Club Food

***** NONE *****

6 lb Anjou pears (each cut in

1/8 ths) — peeled, cored

1/2 c water

2/3 c pear vinegar

2/3 c sugar

2/3 c poire William or pear

: brandy Simmer pears and water in heavy large saucepan until
pears are very soft, stirring occasionally, about 40 minutes.
Puree
mixture in blender in batches until smooth.
Return to saucepan.
Mix
in vinegar and sugar.
Simmer until reduced by 1/3 and thickened to
consistency of applesauce, stirring frequently, about 40 minutes.
Mix in poire William.
(Can be prepared 2

days ahead and refrigerated.) Serve Triple Pear Puree at room
temperature.
Recipe By : Terry Pogue tpogue@idsonline.com From:
Mastercook Mac Date: Fri, 18 Oct 1996 22:08:43 -465800

2 6 oz.
Guava Yonique yogurts

3 mangos — cubed

5 kiwi fruit — cubed

1 pineapple — cubed

4 bananas — sliced

For an elegant breakfast buffet, the fruits can be arranged
beautifully on a pl atter and the yogurt sauce can be placed in a
bowl so people can serve desired amounts.
For individual servings,
arrange fruits on plates and drizzle the yogu rt on top for a light
summer dessert.

2 1/4 c Flour, all-purpose

1/4 c Sugar, granulated

1 tb Baking powder

6 tb Margarine, unsalted

1 1/2 c Pineapple, crushed, canned

- no sugar added 1 ts Vanilla extract

1/2 ts Coconut flavor, imitation

Preheat oven to 375.
Combine flour, sugar and baking powder, cut
min margarine until mixture resembles coarse meal.
Add remaining
ingredients, stir until mixture forms a sticky dough and leaves
sides of bowl ~ do not overmix.
Spray 12 muffins cups with cooking
spray, divide batter amount cups.
Bake until golden brown – about
30 to 35 minutes.
Remove to wire rack and cool.
Serve immediately
or freeze.
Weight Watcher Exchanges: 1 Bread, 1-1/2 Fat, 35
Optional calories.
Nutritional Analysis per serving: 175 calories,
3 g.
protein, 6 g.
fat, 27 g.
carbohydrate, 103 mg.
sodium, 0 mg.
cholesterol.
Calories from fat: 30% Original recipe from Weight
Watchers “Fast & Fabulous” cookbook.
Conversion by Rick
Weissgerber.
[GEnie D.WEISSGERBE]

1 cup sour cream — (8 ounces)

8 ounce can crushed pineapple — drained

1 cup miniature marshmallows

1 cup flaked coconut

1/2 cup chopped pecans

29 ounce can pear halves — drained

lettuce leaves

In a bowl, combien the sour cream, pineapple, marshmallows,
coconut and pecans.
Place pears on lettuce leaves if desired; spoon
pineapple mixture in to the center of each.
Submitted by Deborah
Reno, Central City, KY Who serves this as a dessert after a quick
lunch or dinner.
Quick Cooking Magazine, March/April ’98 p.
11 MC
formatting by bobbi744@acd.net ICQ#2099532

Fresh Cherries

With cherry season just getting started, here are some recipes
to use when the bins start to overflow.

–Brandied Cherries.
Put clean, dry, firm cherries into a
sterilized jar.
Add a little sugar, and cover with brandy.
Close
the jar and store in a cool, dark place.
Turn the jar every day
until sugar dissolves.

–Cherry Cobbler.
Preheat an oven to 400 degrees.
Make a
favorite cobbler crust.
Pit and stem about 4 cups of cherries.
Put
in a bowl, and toss with 1 1/2 cups flour, 1 teaspoon lemon juice
and 1/2 cup sugar.
Put the cherries in a baking dish, top with the
crust and bake for about 20 minutes, or until the crust is lightly
golden and the juice is bubbling around the edges.
Let stand 10
minutes before serving.

–Cherry Sauce.
Pit and stem about 2 cups of cherries.
Put them
in a saucepan with 1/2 cup sugar and 1/4 cup water.
Bring to a boil
over medium heat and cook, uncovered, about 15 minutes or until the
juice has thickened.
If desired, strain.
Serve the cherries warm or
cold over ice cream or cake.

–Chocolate Cherry Cake.
Make a favorite two-layer chocolate
cake and chocolate frosting.
Spread one layer with frosting; then
spread with very sweet chopped cherries.
Add the second layer and
frost.
Top with a cluster of whole cherries with stems
attached.

–Pain Perdu With Poached Cherries.
Pit about 20 cherries.
Put
them in a saucepan, and add about 3/4 cup water and 1/4 cup sugar.
Bring to a boil over medium-high heat.
Reduce to a simmer, and
poach for 10 to 15 minutes or until a syrup forms and the cherries
are soft but still hold their shape.

Dip thick slices of country-style bread in beaten eggs.
Melt a
nugget of butter in a skillet.
Saute the dipped bread until golden.
Serve with the cherries and their juice.

Georgeanne Brennan, a food and garden writer who lives in Yolo
County, is the author of “Aperitif” and “The Food and Flavors of
Haute Provence.” She can be reached by e-mail at
food@sfgate.com.

Converted by MC_Buster.

4 oz Dried Prunes; Pitted

4 oz Raisins

8 oz Dried Apple Slices

8 oz Dried Pear Quarters

1 c Honey; Clover Or Wild

1 Cinnamon Stick

6 Whole Cloves

2 qt Apple Cider

Juice And Peel Of 1 Lemon Combine the fruit in a large pot and
fill with enough cider to cover it by a third more.
(The fruit will
absorb a lot of liquid.) Add the cloves and lemon peel.
Simmer
until the larger pieces are cooked but not falling apart.
Pour off
the liquid into a pan and cook until reduced by 1/3rd.
Add the
honey, cinnamon, lemon juice, and fruit.
Reheat, stirring.
Taste,
and add more lemon juice if needed.
It should not be cloying sweet,
the taste of the fruit should dominate.
Serve warm in crystal or
clear glass bowls.
Keeps in the refrigerator for up to 2 weeks.

4 oz Dried Prunes — Pitted

4 oz Raisins

8 oz Dried Apple Slices

8 oz Dried Pear Quarters

1 c Honey — Clover Or Wild

1 Cinnamon Stick

6 Whole Cloves

2 qt Apple Cider

Juice And Peel Of 1 Lemon

Combine the fruit in a large pot and fill with enough cider to
cover it by a third more.
(The fruit will absorb a lot of liquid.)
Add the cloves and lemon peel.
Simmer until the larger pieces are
cooked but not falling apart.
Pour off the liquid into a pan and
cook until reduced by 1/3rd.
Add the honey, cinnamon, lemon juice,
and fruit.
Reheat, stirring.
Taste, and add more lemon juice if
needed.
It should not be cloying sweet, the taste of the fruit
should dominate.
Serve warm in crystal or clear glass bowls.
Keeps
in the refrigerator for up to 2 weeks.

1 md Pineapple, fresh

1/4 c Agar-agar flakes

1 1/2 c — water;

2 ts Vanilla extract

1/2 c Pineapple juice

3 tb Honey

—–PER SERVING—–
74 x *cals

3/8 x *gm protein

1/8 x *gm fat

17 x *gm carbo

1 x *mg sodium

1 x *gm fiber

Peel and core pineapple, then slice into 8 rings.
Place one ring
in each of 8 shallow dessert dishes.
IN a saucepan, combine
remaining ingredients; bring to a boil.
Simmer 5 minutes, stirring,
until agar has completely dissolved.
Divide sauce among dessert
dishes.
Chill until sauce if firm, about 12 minutes.
Serves 8.
Source: Vegetarian Times August 1993 Low-Fat Kitchen

2/3 c Sugar

1 t Dry mustard

1 t Paprikw

1/4 t Salt

1 t Celery seed

1/3 c Honey

5 T Vinegar

1 T Lemon juice

1 c Salad oil

Combine all ingredients in a blender, adding oil last and
pouring in slowly while other ingredients are blending.
Blend until
smooth.
Serve over cottage cheese and fruit.
From The Taste of
Vermont, Vermont Agricultural Enterprises, Inc.

2 c Watermelon, pureed

1/2 c Powdered sugar

2 T Gelatin

1/4 c ;Water, cold

1/2 c ;Water, boiling

1 T Lemon juice

2 Egg white; stiffly

-beaten 1 c Whipping cream; whipped

1 Graham Cracker Crust

-(see recipe) Whipped cream to garnish
—————————-GRAHAM CRACKER
CRUST—————————-
24 Graham Cracker Squares

1/4 lb Butter or margarine

1/4 c Sugar

1/4 ts Cinnamon

Thoroughly mix crust ingredients and pack into a ten inch pie
pan.
Hint: try to get the crust thickness very even and not too
thick.
Puree watermelon to measure 2 cups.
Add powdered sugar.
Set
aside.
Soften unflavored gelatin in cold water.
Add boiling water;
stir to dissolve.
Add lemon juice and pureed watermelon.
Refrigerate until mixture begins to thicken.
Fold in egg whites and
whipped topping.
Pour into pie shell and refrigerate until firm.
Garnish with whipped topping.
Makes one 10-inch or two 8 inch
pies.

4 qt Prepared watermelon rind

2 tb Salt

4 c White vinegar

8 c Sugar

3 Cinnamon sticks; broken

1 tb Whole cloves

1 1″ piece gingerroot (opt.)

To prepare watermelon rind, cut rind into 2- x 1-inch pieces.
Trim green skin and pink flesh from rind.
Place prepared rind in
large kettle and add salt and enough boiling water to cover.
Simmer
until tender.
Drain and chill rind in very cold water at least 1
hour or overnight in refrigerator.
Combine vinegar, sugar and
mixture of cinnamon, cloves and gingerroot tied in cheesecloth.
Bring to boil and boil 5 minutes.
Drain watermelon rind and add to
syrup.
Simmer until rind becomes translucent, about 10 minutes.
Remove and discard spices.
Pack rind and syrup into hot sterilized
quart jars, leaving 1/4-inch head space.
Adjust lids and process in
boiling water bath 20 minutes.
Makes 4 quarts (C) 1992 The Los
Angeles Times

5 c Watermelon; seeded & cubed

3/4 c Sugar

1 tb Lemon juice

1 Envelope unflavored geletin

1/4 c Water

12 oz Evaporated skimmed milk

Combine first 3 ingredients; cover and chill 30 minutes.
Place
watermelon mixture in container of an electric blender or food
processor.
Top with cover, and process until smooth; set aside.
Sprinkle gelatin over water in a small sauxepan; let stand 1
minute.
Cook over medium heat, stirring until gelatine dissolves;
remove from heat.
Combine watermelon mixture, gelatin and milk.
Pour into freezer container of a 5-quart hand-turned or electric
freezer.
Freeze mixture according to manufactuer’s
instructions.

——————————–ALMOND
CRUST——————————–
1/4 c Almonds, slivered

1 1/2 c Flour, all purpose

1/4 ts -Salt

3 tb Brown sugar; firmly packed

1/2 c Butter;cold, unsalted

-1 stick, cut into small -pieces 1 lg Egg; cold

1/2 ts Vanilla extract

1/4 ts Lemon zest; freshly grated

——————————-CUSTARD
CREAM——————————-
4 lg Egg yolks

4 tb Flour, all purpose

3 tb Sugar

2 c Half and half

1/2 ts Vanilla extract-

———————————-TOPPING———————————-
Strawberries & Raspberries -hulled to cover surface of -tart
———————————–GLAZE———————————–
1/2 c Red currant jelly

1 ts Lemon juice

CRUST: Finely grind almonds in a food processor with an on/off
mixture with a rolling pin until as finely ground as possible.
Add
flour, salt and brown sugar to processor and blend, or combine
ground almonds, flour, salt, and brown sugar in a bowl and stir to
blend.
Add butter and process or work with the fingertips until
mixture ressembles coarse crumbs.
In a small bowl beat egg lightly.
Stir in the vanilla and lemon zest.
With processor on, add egg
mixture to the dough through feed tube and process until dough
forms.
Pat dough into a ball, wrap in plastic wrap and chill in
refrigerator for at least 30 minutes.
Remove dough from
refrigerator.
Press in 10 inch tart pan

(with removable bottom), patting in even minutes before baking.
Bake line with foil for 15 minutes, remove foil and bake a further
20 to 30 minutes empty.
CUSTARD CREAM: In a medium mixing bowl,
beat egg yolks and sugar until pale yellow and thick.
Beat in 4
tbsp all purpose flour.
Heat half-and-half in medium sized non
reactive saucepan over low heat until small bubbles form around
edges.
Remove from heat and pour a small amount of hot mixture into
egg yolk mixture, whisking constantly.
Add remaining half and half
mixture, whisking.
Pour mixture back into pan on heat, lower heat
and cook it, stirring for 5-7 minutes.
Add vanilla, let the mixture
cool and chill it, covered

(use plastic wrap) until needed.
ASSEMBLY: Spread Custard Cream
even over fully baked almond crust.
Arrange hulled strawberries or
raspberries in concentric circles, stem ends down, over pastry
cream.
Melt red currant jelly with 1 tsp lemon juice and brush the
glaze gently over the fruit.

—————————MERINGUE CRACKER
CRUST—————————
3 x Egg Whites

1 c Sugar

1/8 t Mace

1 t Vanilla

12 x Soda crackers, crushed

1 t Baking Powder

3/4 c Chopped Walnuts

—————————–STRAWBERRY
FILLING—————————–
1 1/2 c Fresh Strawberries,
crushed

1/4 c Sugar

1 t Lemon peel

Envelope unflavored Gelatin 1/4 c Cold water

30 x Whole, fresh Strawberries

MERINGUE CRACKER CRUST: Beat egg whites until stiff.
Combine
sugar and mace; add 1 T at a time to egg whites, beating well after
each addition.
Add vanilla.
Combine crushed crackers, baking powder
and nuts.
Fold into egg white mixture.
Spoon into buttered 10″ pie
plate, pushing mixture to conform to shape of pie plate..
Bake at
350 deg F for 30 minutes.
Cool.
(This crust is excellent for
chiffon or ice cream pie.) STRAWBERRY FILLING: Combine crushed
strawberries, sugar and lemon peel.
Soften gelatin in cold water in
pan.
Heat gently to melt the gelatin.
Add to crushed berry mixture.
Chill until mixture begins to thicken.
Spread half the mixture over
the bottom of cooled crust.
Add enough whole berries, stem end down
and close together, to fill pie.
Carefully spoon remaining crushed
berry mixture around whole berries.
Chill until firm.
Serve with
whipped cream, if desired.

4 c Strawberries

5 c Sugar

1 tb

—————————-NORMA WRENN
NPXR56B—————————-
2 1/4 c All-purpose flour

2 ts Baking powder

1 ts Baking soda

1/2 ts Salt

3/4 c Sugar

1/2 c Milk

1/2 c Sour cream

1/3 c Vegetable oil

1 Egg

1 tb Finely grated orange zest

1 c Fresh strawberries; thinly

-sliced 1/8″; pat dry -between paper towels to -keep juices from
coloring -the batter 1/3 c Strawberry jam

Preheat an oven to 400~.
Butter standard muffin tins.
In a large
bowl stir and toss together the flour, baking powder, baking soda
and salt.
Set aside.
In a medium bowl whisk together the sugar,
milk, sour cream, oil, egg and orange zest until mixed; stir in the
strawberries.
Add to the combined dry ingredients and stir just
until blended.
Place a spoonful of batter in each prepared muffin
cup.
Top each with a scant teaspoon of strawberry jam.
Spoon the
remaining batter over the jam, filling each cup about two-thirds
full.
Bake until a toothpick inserted in the center of the muffin
comes out clean, 15-18 minutes.
Cool in the tins for 5 minutes,
then remove.
Makes about 16 standard muffins.
Source: Muffins &
Quick Breads Williams-Sonoma Kitchen Library

2 Eggs

1 c Granulated sugar

1 1/2 c All-purpose flour

2 ts Ground cinnamon

1/2 ts Salt

10 oz Package frozen, sliced

-strawberies OR red raspberries in syrup, -partially thawed 1
1/2 c Coarsly chopped pecans or

-walnuts 1/2 c Oil

Beat eggs, sugar and oil until well combined.
Add flour,
cinnamon, baking soda and salt.
Beat until well blended (batter
should be thick).
Stir in the partially thawed, undrained berries
and the nuts.
Pour batter into a greased 9x5x3-inch loaf pan.
Bake
at 350 F for 55-65 minutes, or until tester comes out clean.
Let
cool in pan for 10 minutes.
Romove from pan and cool completely on
a wire rack.
Wrap and store in refrigator.

Combine thinly shaved equal quantities of candied orange peel,
candied lemon peel, candied cherries and coconut, allowing a
teaspoon of shavings to each fig.
Cover with orange juice, cover
the dish, and let stand 3 to 4 hours.
Slit stewed, chilled
California dried figs, insert drained

stuffing.
Allow 4 or 5 figs for each serving.
Serve with a
little of the syrup from stewing, and cream, as a dessert.
Source:
48 Family Favorites with California Figs Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
—–

4 Large oranges

8 dates

4 Tsp.
chopped walnuts

4 Tsp.
raisins

4 Tbsp.
sugar

1 egg white — stiffly beaten

4 Tsp.
grated coconut

Cut a thin slice from stem end of oranges.
Cut trian- gles
evenly from top.
Remove center, dice pulp and combine with dates,
raisins and 2 tablespoons sugar.
Fill orange shells and bake in a
casserole with 1/2 inch water, in a 300 degrees oven for 45
mintues.
Fold beaten egg white and remaining sugar together.
Remove
oranges from oven, top with egg mixture, sprinkle with coconut and
return to oven for 15 minutes.
Serves 4.

35 lg Prunes

Cold tea 2 tb Armagnac or brandy

1 Grated rind of 1 orange

Sugar syrup, optional

1.
Soak prunes overnight in cold tea

2.
Drain and stone them carefully.
Keep 20 aside then

process 15 to make the stuffing.
3.
In a bowl, add the brandy
and orange rind to the 15

prunes and mix well.
4.
Spoon the mixture into the prunes to
make a smooth

fat shape 5.
Put each prune in a sugar case and glaze with sugar
syrup

1 1/2 lb Assorted fresh fruit such as

-plums, lady apples, figs, -limes, pears, apricots, -peaches,
grapes, & kumquats 3/4 c Sugar

1/3 c Meringue powder mixed with

-3 to 4 T water (or if not -to be eaten, 3 large egg
-whites)

1.
Several hours before use, prepare sugared fruit.
If

fruit is to be eaten, use meringue powder; if not, egg white may
be used.
Rinse fruit in cool water and gently pat dry on paper
towels.
2.
In separate small bowls, place sugar and

meringue-powder mixture (or egg whites if the decorations will
not be eaten).
Holding 1 piece of fruit at a time, with a small
pastry brush, paint all sides with meringue-powder mixture.
3.
Holding the fruit over the bowl of sugar, sprinkle

all sides with sugar until well coated.
Place sugared fruit on
wire rack over waxed paper and let stand in warm place until sugar
dries and hardens.
Repeat to coat all pieces.
Rinse and dry fingers
frequently to remove stickiness.
4.
Arrange fruit in a pyramid on a
pedestal plate, in

a basket, or on a decorative platter.
Country Living
Holidays/1994 Scanned & edited by Di Pahl & <gg>

1 3/4 c Flour

1/2 ts Salt (opt)

1 tb Baking powder

1/4 ts Cinnamon

1/4 ts Nutmeg

2 Eggs

1/4 c Vegetable oil

3/4 c Orange juice

1 ts Orange or lemon rind

1 c Blueberries,rinsed,drained

2 ts Flour,to toss blueberries in

In a large mixing bowl, sift together the flour, salt , baking
powder, cinnamon and nutmeg.
Preheat oven to 400 F.
In a small
bowl, beat eggs lightly, add the oil, orange juice and grated rind,
and add this mixture to the flour mixture.Before the flour and
liquid ingredients are fully combine, fld in the blueberries,
stirring gently.
Fill 12 or more well greased muffin tins about 2/3
full with the batter.
Bake the muffins for 20-25 minutes.
From
*Prodigy’s Healthy eating Bulletin Board.
From Jane Brody’s Good
Food Book.

2 c Water

1 1/2 c Sugar

3 T Lime juice

3/4 c Mint leaves,minced

20 lb Watermelon

1 Cantaloupe,small

6 Plums,large

4 Nectarines,large

1 lb Grapes,seedless green

1.
In 2-quart saucepan over medium heat, cook water, sugar, and
lime juice

15 minutes or until mixture becomes a light syrup.
Stir in mint
leaves;

cover and refrigerate until well chilled.
2.
Cut watermelon into
bited-sizepieces; discard seeds.
Cut cantaloupe into

bite-sized pieces; cut unpeeled plums and nectarines into
wedges.
Combine cut-up fruits with grapes and arrange in very large
bowl.
Pour chilled syrup through strainer over fruit; gently toss
to mix well.
Cover and refrigerate to blend flavors, stirring
mixture occasionally.

4 lg Red Apples

3/4 c Sugar

3/4 c Water

1/2 ts Cinnamon

2 dr Red Food Coloring

1/2 Lemon; sliced thin

1/2 Orange; sliced thin

Chocolate Liqueur Sauce 1 pt Vanilla Ice Cream

1/4 c Walnuts; chopped

————————–CHOCOLATE LIQUEUR
SAUCE————————–
2 tb Butter or Margarine

2 Unsweetened Chocolate square

1 c Sugar

1/2 c Water

2 tb Apple Brandy -OR-

- Creme de Cacao Preheat oven to 350~.
Wash & core apples,
but DO NOT PEEL.
Cut apple 1/3-1/2 of the way from top to bottom in
6 or 8 sections, depending on size

of apple.
Place in shallow, ungreased baking pan.
Mix sugar and
cinnamon together in small saucepan; add water, lemon and orange
slices, and bring to a boil.
Boil 7 mins.
or until syrup is
thickened.
Discard lemon and orange slices.
Pour this syrup over
the apples, and bake for 30 minutes or until fork tender.
Baste
apples frequently during baking with syrup from the pan.
They
should be nicely glazed when done.
To serve warm, let apples stand
10-15 minutes before continuing.
Also good served cold.
Place apple
in glass dessert bowl, opening the apple sectionsso they spread
(like flower petals) to fit the bowl.
Cut sections deeper if needed
to open it more easily.
Fill center of apple with scoop of ice
cream.
Drizzle the chocolate liqueur sauce over all, and garnish
with chopped walnuts.
Serve immediately.
CHOCOLATE LIQUER SAUCE:
Melt butter and chocolate in saucepan over low heat.
Add sugar and
water.
Cook until sauce is thickened a bit, stirring frequently.
Add liqueur and remove from heat.
Cool.

-PNewton vkbb14a -1 1/2 lb loaf 1/2 c Plus 1 T water 1
1/4+2T

1 1/2 lg Eggs 1

3 tb Orange juice concentrate 2

1 1/4 ts Salt 3/4

1 1/2 tb Applesauce 1

3 c Bread flour 2

2 tb Dry milk powder 1 1/2

1/4 c Sugar 3 T

1/2 ts Grated orange peel 1/4

2 ts Fleischmann’sRapidRise yeast

Smaller loaf quantities are to the right of the ingredient.
For
yeast in the smaller loaf, use 1 1/2 t.
Put ingredients into bread
pan according to custom.
Bake on regular or rapid cycle.
Fleischmanns Best-Ever Breads pg 76 (recipe calls for butter/marg
where I have applesauce)

2 c Sweet Potatoes *

2 x Apples, peeled

1/2 c Brown Sugar

4 T Butter

1/2 t Salt

* boiled and skinned Preheat oven to 350 deg F.
Slice cooked
potatoes and apples 1/4″- 1/2″ thick.
Place half of each in
buttered baking dish.
Sprinkle with half the sugar, salt, and dot
with half the butter.
Repeat.
Cover and bake 40 minutes.
Variations: Add 1/2 cup chopped nuts and/or tablespoon of grated
orange rind.

2 1/2 lb Sweet potatoes, cooked

1 c Apricots, dried, chopped

3/4 c Orange juice

1/2 c Water

4 tb Honey

1/2 c Walnut pieces (optional)

Peel and cut cooked sweet potatoes into large pieces.
Place
apricots, orange juice, water and honey in a saucepan.
Bring to a
boil.
Reduce heat, cover, and simmer until apricots are soft, about
25-30 minutes.
Remove from heat.
Arrange sweet potatoes in a baking
dish.
Sprinkle with walnuts, if desired.
Pour apricot sauce over
the top.
Cover.
Bake at 350 degrees until heated, about 15-20
minutes.
From: The McDougall Health-Supporting Cookbook, Vol.
I by
Mary McDougall MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by
MMCONV vers.
1.40
—
From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994

1 egg

1/4 C.
sugar

1/4 C.
vinegar

1/4 C.
butter

bananas chopped pecans (optional)

Beat one egg in saucepan.
Add sugar, vinegar and butter.
Cook
until slightly thick.
Let come to room temperature.
Pour over
sliced bananas and top with chopped pecans, if desired.