Baked Alaska and Variations

Categories: Desserts

Serves: 6 Servings

Ingredients:

1/2" around edge free.
You can have Baked Alaska on short notice if you keep cake and ice cream on
hand in your freezer.
1. Start heating oven to 450ø F. For cake base, choose one of Alaskas
below. Set cake base on brown paper (1/2" larger than cake) on cookie
sheet.
2. Make meringue: With egg beater or electric mixer, beat 3 egg whites
until they stand in peaks when beater is raised. Slowly add 6 tablesp.
granulated sugar, beating until stiff and glossy.
3. Quickly fill or top cake base with 1 qt. very firm ice cream as directed
below. Quickly cover ice cream and base completely with meringue. If
desired, sprinkle with slivered almonds, shaved chocolate, or shredded
coconut. Bake 4 to 5 min., or until delicate brown.
4. Remove Alaska from oven at once. Slip 2 spatulas between Baked Alaska
and paper. Transfer Alaska to chilled serving dish. Garnish with canned
peach slices, berries, etc. Serve at once.
P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set on
meringue; light; carry to table.
SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick
shell (see cutting directions for Frozen Angel, above). Fill trough with
ice cream.
IGLOO ALASKA: Use bakers' spongecake layer. Pile ice cream on top, leaving
BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick ice
cream.

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: Baked Almond Catfish
Categories: Fish/shellf
Yield: 4 Servings

-

1/2 cup whole almonds, toasted 3 Tbl cornmeal 2 Tbp grated
Parmesan cheese 2 Tbl fresh parsley, chopped 1 Tbl flour Salt and
freshly ground black pepper, to taste 2 Tbl fresh lemon juice 2
pounds catfish fillets Parsley sprigs and lemon wedges, for garnish

Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.

NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and asprinkle of lemon zest.

Makes 4 servings.

Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.

[THE WASHINGTON POST; January 16, 1991]
Posted to MM-Recipes Digest V3 #244

Date: Fri, 6 Sep 1996 23:00:30 -0400

From: BobbieB1@aol.com

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