Yester Years Recipe Collection - Volume 2 E-Book

Glenda Victor

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2017

Beschreibung

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!!

Leseprobe

Glenda Victor

Yester Years Recipe Collection - Volume 2

Everything goes!

Dedicated to my Mother, Helen De Bruin. All her favorites are here that I typed out for this edition while she has been in hospital fighting Stage 4 Bone cancer. I love you forever Mom. This one is yours.... for infinity! Additional note: RIP Dearest Mom. Your recipes will live on and on and on......BookRix GmbH & Co. KG81371 Munich

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.

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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.

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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.

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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.

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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.

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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.

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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!

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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.

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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 Sifted Flour

55 ml Castor Sugar

90 ml Corn Flour

1 ml Salt

125 g Butter, melted

Extra castor sugar for dusting.

METHOD:

Preheat oven to 180 degrees Celcius.

Line a 20cm round cake tin with tinfoil

 and spray with Spray & Cook.

Combine the first 4 ingredients into a mixing bowl.

Melt the butter in the microwave and add to the dry ingredients.

Mix all together with a spoon till well combined and smooth.

Press into a cake tin and prick with a fork.

Bake for 35 – 40 minutes until golden brown.

Remove from oven, cut into 12 wedges and sprinkle with castor sugar.

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CURRANT COOKIES

Ingredients

300 g (375 ml) sugar

250 g (250 ml) butter

30 ml golden syrup

1 egg

10 ml bicarbonate of soda (dissolved in a little cold water)

250 g (500 ml) sifted cake flour

pinch of salt

160 g (500 ml) oats

160 g (500 ml) coconut

75 g (125 ml) currants

Method:

Melt sugar, butter, and syrup and cool slightly.

Beat the egg and add dissolved bicarbonate of soda.

Add beaten egg mixture to melted syrup mixture.

Mix dry ingredients and currants.

Add the liquid to the dry ingredients and make it into a stiff dough.

Make into small balls and press down slightly with a fork.

Bake on a greased baking sheet at 180 degrees Celcius for 10 - 15 minutes.

Cool and keep in airtight containers or freeze. Freezer life for up to 3 months.

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