1tbsp oil

1tbsp worchester sauce

1 onion, finely chopped

2 medium carrots, grated

4 slices white bread

3/4 cup hot water

750g sausage mince

5 sheets frozen puff pastry

1 egg lightly beaten

1.Heat the oil in a large frypan and add onion & carrot. Stir over heat until veggies are softened. Remove from heat and cool.

2.Remove crusts from bread. Cut bread into small squares, place in a bowl and cover with hot water. Stand 5 minutes then using clean hands,squeeze excess water from bread. Place softened bread with mince and vegetable mixture in a large bowl add worchester sauce and mix with clean hands until well combined.

3. Cut each pastry sheet in half to make rectangles. Spoon a 3cm-wide strip of the mince mixture down the centre of each pastry rectangle. Brush pasty edges with egg, then roll up to enclose filling and form rolls. Cut each roll in half. Place rolls on oven trays, brush lightly with egg and cut 2 small slits in the top of each. Bake at 220C (425F) for about 10 minutes, then reduce temperature to 180C(350F) and bake for a further 20 minutes, or until rolls are golden brown. Makes 20 sausage rolls.

Sausage rolls can be baked a day ahead. Once cool, pack the rolls into a container and keep refrigerated. Reheat in the oven.The rolls can also be frozen for up to 1 month. Reheat thoroughly before serving.

To make party-sized sausage rolls cut each pastry roll into 5 instead of 2, This will produce 50 party-sized rolls.

WAU Melbourne

Asparagus is often served with chopped boiled egg, parsley and butter sauce. :

Make a casserole from mashed potatoes, cheese and leftover hard cooked eggs. Butter a casserole dish and layer potatoes, cheese and boiled eggs, then finish by covering with plain yogurt. Top with bread or cracker crumbs and bake until it’s heated through, 20 – 30 minutes.

Make hot pickled eggs by using the liquid from a jar or jalapenos or other hot pickles.

Make a chip dip with leftover eggs by creaming six of them with 8 ounces of cream cheese and a quarter cup of sour cream or plain yogurt in your food processor or blender. Add bacon bits or chives, onions or whatever you prefer. It’s good with salsa mixed into it.

Cut up leftover hard cooked eggs and add to meatloaf’s of any kind – or for a surprise, put a whole egg or two (or three) in the center of a meatloaf.

Put leftover eggs in liquid leftover from pickled beets and leave them in the refrigerator for a week or so. They’re yummy and pretty pickled this way!

Pasta salad makes use of boiled eggs and you can use ham and other Easter dinner leftovers in it. Try celery, olives, minced sweet pickles and/or minced carrots.

Potato salad always goes over well. Use a few more boiled eggs than you would otherwise.

Deviled eggs, of course. Recipes include vinegar and mayonnaise, mustard and salad dressings, or dream up your own.

Make tuna/egg salad for sandwiches. Chop leftover hard cooked eggs into tuna and add pickles, cheese, onion and mayonnaise or mustard.

resources: Frugal Living

Preparation:
*Hamburger bun should be split, toasted and buttered. Stir together 2 T sour cream, green onion, bread crumbs, salt and freshly ground pepper. Add ground beef; mix well. Shape the ground beef mixture into one 3/4-inch thick patty. Place the patty in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook, loosely covered, on 100% power for 1 1/2 to 2 minutes. Turn patty over; rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for another 1 1/2 to 2 minutes or until done. Drain off fat. Serve on toasted bun with lettuce and tomato. Dolop with additional sour cream, if desired.

Preparation:
Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves.

Preparation: Drain pineapple thoroughly. Saute ham to remove any excess moisture. Combine Bisquick, milk, eggs, butter, mustard, onion powder and nutmeg in mixing bowl until smooth. Stir in ham, cheese, onions and pineapple. Pour into 10-in pie place coated with non-stick spray.
Bake at 350 degrees for 35 minutes or until set. Serves six.

225 grams (1/2 lbs) leftover meat
60 grams (2 oz) butter
2 onions
100 grams (3-4 oz) grated cheese
2 dl (just short of 1 cup) beef stock
3 tart apples
Pepper, salt, thyme
1 bay leaf
2 cloves
Vinegar

Preparation: Peel, cook and mash the potatoes. Cut and cube the meat. Dice the onions and sauté them in half of the butter (the rest is used as final ‘topping’). Add the meat and quickly fry it. Add the stock, bay leaf, thyme, cloves and a bit of vinegar. Turn down the heat and simmer the meat for 30 minutes. Add salt and pepper for taste. Pour the mix into a greased ovenproof dish.

Peel and slice the apples and put the slices on top of the mix. Cover it all with the mashed potatoes. Put dabs of butter on top and sprinkle it with the grated cheese. Bake in a preheated oven at 200°C/395°F for about 20 minutes, till the top is browned.

Serve with a salad.

Preparation: Saute the thinly sliced veal on all sides in very hot butter. Remove from the pan, sprinkle with salt and pepper and keep warm. Slightly reduce the heat, then finely chop the onion and add to the fat from the meat. Sauté briefly, then pour in the wine.

Simmer until the liquid is reduced by 1/2. Add the cream and bring to a boil. Then add the meat juices and season with salt, pepper and a few drops of lemon juice. Reheat the meat in the sauce, but do not let it boil.

Serve topped with parsley.

Preparation: Butter 3 qt. Casserole. Mix bread, onion, cheese, and bacon. I sprinkle my breadcrumbs in the bottom of my dish, then cheese, then onions, and bacon). Beat eggs; add milk, half-and-half, and seasonings. Pour over bread mixture. Cover. Let set overnight in refrigerator. Bake at 325 degrees for 1 hour.