Archive for June, 2006
Beat egg whites until foamy. Add salt and cream of tartar and beat until whites stand in peaks. Beat in cup sugar gradually. Beat egg yolks with remaining cup sugar, water, vanilla, lemon juice and rind until thick and light colored. Fold the yolk mixture into the egg whites and gradually fold in flour. Pour into 2 ungreased 9-inch round layer cake pans. Bake in slow oven (325 F.) 30 to 35 minutes. Cool on rack before removing pans. Put one layer of cake on a plate, cover with sherbet, top with a second layer of cake and garnish with sweetened whipped cream. Yield: 10-12 servings.
Combine orange and grapefruit sections with partly thawed frozen pineapple cubes. Serve in glass bowl and sprinkle with coconut. The pineapple syrup will probably provide enough sweetening but a little sugar may be added to the fruit if desired. Sliced bananas may be added just before the coconut.
Mix and sift flour, salt, baking powder and sugar. Cut in shortening until mixture is as fine as cornmeal. Stir in the milk quickly. Turn out on floured board and knead a few times to make a smooth dough. Roll 1/2-inch thick. Cut in large rounds with biscuit cutter. Place half the rounds on baking sheet, spread with softened butter or margarine and cover with remaining rounds. Bake in hot oven (450 F.) about 10 minutes. Wash berries. Reserve 10 or 12 for garnishing. Hull remaining berries, crush and add sugar. Keep in warm place until shortcakes are ready. Lift tops from the biscuits, place bottom rounds on serving plates and cover with crushed fruit. Cover with remaining rounds. Garnish with whipped cream and whole berries. Yield: 6-8 servings.
Fold sugar, salt and vanilla or almond extract into stiffly beaten egg whites. Place cake on baking sheet and arrange 2 pints of ice cream close together on the cake. Cover with the meringue, allowing to stand up in peaks. Bake in hot oven (500 F.) 1 to 2 minutes until lightly browned. Yield: 12 servings.
Note: An angel food cake made in a tube pan may be used, instead of sponge cake. Remove some of the crumbs from the center. Fill with bulk ice cream, sprinkle with cake crumbs, cover with meringue and bake.
Melt butter or margarine. Add onion and green pepper and cook 2 minutes over low heat. Add tomatoes, tomato paste or chili sauce, and seasoning, and cook 10 minutes over low heat until sauce has thickened somewhat. Add shrimp, olives and sherry. Cover and let simmer over low heat 5 minutes. Add more salt, if needed. Serve with hot toast or heated French bread. Yield: 6 servings.