My Mother in law (pictured below with my husband, his brother and cousin Sue. Apparently it was a family wedding.)was a whiz at entertaining.
Sadly we lost her to cancer in 1970 but I learnt a lot about catering for a crowd from her.
This recipe was one of her favourites, she got it from some woman’s magazine in the 60’s.
Very easy, you just bunged a whole pile of ingredients together and baked in the oven.
It really is very tasty. Also very economical. Makes the meat go a long way.
So keep this as a budget dish as well.
Went really well on the buffet table.
This amount will feed 4-6 people
I though this would be a great entry for Ruth’s of Once Upon a Feast Presto Pasta Night
It is being hosted this time by Foodietots
Have a look at their sites. The PPN round up will be available on Saturday.
1 tablespoon butter
1 onion chopped
1 lb of mince
1 packet of mushroom soup
1 cup water
1 cup cooked macaroni
1 tin of peas drained
1 tin corn drained
1 tin tomatoes with juice
Cook macaroni and reserve
Fry onion in butter till soft
Add mince and brown
Add Mushroom soup mixed with cup of water
Cook gently for 20 minutes
Add peas, corn, tomatoes and macaroni
Place in gratin dish
Cover with grated cheese
Bake 180C oven about 30 minutes
I have adjusted it using fresh produce
My version is a lot more colourful and probably more tasty.
But both work!
My husband is giong to deliver our boat Cajun Moon, up north, ready for our Summer holiday
The Crew are sailing right through - it takes about 20 hours so I have made this dish and freezing it.
All they have to do is bake and serve.
Just pop in a bowl, excellent for people sailing along, on a lean.
Hopefully it will be smooth sailing for them
Will feed 4 people
1 tablespoon olive oil
300 gms mince
Sea salt and freshly ground black pepper
Slosh white wine
1 Tablespoon of flour
1 tablespoon oil
1 onion chopped
1 red freshly ground black pepper
3 large tomatoes chopped
2 teaspoons dried oregano
1 cup stock
1 cup Orecchiette cooked - Penne would be fine.
1/2 cup frozen corn
1/2 cup frozen peas
Hot pan add oil
Brown the mince
Season S & P
Deglaze with white wine
Add 1 tablespoon of flour
Cook about 2-3 minutes to cook our flour
In another pan sauté onions till soft
Add red pepper, soften
Add tomatoes and oregano
Cook about 8 minutes
Add corn, peas and pasta to tomatoes
Mix meat and tomato mix together
Into baking dish in this a foil container for the freezer
Sprinkle with bread crumbs and rated cheese
Cool and freeze
When ready to cook
It’s best to thaw
Bake 20-25minutes in 180C oven till bubbling and cheese is melted.
Terakihi Baked With Salsa
Left over time again
I had some corn salsa left over from last night.
This salsa has the lovely sweetness of the papaya and corn, balanced with the tomato and spring onion.
First The Salsa
2 corn cobs
1/4 peeled and chopped papaya
8 cherry tomatoes halved
1 spring onion chopped
Pop the corn in the microwave for 3 minutes
Remove outer leaves and silk
Cut the kernels off the cob
Mix with the other ingredients
Season with sea salt and freshly ground black pepper
Drizzle over a little extra virgin olive oil
This is great with chicken, fish, any cold cuts.
So today I bought some beautiful fresh terakihi for dinner
A quick and so so simple dinner
1 filet of Terakihi per person or any white fish - snapper would be good.
Lightly oil a gratin dish
Season your fish, with sea salt and freshly ground black pepper
Lay in dish
Cover with salsa
Cut up an extra tomato and place on top
Into 200C oven 15 - 20 minutes
Don't over cook.
Drizzle over some extra virgin olive oil
A good grind of freshly ground black pepper
Throw over a few basil leaves
My word it was fabulous.