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amelia's
xmas salad
In Amelia's family, they traditionally make
this every Christmas and call it a salad.
In my family, we make it much more often and call it
dessert.
Either way, it is easy to make and delicious.
 | 1 cup dessiccated coconut |
| 1 cup marshmallows
(buy the tiny ones or cut the bigger ones into four or five
pieces
with scissors) |
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| 1 can mandarin slices (drained) |
| 1 410gr can sliced peaches (drained) |
| 1 200gr punnet sour cream |
| Add about 2 tbls thick cream
to make it a bit moister if required |
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Mix all together.
Leave for a few hours to set.
Serve to delighted family - sit back and wait for compliments.
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copper
penny salad
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This is an American
recipe - Leonie got it from her daughter-in-law in Texas. It is
very good when you are entertaining a few people at a barbie.
| 1 kg carrots, peeled and sliced |
| 2 capsicums, halved, pitted and cut into thin strips |
| 2 onions, sliced into thin rings |
| 1 packet (82gr) tomato soup |
| 250ml water |
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| 200ml white vinegar |
| 125ml olive oil |
| 1 cup sugar |
| 10ml worcester sauce |
| 1.5 teaspoons prepared mustard |
| salt and black pepper |
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Blanch carrots in boiling water for a few minutes until just tender
but still crisp.
Arrange carrots, capsicum and onion in layers in a large bowl, ending
with carrots.
Mix rest of ingredients, heat to boiling point and cook for 2 minutes
while stirring constantly.
Pour sauce over salad while hot, lifting salad with a knife here and
there so the sauce can run in everywhere.
Cool, cover and leave in fridge for 2 days before serving.
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pickled eggs
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These are great as a
summer lunch with bread rolls, cheese and a salad. They also go well
with cold meats, are good to add to potato salad or just to serve as a
snack by themselves. I got the recipe in 1975 from a woman at the
hairdresser while we both sat there waiting for our perms to develop.
She wrote it down on the back of an opened envelope she had in her bag,
so I know her name is Mrs G. Wells. Grace? Graziella? Gidget?
Another of Life's Little Mysteries.
| 12 hard-boiled eggs, shelled |
| 1 cup white distilled vinegar |
| 1 onion, sliced into rings |
| 1 cup water |
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| 1/4 cup white sugar |
| 6 cloves garlic, peeled and bruised |
| 1/4 teasp salt |
| 1 bay leaf |
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Pack the eggs into two clean half-litre jars with the onion rings.
In a saucepan, bring to the boil the vinegar, water, sugar. Add
garlic and bay leaf. Remove from heat. Stand ten minutes.
Pour the vinegar mixture over the eggs (to overflowing) and seal the
jars.
Let stand for a week or two in fridge before using.
THE GARLIC AND ONIONS ARE OPTIONAL
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slaphakskeentjies
(slup-huk-skeeng-keys)
Literally translated: " Little
Limp Heels". I have no idea where the name comes from: It is a
very old, traditional Cape Malay recipe for a cooked onion salad. This
version is a bit spicier than the traditional basic salad.
It makes 15 - 20 portions and keeps well in the
fridge, or you can bottle it.
| 1.5kg pickling onions |
| 250ml sultana |
| 125gr sugar |
| 250ml white vinegar |
| 250ml water |
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| 155gr (approx) tomato paste |
| 50ml olive oil |
| 1/2tsp salt |
| chili or peri-peri powder to taste |
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Peel onions, place in large stainless steel or enamel saucepan.
Add other ingredients, put lid on and simmer slowly for an hour over
low heat.
Remove lid and cook further till sauce thickens. If you are in a
hurry, you can thicken it with a bit of cornflour mixed to a thin paste
with cold water.
Will keep in the fridge for a few days, or you can bottle it: spoon
hot onions to overflowing into heated jars and seal.
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spicy beetroot
The longer you keep
this, the better it gets. It is one of those family recipes that my
mother got from my grandmother.
| 1.5kg young beetroots |
| 500ml water |
| 500ml vinegar |
| 400gr sugar |
| 1/2 tsp salt |
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| 6 cloves |
| 1/2 tsp cinnamon |
| 1/2 tsp ground ginger |
| 10 black peppercorns |
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Cook beetroot, plunge in cold water, pull the skins off and slice.
Bring all the other ingredients to the boil together.
Add beet slices, reduce heat and simmer gently 20 minutes.
Heat your jars in the oven at 100C for about 10 minutes, spoon the
hot beetroot in and add juice to overflowing before putting the lids on.
As it cools, it will form a vacuum.
Beetroot is served cold as a salad.
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