Mango-Honey Ice Cream
Mango-Honey Ice Cream
2 eggs
3/4 cup granulated sugar
1/2 cup milk
2 Tbsp honey
1/2 tsp ground cinnamon
1/4 tsp salt
2 cups whipping cream
1/2 tsp vanilla extract
3 (15 oz) cans sliced mangos, drained & mashed
Beat eggs in a saucepan; mix in sugar, milk, honey, cinnamon & salt
Heat just to simmering over medium heat, stirring constantly
Cover & refrigerate 1 hour or until cool
Stir in whipping cream, vanilla extract & mangos
Freeze according to ice cream maker manufacturer’s instructions
Almond Vanilla Pudding
Almond Vanilla Pudding
3 pints evaporated milk or 3 pints milk, scalded
3 egg yolks
1/2 cup blanched almonds
1 cup granulated sugar
2 tsps vanilla extract
1 envelope plain gelatine dissolved in 1/2 cup cold water
Place all ingredients except the gelatine in the top of a double boiler over hot water until the mixture coats a spoon, stirring occasionally
Dissolve gelatine in cold water & set in a small pan of hot water until it becomes transparent
Stir into the other mixture, then cool
Chill before serving
Cactus Scrambled Eggs
Cactus Scrambled Eggs
Yield: 6 servings
1 (8 oz) can nopalitos, drained & rinsed
1 tbsp chopped onion
2 Tbsp butter or margarine
8 large eggs
1/3 cup milk
1/4 tsp salt
Dash of pepper
In a 10-inch skillet, cook cactus pieces & onion in the butter until the onion is tender but not brown
In a bowl, beat the eggs, milk, salt & pepper with a fork
Pour the egg mixture over the cactus pieces & onion in the skillet
Cook without stirring over low heat until the eggs start to set on the bottom & sides of the skillet
Lift & fold the eggs with a spatula so that the uncooked part runs to the bottom of the skillet
Continue lifting & folding about 5 min more or until the eggs are set & cooked through but still glossy & moist
Serve hot