CAVIAR DIP

Y4 cup whipping cream 1 (2 oz.) jar red caviar

WHIP cream until soft peaks are formed. Fold in caviar.
YIELD:—1 cup.

SOUR CREAM AND CHIVE DIP

1 cup commercial sour cream Y tsp. salt
YZ cup finely chopped chives

COMBINE all ingredients and mix well.
YIELD:—about 1 cup.

CREPES SUZETTE

(Make ahead)
2 eggs 4 cup Robin Hood Pre-Sifted
1 tbsp. sugar All Purpose Flour
4 tsp. salt 2 tbsps. melted butter
YZ tsp. vanilla butter for frying

1 cup milk

BEAT eggs, sugar, salt and vanilla until light. Add milk and mix well.
BEAT IN flour then melted butter.

HEAT a small 5” or 6” frying pan over medium high heat and grease with a
little butter (about \% tsp.).

POUR 2 tbsps. of the mixture into the pan and tilt pan in a rotating manner
so that mixture covers entire bottom. Continue tilting and rotating until
mixture sets. When underside is golden brown turn crépe over using a metal
spatula. Brown other side. Repeat with remaining mixture using a little
butter (about \% tsp.) for frying each crépe. Stack crépes with waxed paper
in-between. Keep in refrigerator until ready to serve.

TO SERVE:—FOLD crépes in four (keep more evenly-browned side on the
outside). Place in chafing dish. Pour Orange Sauce over top and heat through.
Crépes and sauce may be placed in shallow baking dish and re-heated in
350°F. oven for about 25 minutes. To flame crépes, heat 2 or 3 tbsps. brandy
or cognac and ignite with a match. Pour over crépes and serve immediately.

YIELD:—12 crépes or 4 servings (3 per person).
To serve 8 persons, double recipe.

ORANGE SAUCE

2 large oranges, grated rind and 14 cup sugar
juice 4 cup butter
1 lemon, grated rind and juice 1 tsp. brandy extract

COMBINE all ingredients, except extract, in saucepan. Bring to a boil. Reduce
heat and simmer until slightly thickened (about 10 minutes).

REMOVE from fire and add brandy extract. Keep in refrigerator until ready
to use.