YUMMY Pavlova

PAVLOVA

A GREAT DESSERT TO GO WITH ANY DINNER

3 egg whites

1/4 tsp crm tartar

3/4 cup sugar

1/2 tsp vanilla

1 cup chilled whipping cream or whip up your own-much better

2 tbsp sugar

Fruit for on top

Heat oven to 225. Line bottom of a round pan or cookie sheet with brown paper. Beat egg whites and cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tbsp at a time. Add vanilla.

Spread in pan. Bake 1 1/2 hours. Turn oven off and leave in for an additional hour. remove and transfer carefully to another serving plate. Be very careful. Invert if you like.

Mexican Pozole

So I see there has not been anything added here in a long time. I would like to change that and start adding recipes. So here is one.

Pork Pozole

Makes: 6 servings View Nutrition Facts

Ingredients

• 1 can (15 ounces) yellow or white hominy, drained

• 1 can (14.5 ounces) Mexican-style diced tomatoes

• 1 can (10 ounces) mild green enchilada sauce

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 teaspoons ground cumin

• 1-1/2 pounds boneless pork loin

• ½ cup chopped cilantro

• 1 tablespoon lime juice

• Baked tortilla chips

• Diced avocado and lime wedges, optional

Directions

1. Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on high for 2 to 2-1/2 hours.

2. Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime wedges, include them too.

   ENJOY-FROM ONE FELLOW COOK TO ANOTHER-KARLENE