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I love getting together with family and friends, sharing a drink, good food and great stories. I’ve always loved to eat, but I didn’t get interested in cooking until my late twenties and early thirties. Over the years I’ve collected some wonderful recipes from my sister-in-law Mary Karcza, my sister Sheila Bowman, friends Marion Greb and Judy Garner, and from clients, co-workers and Franko’s Favorites readers. If you’ve got a favourite, please send it to me so I can share it with everyone. You can also see my weekly recipe, Franko’s Favorites, in the Real Estate section of Friday’s Burlington Post.

This Week's Recipe

Dear Readers,
I've been spending some time this past week with my web-master, Bob Gill, and I was telling him about my days (and many nights) as a journeyman printer in the Composing Room of The Spectator and the way the pages used to be prepared for the presses. He was surprised to learn that I used a knife to cut and place each story and photo on the page. When I had started in 1962, they were still using linotypes and hot lead. By the time I left in 1993, they were well into pagination and doing almost everyting on computers. I rather liked the old way of "putting the paper to bed".

In top of double boiler, beat 4 egg yolks with 2/3 cup sugar until thoroughly blended; beat in 1 Tbsp. grated lemon peel and 1/3 cup lemon juice. Cook and stir over simmering water 12 to 15 minutes, or until mixture is very thick. Turn into a bowl; cool. Beat 4 egg whites with 1/4 tsp. salt until frothy; gradually add 1/2 cup sugar, beating constantly until stiff peaks are formed. Carefully spread egg-white mixture over the cooked lemon mixture and gently fold together. Turn filling into baked pie shell. Bake at 450 degrees 5 minutes, or until filling is puffy and lightly browned. Serve while warm.

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Franko's Favorites - Recipe Archives

Download and Install Adobe Acrobat Reader In the sections below you will find a treasure chest of wonderful recipes which have been archived from past Franko's Favorites articles.
To view/print any of the recipes, simply click on the recipe name.
Please note that you will require Adobe Acrobat Reader software to read the Recipes. - You can obtain the software by clicking on the Adobe icon to the right of this paragraph. (Note: most computers already have it installed.)

Breakfast Goodies

Lunch Fare

Great Beginnings

Sumptuous Entries

Bean - Egg - Pasta and Rice Dishes
Baked Beans
Spanish Rice

Beef and Veal
Easy Roast Beef

Chicken and Other Fine-Feathered Friends
Lemon Chicken
Chicken a la King
Chicken Crepes

Pork and Lamb
Pork in Wine Sauce with Prunes

Glazed Carrots

Sweet Endings

Just a Bit More

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