HAPPY EARTH DAY!!!

(photo-kappboom wallpaper)

(photo-kappboom wallpaper photo)

NEVER FAIL HOLLANDAISE

*Easter Collection*

3/4 cup water

+ juice of 1 lemon

+ Dash of salt

1 TB cornstarch

2 egg yolks

2 TB butter

1. Heat water, lemon juice and salt in upper part of a double boiler. Add the cornstarch, moistened with a little cold water to form a paste, and cook, stirring until smooth and thick, about 10 minutes. Remove from heat and pour over unbeaten yolks of eggs. Return to double boiler, add butter and reheat. Do not overcook. 

(Source: Dorothy Dean & kappboom wallpaper photo)

BAKED EGGS IN CHEESE SAUCE

*Easter Collection*

3 TB butter or bacon drippings

3 TB flour

1-1/2 cups milk

1/2 tsp salt

+ Pepper

1/2 cup grated cheese

1 tsp Worcestershire sauce

6 eggs

+ Paprika

+ Grated cheese for top, if desired

1. Make a cream sauce using the butter or drippings, flour, milk and grated cheese. Season with the salt, pepper and Worcestershire sauce. Pour the sauce into a well-greased shallow baking dish. Into this drop the whole eggs and bake in a 350-degree oven for 20 minutes or until the eggs are set. Just at the finish sprinkle with paprika and the additional grated cheese.

(Source: Dorothy Dean & kappboom wallpaper photo)

Coconut Easter Nests

*Easter Collection*

3 cups angel flakes or shredded coconut

1 pkg lime gelatin

2/3 cup sweetened condensed milk (not evaporated)

1. Mix all ingredients in bowl. Divide into 6-8 portions. Using hands, shape into "nests." Chill until firm. Fill with Easter candies. YIELD : 6-8 "nests."

(Source: Dorothy Dean & google+ photo)

RHUBARB JUICE COCKTAIL

*Easter Collection*

1 pound rhubarb

1 cup water

1/2 cup sugar

2 TB lemon juice

1 cup chilled gingerale

+ Dash salt

1. Cut rhubarb in small pieces; add water and cook about 10 minutes or until tender; strain through a fine sieve or cheesecloth. Return to heat, add sugar and bring to a boil. Cool. Add lemon juice and chill thoroughly. Just before serving add chilled gingerale and salt.

(Source: Dorothy Dean & google+ photo)

SUNRISE PUNCH

*Easter Collection*

1 cup orange juice, fresh or frozen

1-1/2 cups pineapple juice

1 tall bottle gingerale or club soda

+ Ice

1. Chill fruit juices and gingerale. At serving time combine fruit juices and gingerale. Pour over ice in punch bowl. YIELD: 10 4-oz punch cup servings.

(Source: Dorothy Dean & kappboom wallpaper photo)