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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - December 23, 2006

Lemon Sauce for Vegetables

Serves: 8


        

  Download this recipe.

   2 egg yolks
   1 cup sugar
   2 tablespoons cornstarch
   1 cup juice (use juice from 1 orange, then fill the remainder with lemon juice)


In a small saucepan, combine egg yolks and sugar. Add cornstarch. Whisk in juice until well mixed. Cook until sauce thickens. Serve warm over steamed broccoli or other vegetables.



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