Citrus Dip

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 Tbsp flour
  • 1/3 cup sugar
  • 1 egg, beaten
  • 1/2 cup canned pineapple juice
  • 1/3 cup fresh orange juice, strained
  • 1/4 cup fresh lemon juice, strained
  • 1/2 cup whipping cream, whipped

Combine flour and sugar in small saucepan; mix well. Stir in egg and fruit juices. Cook over medium heat for 5 minutes or until thickened until serving time.

Yield: 2 cups.





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