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Thursday, 1 June 2006
Salads, Pickles, Dressings
Now Playing: Just the hum of the computer....and the far off sound of a train whistle.
Topic: Recipe Corner
Extra Creamy Mayonnaise;
1 egg yolk, hard cooked
1 raw egg
1 pint salad oil
2 T. lemon juice
1/2 t. dry mustard
1 t. salt
1t. granulated sugar
1/8 t. Cayenne pepper
1 T. boiling water
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Sieve hard-cooked egg yolk into mixing bowl. Add raw egg and beat well. Add 1 teaspoon of oil at a time and beat well after each addition. When 1/2 cup of oil has been used add lemon juice and seasonings which have been well blended, then add remaining oil 2 teaspoons at a time, continuing beating until firm. Add boiling water and beat until well blended.
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Dixie Relish;
1 Qt. shredded cabbage
1 pint finely minced onion
1 pint sweet red peppers (minced)
1 pint seet green peppers (minced)
2 hot peppers (finely minced)
5 T. salt
4 T. mustard seeds
2 T. celery seeds
1/2 cup granulated sugar
1 Qt. vinegar
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Mix vegetables together, sprinkle with salt and let stand overnight in a crock or enameled pan. Drain, then add spices, sugar and vinegar. Pack in jars. Seal tightly and process in water bath at simmering temperature (180 degrees F.) for 15 minutes. Makes 4-5 pints.
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