My Favorite Foods Yesterday And Today

I love food and always have. I enjoy cooking and also trying out new recipes.
I still use some of the old recipes that my mother used when I was a child growing up and want to preserve them for others to enjoy also.
I like trying new things; but don't have a lot of patience for playing around with recipes that take forever to prepare.
Hope you enjoy reading the recipes and trying them too.

Index

Sunday, April 4, 2010

Moms Salad Dressing (Cooked Mayonnaise)

Growing up I don't really ever remember having bought mayonnaise in our home. Mom always made this recipe and I still much prefer it over the bought mayonnaise. It adds so much to egg salad, tuna salad, potato salad and any sandwich. I also thin it with a bit of milk and vinegar sometimes and use it on a tossed green salad. It works well anywhere that you would use regular store bought mayonnaise and keeps a long time in the frig.. One of my favorite recipes.

Moms Salad Dressing (Cooked Mayonnaise)

1 cup white sugar
2 Tbs. dry mustard powder
1 Tbs. flour
4 or 5 eggs (depending on the size)
1 ¼ cups cold water, or 1 cup cream or 1 cup milk (tastes best when heavy cream is used)
1 tsp. salt
1 tsp. black pepper
1 cup vinegar
butter the size of an egg (added after it is cooked)

Mix dry ingredients together and then slowly add the wet ingredients stirring to prevent lumps.
Cook in a double boiler, (I just cook it in a regular pot; but you have to stay near and stir it often so it doesn't burn then). When it is nice and thick take off of the heat and add the butter. Stir until the butter melts. Put in a jar and store in the frig..
Enjoy.

Saturday, April 3, 2010

Sweet And Sour Meatballs

This is a recipe that I have been using for the last 30 yrs. or more. I can't remember where I found it and it isn't one of my moms. It is different from the usual Sweet and Sour with Pineapple.

Sweet And Sour Meatballs
1 ½ lbs. ground pork
½ cup chopped onion
1 tsp. salt
1/8 tsp. pepper
¼ tsp. ginger
1 beaten egg
2 Tbs. oil
Mix and fry in oil until brown. Remove and drain.

Sauce:
½ cup chopped onion
1 cup sliced celery
2 Tbs. cornstarch
¼ tsp. ginger
2 Tbs. sugar
1 Tbs. soy sauce
1 cup chicken bouillon
½ cup syrup from canned peaches
¼ cup vinegar
1 cup diced canned peaches

Sauté onion and celery in 1 Tbs. fat. Combine remaining ingredients except peaches. Add to pan and stir until thickened and clear (2 minutes). Add meatballs and peaches. Cover and simmer gently 10 minutes.
Serve with rice or noodles.