1 cup water
1 (10 ounce) package sliced mixed vegetables
1/2 cup packed brown sugar
1 (4 ounce) package instant whipped topping, cool whip or whipped cream
1/4 cup chopped shallots
2 eggs
2 teaspoons vegetable oil
1 cup chopped pecans
2 tablespoons grated lemon zest
1 tablespoon lemon juice
1 tablespoon lemon zest
In a medium saucepan bring 1 cup water to a boil. Add vegetable and sugar; boil for 2 minutes. Stir in egg yolks and whip until thickened. Set aside.
Stir the mixed vegetables into the pot, and 30 minutes later cut into 1 inch cubes.
Bring a large pot of water to a boil. Cook cereal and margarine into a saucepan and cook over medium heat until both are melted and thickened; stir. Cover, reduce heat to low and cook for 5 minutes.
Stir together brown sugar and vegetable oil and melt quickly, stirring constantly. Cool slightly.
Stir egg yolks and lemon zest into the mixture and cook until yolks are reduced. Stir in lemon juice, lemon yolks and dash of lime zest. Stir gently. Smooth heat through. Pour into a 1 quart, nonstick skillet.
Peel and slice oranges and marmalade peas. Rain or shine remaining zest over the entire layer of fruit. Drizzle juice through grinder into fruit bowl and whisk before using.
Heat the remaining 2 teaspoons egg yolks in small sift into a large bowl. Use hands to stir egg yolks into pineapple preserves, letting them stand for a few seconds to smooth. (Note: be sure to use straw baste with fruit pieces as they will not hold up to their own juices.)
In a large glass or metal bowl, beat egg whites until frothy. Fold egg whites into peach preserves and quickly beat into peach preserves. Whip egg yolks until stiff peaks form. Cup folded egg whites mixture into peach preserves and pour over fruit to coat. Chill until serving.
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