Baked Alaska

Miller Family Tradition - made for many birthdays.  Sharon makes this for the Miller Christmas Party.
Egg Yolk Sponge Cake
1 1/2 cup Softasilk Flour (no substitutions)
2 tsp baking powder
1/2 tsp salt
6 egg yolks (1/2 cup)
1 cup sugar
1/2 cup boiling water
2 tsp vanilla
1 tsp lemon flavoring

Heat oven to 350.  Grease and flour 13x9 pan.  Measure flour by spoon-level-pour method.  Mix flour, baking powder, and salt.  Set aside.  Beat egg yolks in small mixer bowl until very thick and lemon colored.  Beat in sugar.  Blend in water and flavorings, then dry ingredients.  Pour into pans.  Bake about 35 - 40 minutes, until done (top springs back when touched lightly.)  Let cool upright in pans 10 minutes, then remove.

Pie Meringue:
6 egg whites
1/2 tsp cream of tartar
12 Tbl sugar
1 tsp flavoring

Heat oven to 400.  Beat egg whites with cream of tartar until frothy.  Gradually beat in sugar, a little at a time.  Continue beating until stiff and glossy.  Beat in flavoring.

Chocolate ice cream

Put ice cream in scoops over cake, and smoothe till mostly even.

Pile on the meringue.  Bake 8 - 10 minutes, until lightly brown.
Note: Aunt Sharon puts it on bottom rack under the broiler and watches it carefully until it is browned.

Squash Relish

Recipe from Ruth Bliss, a friend of Jack and Honey Butler's

1 large zucchini, seeded and coarsely chopped (12 cups).
1 cup coarsely chopped onion
5 Tbl Sea Salt
Combine above and let stand overnight.

Drain and rinse with cold water.  Add 1 green pepper and 1 red pepper, chopped.

In a large pot, mix and cook till mixture begins to thicken, the following:
2 1/2 c vinegar
6 c sugar
1 Tbl dry mustard
3/4 tsp nutmeg
3/4 tsp turmeric
3/4 tsp corn starch
1/2 tsp celery seed
1/2 tsp black pepper

Add squash and peppers to mixture in pot.  Cook 20 - 30 minutes - will get a little thing.
Seal in sterile, heated pint jars.

Dutch Pancake with Veggies

from Jeannette
1/2 cup unsifted flour
1/2 cup milk
2 eggs
1/4 tsp salt

In bowl using mixer at medium speed, beat flour, milk, eggs and salt for 2 minutes until smooth..

Preheat oven to 450.  On lowest rack, heat 10" round casserole pan or oven-safe 10" skillet for 5 minutes.
Add oil to hot pan, tilting pan to coat bottom and side.  Pour batter into pan.
Bake 10 minutes.  Reduce temperature to 350 and bake 10 minutes more or until pancake is puffy and brown.  (As pancake bakes, it rises like a popover; as it cools, it will shrink slightly.)  Makes one pancake.
Make next part while pancake cooks:

Vegetable filling:
In 12" skillet over medium-high heat, melt 2 Tbl butter and 1 Tbl olive oil
Add 1 lb mushrooms, quartered
1 large green pepper, cut into 1 inch strips
2 cups sliced zucchini
Cook 5 minutes
Stir in:
2 cups sliced carrots, cooked and drained
1 cup sliced green onions
1 tsp dried savory leaves
3/4 tsp salt
1/8 tsp pepper
Cook until liquid evaporates, about 5 minutes

Reduce heat to low.  Stir in 1 1/2 c shredded Gouda cheese until melted.

Spoon filling into pancake.  Sprinkle with 1/2 cup shredded Gouda cheese.
Broil 6" from source of heat 1 to 2 minutes or until cheese melts.  Cut into wedges.  Makes 4-6 servings.

Hamburger Soup from Fran

1 lb hamburger, crumbled. and fried
1 onion, chopped and fried
1 quart water, with 3 beef bouillon cubes dissolved in it.
1/2 bag frozen mixed vegetables
salt and pepper

Combine all ingredients and heat to simmering
Add 1/2 box small pasta
Cook until pasta is done, and serve.