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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.