and cooked in the oven in a bread roll, worth trying?
This chowder recipe is a bit more economical than most. Using a prepared marinara mix, instead of other individual and more expensive fish, cuts the cost and also the time preparing it. Personally I’m not sure about adding cheese, could be worth trying, but I don’t see why you couldn’t leave it out either.
When I’m preparing recipes to post I usually take out any comments made by the columnists who’ve originally published them, but this time I’ve left Jane O’Connor’s in. They’re wise words and her suggestions for modernizing, in this case minted peas, but also mashed potatoes are worth reading.
This 1991 recipe published in the Checkout column of the Herald Sun is a bit of a mixture of the old and the new. Brown rice was only just starting to become popular around that time, but the old style curry powder, vegetables and sultanas mix is what curries looked like in most households then. Old fashioned maybe, but still a good vegetarian pie.
This is a microwave dried fruit salad recipe published by Sunbeam Dried Fruits back in the ’90s I think. Perhaps not quite so useful now that strawberries, blueberries, etc are available all year round, but nice to have to pour over ice cream or serve with cream or yoghurt as suggested.
I’ve never made this Italian egg soup, but I like the idea that unlike a lot of soups it doesn’t need a long time to cook. It would be a great soup to make on a cold night when you want something hot and tasty very quickly.
Another soup to warm you in these cold winter months. This one is a rich, creamy, cheesy, cauliflower combo. Served with a dab of cream and the chives or parsley on top I think it would be good enough for a dinner party.