The column this week will take you to many parts of the world — from Italy and sunny Mexico and Germany down to the Deep South. The recipes this week have something for just about everyone and something for most every taste. Not long ago I got a couple of wonderful old southern recipes from Myrtle Goss. Now that tomatoes are coming in, I know you will want to give them both a try. Also, recently, I had a very nice visit from Roy and Shirley Milligan who now reside in South Carolina. Roy grew up in Morgantown and still has connections here in Rhea County, and I sure do appreciate the fact that they took the time to come see me when they were recently in town. Shirley has sent in a recipe for her delicious Pear Bread! When I saw the recipe for the Angel Food Lemon Bars, it was one of those recipes that looked so simple that I just had to try it, and I figured that since it had so few ingredients if it flopped it would not be a major loss. The recipe did not say what size jelly roll pan to use, so I took a chance and used the big one and it was perfect. After the cake went into the oven, it wasn’t long before the house was filled with a lemony fragrance with just a hint of almond, or so it seemed. Right on time it was done and when it came out of the oven it was full, even, and nicely colored. As I mixed up the icing, I thought it would not be enough to cover such a large cake, but it was the perfect amount. I cut mine into two-inch squares, packed some up to take to a church event, packed some up to share with a neighbor, and there was still plenty to freeze for another day. I am going to experiment with this recipe and try topping the cake with whipped cream, maybe with just a hint of strawberries or peaches. Until next time, happy cooking!
To see the full story, please pick up a copy of The Herald-News.