15 pap sadza Recipes

water, salt, cornmeal (preferably finely ground and white )

pap, water, salt, ground polenta (mealie meal), sjeba, olive oil, onions (chopped ), tomato & onion mix (tin), garlic (crushed ), chillies (flakes or tabasco etc), black pepper, salt, white wine

cornstarch, sugar, milk, eggs, lightly beaten, butter, vanilla extract

cornmeal (i use 2 cups only but you may use more if you have really large potatoes), water, potatoes, oil, salt

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

water, mealie-meal (cornmeal/white maize flour) or 1 kg rapoko (red millet flour) or 1 kg millet flour (not yellow polenta)

cornmeal (white or yellow ), boiling water, creamed corn, salt, margarine, olive oil, onions, chopped (1 cm by 1 cm pieces), green peppers, chopped (1 cm by 1 cm pieces), diced tomatoes, tomato paste, brown sugar, cubes or tsps, garlic cloves, crushed, salt and pepper, parsley, dried or fresh to taste

graham cracker pie crust, lemon pie filling, stemless maraschino cherries

all-purpose flour, eggs, milk, salt and pepper, butter, yellow onion, cut into medium dice, head savoy cabbage cut into medium dice, hungarian paprika, julienne smoked ham

chicken(31/2 lbs) cut in 8 pieces,rinsed and papped dry, salt and fresh ground pepper, unsalted butter, olive oil, diced carrots, onion,halved and slivered, minced garlic, fresh choped tarragon,(or 1 tsp. dried ), flat-leaf parsley,for garnish

water, lemon juice, red wine vinegar, garlic halved, sugar, salt, pap, dried oregano, onion powder, ground mustard, dried thyme, olive oil