Ingredients (serves 10)
12 small white par-baked bread rolls, halved
2 x 50g sachets tomato and herb pizza sauce
1 cup reduced-fat pizza cheese
225g can pineapple pieces in natural juice, drained, chopped
2 sticks cabanossi, sliced
1 small green capsicum, finely chopped
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Spread cut side of each roll with pizza sauce. Place on prepared trays.
Sprinkle rolls with 1/3 cup cheese. Top with pineapple, cabanossi and capsicum. Sprinkle with remaining cheese.
Bake for 10 minutes or until cheese is melted and golden. Serve.
Beer Cheese Soup
Yields: 2-4 Servings
1 cup butter
3 cups chicken broth
1 tablespoon Worcestershire sauce
1 cup chives
1 cup flour
16 ounces Cheez Whiz
6 ounces beer or non-alcoholic beer
1 cups cream
Melt butter. Add broth and add small amount of broth to flour; mix, then add to butter mixture. Remove from heat, beat with wire whip. Add remaining ingredients. Cook on LOW in slow cooker 4 hours or all day. Top with popcorn.
Sliced water chestnuts, cut in half
Bourbon or brandy
Pineapple chunks, drained
Slit individual dates and stuff each with a piece of water chestnut. Place in a bowl. Cover with bourbon or brandy and soak for 30 minutes, turning once drain.
Place pineapple chunks in a separate bowl. Cover with teriyaki sauce and soak at least 20 minutes, stirring once drain.
Cut bacon slices in half lengthwise, then crosswise into halves or thirds, depending on size of fruit. Wrap a piece of bacon around each date or pineapple chunk secure with a wooden pick. Place on a rack in a jelly roll pan. Refrigerate until ready to bake.
Bake in a preheated 400° oven for 20 to 25 minutes or until bacon is crisp and golden brown. Drain on papertowels if desired. Serve hot.
400g savoury pastry (qv)
4 artichoke hearts cooked
200g mushroom duxelles (qv)
50ml double cream
hollandaise sauce (qv)
200ml chicken (qv) reduced to about haf and flavoured with a drop of madeira
200g wild mushrooms
1 tsp butter
salt and pepper
4 sprigs fresh chervil
Line 4 pastry cases 10cm in diameter and 2cm in height with the pastry.
Place a circle of greaseproof paper on the base of each pastry and add a few baking beans.
Bake in the oven preheated to 190¡C/375¡F/gas mark 5 for about 8 minutes then remove the paper and beans and bake until golden.
Fry the artichokes in a little oil until warm and slightly coloured then cut each one into quarters.
Moisten the duxelles with a little cream and warm through.
Then pile the mixture equally into the pastry cases.
Place the artichoke hearts on top of the duxelles and pour over the hollandaise sauce chinned out with a little cream or water.
Glaze under a hot grill.
Heat the stock.
Fry the wild mushrooms in the butter and a little oil.
Drain off excess fat on kitchen paper.
Place the glazed tartlets in the centre of individual plates.
Surround with little piles of wild mushrooms.
Spoon the sauce around and garnish each with a sprig of chervil.
Serves 4 as a starter
4-5 lbs ground beef
medium onion, diced
1 C water per lb of meat
1 pkg taco seasoning per lb of meat
1-2 cans tomato soup – don’t dilute
1 pkg enchilada sauce mix per can of soup
Brown about 4-5 lbs of ground beef, stirring
frequently. Dice a medium onion and add to beef.
When meat is done, drain thoroughly then add 1
Cup water and 1 pkg taco seasoning per 1 lb of
meat. Mix well and let simmer til moisture is
While meat is simmering mix 1-2 cans tomato
soup. Add one pkg enchilada sauce mix per can of
soup. (The amount used depends on how sauce
one likes it)
When meat is done, spoon onto tortillas, spread
even across the width and roll up. Stack in
backing dish til full and meat is gone. Top with
sauce mix covering in a light layer all over. Top
with lots of cheddar cheese. Bake in 350 oven til
all cheese is melted and starting to get golden
Serve with any extras you might want. I use sour
cream, salsa and jalapeno peppers.
I made this on 18-Dec-05. Michelle was absolutely in awe of the sauce. She also confirmed that the meatballs need to be very small…
Recipe By:Meyers Pies
Serving Size: 4
Main Ingredient: Beef
Categories: Potluck, Main Dish, Appetizers
-= Ingredients =-
~~ Meatballs ~~
454 g Ground chuck
1 large Egg
118 ml Bread crumbs
59 ml Onion ; chopped
59 ml Milk
1 clove Garlic ; minced
1 ml Salt
1 ml Pepper
1 tbs Mustard ; stone ground
2 tbs Oil
315 ml Brown sugar
1 can (15 oz) Tomato sauce
237 ml Cider Vinegar
1 lg Onion ; chopped
6 tbs Mustard ; stone ground
5 ml Salt
5 ml Cayenne pepper
-= Instructions =-
In a large bowl combine beef, egg, bread crumbs, onion, milk, garlic, salt, pepper & mustard. Mix well using hands. Shape into very tiny meatballs. Heat oil in large skillet, and brown meatballs on several sides. Remove from skillet and place on a large platter or bowl.
In a small bowl combine sauce ingredients. Mix well. Pour into a large saucepan. Simmer for 15 minutes to blend flavors.
Add meatballs to the sauce and stir gently. Bring to a boil. Reduce heat to low and simmer until meatballs are hot all the way through.
Serve in a corningware dish, or a crockpot if it’s for a potluck.