Miche > wrote in
:

> In article >,
> Rhonda Anderson > wrote:
>
>>
>> Miche, your version with the vegies sounds like what we used to have
>> and called savoury mince. Served with mashed potatoes or pasta for
>> dinner, but equally nice over toast for breakfast <g>.
>
> Oh yeah baby, mince on toast with lots of tomato sauce (ketchup)!
> That was the best.

I never added tomato sauce, but I'm pretty sure Mum used to put some
tomato sauce in when cooking it.
>
> Nobody makes mince any more. Sigh. Maybe I should revive the
> tradition.
>
I must say I haven't made it for a long time. I tried making it when
first married, but Rob doesn't like meals with the vegetables mixed in!!
(Men should come with warning/care labels attached like clothes do -
Won't eat vegies.. Never done housework...<vbeg>).

However, nothing to stop me making some for myself and freezing it in
single portions. Would certainly make a nice lunch for work (heat it up
in the microwave, toast some bread while it's heating) during winter.
Although, where Mum would have used plain mince and frozen diced mixed
vegies, I'd use the lean mince and a mixture of fresh/frozen vegies
probably.

Yep - I'll definitely note that one as something to make when the weather
gets colder.

We ate a lot of mince dishes growing up (budget food). Often Mum would
cook some onions, throw in some mince and brown it then open the cupboard
- OK, got some tinned tomatoes, throw them in. A tin of borlotti beans,
throw them in. Some Worcestershire sauce. A handful of pasta. Whatever
was to hand, basically. But savoury mince on toast remains my favourite.

Rhonda Anderson
Cranebrook, NSW, Australia