This recipe comes from a Women’s Weekly segment entitled ‘Make-ahead Meatballs’. As it says it can be made the day before you need it and that can be really useful if you have a lot of people to cater for.  I also think the corn chips and sour cream make it a winner!



Today is the 1st day of Spring here in Melbourne.  You could argue that it’s too late in the year to post a soup recipe, but for soup lovers like me, it’s never too late!!!


I was really surprised to find this recipe in the collection.  For many years Mum made a sausage dish that consisted of beef sausages, bacon, onion, corn, tomatoes and noodles.  Although it was quite simple it was always a great hit and I’ve made in many times myself.  This printed recipe is a bit fancier with chicken sausage, salami and garlic, but it’s basically the same idea.  Either version is worth trying out.

Sausage Pasta



In the 1950s except for fish and chips Chinese was the only takeaway available, you even had to take your own saucepan to the shop for them to put the food in – no plastic containers then. Chicken & Corn soup was always a favourite. Somewhere along the line someone came up with this make-at-home version, which can be adapted to suit what you like or what you have in the cupboard. It’s not as good as the Chinese restaurant variety, but it still tastes good.

Chicken & Sweet Corn Soup


One of Mum’s favourites, though I’m not sure this a good name for this potato dish. It’s in my cookbook as Mum’s Layered Potatoes – a much better name I think. I usually double the recipe, with the exception of the Cream of Chicken Soup, as this is a great dish for entertaining a large number people and goes really well with summer barbeques or casseroles.

Layered Potato Savoury2_Page_1 cropped


Layered Potato Savoury2_Page_2 cropped


  • 3 potatoes sliced thinly
  • 315g tin of corn kernels (drained)
  • 2 rashers of bacon, finely chopped
  • 2 spring onions or 1 brown onion, chopped
  • 1 pkt Cream of Chicken Soup
  • ½ cup milk, ½ cup cream
  • ½ cup grated tasty cheese

Place half of potato over base of shallow ovenproof dish. Spread corn over potatoes. Place half of the bacon & spring onions over the corn mixture. Sprinkle half the Cream of Chicken Soup over the corn. Arrange remaining potato on top. Combine milk & cream, pour over potato. Cover dish and back at 180º for 30 mins. Uncover sprinkle with cheese and remaining bacon.Bake a further 30 minutes until golden and potato is cooked.

Serves 4