Meatballs:- 500g minced steak, 125g grated mature cheese, 2 tspn worcestershire sauce, salt, cayenne pepper.
Combine all ingredients together and shape into small balls. Grill 10 mins or until meatballs are cooked through. Serve hot with toothpicks and dip into barbecue sauce.
Barbecue Dip:- 1 cup tomato soup, 1/4 cup worcestershire sauce, 1/2 tsp mustard.
Combine all ingredients together in a saucepan, stir over low heat until hot but not boiling.
Source: contributed by V. South in Centenary Cook Book 1878-1978 by St. Paul's Lutheran Women, Yorketown (Yorketown, [1978]), p.8.
Showing posts with label sauce (BBQ). Show all posts
Showing posts with label sauce (BBQ). Show all posts
Saturday, March 28, 2026
Sunday, June 8, 2025
Barbeque Fruit Sauce
3/4 cup onions, finely chopped
3 tsp prepared mild French mustard
8 peach halves, cooked or canned
120ml peach juice (no added sugar)
50ml white wine vinegar
1/2 cup tomato sauce
2 tsp W'stershire sauce
Method: Cook onions over low heat, stirring frequently for 2 minutes. Add vinegar, mustard and W'shire sauce and stir for 3 minutes. Stir in peaches, juice and tomato sauce, reduce heat and simmer until mixture thickens, 15-20 minutes.
This is delicious served over boned and skinned chicken.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p44.
3 tsp prepared mild French mustard
8 peach halves, cooked or canned
120ml peach juice (no added sugar)
50ml white wine vinegar
1/2 cup tomato sauce
2 tsp W'stershire sauce
Method: Cook onions over low heat, stirring frequently for 2 minutes. Add vinegar, mustard and W'shire sauce and stir for 3 minutes. Stir in peaches, juice and tomato sauce, reduce heat and simmer until mixture thickens, 15-20 minutes.
This is delicious served over boned and skinned chicken.
Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p44.
Thursday, July 9, 2009
German Toast
minced steak
thick sliced white bread
chopped onions or chives
salt and pepper
Method: Spread mince thinly but cover completely, onto bread. Season, sprinkle with onion or chives. Grill until meat is cooked. This takes only a few minutes and the juices soak into the bread. Serve with tomato or barbecue sauce. Quick and tasty, a new way to serve mince, open to 1001 variations. e.g. top with a slice of tomato or cheese and return to griller for a few mins.
Source: contributed by M. Irvine in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.13.
thick sliced white bread
chopped onions or chives
salt and pepper
Method: Spread mince thinly but cover completely, onto bread. Season, sprinkle with onion or chives. Grill until meat is cooked. This takes only a few minutes and the juices soak into the bread. Serve with tomato or barbecue sauce. Quick and tasty, a new way to serve mince, open to 1001 variations. e.g. top with a slice of tomato or cheese and return to griller for a few mins.
Source: contributed by M. Irvine in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.13.
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