INGREDIENTS

INSTRUCTIONS

+-------------------------------MERINGUE--------------- ~-------------
NOTE:  Flower pots should be 2 1/2 in. high by 3 in. Diameter.
Sterilize flower pots by boiling. Dry pots. Place a piece of plain
yellow cake in the bottom of each pot to cover the hole in the  bottom.
Add ice cream or sherbet to pots until three-quarters full.  In the
middle of each pot, force a large ice cream soda straw and cut  off
even with top of the pot. Pile meringue around the inside of the  pot,
leaving s over the soda straw open. Bake at 400 degrees until  the
meringue turn brown, (about 5 minutes). Insert fresh flowers in  the
soda straw.  For a holiday look, use holly and red roses or
carnations. For the Meringue: Beat the egg whites until foamy before
slowly adding the sugar, beat well after each addition. Beat until
shiny and stiff, but not dry. Fold in vanilla. Each flowerpot  requires
about a third of a cup of meringue Each serving, (vanilla  ice cream
was used for analysis) contains 262 calories, 5 grams  protein, 9 grams
fat, 42 grams carbohydrate, 158 mg sodium and 38 mg  cholesterol. This
recipe used to be prepared at the Hotel Driskill in  Austin, Tx, b Ms.
Corbitt. According to Texas Highways Magazine, Dec  90, it is now
served by the hotel only at Banquets.  Ms. Corbitt  passed away in 1978
but her cookbook, Helen Corbitt's Cookbook is  still enjoyed.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Times change, God doesn’t.”