Separating Eggs

When you are separating eggs, you often end up with an excess of yolk or white. 

The egg whites, almost pure albumin, freeze well. Defrosted egg whites whip even better than fresh egg whites, and they do not pick up odors. The yolk, high in fat however, does not freeze well.  And in addition, yolks easily become freezer burnt. However, they can be kept for a couple of days in the refrigerator covered with a layer of water to prevent a skin from forming on top. Pour water off before using.

To separate the yolk from the white, crack egg on edge of a bowl. Open the egg, keeping one half upright to hold the yolk. Let the white drop into the bowl. Pour the yolk into the empty half shell, letting more white drop into the bowl as you are transferring the yolk from one shell to the other. If a little yolk falls in, take corner of paper towel and get yolk on that.

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Green Tomato Cake - 350 D. for 1 hour

2-1/4 cups sugar
1 cup melted vegetable shortening or (1/2 cup shortening and 1/2 cup margarine )
3 eggs
2 tsp. vanilla
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
1 cup raisins
1 cup chopped walnuts
2-1/2 cups diced green tomatoes
1 small can Angel coconut 

Grease 9 x13 pan. Heat oven to 350 D. 

In a mixing bowl cream butter, shortening,  sugar, eggs and vanilla.  Add flour, salt, soda and the two spices stir to blend. Stir in nuts, raisins and then the green tomatoes.

Spread batter into pan and spread coconut over the top. Bake 1 hour.

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Easy Pea Soup

1-1/2 Tbls. butter
5 fresh green onions chopped
3/4 tsp. salt
1 - 14 to16 oz. bag frozen peas, thawed                         
1 tsp. fresh lemon juice 

Heat butter in a medium pot over medium heat.

Add onions, salt and cook until tender, 6-8 minutes, stirring 2-3 times. Add 2-1/2 cups water and bring to a boil.

Reserve 1/2 cup of peas, add the rest in the water, reduce heat and cook 5-6 minutes.

Puree soup in batches in blender until smooth. Stir in lemon juice, serve in small bowl and garnish with reserved peas.

Serves 4. (May use chicken broth.)

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Old Fashioned Gingerbread - 350 D. 35 minutes. (Old recipe.)

1-1/2 cups flour
1 egg
1/2 cup shortening
1/2  cup molasses
1/4 cup sugar
1 tsp. baking soda
3/4 tsp. ground ginger
1/2 tsp. salt
1/2 tsp cinnamon
1 cup boiling water

Preheat oven to 350 D. Grease one 9 inch square pan or glass baking dish.

Into large bowl, measure all ingredients, beat at low speed until blended, beat 2 minutes. Pour into pan and bake 35 min. Cool. Cut in medium pieces and serve with cool whip on top.

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Philippians 1:10  That ye may approve things that are excellent; that ye may be sincere and without offense till the day of Christ;

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