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Newsletter #52  - Jun  9 ,2003

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Hi everybody!

For this Newsletter the them is OLD, so all recipes are in the region of 100 years old! They might not be traditional South African in their original form but as most of our recipes all originated in Europe and were then brought to this country by immigrants, they might not be too far from Traditional.

I have always been fascinated by really OLD recipes, if you happen to have any you would like to share, please email them to me with as much background as possible and I will feature them in a future Newsletter.

Well, that's it for now, short and sweet, now scroll down and go check out the recipes!

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When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now
Keep well
Peter

 

The Recipes
See Links for Metric Converter

 
  Cabbage Rolls

1 large green cabbage
1 cup rice soaked overnight
1 onion, cut fine
1 lb. ground pork
salt and pepper to taste
1 can sauerkraut

Steam the cabbage till the leaves can be rolled. Mix the pork, onion, rice and salt and pepper together. Take a leaf of the steamed cabbage and into it spread a tablespoon of the rice mixture and roll it up. Put a few torn leaves on the bottom of the kettle and put rolls in layers on top of leaves. Put a can of sauerkraut on top. Cover with water and boil till rice is done.

Jellied Pigs Feet

2 pigs feet, cut lengthwise
1 pork hock
celery stalk
1 tabsp salt
2 cloves garlic
1 bay leaf

Scrape , trim and wash meat thoroughly. Place the meat, celery, salt and garlic in a large kettle, cover with cold waterand bring to a boil. Turn heat down and simmer slowly. rapid boiling will make the broth milky. Cook until bones fall apart (3-4 hours). Turn heat off. Add crushed garlic, cool. Remove all bones, cut up meat, arrange in a dish. Season with salt and pepper. Strain juice over meat. Chill until firm. Serve.


Boiled Dinner

This is probably the first ever potjie dish originating in the late 1800's!

2 lbs pork loin
1 cup leek
2 cups celery
1 onion
salt and pepper
3 1/2 lbs potatoes
1 cup carrots
2 cups turnips
1 small savoy cabbage
2 quarts water

Brown meat thoroughly. Drain off fat and add water. Clean vegetables and cut into small chunks. Add to water. Bring to boil. Lower heat and simmer for 1 hour. Serves 8-10.


Rice Pudding

2 quarts milk
3/4 cup raw rice
1/2 cup sugar
2 tbsp cornstarch

Bring milk to the boil. Wash and drain rice, add to milk, stirring occasionally for approximately 15 minutes. Add sugar and cornstarch (dissolve in small amount of cold water). Stir and cook for about 15 more minutes or until rice is well done. Pour into dessert dishes and cool to room temperature. Sprinkle with cinnamon if desired.


Duiker Liver and Kidney Casserole

liver and kidney of a duiker
1 clove garlic
lb. cipolata sausage
1 teaspoon paprika
pinch of mixed herbs
glass red wine (if possible, otherwise substitute stock)
1 tablespoon flour
1 onion
3 tablespoons butter
2 slices bacon
pepper and salt
1 cup cream
Cut meat into small cubes, chop onion and garlic. Heat butter, add meat and onion and garlic and fry, stirring all the time, until evenly browned. Sprinkle with paprika, pepper and salt and mixed herbs. Sprinkle with flour, then add cream and wine and simmer until sauce is smooth and thick.


This one dates back to 1881

Corn Fritters
To one dozen ears of corn add three eggs, half a teacupful of powdered crackers, one tablespoonful of sifted flower. Cut off the corn very lightly from the cob -- say half of the grain -- and then scrape the other half clean with a knife. Add the crackers to corn and beat together light. Beat the eggs light and add with the flour and a quarter of a teacupful of sweet milk. Season to taste and beat the whole light. Have your lard or butter hot when you go to fry, and drip the batter into the hot fat from off the end of a spoon, letting it fry quick and brown. Have young and tender corn. The fat ought to be hot enough to brown the fritters in two minutes.

 

 

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