Greatest Recipes

Stephen Ceideburg 6 tb Unsalted butter, cut up

6 tb Sugar

3 lg Egg yolks

3 tb Freshly squeezed lemon juice

Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water. Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes.

Pour through a fine mesh strainer into a sterilized glass jar. Cover airtight and refrigerate when cold (mixture will thicken as it cools). Use within 4 weeks. Makes approximately 1 cup. PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber. From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.

2 tb Olive or vegetable oil

1 md Onion, chopped

1/2 ts Salt

2 md Tomatoes, seeded and

-chopped (about 1/2 cup) 2 Cl Garlic, crushed

1 md Eggplant, pared and cubed

1/4 c Chopped parsley

1/4 c Currants

2 tb Tarragon vinegar

Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON.To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon.

4 lb Pickling cucumbers, sliced

8 c Thinly sliced onions

1/4 c Salt

3/4 c Water

4 c Sugar

2 c Cider vinegar

Combine cucumbers, onions, salt and water in two large bowls. Let stand at room temperature for 2 hours. Add sugar and vinegar; stir until sugar dissolves. Pack into 1-pint freezer containers, leaving 1-inch headspace. Cover and freeze for up to 6 weeks. Thaw at room temperature for 4 hours before serving.

1 lb Gooseberries

3/4 lb Sugar

Stem gooseberries and wash carefully. Drain. Add sugar. Heat very slowly in a covered container until juice begins to form. Uncover and boil until juice sheets from spoon. Mrs. Ida Lyon, Kenosha, WI.

4 Oranges

1/2 Grapefruit

1/3 Lemon

Sugar Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1

hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon. Mrs. Reginald Wright Kauffman, Geneva, Switzerland

Text Only Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove seeds. Combine skins and pulp. Add 2/3 cup as much sugar as combined skins and pulp. Simmer slowly, stirring frequently, until juice sheets from spoon. The Household Searchlight