Recipe - Vegetarian Ma Po Tofu

2 Egg whites
Three fourths cup Light corn syrup (Karo)
2 tablespoon Sugar (more or less)

Beat the egg whites in a heat resistant bowl until they get very fluffy .
Put the bowl in a water bath and add syrup. Keep on beating. Add the sugar
(to harden the mixture) and keep on beating. You'll need 2 spoons or so,
depending on the size of the eggs used. After 1015 minutes the mixture
will be cooked and harden after it cools down. Keeps in refrigerator for a
day or so and then it starts to colapse. Serve over sorbet, cakes or eat by
the spoon.

Posted to fatfree digest V96 #295

Date: 25 Oct 96 12:01:27 EDT

From: Paula.M.Gouvea@Dartmouth.EDU (Paula M. Gouvea)