1 : c Flour
1/3 : c Corn syrup
2 : tb Milk, skim
1/2 : lb Roquefort or blue cheese
A : A 3-quart mixing bowl
1/4 : lb (1 stick) softened butter
2 : Egg yolks
1 : tb Kirsch or cognac; (up to 2)
1 : /4 ts Pepper
2 : tb Minced chives or minced
-green : -green onion tops
2 : tb Whipping cream; (up to 6)
Chilled : Chilled pastry dough made
-from : -from 4 cups of flour
1 : Egg beaten in a bowl with
-1/2 : tsp water
A : A pastry brush
Lightly : Lightly buttered baking
-sheets : -sheets
1 : lb Dried white beans (navy or
0: Recipe by: The New McDougall Cookbook Preparation Time: 0:15 If using fresh peaches, slice two of them
1: Set aside
2: Coarsely chop the remaining peach
3: Fro frozen fruit, set aside 2 cups
4: Pour the orange juice into a blender
5: Add the chopped peach or 1 cup of the sliced frozen peaches
6: Blend until smooth
7: Pour into a saucepan; add the cornstarch and nutmeg
8: Cook, stirring constantly, until thickened
9: Add the remaining sliced peaches
10: Heat through
11: Serve warm
12: 41 calories, 0
13: 1 grams fat per 1/2 cup serving
14: From the collection of Sue Smith, S
15: Smith34, Uploaded June 16, 1994 File ftp://ftp
16: idiscover
17: co
18: uk/pub/food/mealmaster/recipes/mcdougal
19: zip