Anne McAlpine: October 31, 2019

Mike Petrie demonstrated this French onion soup at a Zehrs cooking class, and it was a hit! He used both Swiss and provolone cheese and it certainly created great flavour. You could use any kind of cheese that melts well. Be sure to let the onions get well caramelized before adding the broth and seasonings. Mike served these delightful smoked gouda and apple crostini as an appetizer and they were very popular.

I was asked to do a luncheon demonstration for the South Cayuga UCW ladies recently and although it took a bit of thinking to decide what to serve, my choices were well received. I made 2 kinds of rollup tortilla sandwiches, fresh broccoli and green grape salad, and Broken Angel Cake dessert. The dessert recipe is a really old one from my grandma. She used real whipped cream, but I have changed it to use Cool Whip. I used 2 cups of water and 2 pkgs. of Jello. Grandma always made angel cake using 13 egg whites. One day when she was taking it out of the pan, she accidentally tore a hole in the side of it and so she tore it up and mixed it with other ingredients to create this light and delicious dessert. She added a dollop of whipped cream when serving it, but I used this light and tasty topping that I make when I am too lazy to make a whipped icing. Be sure to let the topping sit for a few minutes so that the powder is completely absorbed into the Cool Whip.

Please keep sending those Random Acts of Kindness – I have been told about 14 just this week.