From the 2-in-1 International Recipe Card Collection, this is After-Dinner Drinks, Card 9. It has two drinks and two recipes.
Chiquita Punch
1/2 cup banana liqueur
1/2 cup orange juice
1/2 cup heavy cream
1 jigger grenadine
2 cups crushed ice
Place all ingredients in blender and blend 10 seconds. Pour into punch cups or Old Fashioned glasses. Makes 4 drinks.
Red Lion Cocktail
1 jigger Grand Marnier
1 jigger dry gin
1/3 jigger orange juice
1/3 jigger lemon juice
Shake well with ice and strain into cocktail glasses.
Banana Flan
Natilla (Banana Flan)
Ingredients
- 5 cups skim milk
- 6 egg yolks
- 1 cup sugar
- 2 tablespoons cornstarch
- 3 tablespoons cognac
- 1/4 cup banana mashed
- 1 tablespoon shredded coconut
- 1 teaspoon vanilla extract
- Nutmeg optional for garnish
Instructions
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Scald 3 cups milk, reserving 1 cup cold mild for later use. Beat egg yolks and sugar until creamy; add cornstarch, cognac, mashed banana, coconut, and vanilla and remaining cold cup of milk. Stir thoroughly. Beat in scalded milk.
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Place mixture in double boiler. Heat, stirring constantly, until mixture begins to thicken. Pour into sherbet glasses. Sprinkle with freshly ground nutmeg if desired. Serve cold with Meringues. 8-10 servings
Meringues
Meringues
Ingredients
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup sugar
- 3/4 cup superfine sugar
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 250. Let egg whites warm to room temperature, about 1 hour, or place in bowl over warm water 10 minutes. Beat until foamy. Add cream of tartar and salt and beat until soft peaks form. Beat in a little sugar at a time. Add vanilla extract. Continue beating until whites are shiny and stiff peaks form.
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Drop by heaping tablespoons onto foil-lined baking sheets. Leave 2 inches space between shells. Bake 1 hour. Turn oven off and let Meringues dry in oven for 2 hours. Do not open door. Makes 2 dozen Meringues
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