From the Kitchen of: Sylvia
Source: Favorite Recipes from our Best Cooks Ketchikan, Alaska
Meringue Shells
3
Egg
Whites
1
Cup
Sugar
1
Tsp.
Vanilla
1
Tsp.
Vinegar
Beat egg whites until stiff. Add sugar, vinegar and vanilla and mix well. Bake in a
slow oven (300° - 325°) in well greased muffin tins for 50 minutes.
Pudding
3
Egg
Yolks
1
Cup
Sugar
2
Tbsp.
Cornstarch
1
Tsp.
Vanilla
2 1/2
Cups
Milk
1
Can (small)
Crushed pineapple
1/2
Cup
Nuts, chopped
2
Tbsp.
Butter
Whipped cream for garnish
Beat egg yolks until light and add sugar, cornstarch which has been dissolved in a little milk,
and vanilla. Put milk in a double boiler and let come to a boil. Add the egg yolk mixture and
continue stirring until thick. Add butter and let cool. When completely cool, fold in the
pineapple and nuts. Place this mixture in the cooled meringue shells and top with additional
whipped cream.