Taieri Recreational Tramping Club

Cook 500g mince in your usual way.
Pour into pie dish

Cover while hot with the following batter:
2/3 cup flour
1 egg
1 tspn BP
Small cup milk
Beat until consistency of cream. Add a little more milk if necessary, or flour if too thin.
Stir in 25g melted butter
Pour over meat.

Bake in good oven 180C, till topping is cooked.

500g blade steak
2 cloves garlic
1 x 35g mushroom soup powder
2 tblspns tomato chutney
Seasonings
1/2 cup water
1 tspn all-spice
1/2 cup frozen green beans

Trim fat off meat, cut up and brown in pot with small amount oil.
Add chopped garlic.
Mix soup to a paste with the chutney and add to meat.
Cover and simmer gently for 50 minutes, or till tender.
Add beans and cook a further 8-10 minutes or till beans are cooked.
Serves 4.

6-8 servings (main course)

1.5 cups green split peas
3L water
2 pigs feet
1.5 tspns salt
3 leeks thinly sliced – or – 2 medium white onions sliced
1 stalk celery chopped
3 medium-sized potatoes peeled and cubed
leafy tops of 1 bunch celery
250g piece fat ham – or – 1 large smoked sausage – or – 250g frankfurters sliced
slices of pumpernickel bread

Soak the peas in water to cover overnight.
Drain the peas and place them in a large pan with the water, pigs feet and salt.
Bring to the boil, lower the heat and simmer slowly for 3 hours.
Add the leeks, celery, potatoes and celery tops and simmer another 30 minutes stirring occasionally.
Add sausage or frankfurts and simmer 10 minutes more.
Discard the pigs feet, remove ham, sausage or frankfurters.
Slice sausage and serve on buttered pumpernickel or toast, accompanied by bowls of hot soup.