Making full use of home freezers

Press, 17 July 1978, Page 10

Making full use of home freezers

Pineapple meat loaf brings a taste of the tropics to liven up mince and sausages in the midst of a cold Christchurch winter. Ingredients: 1 lb mince 1 lb sausage meat 1 cup soft breadcrumbs I teaspoon salt 1 beaten egg 1 tablespoon chopped green pepper 1 tablespoon grated onion 3 tablespoons crushed pine* apple Method: Combine all the ingredients and mix until well blended. Press into a loaf tin lined with baking paper. Bake at 350 degrees (175 degrees Centigrade) for one hour. Drain. Turn the loaf on to a serving plate and return to the Oven for 15 minutes to brown. May be eaten sliced, hot or Cold. Sauce: This adds an extra touch of flavour. Take enough pineapple juice from the remainder of the tin to make a smooth paste with one tablespoon of cornflour. Heat the remaining pineapple with one tablespoon of vinegar, one tablespoon of brown sugar, and one teaspoon of mustard. Add in the cornfldur mixture and continue cooking, stirring all the time, until the sauce thickens. Pour over -the loaf and serve. Sweet and sour 'L. Almonds and pineapple join with rice and vegetables to dress up a sausage in a different manner. Ingredients: I lb. sausages 3 cups cooked rice 1 chopped onion | cup diced celery | cup sliced green pepper 2 fried eggs 15 . tin pineapple pieces j cup almonds Method: Cook the sausages over a slow heat to avoid splitting. When almost cooked, remove from pan and when cool, chop. Drain the surplus fat from the pan and saute the onions, ading other vegetables when the onion is transparent. Slice the fried eggs which have been cooked in a separate pan and add to vegetables with rice, pineapple pieces, and sausages. Season with salt and pepper. Toss gently over a moderate heat until the mixture is heated thoroughly. Curry-casserole A touch of curry adds warmth to a meal on a winter’s evening. Incredients:

2 lb sausages 1 onion 1 apple 1 tablespoon flour 1 dessertspoon curry powder 1 dessertspoon brown sugar 1 teaspoon mannite | cup hot water Method: Combine flour and curry powder and coat the sausages thoroughly in this mixture. Place carefully in a cassea

role dish and cover with sliced onion and sliced apple, which have been soaked in salted water to prevent browning. Dissolve the Marmite in the foiling water and pour carefully over the sausages. Sprinkle the brown sugar on top and cover the casserole with a lid or tin foil. Bake at 350 degrees (175 degree Centigrade) for 1 hour. Beans and sausage bake 8 Beans and sausages combine to bring a tasty dish to your table. Ingredients: 1 lb sausages 16oz can 4 bean mix | pint milk 2oz butter >1 onion 1 tablespoon flour 2oz cheese salt and pepper Method: Fry the sausages until well browned. Slice the onion and fry in the butter in a separate pan until starting to colour. Remove from the heat and stir in the flour. Combine the milk with the liquid drained from the beans. Add the total liquid gradually to the onion mixture. Return to the heat, stirring constantly until the mixture thickens.

Add the beans, seasoning to taste with salt and pepper. Pour into an ovenproof dish and arrange the cooked sausages on top. Grate the cheese and sprinkle over the onion and sausages. Bake at 350 deg (175 deg centigrade) for 20 minutes, or until the cheese is browned or bubbly. IMITATION DUCK Vary a sausage roll by using the sausage meat for the outer layer, with the filling rolled neatly inside. Ingredients: 2 lb sausage meat 1 cup sliced apple 1 cup soft breadcrumbs | cup grated onion Salt and pepper Method: Spread the sausage meat over damped greaseproof paper. Slice the apple and leave covered with salted water while the onion is grated, spread the apple slices over the meat, cover wi<h the grated onion and sprinkle over the breadcrumbs. Season with salt and pepper. Roll up the meat aver the filling, re» moving the paper at the same time. Pinch the ends to avoid the filling from spilling out during cooking. Bake at 350 degrees (175 degrees centigrade) for 45 minutes. If the meat appears to be drying or browning too quickly during cooking, place a butter paper or baking paper Over i.t The meat roll is also delicious served cold, or fried. SCOTCHED EGG LOAF Resembling a large scotch egg, this loaf offers the popular flavour of the well-known dish, without tedious preparation. Ingredients:— 3 hardboiled eggs 1 lb sausage meat | lb bacon 1 cup breadcrumbs 2 onions I teaspoon Worcestershire Sauce Sat and pepper I oz butter 1 oz flour 15 oz can peeled tomatoes or tomato puree } cup toasted breadcrumbs (optional) Method: Chop the bacon

and the onion, setting aside half of each for the sauce. Combine the remainder with sausage meat, cup of breadcrumbs and seasonings. Press half the sausage mixture into a lined loaf tin, arrange the hardboiled eggs down the centre and cover with the remaining sausage. Sprinkle with the toasted crumbs if desired. Bake at 350 degrees (175 degrees Centigrade) for 1 hour. Twenty minutes before the loaf Is cooked, melt the butter in a saucepan and fry the bacon and onion which has been set aside. Stir in the flour, taking care that it does not burn. Add the tomato and bring to the boil, stirring constantly. Reduce heat and allow to simmer gently until the loaf has finished cooking. Pour the sauce over the loaf when serving. SAUSAGE PLAIT A large sausage roll with a difference provides a substantial meat for a main meal or can be enjoyed as a snack, hot or cold. Ingredients: Pastry: 2 cups flour 4 oz butter 1 teaspoon salt

2 tablespoons water Filling: 2 hardboiled eggs i lb bacon 1 lb sausage meat I teaspoon Sage Glazing: 1 beaten egg Salt

Method: Pastry: Sift flour and salt into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix to a firm dough with the water and roll out to a lOin by Bin rectangle. Filling: Combine the sausage meat and bacon with the sage, mixing well to blend. Carefully mix in the eggs and spread the filling mixture down the centre of the pastry, allowing an Inch at either end and 2 inches either side. Cut the pastry which is visible either side of the meat into thin strips. Fold up the ends, then layer pastry strips alternately over the meat mixture, sealing with the beaten egg of the glazing. When the meat is completely covered, use the remaining beaten egg to complete the glazing and sprinkle with salt. Place on a baking try and cook at 400 degrees (200 Centigrade) for 40 minutes.