|Kosher Creole Cookbook|
|by Mildred L. Covert|
Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook which Jewish Week calls ".
1 - 10 of 413 for fruit sauce
Heat oven to ... syrup or Prune-Raisin Sauce. 3 to ... for 1-2 weeks; pour boiling syrup into hot jar and refrigerate when cool. Makes about 2 1/2 cups.
Combine ingredients and ... enough to make sauce. Combine all ... day. Sauce can be served after one week. Fruit and sugar must be repeated every 2 weeks.
Sift the flour ... golden brown, evenly all around. Arrange on plates with passion fruit sauce and dust with confectioners' sugar and garnish with fresh mint.
Drain the fruit and reserve the ... ingredients for the sauce together, chill. Pour ... from the fruit are great to add to iced tea for a special flavor.
1. Cut scrod ... fryer or large sauce pan until it ... wedges. Serve with Fruit Sauce. 1. Mix ... and add remaining ingredients. Mix well. 3. Makes 1 c.
Heat oven to ... with apple cherry fruit 'n sauce. Top with ... minutes or until light brown in color. Cut into bars while warm. Yield: approximately 3 dozen.
In large bowl combine fruits. Refrigerate until chilled. Serve with sauce. Combine and serve with salad.
Beat egg whites ... To assemble, mix fruit pieces desired and ... sugar. Spoon over fruit and nests. Serve. These tasty desserts are fat free. Serves 8.
Mix sour cream and brown sugar well. Use as a dip for fresh fruit.
Stir cream cheese ... until it becomes saucy. Combine fruit cocktail with sauce mixture and any one of the options above. Chill and serve in fruit cups.
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