Bl2—Lancaster Farming, Saturday, May 5,1984
Egg month
(Continued from Page B 11)
1 can (6 oz.) tomato paste
Vz cup shredded Cheddar cheese
Cut green peppers in half
lengthwise; remove seeds and
membranes. Wash and drain well
(OR , if desired, parboil by im
mersing in boiling salted water 3-5
minutes; drain well). Combine
rice, eggs, onion, salt, Wor
cestershire sauce and Italian
seasoning. Add tomato paste,
tossing lightly. Spoon scant Vz cup
mixture into each pepper half. Top
with cheese. Arrange in 9x9x2-inch
baking pan. Bake in pre-heated
350*F. oven for 30 minutes. Makes
4 servings.
BEEFY QUICHE
Vz pound ground beef
Vz cup chopped onion OR 2
tablespoons instant diced onion
9-inch unbaked pie shell, at room
temperature
6 eggs
1 can (11 oz.) condensed tomato
bisque soup, undiluted OR 1 can
(10% oz.) condensed tomato soup,
undiluted
Cook ground beef and onion
together until beef is lightly
browned and onion is golden;
drain. Sprinkle pie shell with beef
mixture. Beat eggs and soup
together until blended. Pour over
beef mixture. Bake in preheated
375*F. oven for 30-35 minutes or
until knife inserted near center
comes out clean. Let stand 5
minutes before serving. Makes 6
servings.
RICE PUDDING
4 eggs
2 cups milk
Vz cup sugar
1 tablespoon butter, melted
1 teaspoon vanilla
V« teaspoon salt
2 cups cooked rice
Wi cup raisins, optional
Cinnamon or nutmeg, optional
In medium bowl, beat eggs.
Blend in milk, sugar, butter,
vanilla and salt. Stir in rice and
raisins, if desired. Pour into
greased 1%-quart casserole. Bake
in preheated 325*F. oven for 35
minutes. Gently stir rice up from
bottom of dish. Continue baking
until knife inserted halfway bet
ween center and outside edge
comes out clean, 20 to 25 minutes
longer. Sprinkle with cinnamon or
nutmeg if desired.
ANGEL FOOD CAKE
12 egg whites
Vh teaspoons cream of tarter
Vt teaspoon salt
% cup granulated sugar
1% teaspoons vanilla
Vz teaspoon almond extract
1 cup sifted cake flour
1V« cups confectioners’ sugar
In large mixing bowl beat egg
whites, cream of tarter and salt at
high speed until foamy. Add % cup
granulated sugar, 1 tablespoon at a
time, beating constantly until
sugar is dissolved. (Rub just a bit
of meringue between thumb and
forefinger to feel if sugar is
dissolved ) and whites are glossy
and stand in soft peaks.
Beat in vanilla and almond ex
tract.
Sift flour and confectioners’
sugar together twice. Sift about ‘4
cup flour mixture over egg whites
and gently fold in just until flour
disappears. Repeat, folding in
remaining flour mixture Vz cup at
a time. Pour into ungreased 10-
inch tube pan. Gently cut through
batter with metal spatula.
Bake in preheated 375°F. oven
until top springs back when
touched lightly with finger, 30-40
minutes. Invert cake in pan on
funnel or bottle neck. Cool com
pletely, about IV4 hours. Loosen
cake from pan with narrow spatula
or knife and gently shake onto
serving plate. Serve plain or
frosted.
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