Tuesday, May 16, 2006

Recipe: Oriental Shrimp Sandwich Roll

5 eggs, separated
1/2 tsp cream of tartar
2 tbsp sugar
1/4 c. water
3/4 c. flour
2 tsp baking powder
1 tsp salt
1 tsp flaked parsley
10 large stuffed green olives
5-oz jar Cheez Whiz
1/3 c. pimiento

2 4-oz cans of shrimp, drained
8-oz pkg of softened cream cheese
1 tbsp lemon juice
1/2 c. chopped pecans
1/2 c. crushed pineapple, drained
1/2 c. water chestnuts, drained and sliced
1/2 tsp salt

OVEN 400º

Grease bottom of 15x10 inch jelly roll pan, line with waxed paper and grease again. Beat egg whites with cream of tartar in large mixer bowl at high speed until soft peaks form. Gradually add sugar, continue beatng until stiff but not dry. Combine all remaning ingredients except olives and Cheez Whiz in small mixer bowl. Mix at low speed until blended. By hand, fold egg yolk into egg whites. Spread in pan. Bake at 400º for 10-12 minutes. Invert onto wire rack and remove waxed paper. Spread with filling. Place olives along one 10-inch side. Roll up jelly roll fashion. Spread with Cheez Whiz. Refrigerate.

From the 1966 Pillsbury Bake-off Recipe booklet.

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