I think you’re supposed to make these for kids parties, but with a bit of luck there’s some left over for the adults. They’re best using cocktail frankfurts, but you can use chipolata sausages if you prefer.
SAUSAGES IN OVERCOATS
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Tag Archives: tomato sauce
SAVORY LAMB CHOP BAKE
Winter is only four days away here in Victoria, so it’s time to start thinking of hearty winter casseroles. The combination of tomato sauce, vinegar, curry powder and brown sugar in this recipe reminds me of another one I make, which has pumpkin instead of the potato in it. The good thing with this recipe is that you probably have all the ingredients in the cupboard so it can be a last minute decision to make it.
SAVOURY TOASTS
Tomato sauce and cheese on toast has been a well loved favourite in Mum’s and my households for years. Mum also used to make a little afternoon tea/supper snack that was cheese and bacon on toast, but this recipe combines them both. Personally I’m not sure about the garlic, but after finding this recipe I’m now going to give the sauce, cheese and bacon a go.
SWAGMAN’S ROLL
Did swagmen really make this out in the bush? I have no idea, but even if they didn’t it still makes a great hearty meal for the family. If you want you can easily add potato or other vegetables and I’d recommend leaving the meat mixture to cool a little before you put it on the puff pastry as hot meat will make the pastry soft and harder to handle.
CASSEROLED LAMB CHOPS
It’s winter and what could be better for a family meal than an old style lamb casserole. This one needs very little preparation, just trim the chops, coat them in flour, chop up an onion put the lot in a casserole dish and cover with the combined flavorings. Put the dish in the oven and forget it for 2 hours while you get on with all the other things you need to do after a long day at work.
OVEN BARBECUED FRANKFURTS
I’m not too sure when Oven Bags first came on the scene, but the first I knew of them was when my mother-in-law started using them in the ’70s. This recipe comes from a sheet put out by the manufacturers of Tiger Oven Bags. It’s an unusual way to cook frankfurts, but I actually think they may taste OK.
SAUCE FOR MEATBALLS/SAUSAGES
Mum’s friend Thel must have made this recipe using sausages, but from the handwritten title Mum must thought it was best with meatballs. I don’t think it matters which one you use, it tastes good with either.
SAUCE FOR MEATBALLS/SAUSAGES
- 8 medium sausages or meatballs
- 1 medium onion, chopped very finely
- 1 tablespoon oil
- 1 teaspoon mixed mustard
- 170 ml tomato sauce
- 1 tablespoon vinegar
- 2 teaspoons worcestershire sauce
- 2 tablespoons fruit sauce or fruit chutney
- 1 tablespoon cornflour
- ½ cup water
Cook sausages or meatballs. Fry onions in oil until softened, stir in mustard, tomato sauce, vinegar, worcestershire sauce, fruit sauce or chutney. Simmer 2-3 minutes. Mix cornflour with water, add till boiling and thickened, cover then add sausages or meatballs. Meatball recipe: minced steak, 1 tablespoon cooked rice, onion, curry powder.
SAVOURY SPREAD
My and Dad played cards regularly with Mena and her husband Les. Supper was always served at the end of the night and I think this simple snack was a one of their favourites.
SAVOURY SPREAD
- 2 eggs
- handful of bacon
- handful of cheese
- 1 tablespoon tomato sauce
- 1 tablespoon worcestershire sauce
Mix all together, spread on bread and bake until brown.
ALL IN ONE CASSEROLE
This is a very hearty beef casserole great for these winter nights. I like the fact that everything is thrown in one dish and you can put it in the oven and forget it for a couple of hours. The recipe converts to 250g of blade steak, but you could put more in if you want to bulk it up a bit.
FRENCH PARCELS
I’ve been making these for years, but I’m not sure I’ve ever seen a recipe for them before. I think Mum just told me what to do and they are so quick and easy no recipe was needed. You can use chicken instead of steak if you like, but the juice from the meat makes the French Onion Soup taste better. Be warned it’s very hard to resist licking the foil when you’ve unwrapped them…………..
Beb's Recipe Drawer 