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Most unfortunately, this recipe got lost in the dark mysterious depths of our mail delivery system and we just found it. It was created and contributed by Brenda Jackson of Augusta, Georgia. Brenda writes:
"This is tasty, rich and delicious. And it's safe from salmonella and Lactose-Free. Maybe someone else can try this with Egg-Beaters or with Vitamite to make it Vegie."
Thanks, Brenda. Wish we had been able to provide it for the Christmas and the Year 2000 celebrations, but more holidays will come!
Pre-preparation: Have a very large bowl with ice and water ready for the end of cooking time!
1 quart Lactaid 100 milk
Remove pan from heat and rapidly cool in ice water bath to prevent over-cooking. Store in refrigerator.
Before serving, stir in whipped topping, and bourbon and top with dash of nutmeg.
Note: Eggs, while very nutritious, do have fat and cholesterol. You can cut some of the fat in this recipe by using reduced fat or lite whipped topping.
Do you like eggs? Here's some pros, cons and questions about two new types of eggs, and some warnings about eggs and eggnog in Eggs and Old Wives' Tales.
The Sneaky Kitchen
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