Tag Archives: rice

SAVOURY LUNCHEON SLICE

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Mum used to make this slice to take on picnics or to family gatherings.  We always ate it cold and it was delicious.  I don’t think Corn & Bacon Spread is available anymore, but that’s OK as Mum didn’t put it in anyway.

Savoury Luncheon Slice

 

SAVOURY LUNCHEON SLICE

  • 250g shortcrust or puff pastry
  • 500g sausage meat
  • ½ cup chopped bacon
  • 1 chopped medium onion
  • 1 dessertspoon worcestershire sauce
  • 1 tablespoon tomato sauce
  • 2 cups cooked rice
  • ¼ cup fruit chutney
  • 2 thinly sliced tomatoes
  • salt & pepper
  • 1 tin Masterfoods Corn & Bacon Spread – optional
  • Milk for glazing

Mix together sausage meat, bacon, onion, chutney, tomato sauce, and worcestershire sauce.  Add rice, season well.  Mix well.  Line a lightly greased lamington tin with pastry.  Place half of the meat mixture on base spreading evenly over the pastry.  Spread the corn and bacon spread over the meat and then top with sliced tomatoes, salt and pepper.  Cover with remaining meat mixture.  Wet the edges of the extra pastry and place on top of pie to form a lid.  Trim edges and pinch together to seal pastry.  Glaze with milk and bake in a hot oven (220o) for 45-50 minutes.

 

 

 

 

 

 

 

 

PORCUPINE MEATBALLS

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This recipe appeared several times in Mum’s collection, a couple of times in newspaper columns and in a little cookbook called ‘Simple Minced Steak Recipes’ that her bowls club put out as a fundraiser. I’ve cooked it lots of times as the family always liked it. If you add Cauliflower Cheese and a throw a jacket potato in the oven you’ve got an easy meal.

Porcupine Meatballs4

PORCUPINE MEATBALLS

  • 500g minced steak
  • ½ cup uncooked rice
  • 1 small onion (grated or finely chopped)
  • 415g can tomato soup
  • ¼ cup water
  • Pepper

Mix meat, rice, onion and seasonings. Shape into small balls and place in casserole dish. Mix tomato soup and water and pour over meatballs. Cook in a moderate oven 180°C for 1 hour. Do not overcook.

RICE MEXICANA

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I doubt that this is even close to being a genuine Mexican recipe, but it does show the influence that “foreign” food started to have on Mum’s recipe collection. It was another Sunday night tea – easy to make, filling and tasty. I love that it was written on a brown paper bag!!

Rice Mexicana cropped

 

RICE MEXICANA

  • ¾ cup rice (uncooked)
  • 1 tablespoon dripping
  • 1 dessertspoon lemon juice
  • 1 rounded teaspoon curry powder
  • ½ cup tomato puree
  • 1 teaspoon salt
  • 2 cups stock or water
  • 1 small onion
  • 250g minced steak

Wash rice and fry in dripping with chopped onion till a light brown then add salt, curry powder, lemon juice, tomato puree, minced steak and water or stock. Stir till boiling then simmer for ½ hour or until rice is cooked. Lift lid of saucepan 5 mins before serving to dry out rice. Serve with grilled cheese on top.