To begin with I thought this was corn beef fritters (which would have been good), but when I read the ingredients I realised it’s rissoles/hamburgers with corn, which is till a good mix. I think they’d also work well if you used minced pork with a bit of soy sauce or even minced chicken.
I’m sure there’s a much more authentic way to make Mexican rice around now, but back in February 1972 Sunwhite rice published this recipe in the Woman’s Day. It mightn’t be a true taste of Mexico, but could still be a tasty dish.
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!!!
These patties look very tasty and could be a good way of “hiding” a few vegies from the kids.
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.
For those who find Pumpkin Soup a little bland adding sweet corn really makes a difference.
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.
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 SAVOURY
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
Beb's Recipe Drawer 