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FareShare Gazette Recipes -- August 2002 - N's

 

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Recipes Included On This Page

Nana's French Vanilla Ice Cream
No-Fat Cream Soup Mix with Variations

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                      * Exported from MasterCook *

                     Nana's French Vanilla Ice Cream

Recipe By     :Marjorie J. Elliott
Serving Size  : 10    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/4      teaspoon  salt
  10             large  egg yolks
  4               cups  scalded milk
  4               cups  whipping cream
  2        tablespoons  vanilla

Mix sugar, salt and eggs. Gradually add hot milk. Cook over medium
heat until thickened. Cool and refrigerate the custard.

To make ice cream combine cooled custard with whipping cream and
vanilla.

(You may add strawberries or peaches that have been mashed and
sweetened, chocolate chips, nuts, etc.)

Churn per the directions on your ice cream maker.

Makes 2 quarts.

NOTES : My grandmother made the best ice-cream. As a child, I
remember hand-churning this creamy concoction and getting to lick the
paddle. Now, electric ice-cream makers make it a breeze to
make...... maybe not quite as much fun, but one can still manage to
get a few licks!

Contributed to the FareShare Gazette by Carol; 27 August 2002
www.fareshare.net

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 473 Calories; 40g Fat (76.2% calories 
from fat); 5g Protein; 24g Carbohydrate; 0g Dietary Fiber; 343mg Cholesterol; 
96mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 8 Fat; 1 1/2 Other 
Carbohydrates.


                      * Exported from MasterCook *

                  No-Fat Cream Soup Mix with Variations

Recipe By     :
Serving Size  : 10    Preparation Time :0:10
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  instant nonfat dry milk powder
     3/4           cup  cornstarch
     1/4           cup  chicken bouillon
                        or vegetable bouillon granules
     1/2      teaspoon  seasoned salt
  2          teaspoons  onion flakes

Combine all ingredients and store in covered container.
Mix 1/3 cup dry mix with 1 1/4 cup cold water.
Cook stirring constantly until mixture thickens.
Cook 2 more minutes.

Use this instead of canned cream soups.

Variations :

Mushroom Soup: Add 1/2 cup finely chopped mushrooms
Celery Soup: Add 1/2 cup minced celery
Potato Soup: Add 1 cup diced potatoes, cooked
Chicken Soup: Add 1/2 cup diced chicken, cooked
Vegetable Soup: Add 3/4 cup mixed vegetables, cooked
Broccoli Soup: Add 1 cup chopped broccoli, cooked
Asparagus Soup: Add 1 cup chopped asparagus, cooked

Source : http://www.recipelink.com

Contributed to the FareShare Gazette by Dee; 21 August 2002.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 38 Calories; trace Fat (0.9% calories 
from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 
0mg Cholesterol; 106mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 
0 Fat; 0 Other Carbohydrates.
 

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