Printed by: LEHEY_GREG @ESSG
Sent:    24 Dec 86  00:55
From:    HAAS_GUY @PRUNE
To:      LEHEY_GREG.COSIG @ESSG
Subject: COSIG: Heirloom Eggnog -- For those relatively new to COSIG


The attached eggnog recipe was sent to COSIG in 1984 and perhaps in
1985.  For those new to the list, here it is.

--------------------
TEXT     24 Dec 86  00:54  Creator HAAS_GUY @PRUNE

HEIRLOOM EGGNOG      from Los Angeles Times circa 1976

(An overnight recipe)

This one always gets RAVE reviews, but Weight Watchers need not apply!


12     Eggs, separated
8 oz.  Granulated Sugar
16 oz. spirits (bourbon, rum, brandy, or combination)
             (If no spirits, better use more milk)
32 oz. Milk
2 tsp. Vanilla
32 oz. Heavy Cream
       Nutmeg to sprinkle on top


Beat egg yolks until light.  Add sugar and continue to beat until well
blended and sugar is dissolved.  Beat in spirits.  Stir in milk and
vanilla.  Chill overnight (to mellow).

Beat egg whites until stiff but not dry.  Whip cream.  Fold egg whites
and whipped cream into egg yolk mixture, leaving a few mounds of
whipped cream to float on top.  Grate fresh (or sprinkle grated)
nutmeg over top.  Makes about 24 punch cup servings.

Printed by: LEHEY_GREG @ESSG
Sent:    23 Dec 86  19:30
From:    STAKICH_JACK @CASG
To:      DL.COSIG @ESSG
Subject: COSIG EGGNOG AGAIN

SORRY, I DON'T WHAT HAPPEN TO THE ATTACHMENT!
--------------------
TEXT     23 Dec 86  19:30  Creator STAKICH_JACK @CASG

\outlen 80
\poff 5
whats in it                         how to put it together
---------------------------------   ---------------------
1/2 gal vanilla ice cream           put ice cream in large bowl
(golden gives it richer color)      let it get soft but keep it cold
                                    when soft enough, beat until smooth

one quart 1/2 & 1/2                 add the 1/2 & 1/2, mix it in


4-6 eggs                            seperate the eggs
2 tbls powered sugar                add powered sugar to the yolks
                                    beat until thick
                                    fold into the ice cream mixture

                                    beat egg whites until fairly stiff
2 tbls powered sugar                gradually add powered sugar
                                    continue beating until stiff
                                    fold into the ice cream mixture gently

1/2 quart whipping cream            beat the whipping cream until stiff
                                    (the whipping cream, not the whipper)
                                    fold the cream into the ice cream, but
                                    don't overdue it

1 cup brandy & half as much rum     how much booze depends on whom you are
                                    feeding & what your motives are

nutmeg                              sprinkle on top

                            bon appetit'