¾ cup sugar
1 tablespoon flour
½ teaspoon salt
2/3 cup pineapple juice
1 egg, beaten
1 teaspoon lemon juice
1 cup Acini Di Pepe (Acini Di Pepe is a very tiny round pasta)
2 (11 ounce) cans mandarin oranges, drained
1 (20 ounce) can tidbit pineapple, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) carton cool whip
1 cup miniature marshmallows
In a small saucepan, mix sugar, flour and salt. Stir in pineapple
juice and egg.
Cook over moderate heat, stirring constantly until thickened.
Add lemon juice. Set aside and cool. Cook Acini Di Pepe.
Cover, place in
refrigerator until chilled. Combine remaining ingredients, stir lightly.
Chill at least 1 hour before serving. Serves 10.
2 c Brown sugar
2 c Milk
6 tb Butter
1 1/2 c Raisins
2 ts Cinnamon
1 ts Cloves
1 ts Nutmeg 1
1/2 c Prepared worms
3 c White flour
2 ts Baking soda
2 ts Baking powder
2 x Eggs
Instructions Directions:
To prepare worms
(Red
Wiggler earthworm) place them in peat moss for 12-14 hours to clean out
grit.
Then rinse in clear water and plunge into boiling water flavoured
with a bit of lemon.
Remove worms after 2 mins., and repeat plunge into
boiling water twice more for 2 min.
with fresh pot of water and lemon
each time. Drain thoroughly, spread on a flat tin,
and bake for 10 min. at
350 degrees.
Results look like shoelaces and store well.
to make cake:
Combine eggs, sugar, and butter in a bowl. Beat until fluffy. Add
spices,
baking powder and baking soda and flour alternately with milk
while
beating continuously.
Add raisins and worms. Makes 2 loaf pans or one 9
x 13 inch pan.
Bake at 350 degrees for 50 minutes or until done.
Recipe
by Mrs.Linda Wiebe,Cambridge,Ontario.
Winner of a competition pro- moting
the use of worms in cooking
Printed in Issue #13 Harrowsmith Magazine,
1978 Liz Parkinson
1 cup dry white wine
8 ounces fresh earthworms, cleaned
12 large mushrooms
1/4 cup olive oil
2 T soy sauce
1 clove garlic, minced
1/4 cup butter
1/2 cup green onion, chopped
2 T crushed saltines
1/4 t curry powder
3 egg whites
3 T mayonnaise
3 T grated Parmesan cheese
Pour wine over worms and marinate for 1 hour. Clean mushrooms and
remove
stems.
Combine oil, soy sauce, garlic and pour over mushroom cap and
let
set for 1 hour.
Pour wine and worms into saucepan and bring to boil.
Remove from heat and drain.
Melt butter in large skillet. Sauté drained mushroom caps until lightly
golden. Remove from skillet.
Add worms, mushroom stems and onions into
skillet and stir-fry until slightly golden.
Stir in crushed saltines
and
curry powder. Spoon mixture into mushroom caps.
Arrange on greased
baking
sheet. Into egg whites, fold mayo and Parmesan cheese.
Heap atop worm
mixture.
Bake in preheated 425 oven until delicately golden.
Makes
12...
