1. Beat the eggs with a fork, add the sugar and warmed milk. 2. The milk MUST NOT BOIL, otherwise it will curdle the eggs. 3. Pour into a greased pie dish or basin, grating the nutmeg on top. BAKED CUSTARD 1. Half fill a dish, slightly larger than the pie dish, with cold water. […]

Dazzling dessert! The airy meringue layers are foolproof with meringue mix (and no leftover egg yolks)! Really easy, but its a plan-ahead make-ahead– Toasted slivered blanched almonds Meringue layers: Preheat oven to 400. Meanwhile prepare meringue mix according to package directions for meringue shells. Cover 2 large or 4 small cooky sheets with foil (or […]

Put the vinegar, egg, paprika, sugar, salt, and cayenne into a bender container and blend until combined. With the blender running slowly, gradually pour the salad oil into the blender container. Chill before serving. Makes about 1 2/3 cups.

1. Start heating oven to 350 F. With 1/2 cup sugar and water, make Caramel Syrup as above. Pour into bottom of 6 custard cups. 2. In saucepan, scald milk, vanilla. Meanwhile, with fork, beat eggs and egg yolks with 1/2 cup sugar. 3. While stirring with fork, slowly pour hot milk into eggs. Then […]

Drain pickle juice into large pan. Add cider, water, cloves and dill. Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour Place eggs, vegetable slices and pickle spears into large glass or hard plastic container . Strain liquid mixture through a pasta collander and pour liquid over […]

Remove casings and fry sausage in large skillet, stirring to keep meat crumbly. Remove sausage from pan and drain off fat. Melt butter in skillet. Add onion and mushrooms and saute until onion is tender but not browned. Combine beaten eggs, milk, sausage, onion, mushrooms, tomatoes, cheese, salts, and pepper. Mix well and pour into […]

(small cream puffs with chocolate sauce) Creme Patissiere, below Chocolate Sauce, below 1. Start heating oven to 375 F. Bring water, butter, salt to boil. Add flour, all at once; then, beat over low heat until mixture leaves sides of pan and forms compact ball. 2. Remove from heat; continue beating to cool slightly–about 2 […]

MELT BUTTER IN 3 QUART,HEAVY PAN OVER LOW HEAT,PREFERABLY CAST IRON OR COPPER.ADD ONIONS AND COOK,COVERED,15 MINUTES.UNCOVER AND CONTINUE TO COOK 30 TO 40 MINUTES,STIRRING FREQUENTLY,OR UNTIL ONIONS TURN A DEEP GOLDEN COLOR.ADD STOCK AND NUTMEG.COVER AND BRING TO BOIL.REDUCE HEAT AND SIMMER MINUTES. MEANWHILE,BRING BEER TO BOIL IN SMALL PAN OVER MEDIUM HEAT.BOIL UNTIL […]

1. Cook the rhubarb with 1/4 cup water and 1 3/4 cup sugar in a heavy bottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to 1/2 cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill. 2. Soften the gelatin in 2 […]

-FILLING – 2 lg Onions (or assorted Vegetables) 1/2 ts Caraway seeds 1 tb Butter Preheat oven to 400 degrees.Mix quiche ingredients together to mix thoroughly.Set aside. Saute onions,vegetables and caraway seeds in a fry pan with butter.Place sauted ingredients with egg mixture;mix well. Grease a 9 x 13″ baking pan.Add quiche mixture to pan.Bake […]