Piquant Parfait

Here are a few more gems from the banana recipe set my friend Anne Ylvisaker sent me. In addition, here is a link to a story in the Chicago Tribune about my vintage programs.

http://www.chicagotribune.com/features/food/ct-food-1006-vintage-20101006,0,4892157.story

The author, Barbara Mahaney, was definitely a kindred spirit who enjoyed my offbeat humor about frankfurter recipes and my passion for all things vintage. The article ran yesterday, though not in my hometown or in my parents'. A friend put it up on the bulletin board at work, though! It was fun, and I feel grateful the paneling in my family room wasn't pictured. And there is actually 3+ bookcases, not 2, housing the cookbook collection, but I didn't want her to know how crazy I actually am.

Speaking of crazy - try the 'Piquant Parfait," from the back of the 'Weight-losing diet?' featured above.
1 egg separated
2 tbsp. lemon juice
Grated rind of 1 lemon
3 cups whipped topping made from non-fat milk solids (mmmmmm)
1/4 cup sugar
1/2 tsp. ground mace
2 ripe medium bananas

Beat egg yolk, lemon juice and rind together.  Mix in half of sugar.  Cook mixture over low heat till it thickens, stirring constantly.  Add mace.  Cool.  Beat egg white to soft peaks; add remaining sugar, and beat till stiff peaks form.  Fold egg white and then whipped topping into cooled mixture.  Fill dessert dishes with alternate layers of mixture and sliced bananas.  Garnish with banana slices and dash of mace.  Chill, serve same day.
Now - how is this Weight-losing? Perhaps from the salmonella? Yikes.

I enjoyed going to the Fox River Grove Memorial Library on Tuesday night - my second visit there - for a scrap-cookbook program. The audience had wonderful and weird recipes and yet made beautiful albums. I truly feel like a welcomed friend in that library and can tell that the patrons do too. Tonight I'm off to the Lisle Library for Vintage Fall Flavors.  Time to go pick up the pumpkin doughnuts!