Preservedforposteritycoleslawdressing Recipes

PRESERVED LEMONS

Steps:

• Preheat the oven to 250 degrees F.
• Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

PRESERVED LEMONS

Steps:

• Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
• To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

EASY CORNISH PASTIES

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool. , Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square. , Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on 2 ungreased baking sheets. Bake at 400° until golden brown, 20-25 minutes.

CORNISH PASTY

Steps:

• In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
• Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
• Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
• Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.

COLESLAW DRESSING

Steps:

• Mix ingredients well.
• Refrigerate till cold.
• Keep in refrigerator to store.
• Use on coleslaw, egg salad, deviled eggs, etc.

PRESERVED-FOR-POSTERITY COLE SLAW DRESSING

Steps:

• Try to follow along here: Whisk together all the ingredients. There. Done. I know, I know -- it's complicated.
• If you like Jane's Krazy Salt or another blended seasoning, feel free to add a hefty sprinkle of it to the dressing. And by the way, if you despise even the suggestion of horseradish, and you're out of buttermilk, you can stick with the first 4 ingredients and you'll still have a very respectable coleslaw dressing that people like.
• Pour it over about 2 lbs of shredded cabbage and carrot. 2 lbs is a LOT of coleslaw for a small family or a couple. I halve the recipe and pour it over 1 bag of preshredded coleslaw mix -- and it's STILL a lot of coleslaw. You're supposed to let it sit and soak for anywhere from 2 hours to overnight and yes, you can do that, but I will confess to scooping out my first serving as soon as I've mixed the stuff together. Caution: the template is demanding that I specify servings and I'm just guessing by saying 16. Pour it over about 2 lbs of shredded cabbage and carrot and see how many people get to try your coleslaw.
• Then you can write a review and complain about my inaccurate servings estimate. ;-).

SARAH'S PRESERVED LEMONS

Steps:

• Stand 1 lemon on its stem end on a cutting board; cut down center as if cutting in half, but stop about 1/2 inch above stem. Make a perpendicular cut, again stopping about 1/2 inch above stem, so lemon is quartered but still intact. Holding it over a bowl, spread its four quarters open and pack in as much salt as you can, allowing excess to fall into bowl. (You should be able to pack about 2 tablespoons in.) Place lemon, cut-side up, in a dry, sterile 1-quart glass jar (preferably with a neck narrower than jar) with a lid or a clamp closure. Repeat process with as many lemons as jar will hold. (You may have to add some the next day, when first set of lemons are softer.) Add cinnamon sticks, fennel, coriander, bay leaves, and enough lemon juice to cover. Cover with lid; let stand overnight.
• Push lemons down in jar with a clean spoon; if you have remaining lemons, add as many as you can now. If necessary, add more lemon juice to completely submerge lemons. Cover with lid, or clamp closed. Place in a dark spot (but do not refrigerate).
• For the next week, turn and shake jar once a day to redistribute salt. If lemons are no longer submerged, add more juice. Let stand 2 to 3 weeks more before using. Lemons can be refrigerated in jar 2 to 3 months.