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Biltong Tart
Pastry
125g Flour (260 ml) 125g cream cheese or cottage cheese
125g Butter (135 ml) 1ml salt

Method
Sift the flour and salt together. Rub the butter into the flour mixture, using your fingertips. Mix the cream cheese in with a knife. Place the dough in the refrigerator to cool. Roll the dough out to about 3mm thickness. Place pastry in an un-greased pie tin about 200mm in diameter. Bake pastry shell for 15 minutes at 220 degrees C (450 degrees F.)

Filling
20g Flour (37,5 ml) 50g Mushrooms chopped (150 ml)
20g Butter (25 ml) 3 ml lemon juice
250ml milk 10g onion, chopped (10 ml)
50g finely grated biltong (200ml) 5 ml parsley, chopped
10g Butter (12,5ml) 2 eggs

Method
Add the milk gradually and keep stirring until the sauce boils. Boil it for 3 minutes. Chop the mushrooms and sprinkle with lemon juice. Sauté the mushrooms and chopped onion in the 10g butter until brown. Add to the white sauce. Separate the eggs, beat the egg yolks and add to the white sauce. Beat the egg whites until stiff and fold into mixture. Spoon into partially baked pastry shell and bake for 10 minutes at 200 degrees C (400 degrees F.) (8-10 servings)

Method
Sift together all the dry ingredients, except the biltong. Rub the butter into the flour mixture with the fingertips until the mixture is crumbly. Add the grated biltong. Beat the egg and milk together and cut the liquid into the flour mixture with a knife. Roll dough out to 25 mm thickness and cut into squares. Place squares on a slightly greased baking sheet and bake at 220 degrees C (450 degrees F) for 12 minutes.
Spread butter onto scones while hot. (12 scones)

Ingredients:
1kg or 2.2 lbs. ground beef
2 medium sized onions, peeled and thinly sliced
30ml or 2 tablespoons sunflower oil
15ml or 1 tablespoon medium strength curry powder
5ml or 1tsp turmeric
30ml or 2 tablespoons white vinegar or lemon juice
15ml or 1 tablespoon sugar
15ml or 1 tsp salt
2ml or 1/2 tsp black pepper
2 slices white bread
250ml or 1 cup milk
2 large eggs
75 gr 2 1/2 ounces raisins
45ml or 3 tablespoons fruit chutney
grated rind of one lemon (optional)
2 bay leaves
6-12 almonds blanched and quartered
6 lemon leaves
Parboil the onions in a little water until opaque and drain reserving the water, chop and fry in the oil until just golden colored. Add the curry power and turmeric. fry for 2 minutes stirring all the time then add the vinegar or lemon juice, sugar, salt and pepper. In the meanwhile, soak the bread in milk, then squeeze dry, strain the milk and set aside. Crumble the minced raw meat into a pan with the onion water and a little boiling water. Cook for 5 minutes. Lightly mix the meat, bread, onion mixture with 1 egg, raisins, chutney and lemon rind if used. Pack into a buttered casserole and add the bay leaves cover and bake for 1 1/2 hours. Remove from the oven and stick the almonds and lemon leaves (turned into cones shapes) into the meat. Whip the remaining egg with the milk add about 1/2 cup more milk to make 250ml or a full cup and carefully pour over the meat over the back of a spoon. Return to the oven turning the heat down to 300F or 180C and bake uncovered for 30minutes. It is nice with white fluffy rice and fresh veggies or a crisp green salad.

BOEREWORS
Three parts pork minced with 2 parts bacon fat are seasoned with pepper, salt, nutmeg, and coriander. After being moistened with vinegar, the ingredients are well mixed and allowed to stand for two hours before being filled into hog casings. This is the recipe that I found at the library... I've made it twice now, and I find that you can cut the bacon fat down to one part. (I make a bunch at once, so my proportions are generally 3 pounds pork to 1 pound bacon fat. I grind all of this together and then add the seasonings and vinegar (I like malt vinegar best in this). Proportions of the seasonings are hit and miss--I add a bit (Like 2 tbs each) and then fry up a patty to see how it tastes. Then I add more accordingly.

Ingredients:
9 oz of brown sugar,
1/4 pint water, cinnamon,
1 oz butter,
1 egg,
6 oz self raising flour,
oil for frying.
Dissolve the sugar in the water. Add sprinkle of cinnamon with a piece of lemon. bring to the boil then allow to cool, discarding the lemon. Add the butter, beat in the egg and get it creamy. Sift the flour and mix with the butter/sugar mix until smooth. Roll into a 9' square and cut into 18 pieces ( 3'x11/2'). Cut two slits in each piece but leave them joined at the top, so it looks like a thing with three legs. Plait the legs and pinch at the ends to seal. Heat oil to 350 F and fry for 4-5 minutes, dip in syrup and serve hot.

MILK TART (strictly speaking - MELKTERT) PASTRY :
1 cup flour
1 teaspoon baking powder
1/2 egg (take 1 egg, beat it up a bit and then use half of this)
2 oz butter
1/4 cup sugar salt
Beat together butter & sugar. Add egg, and then add in dry ingredients. You should get a crumbly mix. Press this into a pie dish and bake at 350F for 20 minutes.

Filling :
1 1/2 eggs (you use the other half of the egg that contributed to the pastry)
1 1/4 tablespoons flour
1 1/4 tablespoons corn flour
2 1/4 cups milk (this is 1 pint)
1 tsp vanilla flavoring
1 tsp butter
Boil the milk. In another bowl/pot (depending on whether you are using a microwave or cooker), beat the egg and sugar. Add the flour & corn flour to the egg/sugar mixture and beat this together. Add the milk and cook till it thickens. (This works well in a microwave oven). Remove from heat and add vanilla & butter. Beat well, and pour into the baked shell. Sprinkle with cinnamon or nutmeg, and cool. (This is best refrigerated.)

Ingredients: (makes 8 servings)
1/2 cup water Cube steaks (1 per serving)
oil for frying
1 large onion diced
2 large tomatoes diced (canned tomatoes work just as well)
1 cup of ketchup
1/2 cup of Worcestershire sauce
2 cloves of garlic finely chopped
3/4 -1 cup of chutney
1/2 cup of brown sugar
2 Tblsp. vinegar
1 tsp. Tabasco sauce
In a heavy skillet, heat oil. Sauté onions and garlic until soft. Add remaining ingredients, mix well and simmer for a few minutes. Fry the steaks separately. When done frying spoon the sauce over the steaks. Serve with rice.

1 lb. finely-chopped round steak
1 large onion, chopped
2 carrots, cleaned, chopped
2 large potatoes, peeled, sliced
1/3 cup chopped rutabaga
salt and pepper to taste (enough pepper to 'show' in the mixture)
butter
2 recipes of pie crust (not sweet).
Mix meat and vegetables together in a large bowl. Prepare crust, and roll into pie-sized circle. Place a sop (approximately 1 cup) of meat/vegetable mix on one side of crust. Place 1 large (heaping?) tsp. butter on top of mix. Fold over crust, trim, and crimp or roll. This will look like a crescent-shaped meat pie now. Vent top and bake at 375 F until crust is golden. Serve with ketchup for authentic upper Michigan taste.

A little cooking oil
Any kind of beef, lamb/mutton, chicken, even fish. Cheaper cuts of meat are better as this dish is cooked for hours.
Thickly slice any kind of vegetables that are available. Pumpkin, squash, zucchini are good, potatoes, yams, tomatoes, beans etc.
Wine (red or white) for cooking (and drinking).
Whatever spices and herbs are around. Salt & pepper, coriander is good, turmeric, curry if you like etc.
Make a little fire. It must be very low. Brown chunks of meat or chicken in the pot. Then pack the meat at the bottom of the pot. In layers pack the other sliced vegetables, potatoes should be at the top, seasoning each layer as you pack it in. Pour wine over the layers. Cook this over the very low fire for 4 to 6 hours without stirring, sipping wine with your friends while you solve the world's problems and while they tll you what you've left out of the pot. Now and then add a bit of wine knowingly to the pot, just to make your friends think you know what you're doing.

Serve over rice and you'll realize that life is good when you do things this slowly.

2 cups unbleached white flour
2 cups whole wheat bread flour (coarsely ground if possible)
1/3 cup sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/2 cup melted butter
2 eggs
3/4 cup buttermilk
2 tsp pure vanilla extract
2 tsp pure almond extract
Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix the dry ingredients. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. Cut the dough into rectangles about 2 by 4 inches. Bake the Rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. Now, eat a few "soft" Rusks warm from the oven. Loosely pile the Rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished Rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks.

VARIATIONS
Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.

Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.

Peanut Rusks: Add 1 cup coarsely chopped peanuts.

Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp pure anise extract or 1 Tbsp anisette.

TOMATO SAUCE
Sauté 3 chopped onions and 2 - 3 chopped fresh tomatoes till tender and add the following:
1 c (250 ml) tomato sauce (I think you call it ketchup in the USA)
80 ml vinegar (one third of a cup)
80 ml Worcester sauce
30 ml sugar
125 ml (half a cup) water
2,5 ml (half a teaspoon) dry mustard powder
salt and pepper to taste
Cook for about 2 minutes and thicken with corn flour mixed to a soft paste with cold water.

Makes about 10 - 12 portions

Serve warm with bobotie.

CINNAMON SUGAR
Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes as much as desires and keep rest in bottle for later use. (Tastes fine over sweet potatoe too)

CARAMEL SAUCE
250 ml sugar
500 ml water
500 ml milk
30 ml margarine
20 ml cornstarch mixed to a paste with water
Cook together and add one teaspoon caramel essence before serving over pumpkin fritters.

2 huge onions, chopped
1 huge clove of garlic, crushed
15 ml oil
250 ml beef broth
125 ml wine vinegar (white for mutton, red for steak)
250 ml tomato ketchup
15 ml Worcester sauce
5 ml salt
2 ml Tabasco sauce
15 ml brown sugar
1 ml ground cloves
1 ml ground ginger
30 ml fruit chutney
30 ml dark brown sherry (optional)
125 ml milk
Mix all ingredients and use as marinade. If used for sauce over patties, please cook till onions are done, or else you can saute the onions and garlic before putting it into the marinade, and only heat up the sauce before serving it with the burgers. If used for marinade, put meat overnight in it and remove just before barbequing it over hot coals. Baste frequently while roasting it over coals. If used to make a leg of lamb in the oven, put the leg of lamb in it and bake in sauce till tender and done. Serve this with maize bread and a green salad.