Whipped cream Nutmeg Combine sugar, coffee, salt, vanilla, and milk; stir until sugar dissolves. Chill until serving time. Then ladle ice cream, by large spoonfuls, into punch bowl; pour coffee mixture over. Top with puffs of whipped cream and sprinkle with a little nut

Mix sugar and lime juice, then add rums. Add remaining liquors, fruit juices, water and bitters and mix until thoroughly blended. Just before serving add ice cubes and garnish with fruit. From the Admiral s Inn in Antigua, West Indies Source: Bon Appetit, June 1978

Fill a mixing glass with cracked ice. Add rum, grenadine, orange juice, lemon juice, and sugar. Shake and strain into collins glass filled with ice cubes. Fill with club soda. Garnish with a cherry and orange slice. Recipe By : Joe Robertson    

*Remove pits In medium glass bowl thoroughly combine all ingredients. Heat 10 minutes on POWER LEVEL 7 (Medium High) until sugar is dissolved, stirring once. Continue cooking on POWER LEVEL 1 (Warm) an additional 30 minutes, stirring twice. Cover and let stand 3 to 4 days. S

Plums can be found from May to August. Choose rich coloured ones ranging from fairly firm to slightly soft. Avoid hard, shriveled, poorly coloured, soft, bruised or split ones. Halve and pit plums and combine in jar with vodka (gin may be used also), sugar syrup, and cinnamo

In a small saucepan over high heat, bring water and sugar to a boil; cook until sugar is dissolved. Set aside. In a food processor or blender, puree plums, raspberried, port wine, and cooled sugar mixture until smooth. Pour into 8 by 8 inch baking dish. Freeze at least

Mix all ingredients together in medium bowl. Serve within 2 hours.     strongServings: 6/strong  

Wash and dry plums, the prick each one several times. Combine wine, water, sugar and two sprigs rosemary in a non reactive pan and cook over med high heat stirring frequently, until mixture boils and sugar is dissolved. Remove from heat, let steep for 30 mins. Prepare j

Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 This recipe gets 30% or less of its calories from fat. This is a low sodium recipe. Makes 2 servings. 1. Boil wine, sugar, and lemon zest in large saucepan 10 minutes. br

: note 1 1 bottle zinfandel wine 1 c sugar 1 1/2 c water 6 peppercorns 1 vanilla bean 1/3 lb Gorgonzola dolce 1/4 c pecans, toasted coarsely : chopped Peel the pears, core them from the bottom, leaving the stems on. In a large saucepan, a

1 1" stick cinnamon Small piece of lemon rind 1. Pare pears; leave small ones whole; halve and core larger pears. 2. In skillet, combine wine, sugar, cinnamon, lemon rind. Bring to boil. 3. Add pears; cover; simmer about 40 min. or until pears ar

In a small saucepan, mix sugar, cornstarch, and 1 cup water. Bring to a boil over medium heat, stirring constantly, until thick and clear, about 3 minutes. Remove from heat. Stir rum and vanilla into syrup. Whisk in butter. Serve sauce hot or warm. (This keeps about a w

Mix all together and use for coating any and all types of meat. I use a large size ZipLoc and just keep it in the freezer. You can add more of the cayenne and chili powder if you so desire. I usually just throw in what I have at the time I make it so it is never the same twi

Fill a mixing glass with ice. Pour in vodka and dry vermouth. Stir (or shake) and strain into a martini glass. Garnish with an olive. Recipe By : Joe Robertson From: Date:     strongServings: 1/strong  

combine all ingredients. shake with crushed ice. strain into cocktail glasses.     strongServings: 1/strong  

Peel ginger and slice thinly. In a 1 quart saucepan, combine brown sugar, ginger, peppercorns, allspice, cinnamon sticks and water. Bring to boil; then reduce heat and simmer, uncovered, 30 minutes. Strain, discarding spices; chill. If made ahead, set aside until ready to us

For the equivalent of 1 whole egg combine the above ingredients in a blender. Blend well. Cover and refrigerate up to 1 week. This substitute may be used in nearly any recipe calling for a whole egg. It can be used to make scrambled eggs. Use 1/4 to 1/2cup substitute per per

Drop tomatoes into boiling water for 2 min., then carefully peel off the skins. Remove seeds and soft insides and cut into small pcs. Place the pcs. in a frying pan with a little salt. Cook over low heat, meanwhile mashing into a pulp. Add butter and while it browns, break t

Beat eggs;add milk and remaining ingredients.Pour into 9 x 13" buttered pan.Cover;refrigerate overnight.In the morning,bake,uncovered, @ 350 degrees about 45 minutes.It should bubble and be golden brown. Serves 8 to 10.     strongServings:

Soak egg plant 2 hours in salted water, then drain. Cook in water until tender, about 5 minutes. Combine bread crumbs with evaporated and fresh milks. Meltbutter in sauce pan, add onion, green pepper and celery, saute 10 minutes. Add drained egg plant and soaked bread cube

* thawed, and well drained In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper. Stir in spinach. Divide spinach mixture among 4 individ casseroles. Use a spoon to make an indentation in the center of the spinach mi

Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton style noodles"). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western style meal. The ancillary recipes are in the next post. Plunge noodles into a

Guacamole Hollandaise: Mash avocados; whip in mayonnaise, lime juice, and Tabasco with a wire whisk until smooth. Pour over Eggs Benedict. Toast the English muffins and place the 2 halves on each plate. Lightly saute Canadian bacon and top each muffin half with a slice. b

Beat eggs with salt and pepper just enough to blend yolks and whites.In an 8" skillet,melt butter and twirl to coat bottom of skillet;add eggs to hot butter and cook over moderately low heat,lifting eggs from bottom with a large spoon as they set. When almost set,shut o

Put cream in large shallow baking dish.Break eggs into cream,taking care not to break yolks.Sprinkle with cheese,parsley,pepper,onion and paprika.Bake 10 minutes @ 350 degrees or until whites are cooked.     strongServings: 4/strong  

Place onion,bell pepper,celery,garlic,bay leaf and butter in a 2 quart glass measure.Cover with vented plastic wrap.Microwave on high for 5 minutes. Drain liquid from tomatoes into a small bowl;set aside.Coarsely chop tomatoes and add to vegetables in glass measure.Add tomat

In oil saute onion, green pepper and garlic. While they soften, stir in tomatoes and their juice (break the tomatoes up a bit), tomato paste, basil, oregano, rosemary, bay leaf and honey. Simmer sauce for about 10 minutes, then make indentations in it with a spoon and break

1. To make the souffle, beat the egg yolks with half the sugar in a large bowl until very thick and light in color. Beat the heavy cream until it holds soft peaks. 2. In another large bowl, beat the whites with the lemon juice until foamy, then gradually add the rema

Preheat oven to 350F. Slice eggs & place in double layer, slightly overlapping in greased baking dish. Set aside. SAUCE:Melt butter in pan over low heat. Add apple & onion. Cook, stirring till onion is limp & apple reduced to a puree (10 min). Stir in curry powd

Prepare Deviled Eggs according to Recipe. Cover and microwave onion and margarine in 1 1/2 Qt casserole on high (100%) until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside. Lightly butter bread. Spread half the bread slices with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down.

Preheat oven to 425 degrees.With sharp knife,remove the top and center of each roll,leaving a shell about 1/2" thick.Place shells in oven to brown,about 15 minutes.Melt butter and saute scallions.Beat eggs and milk together with seasonings.Pour into pan with scallions a

An egg cream is made with very cold seltzer or club soda, U bet chocolate syrup and ice cold milk. Start by putting about 1 to 1 1/2" milk in a tall glass. Add about the same amount of chocolate syrup. Add the seltzer and mix vigorously until the ingredients are combine. b

Melt the butter in a double boiler, add flour and stir until blended. Add milk and seasonings and cook until mixture is thick. Remove from fire and add the hard cooked eggs. Set aside to cool. When cold, shape into croquettes; roll in cracker crumbs and egg, and fry in deep

Beat eggs until thick; stir in sprouts, pork, onion, and soy sauce. Heat oil in skillet and pour in some of mixture at a time. Using spatula push eggs as they cool over meat to form pattie. When pattie is firm, turn over to brown other side. Serve with sauce.  

Blend together half and half,1 egg and seasonings.Stir in remaining ingredients except muffins and cheese.Spread each muffin half with 1/3 cup of egg salad.Top each with 1 tbsp. cheese.Broil about 6" from heat until cheese melts,about 2 to 3 minutes.Serves 6.  

Make a hole in the centre of the slice of bread and place in frying pan and break egg in the centre of the hole and leave to cook.     strongServings: 1/strong  

Melt the consomme gently in a saucepan do not bring it to the boil ~ then remove from the heat and add the lemon juice. As soon as it is cool, chill it in the fridge. Trim the spring onions or chop the chives and put them into a food processor or a liquidiser. Shell the eg

With a small juice glass, cut a round circle out of the center of each slice of bread. Spread one side of bread with margarine. Place bread butter side up in a buttered frying pan and break an egg in each hole. When egg is set, turn egg and bread over and brown other side. br

Make egg salad. Crush crackers and mix together. The reason for the crackers is twicefold it stretches the amount (like adding water to soup or gumbo) and it changes the flavor somewhat. From Justin Wilson s Gourmet & Gourmand Cookbook Formatted for MM by Pegg Seev