Unicorn (Unicorn@Indenial.com)
Tue, 28 Sep 1999 14:56:38 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Dolores Spoonmore says this is her version of a food funny she
found in her morning newspaper:
Did you hear about the race run by a cabbage, syrup and a tomato? The
cabbage was ahead, the syrup was running slowly and the tomato was
trying to ketchup!
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
One of my favorite desserts is pineapple upside-down cake. This
Virgin Islands variation takes advantage of the fresh mangoes that
many of my readers around the world have in abundance at this
time of year.
Mango Upside-Down Cake
2 cups (500 ml) peeled and sliced ripe mangoes
2 Tbs (30 ml) lemon juice
1 Tbs (15 ml) plus 1/4 cup (60 ml) butter or margarine
1/3 cup (80 ml) light brown sugar
1/2 cup (125 ml) sugar
1 egg
1+1/4 cups (310 ml) flour
1 tsp (10 ml) baking powder
1/2 tsp (2 ml) ground ginger
1/4 tsp (1 ml) salt
1/2 cup (125 ml) milk
Combine the sliced mangoes and lemon juice in a non-reactive bowl and
toss to coat the mangoes. Allow to stand at room temperature for 15
minutes. Melt the tablespoon (15 ml) of butter or margarine in an 8
inch (20 cm) cake pan or non-reactive casserole. Using an iron
skillet will cause the mangoes to discolor. Add the brown sugar and
arrange the mango slices in an attractive pattern. In a separate
bowl, cream the remaining butter or margarine and sugar and beat in
the egg. Add the remaining dry ingredients one third at a time,
alternating with the milk, and beat until the batter is smooth. Pour
over the mangoes. Bake in a preheated 350F (180C) oven for 50 to 60
minutes, until a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes, then invert onto a serving platter.
Serve warm or at room temperature. Serves 6 to 8.
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