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Went out today to my favorite Chinese Buffet and had 12 salads for dinner. At the end I paid & got my Fortune Cookie - and I said this is for AS
it said "You'll Never Know What You Can Do Until You Try" On the back to Learn Chinese : "hao " means "Good" and AS is truly that. 4,7,11,22,35,36 and if you win I want half...........mory
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My Mom made what she called a Lemon Hard Sauce. Almost clear - a little runny not like Pie filling... she also made that for her Green Tomatoe Pie. and sometimes on Mince Meat. Her Mince Meat was made with Venison so it needed some Zip
I have 3 big lemons left from my Christmas Box from Florida = Ah decisions = decisions...
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Bread pudding .... with bourbon sauce! I'm stuffed (also went to a buffet for lunch, not chinese Wink) and it STILL sounds good!

Mory - I have a feeling those 'soup' spoons you were talking about are the spoons the kitchen uses to stir the soup? The kind that hold about a gallon at a time? Fess up!

Mother Mary Says, 'HONESTLY! you're just ruint!'
Here are the basic hard sauses,


HARD SAUCE


Makes 1 cup

5 tablespoons, unsalted butter
1 cup, powdered sugar
1/2 teaspoon, vanilla

Cream the butter (beat with flat paddle until creamy), then slowly add the sugar, beating well until creamy and pale yellow in color. Add the vanilla and blend in. Refrigerate until needed. Serve cool - but not chilled.

VARIATIONS:
Brandy or wine hard sauce: add 2 tablespoons, brandy - or 3 tablespoons, Sherry or Madeira wine (vanilla may be omitted)

Lemon Hard Sauce: add 1 tablespoon, fresh lemon juice and 1 tablespoon of lemon zest (omit vanilla if desired)

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