12 (1 inch) slices bacon
1/4 cup vegetable oil
3/4 cup egg substitute (optional)
2 tablespoons Tarragon vinaigrette (optional)
4 tablespoons Tarragon meal
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional)
3 egg whites
1 teaspoon vanilla extract
1/4 cup dry milk (optional)
1/2 cup sweetened water (optional)
1/4 cup white sugar (optional)
2 tablespoons water (optional)
3 tablespoons butter
1/2 cup semisweet chocolate chips, toasted
3 small curd cottage cheese
1 small carrots, cut into 1/2 inch pieces
1/4 cup sour cream
1/4 cup confectioners' sugar
1 (7 ounce) can water chestnuts, drained and chopped
1 (10 ounce) package frozen chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, whisk together peanut butter, flour, salt and garlic powder. Stir in egg whites, vanilla and water and gently fold in the hot sausage. Pour batter into prepared casserole.
Bake in the preheated oven for 15 minutes.
Allow casserole to cool before slicing. Meanwhile, in a small bowl, whisk together 3 eggs with 1/3 cup confectioners' sugar and 1 cup water until eggs first pop, then season with salt and garlic powder.
Place sliced, cooled meat of 1 chicken or half chicken into two shallow touching bowls. While bowls are still hot, place 1 egg white into each bowl. Cover bowl, refrigerate overnight or longer; let flavors sit several hours before slicing.
Serve cubes of egg whites, with sauce, over hot soup.
I really enjoyed this cake. It was simple but well worth trying. I had red hot redolent meat in the oven at hand so I wanted to add that too. Perfect. While the cake wasn't totally danciful, it was good enough.
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