Zucchini don’t have a lot of flavour by themselves and it’s a bit unusual to find them in a salad, but this recipes which adds pasta, beans, mustard and red capsicums seems to take care of that problem.
ZUCCHINI & PASTA SALAD
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Tag Archives: mustard
TOMATO RELISH with Apples & Sultanas
This is another version of Tomato Relish, unlike the other one I posted last year, this one has apples and sultanas added into the mix. It’s still a two day job though, as you need to let the tomatoes and onions sit overnight with the salt on them, before adding the other ingredients and cooking until thick the next day.
RHUBARB CHUTNEY
While rhubarb is not popular in my household it was in Mum’s. She made a lot of relishes and chutneys with the produce from Dad’s garden, although I’m not sure she made this one. Personally I think making relishes and chutneys is much easier than jams as they don’t need to set. As long as you cook them until they’re thick they work really well.
CAESAR-STYLE RICE SALAD
Who doesn’t love a Caesar salad (with or without the anchovies)? This is the first time I’ve seen rice added though. Even without adding some cooked chicken or salmon it would be a meal in itself.
CRISPY CHICKEN DRUMSTICKS
The recipe suggests using these chicken drumsticks hot or cold for picnics, but I think you could also make the recipe using chicken wings or chicken tenders and serve them up as party finger food. The cornflake coating would give them a lovely crunch.
PORK CHOP CASSEROLE
Back in the 60s, which is around the time this recipe was published, the choice of pork cuts was a lot more limited than it is now. You could buy roast pork and pork chops and not much else. So although this recipe calls for shoulder pork shops you could really use any pork cut you wanted. As it’s pre-metrics you need to convert the 10oz can of soup to 300ml and bake the casserole at 180o.
CASSEROLED LAMB CHOPS
It’s winter and what could be better for a family meal than an old style lamb casserole. This one needs very little preparation, just trim the chops, coat them in flour, chop up an onion put the lot in a casserole dish and cover with the combined flavorings. Put the dish in the oven and forget it for 2 hours while you get on with all the other things you need to do after a long day at work.
MUSHROOM & BACON SOUP
For me one of the best things about winter is homemade soup. In the old days Mum’s soups started with ham, chicken, lamb or whatever bones she bought at the butcher’s that week. She’d add vegetables and then cover the lot with cold water, bring it to the boil and cook it for a few hours. The next step was to allow the soup to cool so that the fat from the bones could solidify and it was then carefully taken off. The resulting soup was worth all that effort, but modern recipes like this one make the job a whole lot easier.
SAUCE FOR MEATBALLS/SAUSAGES
Mum’s friend Thel must have made this recipe using sausages, but from the handwritten title Mum must thought it was best with meatballs. I don’t think it matters which one you use, it tastes good with either.
SAUCE FOR MEATBALLS/SAUSAGES
- 8 medium sausages or meatballs
- 1 medium onion, chopped very finely
- 1 tablespoon oil
- 1 teaspoon mixed mustard
- 170 ml tomato sauce
- 1 tablespoon vinegar
- 2 teaspoons worcestershire sauce
- 2 tablespoons fruit sauce or fruit chutney
- 1 tablespoon cornflour
- ½ cup water
Cook sausages or meatballs. Fry onions in oil until softened, stir in mustard, tomato sauce, vinegar, worcestershire sauce, fruit sauce or chutney. Simmer 2-3 minutes. Mix cornflour with water, add till boiling and thickened, cover then add sausages or meatballs. Meatball recipe: minced steak, 1 tablespoon cooked rice, onion, curry powder.
TOMATO RELISH
One of the joys of summer when I was growing up was the crop of tomatoes that Dad grew in the backyard. I’m sure today’s tomatoes don’t taste as good. My Uncle Alf had a much larger veggie patch with a lot more tomato plants and vegetables growing. As a result my Auntie Elsie made tomato chutney, pickles and relish in abundance each year. This is one of her recipes, written out by Mum on a piece of the now defunct Ansett Airlines notepaper.
TOMATO RELISH
- 1.5kg ripe tomatoes
- 500g onions
- 500g sugar
- 1 tablespoon curry powder
- 1½ tablespoons mustard
- 2 tablespoons flour
- salt
- brown vinegar
Peel and slice the onions, cut and slice peeled tomatoes and put all into a basin. Sprinkle with salt. Allow to remain overnight. Next day put into preserving pan with just sufficient vinegar to cover, add sugar. Boil gently for 1 hour. Moisten dry ingredients with a little cold water and vinegar and stir them into mixture. Boil together for another hour or until a nice consistency.
Beb's Recipe Drawer 