YOU do not need pastry to make savouries, these are nice hot for a snack or cold in school lunches.

Hot potato savouries

Makes 12

3 slices of bread
1 cup left-over mashed potato
1 onion – finely chopped
1slice bacon or luncheon – finely chopped
1 egg

Parsley

Preheat oven to 200 degrees. Butter the bread and cut each slice into quarters. Place buttered side down into well-greased patty tins. Beat the egg and mix in the remaining ingredients.
Spoon mixture into the bread cases and bake for 10 to 15 minutes until golden brown. Serve with a salad or coleslaw.

Options

  • Add any other left-over vegetables such as peas
  • Half a cup of grated cheese may be used as a topping
  • Use fish, either canned or fresh instead of bacon
  • This can be made as a large savoury by lining a flan dish with the bread

Coleslaw

This is a year-round salad that goes well with any meal.

¼ small cabbage red or white
2 carrots
Onion – either red or white or a couple of spring onions
Optional
Apple
Capsicum

For the mayonnaise
395 gram can sweetened condensed milk
1 cup malt vinegar
1 teaspoon mustard powder

Salt to taste
Shred the cabbage, grate the carrots and apple and finely slice the onions and capsicum. Put the coleslaw ingredients into a bowl and mix together. In another bowl mix together the condensed milk, vinegar and mustard powder. Add salt to your taste. Add enough mayonnaise to the coleslaw to make it moist.