Mix all the ingredients well. Shape the mixture into a loaf, roll it in dry breadcrumbs or crushed breakfast flakes, and place it in a greased, ovenproof dish. Bake for 1¼ hours in a moderate oven at 180°C. Serve hot on a meat platter and garnish around with potatoes (mashed potatoes), fried pineapple slices, or fried tomato slices. It can also be served cold with salad.

Grind the meat, add all the other ingredients, and mix well. Place it in a long, ovenproof dish, add 2e water, and bake for 1 to 1½ hours in a moderate oven at 180°C. Serve hot. If preferred, a layer of tomato sauce can be spread on top 15 minutes before removing from the oven, or a layer of pineapple slices can be placed at the bottom of the greased dish. Bake and turn the roll out before serving.

Preheat the oven to 180°C. Grease an ovenproof dish. Spoon the macaroni into the dish. Sauté the onion, garlic, and bell pepper in the oil until soft. Add the sardines in sauce and season with mixed herbs or parsley. Add the mayonnaise and mix well. Season to taste with salt and pepper. Spoon over the macaroni and mix lightly. Sprinkle cheese on top and bake for about 20 minutes or until the dish is nice and hot and the cheese is melted. Serve with salad.

Fry onion and tomatoes slightly in a bit of oil. Mix sardines in tomato sauce and beaten egg with onion and tomato. Season with salt and pepper. Prepare mashed potatoes and spoon into a greased dish. Spoon fish mixture on top and add another layer of potatoes over the fish. Place a few dabs of butter on top and a layer of grated cheese if desired. Bake at 180°C for 10 to 15 minutes.

Preheat oven to 180°C. Grease a baking dish. Cook macaroni in salted water with oil until just soft. Sauté onion in heated butter until soft. Add cake flour and stir until smooth. Remove from heat and gradually add milk while stirring. Heat until thick. Add the rest of the ingredients, except breadcrumbs and half of the cheese. Mix with macaroni. Spoon into the dish. Mix remaining cheese with breadcrumbs and sprinkle on top. Bake for 20 minutes. Serves 10–12.

Preheat oven to 180°C. Mix minced meat and mixed vegetables. Spoon into a baking dish. Mash potatoes with a bit of milk and butter. Season with nutmeg. Spoon over the minced meat. Bake for about 30 minutes or until heated through. Serves 4.

Cook minced meat and onions together. Boil potatoes enough to place on top before baking. Add curry powder to the minced meat. Mix soup with 1 cup boiling water and add to the minced meat. Add the can of beans. Cook for 5 minutes. Mash the potatoes. Place the minced meat mixture in a glass dish and spread the mashed potatoes on top. Bake until the edges turn brown.

Preheat oven to 180°C. Grease a baking dish. Mix minced meat, cold water, salt, and pepper and cook quickly without a lid until the liquid evaporates, stirring occasionally. Spoon minced meat into the dish. Cover the meat with chutney. Sprinkle rice on top. Pour soup over, then mushrooms, and lastly the boiling water. Place a lid on or cover with foil. Bake for 1½ hours or until cooked.

Dip the liver in boiling water, remove the meat and cut into pieces of approximately 20×20×10mm. Brown all sides. Sprinkle the flour over and stir it in. Add the remaining ingredients and let simmer slowly for 15 minutes.

Sauté onions in butter until golden brown. Add curry powder, salt, sugar, vinegar, chutney, and minced meat. Drain the milk from the bread and mash it with a fork. Add to the mixture. Add 1 beaten egg and mix well. Place in a baking dish. Season with salt and pepper and pour the remaining egg over the milk left, and pour over the mixture. Place small pieces of butter on top and bake at 180°C for 30 minutes.