| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Boiling water |
| 2 |
c |
Grape Nuts |
| 2 |
|
Eggs, separated |
| 1 |
T |
Cinnamon |
| 1 |
t |
Ground cloves |
| 1 |
t |
Nutmeg |
| 2 |
c |
Chopped walnuts |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Chopped dates |
| 1 |
pn |
Salt |
INSTRUCTIONS
From: SLD <steedat@GMX1.COM> Date: Sat, 29 Jun 1996 12:16:09
+0000 In Michael and Jane Stern's wonderful cookbook/cultural review
SQUARE MEALS, they give a great recipe for Grape Nuts. To quote the
Sterns: "Without a grain of sugar, it is a dowdy dish indeed, but
dates, raisins, and spices give it powerful aromatic allure..."
Preheat oven to 350 Pour boiling water over Grape Nuts and set aside
to cool. Beat egg whites stiff and set aside. Beat yolks with
spices; add nutmeats, raisins, dates, and salt. Mix with Grape Nuts
and fold in stiffly beaten egg whites. Pour into buttered 10-cup
souffle dish. Bake 45-60 minutes. EAT-L Digest 28 June 1996 From the
EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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