Norwegian Fruit with Egg Sauce

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            FOOD FUNNY
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Yikes! Rosemary Zwick of Cape Town, South Africa knows as well as
anyone that they don't come much cornier than this one:

Joe says to Bill, "Want to see a picture of my Aunt?"

"Sure."

So Joe takes out a picture. "What are you talking about?" Bill
says, "That's not your aunt! That's a picture of a fish!"

Joe responds, "Well, sure it is. It's my aunt Chovy!"

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            TODAY'S RECIPE
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I am proud of myself for having published so many healthy,
fruit-based desserts over the years, and this recipe is no
exception. The sauce? Ah, that's another matter.

Norwegian Fruit with Egg Sauce (Himmelsk Lapskaus)

Note: This recipe calls for uncooked eggs. If salmonella
contamination is a concern to you, please use pasteurized eggs or
egg substitute.

1-2 bananas, peeled and sliced
1-2 apples, cored and chopped
1-2 oranges, peeled and segmented
1 cup (250 ml) seedless grapes
3/4 cup (180 ml) chopped walnuts or pecans
2 whole eggs
3 egg yolks
1/4 cup (60 ml) sugar
1-2 Tbs (15-30 ml) brandy or rum (optional)

Combine the fruits and nuts in a bowl and keep chilled in the
refrigerator. Whip the eggs, yolks, and sugar until thickened to a
custard-like consistency. Add the optional brandy towards the end
of whipping if desired. Spoon over the fruit immediately before
serving. Serves 4 to 6.
Received on Fri Oct 28 10:57:10 2005