This delectable concoction has been served in Southern families for over 100 years to toast in the New Year. It is delicious served plain or with toasted pecans and cheese straws.
For 18 to 24 punch cups of eggnog you will need:
13 large eggs, room temperature
3/4 cup sugar
1 1/2 cups (12 oz) brandy, rum or bourbon
2 cups whipping cream, whipped
Freshly ground nutmeg
1. Separate eggs. Place in 2 mixing bowls. Add 6 Tbsp sugar to each bowl.
2. Beat egg yolks and sugar until thick and deep yellow in color. Add brandy, stirring well.
3. Beat egg whites and sugar until stiff but not dry. Fold beaten whites into yolk mixture. Fold in whipped cream.
4. Spoon eggnog into punch cups. Lightly sprinkle top of each with nutmeg.
© MCMLXXXIV My Great Recipes. All Rights Reserved. Printed in Holland.
1 (13-oz.) can pineapple tidbits
1 green pepper, cut in strips
1 chicken bouillon cube
1-1/2 cups water
2 tablespoons sugar
3 tablespoons cornstarch
2 tablespoons vinegar
2 tablespoons soy sauce
2 (7-oz.) cans tuna, drained
1 tablespoon butter
1 (5-oz.) can chow mein noodles, warmed in oven
Drain pineapple, reserving syrup. Combine 1/2 cup syrup, pineapple, green pepper, bouillon cube and water. Simmer 5 min. Mix together sugar and cornstarch; stir in vinegar and soy sauce. Stir in pineapple mixture, cook until mixture thickens. Add tuna and butter; heat. Serve over noodles. Makes 6 servings.
SUGGESTED MENU AND PREPARATION SCHEDULE
Fruit Salad in Orange Shells
Whole Wheat Muffins
Early in the day prepare custard pie.
5:00PM Prepare Fruit Salad in orange shells, chill
5:15 Prepare whole wheat muffins
5:25 Cook peas
6:00 Bon appetit! Enjoy your dinner!
After dinner serve custard pie.
© 1973 Marjon Promotions Inc. All Rights Reserved.