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4 cups (1 quart) milk
1 cup sugar
3 eggs
1 tablespoon vanilla extract
In a large saucepan, combine the milk, sugar, and eggs.
Cook over medium heat for 12 to 15 minutes, or until the mixture bubbles, stirring frequently. Reduce the heat to medium-low and stir constantly for 5 to 6 more minutes, until it coats a spoon and is shiny.
Stir in the vanilla and remove from the heat. Let cool slightly before serving.
NOTE: Do not overcook this, or it will curdle. Serve it over slices of pound cake or use it in an ice cream maker to make frozen custard - just cool it completely and chill overnight before using it to make ice cream.
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1 cup chunky salsa
1/2 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons Dijon mustard
4 boneless beef sirloin steaks (4 to 6 ounces each), about 3/4-inch thick
In a resealable plastic storage bag, combine the salsa, ketchup, brown sugar, and mustard; mix well. Add the steaks; seal tightly and turn to completely coat the steaks. Marinate in the refrigerator for 2 to 3 hours, turning occasionally.
Preheat the broiler. Cover a broiler pan or rimmed baking sheet with aluminum foil then coat with nonstick cooking spray. Place the steaks on the pan, discarding the marinade.
Broil the steak for 6 to 8 minutes per side for medium-rare, or until desired doneness.
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Friday, 10 October 2008
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