ZESTO - RECIPE OF THE MONTH

NEW ORLEANS STRIPS

Perfect For A Coffee Party!

2 Eggs

1 tbsp. Sugar

Few grains of salt

3/4 cup Milk

1 tsp.ORANGE ZESTO

12 Thin slices of bread

Butter

ORANGE SUGAR

1/2 cup sugar

2 tbsp. ORANGE ZESTO

Remove crusts from bread. Beat eggs, add sugar, salt, milk and ORANGE ZESTO. Dip bread slices quickly in milk mixture and fry in butter until golden. Sprinkle with orange sugar and serve immediately.

CHERRIES JUBILEE

1 lb. dark red cherries or 1 large can drained

1/4 tbs. LEMON ZESTO

1/4 cup white sugar

1/8 tsp. cinnamon

1/4 cup kirsch or curacao

1 tbs. cornstarch

3 tbs. sugar

1/2 cup brandy

Vanilla Ice Cream

Marinate cherries with first four ingredients for 24 hours.
In chafing dish blend cornstarch with cherries, stirring until it thickens. Sprinkle with sugar and add brandy. Flame and serve at once over ice cream. Flame at the table to add a special touch.
Always be careful when handling open flames and alcohol.

JIFFY ORANGE BREAD

2 cups flour

1/3 cup orange juice

1 tsp. baking powder

2 tsp. vanilla

1 tsp. baking soda

1 cup white sugar

1/2 tsp. salt

1 beaten egg

1/2 cup chopped nuts

1/2 cup boiling water

2 tbs. butter

1/4 tsp. ORANGE ZESTO

Topping

1 tbs. sugar

1/4 tbs. ORANGE ZESTO

1 tbs chopped nuts

Sift flour, baking powder, soda and salt. Cream together butter, ORANGE ZESTO, juice, vanilla, sugar, beaten egg and boiling water. Add dry ingredients beating just until flour disappears. Turn into greased loaf pan and sprinkle with last three ingredients. Bake at 350° for 30 to 40 minutes, or until it tests done.

ARLENE'S HINT FOR SEPTEMBER

Keep a bag of popcorn kernels in the freezer to be used as an ice pack for aches, pains and swellings that occur. This works well and saves your frozen peas.

Be sure to check back next month for new recipes!
The page will be updated at the beginning of each month and will feature ethnic, special occasion and seasonal recipes.