Ingredients:
8 C. Cabbage, finely chopped or grated
1/4 C. Carrot, shredded
1/3 C.Sugar
1/2 t.Salt
1/8 t. White pepper
1/4 C. 2% low-fat milk
1/2 C. mayonnaise
1/4 C. Buttermilk
1 1/2 T. White vinegar
2 1/2 T. Lemon juice
Procedure:
The carrots and cabbage are chopped into fine pieces about the size of
a rice kernel.
Combine milk, mayonnaise, buttermilk, white vinegar, lemon juice,
sugar, salt and pepper. Beat until smooth.
Add the above creamed mixture to the carrots and cabbage
Mix well. Let refrigerate at least 2 hours before serving
Notes:
The carrots can be omited
Onion can also be added
The vegetables can be chopped, or grated and fine, or coarse as
desired
Ingredients:
1 Lbs. Dried White Beans
1 Large onion, chopped
3 Cloves garlic, chopped
6 C. Water
1 Bay leaf
Salt
2 Cloves garlic, minced
1/4 C. Red wine vinegar
1 Med. Red onion, thin slice
2 T. Lemon juice
1 T. Balsamic vinegar
1 T. Dijon mustard
1 Red sweet pepper, cut In 1" slices
1/4 C. Fresh basil, chopped
1 T. Fresh sage, chopped
Fresh ground black pepper
Procedure:
Drain the beans and combine with the onion, chopped garlic, water
and the bay leaf in a large, thick bottomed soup pot
Bring to a boil, reduce the heat, cover, and simmer for 1 hour
Add salt to taste and half the minced garlic, cover and cook for 30
min to an hour, or until tender
Drain and reserving the cooking liquid
Meanwhile, combine 1 tablespoon red wine vinegar and 1 cup water in a
bowl
Add the red onion. Add more water to cover if necessary and soak 30
minutes. Drain
Mix together the lemon juice, vinegars, remaining garlic; mustard and
3/4 cup of he cooking liquid from the beans
Add salt and pepper to taste and adjust the seasonings
Toss with the beans in a salad bowl, along with the
red onion, bell pepper, herbs, pepper and more salt to taste
Serve warm or chilled.
Notes:
Borlotti beans, washed, picked over and soaked overnight or for at
least 6 hours
Serve this delicious salad warm in the winter or chilled in the
summer
It makes a wonderful main dish.
Ingredients:
1 Ripe avocado
2 C. Alfalfa sprouts
6 Carrots, peeled and grated
Italian dressing
Procedure:
Cut avocado in half. Use a spoon to scoop out the pit
Scoop avocado out of the shell and put into a bowl
Add sprouts to the avocado meat. Mash with a fork. It is ok to leave
some lumps. Set the mixture aside
Divide the grated carrots among four salad bowls
Using your clean fingers and a spoon, make walnut size hairballs from
the avocado mixture and arrange them on top of the grated carrots
Pour Italian dressing over hairballs and serve
Notes:
Serve all ingredients chilled
Other types of salad dressings can be used in
place of the Italian
Ingredients:
2 Beaver tails
1/2 C. Vinegar
1 T. Salt
2 t. Soda
1/2 t. Salt
1/4 t. Pepper
1/4 C. Butter
1/4 C. Sherry or cooking wine
1 t. Dry mustard
1/4 C. Flour
1 t. Sugar
1 T. Worcestershire sauce
Procedure:
Skin beaver tails, clean thoroughly and wash well in a solution of
salt water
Let soak overnight in cold water to cover, adding the 1/2 cup vinegar
and 1 tablespoon salt to the water
The next day, remove from the brine, wash, then cover with a solution
of 2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and
simmer 10 minutes. Drain
Dredge beaver tails in seasoned flour
Melt butter in heavy fry pan and saute tails at low heat until tender
Mix wine with mustard, sugar, garlic powder and Worcestershire sauce
Add to beaver tails and simmer gently for 10 minutes, basting
frequently
Serve on a garden style salad of your choice
Notes:
The beaver is an aquatic rodent formerly hunted in France for its fur
as well as its meat
The industrious beaver is the largest rodent on the North American
continent, and is found in all the waterways of the forested areas of the
north
Beaver meat is dark red, fine grained, moist and tender, and when
properly prepared, is similar in flavour to roast pork
Ingredients:
6 Lbs. Joint of beef
3 oz. Light brown sugar
1 oz. Black peppercorns
1 oz. Juniper berries
1 oz. Allspice berries
4 oz. Sea salt
1/4 oz. Saltpeter
Procedure:
Rub the meat all over with the sugar and put it in a pot with a lid
for 2 days. Leave it in a cool place, turning and rubbing the meat
occasionally with the sticky liquor that develops
Crush the peppercorns, juniper and allspice with a pestle and mortar
and mix with the salt and saltpeter
Rub this mixture well into the meat and leave it in the pot for a
further 9 days. Turn the meat and rub the pickling mixture into the flesh
daily
When the pickling is complete, remove the beef and rub off any excess
spices adhering to the surface. Do not rinse it
Wrap the meat in cooking foil [the Victorians used suet] and put into
a large ovenproof pot
Add about 10 fl. oz. water, cover the pot with a double layer of foil
and fit the lid on tightly
Preheat the oven to 275°:F. Bake the meat slowly allowing 45 min
per lbs. When the meat is cooked, remove the pot and set aside until it is
quite cold
Unwrap the meat, drain off any excess liquid and place on a board
Cover with foil, put a weight on it and leave for at least 24 hours
Carve the meat into thin slices and serve with anything from good
mustard to pickled kumquats
Notes:
This was one of the great Victorian Christmas season dishes
The perfect centre piece for a cold supper buffet
A neat round joint of silverside or topside is the best for this kind
of dish
Saltpeter is a necessary preservative when curing meat and also adds a
pleasing red color otherwise the beef will turn out a murky grey.
This is not a "salad" dish, I just had to throw it in there.
Grose