Egg Nog Ii Recipe




Egg Nog Ii Ingredients

3 eggs - beat until light and fluffy

BEAT IN SLOWLY

1/4 cup sugar
1/8 tsp salt

BEAT IN

1 1/2 tsp vanilla

STIR IN MIXTURE OF

2 cup evaporated milk
1 cup water (or 3 cups of milk)
1/2 tsp nutmeg

A Recipe for
Egg Nog Ii

 

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.


This Recipe for Egg Nog Ii is one of thousands in the Recipes-to-go Dessert Cookbook.


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This is a recipe for Egg Nog Ii from the recipe cookbook of Recipes-to-go (Dessert)


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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.




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Egg Nog Ii

A bagel is a doughnut with the sin removed.

George Rosenbaum






Egg Nog Ii Directions

Chill well

Serves: 4

 

 

 

 

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Egg Nog Ii Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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