Replies

Mine, too, haven't made it for a long time. My sister was big on ME food and gave me the recipe for that and falafel. I used bulgher wheat, lemon juice, curly parsley (lots chopped), tomato and cucumber. Put the bulgher in, the rest and let it sit in the fridge overnight. Took it to a church gathering. People tried it, wasn't a big hit. lol

This was about cold. Well, I'd been meaning to make this for weeks. And I curdled it a little but it tastes really good. The eggs and milk needed to be used up. Stirred custard. Put six eggs in a 3 qt saucepan and beat well with a whisk. Added a scant 3/4 sugar, 4 cups whole milk and sprinkled 2 envelopes of gelatin over the top, waited for it to soften. It got real wrinkley, weird looking.

I knew not to boil it but it was thick before I even started and it was hard to tell. Yanked it off the burner, added a generous 2 tsp vanilla, poured in 9" square glass pan, covered with saran wrap and let cool on counter, then put in fridge to get more solid.

I'll try to get it better next time. One pkg gelatin might be enough. If you really want to be fancy, use some cream and egg yolks. It tastes fine with the whole eggs and would make a good base for ice cream.