MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Favourite Egg Nog
Categories: Beverages, Eggs, Booze, I scream
Yield: 30 Servings

24 lg Eggs; separated
2 c Sugar
1 qt Bourbon
2 c Brandy
1 qt Heavy cream
2 qt Milk
1 qt Vanilla ice cream
Nutmeg

Beat egg yolks and sugar until thick. Add Bourbon and
Brandy and stir thoroughly. (The liquor "cooks" the
eggs.) Add cream and milk and continue whipping. Break
up the ice cream and add. Beat egg whites until stiff
and fold in. Refrigerate for at least 30 minutes before
serving. Sprinkle lightly with nutmeg.

NOTE 1: This is fairly potent and deceptively smooth, so
you might wish to cut back on the Bourbon and Brandy a
little.

NOTE 2: If you can get it where you are, then the only
ice cream to use in this recipe is on of the following
BLUE BELL CREAMERY flavors - Natural Vanilla Bean,
Homemade Vanilla, or French Vanilla.

NOTE 3: Any good bourbon or sour mash will do, but Old
Forester seems to add a special something to the taste.
As for the brandy, don't waste the VSOP, but don't use
that buck-fifty-a-liter varnish remover that you picked
up on that last trip to Tijuana, either.

RECIPE FROM: https://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tofurkey Loaf
Categories: Vegetables, Sauces, Wine, Vegan
Yield: 7 Servings

2 lb (1 lb ea) blocks firm tofu
3 tb Soy sauce
1 1/2 tb Toasted sesame oil
1 1/2 tb Dry sherry
3 tb Water
1/4 ts Pepper

Freeze the tofu for at least one day then thaw it and
squeeze out the excess water. This changes the
consistency of the tofu, making it chewier and more
porous.

Place the two blocks of tofu next to each other in an
oiled loaf pan, making sure that they are as close
together as possible.

Combine the soy sauce, sesame oil, sherry, water, and
pepper to create a marinade.

Pour 2/3 of this marinade over the tofu, cover the dish,
and place it in the refrigerator overnight. Cover the
remaining marinade and refrigerate it.

Remove the tofu from the refrigerator and pour the
remaining marinade over the top.

Bake @ 350ºF/175ºC for 90 minutes, basting every half
hour and flipping after 45 minutes. (When flipping the
tofu, use caution so that it does not break apart.)

Cool the tofu to room temperature or place in the
freezer until cool, at which point it will have a firm,
meaty consistency.

Use it in sandwiches, as a main dish with gravy, or come
up with your own serving ideas.

Makes 6-8 servings

RECIPE FROM: https://www.zimbio.com

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