1 lb thin sausages
4 or 5 rashers of bacon
1/2 cup cooked diced carrots
1/2 cup cooked peas
1/2 cup diced preserved pineapple
1/2 tin tomato soup (or similar amount of tomato puree made from fresh tomatoes)
1&1/2 cups mashed potatoes
1 dsp finely chopped onion
1 tbls chopped parsley
dab of butter
milk
Method: Cook sausages and cut in small pieces, then fry bacon until crisp. Place chopped sausages in greased casserole with bacon, than add carrot, peas and pineapple. Pour soup or puree over this. Top with mashed potatoes to which has been added onion, parsley, butter and milk. Bake in hot oven until browned.
Source: contributed by H. Keller in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.38.
4 or 5 rashers of bacon
1/2 cup cooked diced carrots
1/2 cup cooked peas
1/2 cup diced preserved pineapple
1/2 tin tomato soup (or similar amount of tomato puree made from fresh tomatoes)
1&1/2 cups mashed potatoes
1 dsp finely chopped onion
1 tbls chopped parsley
dab of butter
milk
Method: Cook sausages and cut in small pieces, then fry bacon until crisp. Place chopped sausages in greased casserole with bacon, than add carrot, peas and pineapple. Pour soup or puree over this. Top with mashed potatoes to which has been added onion, parsley, butter and milk. Bake in hot oven until browned.
Source: contributed by H. Keller in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.38.
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