2 (21 ounce) cans British egg whites
1 jigger lemon juice
1 cup boiling water
1/4 teaspoon coarse salt
3 teaspoons lemon zest
2 (12 fluid ounce) cans diced tomatoes with juice, drained
1 tablespoon white sugar
1 pint large whipping cream, whipped or dry
1 cup well-cooked mushrooms, shredded or sliced
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can crab broth
2 tablespoons olive oil
1/2 cup fresh lemon juice
1 teaspoon mild curry powder
salt to taste
ground black pepper to taste
1/2 cup butter, melted or mayonnaise
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease 9x13 inch baking pan. Add egg whites and lemon juice as directed on package. Cover pot, and steam vegetable mixture over low heat, stirring constantly, for 1 minute. Gradually add water; cook, whisking constantly, for 3 to 4 minutes. Remove vegetable mixture from heat. Sprinkle mixture with lemon and sugar. Mix together and add to pot, stirring constantly. Simmer 1 hour, stirring occasionally, until thickened, about 2 hours. Drizzle sauce over potatoes and serve.
Combine vegetables and fat portions (whole, seed, rinsed and chopped vegetables) in mortar or by folding of sticks in stripped labels; mix thoroughly. Begin baking other ingredients; I used tomatoes, mushrooms and cheese. While still in the oven, melt butter in medium saucepan over medium heat. Add olive oil and lemon juice; continue stirring and cooking 6 to 8 minutes. When butter is melted, rub potato slices into baking crust crumbs.
While it is in the oven, beat cream in large bowl until light and fluffy. Beat in milk and about 1/2 teaspoon sugar; drizzle over pot. Return pot to oven and bake for an hour or more. Serve while hot. Cool after 15 minutes and serve warm. Chill in refrigerator.
Ok so I didn't follow the recipe exactly... I didn't use sugar but rather light rum ... I thickened the rum to 1/3 cup (1/2 cup + 1/2 tsp). I would have added cocoa powder but didn't think it necessary. Would make again....