| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Orange juice |
| 8 |
|
Eggs; separated |
| 2 |
c |
Sugar |
| 2 |
pt |
Whipping cream |
| 2 |
|
Boxes Knox gelatin; four pkg per box |
| 4 |
|
Dozen almond macaroon cookies |
| 1/2 |
lb |
Pecans |
| 1/2 |
lb |
Candied Maraschino cherry |
| 6 |
c |
Milk |
INSTRUCTIONS
Soak almond macaroons in orange juice. Put 4 cups milk in double boiler &
bring to boiling point. Soak gelatin in remaining 2 cups cold milk. Beat
egg yolks, adding sugar gradually, then stir into hot milk. When mixture
starts to thicken, add cold milk & remove from heat. While this is cooling,
beat egg whites until very stiff. Whip cream. Add egg whites & whipped
cream to pudding mixture along with nuts & cherries. Line one large mold or
two small molds with soaked macaroons (try to keep macaroons in place).
Pour pudding mixture into the mold & refrigerate.
NOTE: Sherry or brandy may be used in place of the orange juice.
MRS MAURICE SCHWARTZ
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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