OK, thinking ahead to Christmas here's a simple and tasty eggnog concoction which is way better than the store bought crap, plus no added chemicals. Use it quickly as it doesn't last long, especially with the rum!

1/3 Cup Sugar
2 Egg Yolks
1/4 Tsp Salt
4 Cups Milk

2 Egg Whites
3 Tablespoons Sugar
1 Teaspoon Vanilla
1/2 Cup Cream



Directions:

Beat 1/3 Cup Sugar and 1/4 teaspoon salt into egg yolks. Add milk. Cook over medium heat stirring constantly till mixture coats spoon.

Let Cool.


Beat egg whites till foamy, then gradually add 3 tablespoons of sugar, beating to soft peaks. Add custard and mix thoroughly. Add flavoring and cream and chill for three or four hours. Sprinkle with nutmeg. Add rum to taste.

Thanks

Frozen Dessert for a Crowd


Frozen Dessert
Serves 18-24 generously
Light,refreshing and not too sweet.

2 pans 1-9x13 and 1 9x9

Crust
4 1/2 cups graham wafer crumbs
3/4 cup brown sugar
1 Cup melted butter or marg
Mix well- divide among 2 pans, and press well

Toppin:
1 Large pkg dreamwhip( 4 lrg envelopes per pkg)
2 1/2 cup cold milk
Beat well, stiff peaks

Add 1- can eaglebrand milk, not evaporated.
Add 1- 13 oz can thawed, frozen pink lemonade

Mix all very well, check bottom of bowl that lemonade has incorporated.
Pour into pans and freeze. Keep frozen
Will keep a few weeks if tightly wrapped.
Put in fridge 15min before serving
Made this for a group last week and it was a big hit ,Yummo

Quote:

Made this for a group last week and it was a big hit ,Yummo

I hate really sweet things and this looks really good. Thanks. BTW, seems like you watch Raechel Ray. Yummo!

I did that for you Augie, cause I know you watch her.... intently!

jojo wrote:

I did that for you Augie, cause I know you watch her.... intently!

Hahaha! Ya, she is cute eh? Anyways, I'm realistic as I don't have a snowball's chance in hell with her, especially as she's married now. She does have a great site!

Whoa, near 4 months without a recipe? Doesn't anyone eat around here?

OK, since we bought various cuts of Bison(buffalo) last month, pricey @$45/lb for tenderloin, only got 1/2lb of that but it compares in price with beef tenderloin and does not have any hormones or anti-biotics, totally natural and they are not finished with grains as beef is in a feedlot.

Anyways, here's a recipe that looks good for bisonburgers that I'll try today, it's much the same way that I make beefburgers from extra lean ground meat, replace the fat with moisture to make juicy burgers, otherwise it'll be like eating sawdust, about the same as a meatloaf recipe and is not overpowering the flavour of the meat by overdoing the spices/sauces as traditional meatloaf is IMO.

1 egg
2 tsp Worcestershire Sauce
1 tsp dry mustard
1 tsp salt
1/4 tsp ground black pepper
1/2 cup grated onion
2 lb meat
1/4 to 1/2 cup dry bread crumbs

Now most of you don't need instructions on how to proceed, but I'll include them.

# Lightly beat egg in a medium size bowl.
# Blend in Worcestershire sauce, dry mustard, salt, pepper, and onion.
# Work in bison meat until well combined.
# Blend in just enough bread crumbs so that the meat clumps and holds together easily.
# Shape meat into patties that are about 4oz in weight.
# Cover loosely with plastic wrap and refrigerate for 1 hour.

# Pre-heat barbecue to medium-high.
# Just before cooking, brush the grill clean with a wire brush.
# Then quickly grease the grill with a rag or paper towel soaked in some vegetable oil.

# Except when the burgers are being flipped, the barbecue cover should be closed during cooking.
# Grill burgers for 3 minutes on one side without disturbing.
# Flip burgers over and cook the opposite side for another 3 minutes.
# Continue cooking on the same side without flipping for another 6-7 minutes but reduce heat to medium/medium-low.
# To finish, flip and cook the opposite side for a final 6-7 minutes for a burger that is between medium-well and well-done.

A good tip that I found out by trial and error to not get that bump in the middle since this has egg in it, is to shape the burgers with a thinner center, makes for easier placing in a bun and keeping the toppings in place though I'm not doing that this time.

I wonder how much danger there is for e. coli as I don't really want to take the the burgers past medium, if even that much. They are free ranging animals which mostly eat grass. I need to do some research. Enjoy.

I have a good one for you guys that ill be making tommorrow ... But atm I dont remember all the ingrediants and steps lol So tommorrow when I make it ill post it here

Halibut Lasanga
(its so good and i got it from a magazine)
8 servings

6 tablespoons of butter
1 1/2 pounds halibut steaks (no bones) cut into 1" pieces
2 garlic cloves
3/4 teaspoon of tyme
1/3 cup flour
1/2 teaspoon salt
1 1/2 cups of chicken broth
1 cup heavy whipping cream
8oz of lasanga noodles cooked
2 cups of swiss cheese (this makes it a richer dish. go 1 cup mozerella and 1 cup swiss for a less sharp flavor but just as good!
minced parsley for on top.
----------------
in a skillet melt 2 tablespoons butter and add halibut,garlic and thyme. cook until done.
remove fish and set aside.
add remaining butter stir in flour and stir until golden brown. gradually add chicken broth and cream bring to a boil and stir for 2 mins until thickend
in a greased 13X2 inch pan layer bottom with noodles and then add some of the fish and some of the sauce and some cheese. repeat layers and top with cheese and sprinkle with parsley
cover and bake at 350 degrees for 20 mins and then uncover and bake for 20 more mins until bubbly.

I'm slowly building an online recipe collection (very slowly). If anyone would like to see it or sign-up and post your recipes there, feel free. You can visit it here. There isn't so much there ATM, but I do have a lot that I want to add.