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A Recipe for
Frozen Figs
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
This Recipe for Frozen Figs is one of thousands in the Recipes-to-go Dessert Cookbook.
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
If you enjoy this Frozen Figs Recipe - you should enjoy the recipe collections you can find on the websites below:
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
This is a recipe for Frozen Figs from the recipe cookbook of Recipes-to-go (Dessert)
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
Eat little, sleep sound. |
| Iranian Proverb |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
One cup of sugar to 5 cups of sliced or cut up figs give the best
results. First chill figs to make them easy to peel (if you wish to
peel them). Slice and mix with sugar thoroughly and then quick
freeze. If you would rather use sugar syrup for freezing figs, use 1
quart of water to 1 cup sugar in making syrup. Chill before pouring
over figs. Leave 1 to 1-1/2" head space for fruits packed in syrup.
Serves: 1
Frozen Figs Recipe brought to you by Recipes To-Go