Heavenly ".... Midi playing is: "BLUE ANGEL" *********************************************** *********************************************** ~ ANGEL RECIPES ~ I just started this page for recipes, I will be adding more as I find them...........Enjoy!!. ~SHEILA~ ~ANGEL HAIR PASTA WITH HEAVENLY SHELLFISH ~ 2 cans (14-1/2 oz. ea,) stewed tomatoes 1 can (16 oz.) tomato sauce 2 large garlic cloves, crushed 1- 1/2 teaspoons of Italian seasoning 1 teaspoon sugar Salt and freshly ground pepper to taste 1 pound of shrimp, (shelled & deveined) 2 dozen mussels, (scrubbed) 2 dozen Little Neck clams, (rinsed) 1 pound of Angel Hair pasta, (cooked & drained) Freshly grated Parmesan cheese to serve Feshly chopped parsley to garnish Place stewed tomatoes, tomato sauce, garlic, Italian seasoning, sugar, salt, and pepper in a large saucepan. Stir well, and bring to a boil, reduce the heat, and simmer for 5 min. Add shrimp, mussels, and clams. Cover and simmer just until mussels and clams open. Discard any that don't open. Place cooked Angel Hair in a large serving bowl. Spoon the sauce and shellfish over and toss gently. Sprinkle with Parmesan cheese and garnish with parsley. Serve immediately. 6 servings So, Heavenly good!! *********************************************** *********************************************** ***And now to top it off DESSERT............... ~ANGEL FOOD CAKE~ 1 cup sifted flour 10 egg whites 1 teaspoon cream of tartar 1/4 teaspoon salt 1 teaspoon of vanilla extract 1/4 teaspoon of almond extract Preheat oven @ 350*. Sift flour 3 times with 1/2 cup of sugar. Beat egg whites until foamy. Add cream of tartar and salt and beat until stiff but not dry. Whip in the remaiming sugar, 2 tablespoons at a time. Add vanilla and almond extract. Sift about 1/4 cup of flour and sugar mxture at a time over the batter and fold in until no flour shows. Turn into an ungreased 10-inch tube pan and bake for 45 minutes. Invert pan on neck of a bottle or a funnel and let cake cool thoroughly in pan. Serves 6 *********************************************** *********************************************** ***MORE Heavenly Delightful Desserts Angel Food Fluff & Strawberry Angel was Submitted to me: On January 24, 2000.... by Max 'n Mike......Thank you! ~ANGEL FOOD FLUFF~ 1 small angel food cake, 1 stick butter softened, 1 1/2 C. powdered sugar, 3 egg yolks, 3 egg whites stiffly beaten, 1 pt. cream, whipped 3 Tbs. lemon juice. Cream butter and sugar; add egg yolks one at a time, beating well. Add lemon juice. Fold in the stiffly beaten egg whites and 1/2 of the whipped cream. Line a 9 x 13 x 2 pan with angel food cake sliced 1/4 inch thick. Cover with 1/2 of the filling. Add another layer of cake slices and cover with the rest of the filling. Now cover with the remaining whipped cream. Sprinkle with coconut or toasted coconut, if you wish. Refrigerate 8 hours or overnight. Serves 12. *********************************************** *********************************************** ~STRAWBERRY ANGEL~ 1 small angel food cake, 2 small packages instant vanilla pudding, 9 oz. carton Cool Whip, 1 large package strawberry Jello, 1 16 oz. box frozen strawberries. Tear cake into small pieces and line a 9 x 13 pan. Mix pudding, using just 2 C. milk and fold in the Cool Whip. Pour over the cake pieces and mix slightly. Set in refrigerator. Dissolve Jello in 2 C. boiling water. Add frozen strawberries and stir until dissolved. Refrigerate until slightly thickened. Pour over the cake-pudding mixture. Refrigerate until set. Serves 8 *********************************************** *********************************************** ~LEMON ANGEL TORTE~ 4 egg yolks 1/2 cup sugar Dash salt 1 tablespoon grated lemon peel 3 tablespoons lemon juice 1 cup whipping cream Torte Shell Lemon Filling: In top of double boiler, beat egg yolks until thick and lemon-colored. Gradually beat in sugar, salt, lemon peel, and lemon juice. Cook and stir over hot water untill thick, about 5 minutes. Cool Torte Shell: Preheat oven to 450 degrees. Place 4 egg whites, ¾ cup sugar, ¼ teaspoon cream of tartar, and ¼ teaspoon salt in small bowl; beat at high speed with electric mixer about 15 minutes to very stiff peaks. Spread in a well-buttered 9-inch pie plate. Place in preheated oven; turn off heat. Let stand in closed oven 5 hours or overnight (don't peek). To Assemble: Spread half of whipped cream in Torte Shell. Top with filling, then remaining whipped cream. Chill 5 hours. Serves 8. *********************************************** *********************************************** Sinfully Heavenly......*This page was created on Oct. 10, 1999...© All Rights Reserved *If you have any Heavenly Recipes : Please send them to me....

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