Piccadilly Custard Food

CLASSIC PICCALILLI (BRITISH PICKLED VEGGIES)

Steps:

• Gather the ingredients.
• In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.
• Add the cauliflower, pearl onions, cucumber, and capers. Stir.
• Put a plate on the vegetables to make sure they stay submerged in the brine.
• Cover with plastic wrap and refrigerate for 24 hours.
• Gather the ingredients.
• In a large stainless steel pan, place the dark malt vinegar, white wine vinegar , pickling spice, and sugar. Bring to a boil.
• Reduce the heat and cook for 15 minutes.
• Transfer to a ceramic bowl and leave to cool overnight in the fridge.
• Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.
• Drain and rinse the vegetables well.
• In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.
• Reduce the heat to a gentle simmer and cook for 10 minutes.
• Drain the water and reserve the veggies.
• In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.
• Cook over low heat for 5 minutes, being careful not to burn the flour.
• Strain the spiced vinegar.
• Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.
• Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.
• Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.
• Pour into sterilized clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.

PICCADILLY PECAN DELIGHT PIE

Steps:

• In a preheated oven at 350 degrees. Place 1/3 cup pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be light golden in color. Remove from oven when golden and place on paper towel until cool.
• Add vanilla and cream of tartar to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff peaks form and sugar is dissolved. Fold in 1/3 cup pecans and Ritz crackers. Place in a 10" pie pan that has been lightly sprayed with a nonstick baking spray. Spread the meringue to the sides and cover the bottom of the pan.
• The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with an even baking of the shell. If you have any meringue left make a little nest bake the same manner and fill with leftover pudding or fruits. Place in a preheated oven at 275 degrees for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color.
• Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When the shell is cool place the whipped topping in the shell and sprinkle with 1/4 cup broken pecans. Place in refrigerator to completely chill before serving. Meringue will whip fluffier and be fuller when prepared at low humidity.

YELLOW SQUASH CASSEROLE - PICADILLY CAFETERIA

Steps:

• Sauté onion and bell pepper in butter.
• (You can use 2 tsp butter and enough water to sauté for a lower fat version) add squash and cook until heated through.
• Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs.
• Pour into a greased casserole.
• Top with cheese and the remaining cracker crumbs.
• Bake at 375°F.

PICCALILLI

Steps:

• Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
• In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
• Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.