Yester Years Recipe Collection - Volume 2: Everything goes!
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About this ebook
From Seafood to cakes, then loaves to drinks, salads to dressings.......Enjoy! Dedicated to my Mother! A complete collection of all her recipes she collected over many years. Feeling it was time to put them ALL together in once place and share!!
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Book preview
Yester Years Recipe Collection - Volume 2 - Glenda Victor
DRESSINGS, SAUCES & CHUTNEY
FRENCH DRESSING
Ingredients:
3 Tsp Oil
1 tsp vinegar
1 Tsp Salt
a little dash of pepper
Method:
Combine all ingredients and beat well.
The easiest way I find is to use a screw top jar.
Put all ingredients into the jar and shake vigorously until blended. A quick shake works just as well.
The dressing can be stored in the bottle and shaken as and when needed.
**********
SALAD DRESSING
Ingredients:
1 cup of sugar
2 eggs
pinch salt
1 cup white vinegar
1 Tsp mustard powder
Method:
Beat eggs well and add to vinegar and sugar.
Bring to boil and boil for 2 - 3 minutes.
Allow cooling.
Add mustard and mix with a little water to smooth the paste.
Add to the cooled mixture and beat well again.
Store in refrigerator.
**********
MAYONNAISE
Ingredients:
1 Tsp sugar
1 Tsp flour
half cup vinegar
1 cup milk
pinch of salt
1 Tsp butter
1 tsp mustard powder
2 eggs
1 tin condensed milk
Method:
Mix dry ingredients with melted butter.
Beat eggs and add vinegar
Add to dry ingredients.
Put into a double boiler.
Add milk slowly so the mixture does not curdle.
Let cool slightly and add condensed milk.
**********
MINT JELLY
Ingredients:
Bring half-pint white vinegar to the boil and add 1 dessertspoon of sugar and one packet of lemon jelly.
When cool add a bunch of finely chopped mint.
Stir jelly just before the setting point and distribute mint evenly.
Bottle and keep in the fridge.
**********
UNCOOKED CHUTNEY
Ingredients:
1 pound cleaned raisins
1 pound dried apricots
1 and a half pound onions
1-ounce mustard powder
Cayenne pepper to taste (season with cinnamon, ginger, cayenne, cloves)
1-pint vinegar
1 and a half pounds sugar
2 ounces salt
1-ounce ground ginger
Method:
Soak apricots in vinegar overnight.
Then put all ingredients through a mincing machine catching all the juices.
Mix well and bottle.
**********
LEMON SYRUP
Ingredients:
2 pounds of sugar
grated rind of 4 lemons
1 pint boiling water
1 pct tartaric acid
juice from 4 lemons
Method:
Mix all ingredients and pour the boiling water over.
Stir in sugar until dissolved.
Pour into bottles.
**********
GINGER SYRUP SAUCE
Ingredients:
4 Tablespoons brown sugar
half cup of hot water
half cup of juice from preserved ginger
1 tsp grated lemon rind
1 tsp cornflour
half tsp ground ginger
1 Tablespoon of cold water
1 tsp lemon juice.
Method:
Dissolve sugar in the hot water
Add the ginger syrup and lemon rind. Simmer for 10 minutes.
Blend the cornflour and ground ginger with the cold water and lemon juice.
Add to the sauce to thicken it.
Simmer for 3 minutes and it's done!
**********
CHUTNEY
1 Tin of Smooth Apricot Jam
750 grams Minced onions with Approx.
500 grams of Raisins.
Approx 8 chilies with Seeds
Quarter Tsp Salt
1 cup of Vinegar
Mix all together and boil on a hot stove plate for 1 hour.
Leave standing until cool and bottle.
**********
MUSTARD
1 Can of sweetened Condensed Milk
250 ml (1 cup)of Sugar
110 g of dry mustard Powder
125 ml (half) cup of mayonnaise
125 ml (half cup) vinegar
METHOD:
Mix the first 3 ingredients.
Add the mayo & vinegar and mix well.
Bottle & seal.
Makes about 1 liter.
BISCUITS & COOKIES
SIMPLE SHORTBREAD
INGREDIENTS:
150 g