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Minestrone

 Popular, hearty Italian soup
1.5 kg shin of beef with bone
1 kg minced steak
2 teaspoons salt
1 cup dried red kidney beans
1 tablespoon olive oil
1 onion, finely chopped
1/2 cup chopped parsley
1/2 teaspoon black pepper
1 cup chopped celery
2 cups finely shredded cabbage
1 1/2 cups diced carrots
3 1/2 cups canned tomatoes
1 1/2 cups broken spaghetti
1 cup frozen peas
2.5 litres water

Grated Parmesan cheese
 Large saucepan

 Put shin of beef and bone, water, salt and beans in saucepan.
Bring to boil, skim.
Cover and simmer for 3 hours. Cool and chill.

Next day. Skim off fat from stock.
Sauté onion, parsley, minced steak and pepper in oil until onion is tender.
Remove bone, trim off meat. Return meat to stock with onion mixture, celery, cabbage, carrots, and tomatoes.
Simmer covered for 20 minutes.
Add spaghetti and peas and cook covered for 15 minutes.
Add salt and pepper to taste.
Serve from tureen or casserole. Add grated Parmesan cheese to taste.

Mince Pies

 Traditional Christmas treat.
Biscuit Pastry
175 g Butter
100g Castor Sugar
2 eggs
3 cups or 375g Plain Flour
1 teaspoon Baking Powder
Icing Sugar to dust
1 Quantity Fruit Mince  <= click for recipe		 Cream the butter and sugar well. Add eggs and beat well. Sift in the flour with baking powder and stir into butter mixture.
Knead lightly on floured board. Chill for 1 hour, roll out thinly and cut into rounds to fit patty tins.
Cut the same number of smaller circles for tops of pies.
Line greased patty tins with the larger pastry circles. Moisten edges with beaten egg and put 1 heaped teaspoon of Fruit Mince into each. Make a small slit in each pastry top or cut with a small star cutter.
Top each filled patty tin and press edges of pastry well to seal.
Cook in oven at 180C for 20 - 25 minutes until pale brown.
Remove from oven and dust with icing sugar.