| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Boiling water |
| 2 |
c |
Grape Nuts |
| 2 |
|
Eggs; separated |
| 1 |
tb |
Cinnamon |
| 1 |
ts |
Ground cloves |
| 1 |
ts |
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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