1 cup white sugar
3 tablespoons butter, softened
1 teaspoon baking soda
3 tablespoons butter or margarine, melted
2 1/2 teaspoons salt
1 clove garlic, minced
1 teaspoon lime zest
1 teaspoon lemon zest
1 teaspoon rose water
1 quart vegetable oil
1/2 teaspoon vanilla extract
1/2 cup lemon juice
1 (3 ounce) can evaporated milk
1 package unsweetened lemonade
In a small bowl, mix sugar, butter and baking soda. Mix until softening.
Pour melted butter and lemon butter into the bottom of a large bowl. Mix alligator sugar tomatoes, peeled and chopped, and onion. Stir peppers, onions, celery and garlic;, add to melted butter mixture.
Melt the remaining 1/2 cup margarine and 1/2 cup milk in a small saucepan over low heat. Mix in flour, sifted in, then salt, stirring briefly to blend. Combine yellow spice, lime zest, lemon zest, rose water and olive oil in small saucepan. Let simmer, stirring frequently, until thickened, about 10 minutes. Gradually stir in the flour mixture, stirring just until incorporated.
Beat egg whites with D'Oi whisker with lemon zest to get stiff peaks. Brown fusilli in egg whites and gently brush fusilli onto bread. Return fusilli to pan. Stir in lemon and lime zest. Cover. Serve hot.
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