Text 5501, 98 rader
Skriven 2006-09-14 11:09:24 av Dave Drum (1:18/200)
Ärende: Swishers Away
=====================
Bill and Connie are back on the road - headed for Zane Gray's hometown 
today. Then to Buffalo, Boston, Maine and winding up in Florida.

Their visit was sort of like a mini-picnic. Except we didn't do any 
food. Just sat around and chewed the fat about various things including 
some of Bill's fish stories about the abundance of fresh seafood in 
Alaska. And he does not like seafood. He and Hap's Annie would probably 
get along quite well on that subject. Connie, OTOH, is quite 
enthusiastic about food that has lived underwater - go figger.

Maybe we can get them to an echo picnic sometime. I did bring the 
subject up, planted the seed and we'll see if it grows.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Alaska
 Categories: Five, I scream, Desserts, Cakes, Classic
      Yield: 8 servings
 
 10 3/4 oz Frozen pound cake; not
           -thawed
      2 pt Super premium strawberry ice
           -cream (not 1 quart)
      6 lg Egg whites
    1/4 ts Fresh lemon juice
    3/4 c  Sugar
 
  The key to this dessert is keeping the cake and the ice
  cream as cold as possible, so be sure not to thaw the cake
  or soften the ice cream before assembling. We recommend
  using ice cream that comes in paper pints, so that they
  are easy to remove.
  
  Active time: 20 min Start to finish: 45 min
  
  Cut frozen cake crosswise into 1/2-inch-thick slices. Line
  bottom of a 9-inch pie plate with cake slices, some halved
  or cut into pieces to fill in gaps. Halve remaining cake
  slices lengthwise and place around edge of plate. Patch up
  any holes with pieces of remaining cake slices. (You may
  have a couple of slices left over.)
  
  Cut paper containers from ice cream and slice each pint
  into 3 rounds. Arrange 3 rounds in 1 layer on top of cake
  in pie plate and cut each remaining round into 6 wedges.
  Fill holes in ice cream layer with some of ice cream wedges
  and mound remainder in center of pie plate.
  
  Freeze 25 minutes.
  
  Preheat oven to 450°F.
  
  After ice cream and cake have been freezing 20 minutes,
  beat egg whites and a pinch of salt with an electric mixer
  until foamy, then add lemon juice and continue to beat
  until whites hold soft peaks. Gradually add sugar, beating,
  and continue beating until whites just hold stiff, glossy
  peaks.
  
  Remove ice-cream base from freezer and mound meringue over
  it, spreading to edge of plate to cover ice cream completely.
  Bake in middle of oven until golden brown, about 6 minutes.
  
  Serve immediately.
  
  Cooks' notes:
  
  The base can be assembled 2 days ahead and frozen, tightly
  wrapped. Make meringue and, after topping base, bake Alaska
  10 minutes.
  
  The egg whites in this recipe may not be fully cooked. If
  salmonella is a problem in your area, you can use powdered
  egg whites such as Just Whites.
  
  Makes 8 servings.
  
  FROM: Gourmet; June 2001
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


... Do something unusual today. Accomplish work on the computer.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Outpost BBS - bbs.outpostbbs.net (1:18/200)