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CATEGORY CUISINE TAG YIELD
Creole, Desserts, Sauces 32 Servings

INGREDIENTS

1/3 c Sugar
3/4 c Water
1/4 c Bourbon
4 t Lemon juice
1 T Cornstarch
2 T Butter or margarine
3/4 t Lemon rind, grated

INSTRUCTIONS

Combine sugar and cornstarch in small saucepan; stir in water. 2.
Cook, stirring constantly, until mixture boils and thickens. 3.  Remove
from heat; stir in butter untuil melted. 4. Add bourbon, lemon  rind
and juice; mix well. until fish flakes easily.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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