| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salads |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 4 |
|
Egg Yolks |
| 1/2 |
c |
Water |
| 2 |
tb |
Gelatin Powder |
| 1 |
qt |
Eggnog |
| 4 |
|
Egg Whites |
| 1/4 |
c |
Sugar |
| 1/2 |
pt |
Whipping Cream |
| 1/4 |
c |
Maraschino Cherries, red, drained |
| 1/4 |
c |
Maraschino Cherries, green, drained |
| 1/4 |
c |
Pecans |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Brandy Extract |
INSTRUCTIONS
Mix sugar, salt and egg yolks in a sauce pan until smooth paste. Mix water
and gelatin and let stand 2-4 minutes until thick. Add eggnog to egg
mixture a little at a time and let stand 1 hour. Beat egg whites until they
cling to side of bowl and add sugar. Beat whipping cream until it clings to
bowl, add cherries, pecans, vanilla and brandy extract. Fold whipping cream
into custard mixture. Fold in egg white mixture. Place into 8-10 cup oiled
mold. Cover with waxed paper. Refrigerate overnight.
Posted to MC-Recipe Digest V1 #344
Recipe by: Joan's Special Recipes
From: paulsbluff@centuryinter.net
Date: Sun, 15 Dec 96 21:36:02 GMT
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”