Recipes Included On This Page Mango Ice Cream (Using Condensed Milk) Meyer's Fire [Sauce] Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mango Ice Cream (Using Condensed Milk) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces Alphonso mango pulp -- (1 can) 1 can condensed milk, sweetened 1 tub Cool Whip® 1/2 cup whipping cream Blend all of the above ingredients well using a whisk or blender and freeze. Enjoy with a slice of ripe mango or top with a dollop of Cool Whip. Cuisine: "Indian Food" Contributed to the FareShare Gazette by Jennie; 19 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Meyer's Fire [Sauce] Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-07 Jul 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dry mustard -- preferably Chinese 2 tablespoons Tabasco sauce -- or to taste 3 ounces cream cheese -- at room temperature 3 tablespoons mayonnaise Place the mustard powder in a small bowl and stir in enough Tabasco sauce to obtain a thick paste. Let stand for 3 minutes. Combine the cream cheese and mayonnaise in a mixing bowl and whisk until smooth. Whisk in as much mustard mixture as you dare. Refrigerate, covered, until serving time. Any leftover sauce will keep, refrigerated for 1 week. Makes 3/4 cup (12 one-tablespoon servings). Author Note: Novelist John D. MacDonald chronicled Florida lowlifes in more than two dozen mystery novels featuring the crusty boat bum, Travis McGee, and his brainy sidekick, Meyer. In the book "Dreadful Lemon Sky", MacDonald describes Meyer's "Superior Cocktail Dip", a virulent mixture that has been known to make the unsuspecting "leap four feet straight up into the air after scooping up a tiny portion on a potato chip". I've toned it down a little by adding cream cheese and mayonnaise. This dip is good not only for potato chips, but for all manner of fritters and crudites. Source: "Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993." S(Formatted by Chupa Babi): "June 2010" Yield: "3/4 cup" Contributed to the FareShare Gazette by Chupa; 2 July 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; 6g Fat (90.8% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 52mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

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