It’s back-to-school next week for schools here in Victoria so I thought these Vegemite Muffins might be something for their lunchboxes. I’d probably leave the green capsicum out as not all kids like the green stuff, but the vegemite and cheese combination should win them over.
Our family had a great picnic in the park last Sunday and my lovely 7 year old granddaughter and I made a Savoury Luncheon Slice* to share. On the same page as that recipe is this other slice of Mum’s which is also an old family favourite. The two us will have to make it for the next picnic.
*it’s already posted if you want to try it out
This salmon recipe says it’s good hot or cold. Cold it could good for picnics or even school or work lunches.
This recipe serves 2, but it would be easy enough to double it and serve it as an entree at a dinner party, especially as you could prepare it beforehand and then cook it at the last minute.
I can’t decide if this is a chowder or a minestrone soup with lots of cheese. For some strange reason it reminds me of a soup Mum used to make with grated onion, carrot, celery and chicken noodle soup which she covered with water and when cooked added some milk to – don’t think there was ever a recipe for it, but it was one of my favorites especially when I was sick.
If you’re a bit tired of the usual macaroni cheese, you might want to try this old 1970s version which adds sweet corn and asparagus.
The cheesy pastry base in this recipe is filled with mashed potato, bacon, spring onions, creamed corn and more cheese, which sounds like a great combination. It doesn’t say so, but I’m assuming they mean for you to heat it hot, although cold the next day might be interesting as well.
I think filled tomatoes have gone completely out of fashion, but this recipe caught my eye as the filling of rice, bacon and cheese sounds good. Just not sure when I’d serve them though, maybe as an accompaniment to bbq steak or chops…..
Having made egg and bacon pies and pasties over the past few weeks I still have a couple of sheets of pastry left in the freezer to use up. Might make these to have with Australia Day drinks, but I think I’ll add a little bit of Swiss cheese for extra flavour.
As this says it’s not a traditional moussaka. Traditional Greek moussaka is made with eggplant and this recipe uses potato in it’s place. I think that using both eggplant and potato would work really well too, but making a traditional mince and tomato base sauce would probably be a lot better than a can of braised steak and onions.
Beb's Recipe Drawer 