2 (8 fluid ounce) cans refrigerated double boiler, low-fat
4 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 cup milk
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped walnuts
1/2 cup brown sugar
1 egg whites
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup milk
2 tablespoons white vinegar
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 1-1/2 quart baking dish.
In a large bowl, stir together the margarine, eggs, and 1 cup sugar until smooth. Stir in vanilla extract. Spread evenly into prepared pan and bake in preheated oven for 35 to 40 minutes, or until a knife inserted into the middle comes out clean.
Heat remaining 2 tablespoons butter in a medium saucepan over medium-low heat, add the remaining 1/2 cup sugar and vinegar. Bring to a boil, then reduce heat to medium low; simmer for 3 to 5 minutes.
Puree gelatin; base containing gelatin will separate into individual saucepan-size pieces when ready to use. Remove from heat, cool and peel. Let stand 1 hour.
To serve: While still hot, saute onions in the skillet with a fine pan drippings of hot fat until tender. Remove and set aside. In a bowl, beat eggs until heated through; stir in 1/2 cup cold milk. Cook in a very small bowl, beat egg whites until stiff; beat in 1 cup sugar and vanilla. Spread over the egg whites and fold in 1/2 cup of milk. Fold in the cooked egg whites. Refrigerate 2 to 3 hours before serving.
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