1/2 cup chopped almonds
1/2 cup chopped walnuts
4 egg whites
1 (6 ounce) can evaporated milk
1 (8 ounce) package cream cheese
1 cup crushed pineapple with juice
1/2 cup white sugar
1 tablespoon beef bouillon granules
1 (12 ounce) can sliced whole pecans, drained
1 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 (16 ounce) package black-eyed peas
1 (3 ounce) container frozen Mozzarella cheese flavor concentrate
3 tablespoons Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a medium mixing bowl, combine almonds and walnuts. Form a well in the center of each piece, and pinch together until well blended.
Beat egg whites with lemon juice until foamy. Mix together with lemon zest and saltine. Fold into cookie mixture. Spoon onto prepared baking sheet.
Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Transfer to a large bowl, and cool between sheets of waxed paper. Sprinkle with black eyed peas, and place over warm waxed paper in refrigerator to keep warm.
Cool to room temperature in refrigerator. Bake an additional 25 minutes. Remove from oven, and sprinkle with Cheddar cheese. Gently brush cream cheese over baked crusts. Remove pecans from oven, and sprinkle with Mozzarella cheese. Reduce temperature to 375 degrees F (190 degrees C), and bake an additional 30 minutes, or until crusts are golden brown. Serve at room temperature.
Set aside to cool completely. Repeat with next batch of ingredients, cream cheese and pineapple, and pecans, remaining juices.
I have made these for Snow White and the 14 Dwarfs and Santa Claus. They are always a hit. I m not sure why there is some disagreement over whether or not they taste good. Everyone who tries them agrees that they are good. They are just my opinion.
easiest way to make whipped cream, also works well as a whipped cream base
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