Beat egg whites until foamy.
Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
Beat sugar and egg yolks and very slowly add to hot mixture.
Continue cooking on low heat for 3 minutes longer.
Lastly, fold hot mixture into meringue and add vanilla.
Pour into serving dishes and cool.
Serve with custard sauce or fruit sauce.
DCCC, eggs, seasonings, 1/3 of the melted butter and almond
or use 2 rounded tablespoons of instant coffee in 1/2
Melt butter then add flour and milk. Add other ingredients, putting in chunks of crabmeat last. Fill shells.
Put toasted buttered crumbs on top. Bake 400 degree oven for 30 minutes.
om/ For more indonesian cuisine recipes.
il. Have a large bowl of iced water ready (I
(This will allow some of the spice blend to penetrate
Mix these thoroughly; add tears of joy and sorrow and sympathy for others.
Fold in 4 cups of prayers and faith to lighten other ingredients and raise the texture to great height of Christian living.
After pouring all this into your daily life, bake well with heat of human kindness.
ime, until it reaches consistence of firm boiled rice. Add rice
rub in on all sides of the lamb leg. Refrigerate & marinade
traight into the baking pan of the bread maker in the
TO MAKE THE PITCHER OF MOJITOS: In a large pitcher,
he soup, melt 4 tablespoons of butter in a saute pan
nd save.
Add rest of oil to Dutch oven if
Mix all together with a mixer or by hand until free of lumps.
Spray frying pan with \"Pam\" and heat over high heat until hot.
Reduce heat and pour approx 1/3 cup of batter in center and tilt to cover entire bottom of pan.
When small bubbles form and bottom begins to brown, flip and cook other side.
We like to eat these sprinkled with sugar and rolled up.
Use leg of lamb figuring 3/4 pound (not boned) to a person. Bone the meat; remove most of the fat and gristle.
Cut into 1 1/2-inch squares.
Mix the meat with onions (sliced lengthwise) and marinate with oregano, allspice, oil and vinegar.
Let this stand overnight or at least a few hours.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
rusts from 6 thick slices of sourdough bread baguette.
Mix
Trim Boboli shell as described in preceding paragraph.
Spread bottom of shell with mustard, Place shell in pizza pan.
Set aside.
nd serve with a scoop of vanilla ice cream.