“Kitchen Krafts,” Friend, Aug. 1999, 26
1/2 pound (.23 kg) bacon
1 pound (.45 kg) fettuccine pasta
1/4 cup butter/margarine, melted
1/3 cup whipping cream
4 eggs, lightly beaten
1 cup grated Parmesan cheese
In a medium skillet, cook the bacon until crisp; drain, cool, and crumble.
Cook the fettuccine according to the package directions; drain well. Add the butter and toss to coat. Return to low heat and put a lid on the pan to keep the fettuccine hot.
In a small saucepan, heat the whipping cream just until warm; turn off the heat and stir in the eggs.
Remove the lid, pour the egg mixture over the hot fettuccine, and toss to coat until it is done. Add the bacon and cheese and toss again.
2 tablespoons butter/margarine
4 small zucchini, peeled and chopped
1 medium tomato, peeled and chopped
1/2 teaspoon garlic salt
1/4 cup finely chopped onion
3/4 cup corn (fresh, frozen, or canned, and drained)
Melt the butter in a large skillet over medium heat.
Put the remaining ingredients into the skillet. Cook and stir 5–8 minutes to desired doneness.
3/4 cup fresh or reconstituted lemon juice
2 cups water
1/2 cup sugar
1/3 cup corn syrup
Combine all the ingredients in a large saucepan.
Cook over low heat, stirring occasionally, until the sugar is dissolved.
Remove the pan from the heat and let the mixture cool for 10 minutes.
Fill six small plastic or paper cups half full with the mixture. Cover each with plastic wrap, secure with a rubber band, and freeze until solid.
To eat the ice, scrape the surface with a sturdy spoon.