it's going to be a long weekend - I have to start typing some of these in

NOTE! I have not prepared pasties from this recipe - reproduced here for
historical archival dissemination purposes only - use at your own risk -
not responsible for typos or anything else

----

[p. 139]

UPPER PENINSULA PASTIES

4 c. flour
2 tsp. salt
1-1/2 c. shortening, yellow Fluffo
10 T. ice water
2 pounds round steak
5 peeled & chopped large potatoes
1 (1-1/2 c.) small cubed turnip or rutabage
1 to 2 large onion, finely chopped
1 T. salt
1 tsp. fresh ground pepper

In large chilled bowl combine sifted flour and salt. Cut in shortening (I
use yellow Fluffo for a nice color and texture) with a pastry blender or
two knifes until the mixture looks like coarse corn meal. I rub the flour
and fat together with my fingers quickly to produce the coarse crumb. Pour
in ice water, toss and gather into a ball. Add more water if necessary to
hold dough together. Divide dough into 6 equal parts. Dust each ball with
flour and wrap in plastic wrap. Chill 1 hour or more.

In a large mixing bowl combine round steak which has been trimmed of all
excess fat and cut into 1/4 inch cubes with peeled and chopped potatoes,
scraped and diced or cubed turnip, finely chopped onion, salt and pepper.
Mix thoroughly so that seasoning will be well blended.

Roll out each ball of dough on a lightly floured board to 1/4 inch thick
circle. Place 1-1/2 cups of filling on circle. Fold up one side of circle,
then fold over the other side. Pinch edges of dough together enclosing the
filling, forming a double thick band of dough along the seam. Moisten edges
and crimp into a decorated edge with the fingers. Slash a vent in the top
for steam to escape. Place on cookie sheet. Bake in a preheated 400 degree
oven for 45 to 50 minutes, until golden brown. Delicious served with
catsup or chili sauce.

Paula Sadak
Munising BPW Club

"tert in seattle" wrote in message
...

it's going to be a long weekend - I have to start typing some of these in

NOTE! I have not prepared pasties from this recipe - reproduced here for
historical archival dissemination purposes only - use at your own risk -
not responsible for typos or anything else

----

[p. 139]

UPPER PENINSULA PASTIES

4 c. flour
2 tsp. salt
1-1/2 c. shortening, yellow Fluffo
10 T. ice water
2 pounds round steak
5 peeled & chopped large potatoes
1 (1-1/2 c.) small cubed turnip or rutabage
1 to 2 large onion, finely chopped
1 T. salt
1 tsp. fresh ground pepper

In large chilled bowl combine sifted flour and salt. Cut in shortening (I
use yellow Fluffo for a nice color and texture) with a pastry blender or
two knifes until the mixture looks like coarse corn meal. I rub the flour
and fat together with my fingers quickly to produce the coarse crumb. Pour
in ice water, toss and gather into a ball. Add more water if necessary to
hold dough together. Divide dough into 6 equal parts. Dust each ball with
flour and wrap in plastic wrap. Chill 1 hour or more.

In a large mixing bowl combine round steak which has been trimmed of all
excess fat and cut into 1/4 inch cubes with peeled and chopped potatoes,
scraped and diced or cubed turnip, finely chopped onion, salt and pepper.
Mix thoroughly so that seasoning will be well blended.

Roll out each ball of dough on a lightly floured board to 1/4 inch thick
circle. Place 1-1/2 cups of filling on circle. Fold up one side of circle,
then fold over the other side. Pinch edges of dough together enclosing the
filling, forming a double thick band of dough along the seam. Moisten edges
and crimp into a decorated edge with the fingers. Slash a vent in the top
for steam to escape. Place on cookie sheet. Bake in a preheated 400 degree
oven for 45 to 50 minutes, until golden brown. Delicious served with
catsup or chili sauce.

Paula Sadak
Munising BPW Club

Do know that these are great. Made them at home as well as had them Annes
Pasties in Cornwall.

Alan


* Exported from MasterCook *

Anne's Pasties

Recipe By :Anne Muller
Serving Size : 4 Preparation Time :0:00
Categories : British Lunch
Main Dish Sandwich

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450g 1lb strong white flour (large pinch salt
optional)
100g 4oz margarine (Echo or similar hard variety)
110g 4oz lard
175ml 1/3pt water
Pasty filling, quantity for one pasty

50g 2oz onion or shallot (some people like leek)
50-75g 2-3oz turnip (swede)
100g 4oz beef skirt or chuck steak
150g 6oz sliced potatoes
black pepper, salt

Making the Pastry

Put the flour and salt (if used) into a bowl. Cut off a quarter of the lard
and rub into flour. Grate or slice the rest of the fats into the mixture and
stir with a knife. Pour all the water in and stir until absorbed. Knead a
little and leave at least 30 minutes in the fridge before using.

Pastry can be made the day before, wrapped in polythene and stored in the
fridge overnight. Pastry freezes well, but remember to take it out the night
before you need it. Do not refreeze.


Making the pasties

Keep the sliced potatoes in a basin of cold water till needed. Trim and
gristle off the meat and cut it (with some fat) into 6 mm (1/4 in) pieces.

Generously flour the board or area you are using. This allows the pastry to
relax as you roll, especially if you flip the pastry up from the surface
every now and then. Cut off a quarter of the prepared pastry. Roll it out,
keeping the shape, into a circle 21-23 cm (8-9 in) across. The pastry should
now be the right thickness. Place an upturned plate over the pastry and trim
round to get a good shape.

Place most of the turnip and onion across the centre of the round. Sprinkle
lightly with salt and pepper to taste.

Place meat along the top and well into the ends; season the meat with a
little salt. Top the meat with most of the potato and the remainder of the
turnip.

Sprinkle again with a little salt, and add the remaining potato. Do not
season the top layer: salt directly in contact with pastry can make it taste
slightly bitter.

Dampen one side of the pastry with a little water. If you dampen the pastry
all round or use too much water you will find the edges slide instead of
sealing, so don't slosh it on.

Fold the damp side of the pastry to the other and press firmly but gently
together, so that you have a seam down across the pastry, or by the side,
whichever you find easier. From the right side if you are right-handed (or
the left if you are left-handed) fold over the corner and crimp by folding
the pastry seam over and over to the end. Tuck in the end well to seal.
Alternatively, if you find this difficult, just curl the edge like a wave.

Make a small slit in the top with a knife and patch any other breaks or
holes with a little dampened rolled-out pastry.

Brush the pasties with milk or egg wash or even just water and place them on
buttered paper or a greased and floured tray, leaving 5 cm (2 in) between
them.

Bake in a hot oven 220C (425F, gas 7) for 20 to 30 minutes. Check the
pasties. If brown, turn them down to 160C (325F, gas 3). Bake for another 20
minutes. Turn off the oven and leave them in the oven for another 15 minutes
with the door shut.

Remove from the oven and with a slice lift the pasty onto a plate. Cut in
half, allowing some of the steam to escape.

If you are eating them picnic style, place the pasties onto a cooling tray
and wait 15 minutes before eating. If you want to eat them an hour or so
later, or are taking them on a journey, wrap them straight from the oven in
paper and then a clean cloth. Pasties keep extremely hot for a long time and
if well wrapped a pasty made in Helston would still be 'hot' when you
reached Exeter. I've even been told by holiday-makers that their pasties
were still reasonably warm when they reached London.


Source:
"The Lizard Pasty Shop, Sunny Corner, Beacon Terrace, The Lizard, Helston,
Cornwall TR12 7PB"
- - - - - - - - - - - - - - - - - - -

On 11/9/2013 9:24 PM, tert in seattle wrote:
> it's going to be a long weekend - I have to start typing some of these in
>
> NOTE! I have not prepared pasties from this recipe - reproduced here for
> historical archival dissemination purposes only - use at your own risk -
> not responsible for typos or anything else
>
> ----
>
> [p. 139]
>
> UPPER PENINSULA PASTIES
>
> 4 c. flour
> 2 tsp. salt
> 1-1/2 c. shortening, yellow Fluffo

I just had to stop right there and laugh. What a great name! Yellow
Fluffo.

No, I won't be making this, but thank you for sharing!

Jill

"jmcquown" > wrote in message
...
> On 11/9/2013 9:24 PM, tert in seattle wrote:
>> it's going to be a long weekend - I have to start typing some of these in
>>
>> NOTE! I have not prepared pasties from this recipe - reproduced here for
>> historical archival dissemination purposes only - use at your own risk -
>> not responsible for typos or anything else
>>
>> ----
>>
>> [p. 139]
>>
>> UPPER PENINSULA PASTIES
>>
>> 4 c. flour
>> 2 tsp. salt
>> 1-1/2 c. shortening, yellow Fluffo
>
> I just had to stop right there and laugh. What a great name! Yellow
> Fluffo.
>
> No, I won't be making this, but thank you for sharing!
>
> Jill


Do they still make and sell Fluffo? I haven't seen any for years.

Cheri

On Sat, 09 Nov 2013 23:11:59 -0500, jmcquown >
wrote:

> I just had to stop right there and laugh. What a great name! Yellow
> Fluffo.

I wondered about that too. Haven't looked it up yet.

--
Food is an important part of a balanced diet.

On Saturday, November 9, 2013 6:24:34 PM UTC-8, tert in seattle wrote:
> it's going to be a long weekend - I have to start typing some of these in
>
>
>
> NOTE! I have not prepared pasties from this recipe - reproduced here for
> historical archival dissemination purposes only - use at your own risk -
> not responsible for typos or anything else
>
>
>
> ----
>
>
>
> [p. 139]
>
>
>
> UPPER PENINSULA PASTIES
>
>
>
> 4 c. flour
>
> 2 tsp. salt
>
> 1-1/2 c. shortening, yellow Fluffo
>

>
> In large chilled bowl combine sifted flour and salt. Cut in shortening (I
> use yellow Fluffo for a nice color and texture)

I wonder if buttery Crisco would work. Realize that hydrogenated oils
are not the same as transfats.

> Dust each ball with
> flour and wrap in plastic wrap. Chill 1 hour or more.
>
>
>
> In a large mixing bowl combine round steak which has been trimmed of all
> excess fat and cut into 1/4 inch cubes....

So hydrogenated tropical oils are OK but honest beef fat is not?

Maybe she should have rendered the beef fat and used it for some of the
shortening.

> Fold up one side of circle,
> then fold over the other side. Pinch edges of dough together enclosing the
> filling, forming a double thick band of dough along the seam. Moisten edges
> and crimp into a decorated edge with the fingers. Slash a vent in the top
> for steam to escape. Place on cookie sheet. Bake in a preheated 400 degree
> oven for 45 to 50 minutes, until golden brown. Delicious served with
> catsup or chili sauce.
>
>
>
> Paula Sadak
>
> Munising BPW Club

An era containing plastic wrap, Fluffo, catsup, and Paula Sadak. (Mrs. Sadak
appears to still be with us, at age 95, although Mr. Sadak checked out at
age 75.)

On 11/10/2013 1:11 AM, sf wrote:
> On Sat, 09 Nov 2013 23:11:59 -0500, jmcquown >
> wrote:
>
>> I just had to stop right there and laugh. What a great name! Yellow
>> Fluffo.
>
> I wondered about that too. Haven't looked it up yet.
>
Here's an ad from 1955. Golden Fluffo!

http://www.youtube.com/watch?v=On7OFQTp4lM

Jill

On Sun, 10 Nov 2013 17:31:01 -0500, jmcquown >
wrote:

> On 11/10/2013 1:11 AM, sf wrote:
> > On Sat, 09 Nov 2013 23:11:59 -0500, jmcquown >
> > wrote:
> >
> >> I just had to stop right there and laugh. What a great name! Yellow
> >> Fluffo.
> >
> > I wondered about that too. Haven't looked it up yet.
> >
> Here's an ad from 1955. Golden Fluffo!
>
> http://www.youtube.com/watch?v=On7OFQTp4lM
>
That didn't jog any memory cells, guess Mom just bought Crisco. If we
had a TV in 55, we hadn't had it for very long. I remember a lot of
daytime test patterns and not much content back then.

--
Food is an important part of a balanced diet.

On 11/10/2013 7:19 PM, sf wrote:
> On Sun, 10 Nov 2013 17:31:01 -0500, jmcquown >
> wrote:
>
>> On 11/10/2013 1:11 AM, sf wrote:
>>> On Sat, 09 Nov 2013 23:11:59 -0500, jmcquown >
>>> wrote:
>>>
>>>> I just had to stop right there and laugh. What a great name! Yellow
>>>> Fluffo.
>>>
>>> I wondered about that too. Haven't looked it up yet.
>>>
>> Here's an ad from 1955. Golden Fluffo!
>>
>> http://www.youtube.com/watch?v=On7OFQTp4lM
>>
> That didn't jog any memory cells, guess Mom just bought Crisco. If we
> had a TV in 55, we hadn't had it for very long. I remember a lot of
> daytime test patterns and not much content back then.
>
It didn't jog any memory cells for me, either. I wasn't alive in 1955.
LOL It just struck me as a fun advertisement.

Jill

On Sun, 10 Nov 2013 19:34:17 -0500, jmcquown >
wrote:

> On 11/10/2013 7:19 PM, sf wrote:
> > On Sun, 10 Nov 2013 17:31:01 -0500, jmcquown >
> > wrote:
> >
> >> On 11/10/2013 1:11 AM, sf wrote:
> >>> On Sat, 09 Nov 2013 23:11:59 -0500, jmcquown >
> >>> wrote:
> >>>
> >>>> I just had to stop right there and laugh. What a great name! Yellow
> >>>> Fluffo.
> >>>
> >>> I wondered about that too. Haven't looked it up yet.
> >>>
> >> Here's an ad from 1955. Golden Fluffo!
> >>
> >> http://www.youtube.com/watch?v=On7OFQTp4lM
> >>
> > That didn't jog any memory cells, guess Mom just bought Crisco. If we
> > had a TV in 55, we hadn't had it for very long. I remember a lot of
> > daytime test patterns and not much content back then.
> >
> It didn't jog any memory cells for me, either. I wasn't alive in 1955.
> LOL It just struck me as a fun advertisement.
>
It was typical of the times.

--
Food is an important part of a balanced diet.

Open Face Spam Sandwich
p. 224

1 can Spam
Green pepper to taste
1/2 pound cheese
1 small onion
1/4 pound (1 stick) oleo melted
2T. catsup

Grind Spam; add green pepper and onion finely chopped. Grate in the half
pound of cheese and mix well. Spread mixture on half-buns.

Melt the oleo and add the catsup and blend. Spoon mixture on top of spread.
Place the half-buns on baking sheet and put in a 350° oven for 15 minutes.
Serves 8.

My sister, Mildred's recipe.

Lillian Vine
Torch Lake BPW Club


[BPW = "Business & Professional Women's"]

On Monday, November 11, 2013 1:10:35 PM UTC-5, tert in seattle wrote:
> Open Face Spam Sandwich
>
> 1 can Spam
> Green pepper to taste
> 1/2 pound cheese
> 1 small onion
> 1/4 pound (1 stick) oleo melted
> 2T. catsup
>
> Grind Spam; add green pepper and onion finely chopped. Grate in the half
> pound of cheese and mix well. Spread mixture on half-buns.
>
> Melt the oleo and add the catsup and blend. Spoon mixture on top of spread.
> Place the half-buns on baking sheet and put in a 350� oven for 15 minutes.
> Serves 8.
>
> My sister, Mildred's recipe.
> Lillian Vine
> Torch Lake BPW Club
> [BPW = "Business & Professional Women's"]

I would have expected someone on Torch Lake to know better.
(I assume that's Torch Lake in the Lower peninsula.)

http://www.richardfisher.com

On 11/11/2013 8:10 AM, tert in seattle wrote:
> Open Face Spam Sandwich
> p. 224
>
> 1 can Spam
> Green pepper to taste
> 1/2 pound cheese
> 1 small onion
> 1/4 pound (1 stick) oleo melted
> 2T. catsup
>
> Grind Spam; add green pepper and onion finely chopped. Grate in the half
> pound of cheese and mix well. Spread mixture on half-buns.
>
> Melt the oleo and add the catsup and blend. Spoon mixture on top of spread.
> Place the half-buns on baking sheet and put in a 350° oven for 15 minutes.
> Serves 8.
>
> My sister, Mildred's recipe.
>
> Lillian Vine
> Torch Lake BPW Club
>
>
> [BPW = "Business & Professional Women's"]
>

I like the idea of grinding Spam and making a spread out of it. It would
be like canned deviled meat without all the nasty ingredients.

My daughter got a jar of "Cookie Butter" as a gift. It looks like peanut
butter except that it's made out of ground cookies. It tastes sorta like
gingerbread. These are wonderful times we live in.

"dsi1" > wrote in message
...
> On 11/11/2013 8:10 AM, tert in seattle wrote:
>> Open Face Spam Sandwich
>> p. 224
>>
>> 1 can Spam
>> Green pepper to taste
>> 1/2 pound cheese
>> 1 small onion
>> 1/4 pound (1 stick) oleo melted
>> 2T. catsup
>>
>> Grind Spam; add green pepper and onion finely chopped. Grate in the half
>> pound of cheese and mix well. Spread mixture on half-buns.

I think the ground Spam with green pepper, cheese, and onion sounds good.
Might be tasty in a celery stick since I do like Spam.

Cheri

On 11/11/2013 9:08 AM, Cheri wrote:
>
> I think the ground Spam with green pepper, cheese, and onion sounds
> good. Might be tasty in a celery stick since I do like Spam.
>
> Cheri

You might like these, I've downed quite a few over the years. These
days, I can't eat much so a small bite out of one of the kid's musubi is
enough for me.

http://www.seriouseats.com/recipes/2...ubi-sushi.html

On Mon, 11 Nov 2013 11:08:49 -0800, "Cheri" >
wrote:

>"dsi1" > wrote in message
...
>> On 11/11/2013 8:10 AM, tert in seattle wrote:
>>> Open Face Spam Sandwich
>>> p. 224
>>>
>>> 1 can Spam
>>> Green pepper to taste
>>> 1/2 pound cheese
>>> 1 small onion
>>> 1/4 pound (1 stick) oleo melted
>>> 2T. catsup
>>>
>>> Grind Spam; add green pepper and onion finely chopped. Grate in the half
>>> pound of cheese and mix well. Spread mixture on half-buns.
>
>I think the ground Spam with green pepper, cheese, and onion sounds good.
>Might be tasty in a celery stick since I do like Spam.
>
>Cheri

I grind Spam into a Deviled Spam spread but I'd definitely omit the
oleo-ketchup goop.... I don't think I'd blend in the cheese either,
would be better to spread a roll (kaiser) and top with sliced cheese.

"Sqwertz" > wrote in message
...
> On Mon, 11 Nov 2013 11:08:49 -0800, Cheri wrote:
>
>> "dsi1" > wrote in message
>> ...
>>> On 11/11/2013 8:10 AM, tert in seattle wrote:
>>>> Open Face Spam Sandwich
>>>> p. 224
>>>>
>>>> 1 can Spam
>>>> Green pepper to taste
>>>> 1/2 pound cheese
>>>> 1 small onion
>>>> 1/4 pound (1 stick) oleo melted
>>>> 2T. catsup
>>>>
>>>> Grind Spam; add green pepper and onion finely chopped. Grate in the
>>>> half
>>>> pound of cheese and mix well. Spread mixture on half-buns.
>>
>> I think the ground Spam with green pepper, cheese, and onion sounds good.
>> Might be tasty in a celery stick since I do like Spam.
>
> But pouring vegetable shortening over something that is already 30%
> fat doesn't really appeal to me.
>
> -sw


That's why I said just the ground Spam, green pepper, cheese, and onion
sounds good. The rest would have to go.

Cheri

"Brooklyn1" > wrote in message
...
> On Mon, 11 Nov 2013 11:08:49 -0800, "Cheri" >
> wrote:
>
>>"dsi1" > wrote in message
...
>>> On 11/11/2013 8:10 AM, tert in seattle wrote:
>>>> Open Face Spam Sandwich
>>>> p. 224
>>>>
>>>> 1 can Spam
>>>> Green pepper to taste
>>>> 1/2 pound cheese
>>>> 1 small onion
>>>> 1/4 pound (1 stick) oleo melted
>>>> 2T. catsup
>>>>
>>>> Grind Spam; add green pepper and onion finely chopped. Grate in the
>>>> half
>>>> pound of cheese and mix well. Spread mixture on half-buns.
>>
>>I think the ground Spam with green pepper, cheese, and onion sounds good.
>>Might be tasty in a celery stick since I do like Spam.
>>
>>Cheri
>
> I grind Spam into a Deviled Spam spread but I'd definitely omit the
> oleo-ketchup goop.... I don't think I'd blend in the cheese either,
> would be better to spread a roll (kaiser) and top with sliced cheese.


I might use a little cheese.

Cheri

Cheri wrote:
> "Sqwertz" > wrote in message
> ...
>> On Mon, 11 Nov 2013 11:08:49 -0800, Cheri wrote:
>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 11/11/2013 8:10 AM, tert in seattle wrote:
>>>>> Open Face Spam Sandwich
>>>>> p. 224
>>>>>
>>>>> 1 can Spam
>>>>> Green pepper to taste
>>>>> 1/2 pound cheese
>>>>> 1 small onion
>>>>> 1/4 pound (1 stick) oleo melted
>>>>> 2T. catsup
>>>>>
>>>>> Grind Spam; add green pepper and onion finely chopped. Grate in the
>>>>> half
>>>>> pound of cheese and mix well. Spread mixture on half-buns.
>>>
>>> I think the ground Spam with green pepper, cheese, and onion sounds good.
>>> Might be tasty in a celery stick since I do like Spam.
>>
>> But pouring vegetable shortening over something that is already 30%
>> fat doesn't really appeal to me.
>>
>> -sw
>
>
> That's why I said just the ground Spam, green pepper, cheese, and onion
> sounds good. The rest would have to go.
>
> Cheri

my mom made Spamburgers when we were kids - Spam & Cracker Barrel Sharp
Cheddar cheese, cubed & run through the blender, spread over hamburger
buns and baked open faced until the cheese is melted & bubbly, garnished
with sliced spanish green olives - I loved those salt bombs

WHITE FRUIT CAKE
p. 62

2 c. sugar
1 c. butter or margarine
1 c. milk
2 small bottles marachino cherries
1/2 pound chopped walnuts
1/2 pound shredded or flaked coconut
1 pound mixed candied fruit
2 tsp. baking powder
3-1/2 c. sifted all-purpose flour
4 egg whites, beaten stiff
1 small can crushed pineapple

In a large mixing bowl cream together sugar and butter until the mixture
is light and fluffy. Add milk and cut up cherries and juice. Blend well.
Mixture may look very thin. Blend in chopped walnuts, coconut and mixed
candied fruit. Stir to blend well. Sift flour and baking powder together.
Add gradually to creamed mixture alternating with crushed pineapple with
juice. Scrape bowl often and mix thoroughly.

Beat egg whites, which have been warmed to room temperature, until stiff.
Fold into batter. Grease and flour an angel food pan. Spoon batter into
pan. Bake in a preheated 375 degree oven for 1-1/2 hours or until cake
tests done. Let cool at least 10 minutes in the pan before turning out
onto a cake rack to complete cooling.

Jean Rati
Hematite-Ishpeming BPW Club

On Tue, 12 Nov 2013 03:21:41 +0000 (UTC), tert in seattle
> wrote:

> WHITE FRUIT CAKE
> p. 62

Saved, thanks!

--
Food is an important part of a balanced diet.

On Monday, November 11, 2013 12:54:38 PM UTC-6, dsi1 wrote:
>
>
> I like the idea of grinding Spam and making a spread out of it. It would
>
> be like canned deviled meat without all the nasty ingredients.

Wow.

My MIL used to make this white fruitcake every Christmas to give loaves to
her kids. I never really considered it fruit cake because it doesn't use
citron which I hate, but I do love this recipe. I did make it for a few
years after she was gone to give to other family members, but stopped
because I got lazy and truly hated cutting those grocery bags up to fit. I
still make the recipe, but cut the ingredients in half. Now I line a jelly
roll pan with parchment paper and spread the mixture out to fill the pan,
then bake it until it tests done, about 30 minutes or so. Cut in bars and
serve at Christmas. My kids still love it as much. :-)

Cheri



2 pounds butter at room temperature
4 cups sugar
12 eggs separated (save whites for later in recipe)
2 oz pure lemon extract
8 cups flour
2 pounds golden raisins
1 pound candied cherries (a combination of green and red looks pretty)
1 pound candied pineapple
2 lbs of walnuts or combination of nuts of choice

In large bowl cream butter and sugar until light, add beaten egg yolks a
little at a time.

Add flour one cup at a time until blended, then add lemon extract. Rough
chop fruit and nuts, lightly dust them with flour, and stir into mixture.
Don't use a mixer for this step or your mixture will turn color from the
cherries.

Beat egg whites until medium soft peak stage and carefully fold into
mixture.

Line loaf pans with double sheets of cut up brown grocery bag paper and
grease paper, this
keeps the loaves from developing a crust and keeps them light.

Bake at 275 for 1 to 1 1/2 hours depending on loaf size, or until a
toothpick comes out fairly clean when
inserted in the middle.

Makes 6 loaves and recipe can easily be halved for smaller amount.

On Tue, 12 Nov 2013 12:48:06 -0800, "Cheri" >
wrote:

> My MIL used to make this white fruitcake every Christmas to give loaves to
> her kids. I never really considered it fruit cake because it doesn't use
> citron which I hate, but I do love this recipe. I did make it for a few
> years after she was gone to give to other family members, but stopped
> because I got lazy and truly hated cutting those grocery bags up to fit. I
> still make the recipe, but cut the ingredients in half. Now I line a jelly
> roll pan with parchment paper and spread the mixture out to fill the pan,
> then bake it until it tests done, about 30 minutes or so. Cut in bars and
> serve at Christmas. My kids still love it as much. :-)
>
> Cheri
>
>
>
> 2 pounds butter at room temperature
> 4 cups sugar
> 12 eggs separated (save whites for later in recipe)
> 2 oz pure lemon extract
> 8 cups flour
> 2 pounds golden raisins
> 1 pound candied cherries (a combination of green and red looks pretty)
> 1 pound candied pineapple
> 2 lbs of walnuts or combination of nuts of choice

Oh, wow... it sounds so light with those beaten whites folded in.

--
Food is an important part of a balanced diet.

"tert in seattle" > wrote in message
...
> my mom made Spamburgers when we were kids - Spam & Cracker Barrel Sharp
> Cheddar cheese, cubed & run through the blender, spread over hamburger
> buns and baked open faced until the cheese is melted & bubbly, garnished
> with sliced spanish green olives - I loved those salt bombs

We had it once in a while. Just fried slices with sides. Not a fan.