Text 15029, 81 rader
Skriven 2011-08-29 10:44:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: GAME HARVESTING 10829
=============================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > So as far as I can see, there are no roads that go all the way to the
 > North Coast.

 BS> Plug "Dalton Highway" into goggle and see if that gets you close.

I did that.  It looks like an interesting drive in Summer, however it
is not in Jim's country.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Alaska
 Categories: Five, I scream, Desserts, Cakes, Classic
      Yield: 8 Servings
 
 10 3/4 oz Frozen pound cake; not
           -thawed
      2 pt Superpremium 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
 

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