Grandma Nee's Flipbook

151INGREDIENTS::¼ cup butter1 tsp. minced onion1 Tbsp. white wine vinegar2 egg yolks, beaten2 Tbsp. heavy cream1 ½ tsp. lemon juice1 tsp. dried tarragon1 tsp. chopped fresh parsley¼ tsp. salt1 pinch dry mustardDIRECTIONS:Place butter in a medium glass bowl and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt and mustard powder. Mix well. Return to the microwave and cook 1 ½ minutes, or until thickened, stirring every 20 to 30 seconds. Whisk again if separating.

Candied WalnutsPhoto/Food: C. Sieira

153INGREDIENTS:: Preheat oven to: 350O1 pound walnut halves1 cup white sugar2 tsp. ground cinnamon¼ tsp. salt6 Tbsp. milk1 tsp. vanilla extractCandy thermometerDIRECTIONS:Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes or until the nuts start to turn brown in 350 degree oven.Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium high heat for 8 minutes or until the mixture reaches the soft ball stage of 236 degrees. Remove from heat and stir in vanilla immediately.Add walnuts to sugar syrup and stir to coat well. Spoon nuts onto waxed paper and immediately separate nuts with a fork. Cool. Store in airtight container.

Chocolate Ice Cream SaucePhoto/Food: C. Sieira

155INGREDIENTS::2 sticks butter (1 cup)12 oz. pkg. Nestle Milk Chocolate Chips12 oz. can Eagle BrandWhite Karo Syrup (fill Eagle Brand can with syrup for measurement)DIRECTIONS:Melt butter in double broiler on low heat. Add chocolate chips, Eagle Brand and Karo syrup. Stir until well blended. DO NOT BOIl.Pout into jelly jars. Let cool and cover. Keep refrigerated. Makes 5 ½ pints. Warm to serve.

Grandma Nee’s Sweet PicklesPhoto/Food: C. Sieira

157INGREDIENTS:4 cups thinly sliced pickling cucumbers (¼ inch thick)1 cup thinly sliced sweet onion2 cups white vinegar1 cup sugar2 tsp. celery seed2 tsp. mustard seed2 tsp. non-iodized saltDIRECTIONS:Place cucumbers slices and onions in glass jar. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low, simmer 5 minutes.Pour hot liquid and spices over cucumbers and onions. Cool slightly. Cover.Refrigerate pickles at least 2 hours before serving. Store in tightly covered container in refrigerator up to 2 months. Makes about one 2 qt. jar.



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