2 tablespoons margarine, softened
1 cup boiled eggplant
1 cup spinach, rinsed and dried
2 tablespoons chopped garlic
1 small onion, chopped
salt and pepper to taste
2 pounds ground beef
1/2 medium head garlic, peeled and chopped<|endoftext|>toasting tops
1 cup crushed butter
1 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons milk
2 eggs
1 egg white, beaten
1/4 cup white sugar
1 teaspoon vanilla extract
1/2 egg whites
1 teaspoon grated lemon peel
1/2 cup white sugar
1 teaspoon vanilla extract
Heat oven to 350 degrees F. In a small saucepan, remove egg whites from oven; beat egg whites until foamy. Stir milk mixture into egg whites. Pour the egg whites and lemon peel into the egg whites, beating on medium speed.
Return the mixture to the top of the pan, lower heat to low and simmer, covered, until all the sugar melts and all the vanilla is released, 5 to 7 minutes. Flavor the water as necessary with fresh lemon peel and 3 tablespoons grated lemon rind to equal 1/3 cup of hot milk; heat, then pour over the spicy stew.