Fare Exchange: Looking for ways to put egg whites to work

Good morning, dear readers. We begin today with requests from Gwendolyn M., who is visiting from Houston.

“I want recipes for anything made with egg whites instead of whole eggs, including breakfast items and desserts. And please tell me how to make a decent slaw. I can’t even begin with the right cabbage. When I shred my own, it is too watery. When I cut my own, it is too hard and chewy. I don’t know which of many packages of prepared slaw is best.”

ICE CREAM, 2 WAYS

‘Tis the season for ice cream, and here are two from Linda Leake of LaFayette, Ga. The first recipe uses whole eggs and is made in an ice cream freezer; the second calls for egg yolks only and is frozen in the regular freezer in a loaf pan.

Chocolate Ice Cream

2 cups sugar

2/3 cup Hershey’s powdered cocoa

1/4 cup all-purpose flour

1/4 teaspoon salt

2 cups milk

2 eggs, slightly beaten

1 tablespoon vanilla extract

4 cups (1 quart) light cream

1 cup (1/2 pint) whipping cream

Combine sugar, cocoa, flour and salt in a medium saucepan. Stir in milk and eggs. Cook over medium heat, stirring constantly, until mixture begins to boil; boil and stir 1 minute. Remove from heat. Stir in vanilla, light cream and whipping cream. Refrigerate until mixture is cold.

Pour into 4-quart ice cream freezer container. Freeze according to manufacturer’s directions. Makes about 1 quarts ice cream.

Lemon Ice Cream

3 egg yolks (Note: Use only grade A clean uncracked eggs)

1 (14-ounce) can Eagle Brand sweetened condensed milk (not evaporated milk)

1/2 cup real lemon juice from concentrate or fresh lemon juice

A few drops of yellow food coloring (optional)

2 cups (1 pint) whipping cream, whipped

In a large bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and food coloring if using. Fold in whipped cream. Pour into a 9- by 5-inch loaf pan or other 2-quart container. Cover and freeze 6 hours or until firm. Makes about 1 1/2 quarts.

MEATY STEW

Nadine Carden of Flintstone has a version of Brunswick stew that calls for ready-made barbecued pork and beef. Ms. Carden explained, “Barbecued beef and pork may be found in the meat department, usually hanging up – refrigerated not frozen.”

The other ingredients would be easy to have on hand; all come in a can or bottle except for the all-important onion.

Brunswick Stew

1 container (16 ounces) Lloyd’s or Curly’s barbecued pork

1 container (16 ounces) Lloyd’s or Curly’s barbecued beef

1 (10-ounce) can chicken (do not drain)

1 (15-ounce) can cream-style corn (do not drain)

1 (15-ounce) can whole-kernel corn (do not drain)

1/4 cup ketchup

3 tablespoons barbecue sauce

1 onion, chopped well

1 (14-ounce) can crushed tomatoes (do not drain)

1 small can lima beans (optional, but if using DO drain)

Mix all together in a crock-pot and cook at least 4 hours. (Ms. Carden reported that she has cooked this mixture on low all night.)

OKRA FROM THE OVEN

It’s good to hear okra enthusiasm from Betty Domal of Moore County, and she offered to us both oven-fried and oven-roasted varieties. Here is how she began.

“I haven’t roasted okra with a batter. Here is a recipe I have not tried yet. It is not whole, but sliced in half lengthwise.”

Oven-Fried Okra

1/2 cup buttermilk

1 garlic clove, grated

1/2 teaspoon salt

1/4 – 1/2 teaspoon Tabasco original red sauce

1 pound okra, sliced in half lengthwise

3/4 cup cornmeal

1 tablespoon flour

2 tablespoons canola oil

Combine buttermilk, garlic, salt and Tabasco in a large bowl. Add okra. Marinate 5 minutes. Place large rimmed baking sheet in oven and heat to 450 degrees.

In large, food-safe plastic bag, combine cornmeal and flour. Drain milk from okra. Add okra to cornmeal. Shake until okra is fully coated with cornmeal.

Carefully remove baking sheet from oven. Add oil. Swirl the sheet to coat with the oil. Place breaded okra on baking sheet. Bake in oven 20-30 minutes stir carefully once – until golden. Season with salt if desired and serve. Makes 4 servings.

This one’s been reader-tested. Ms. Domal continued, “I have made this one, and it tastes as good as fried okra. It also cuts the okra in half, but I prefer to slice it (pretty thick slices so it won’t burn). I really like it cooked this way.”

Oven-Roasted Okra

1 pound okra, rinsed and dried

1/2 tablespoon olive oil

2 teaspoons fresh thyme (if I don’t have fresh I use dried)

teaspoon garlic powder

1/4 teaspoon sea salt

Ground black pepper to taste

Pinch of cayenne pepper (optional)

Heat oven to 450 degrees. Trim okra by cutting off the stem ends and tips – just the very ends. Cut okra in half lengthwise (I have only made it with sliced rings).

Place okra in a large bowl. Add oil and spices. Stir to coat the okra. Place on a large baking sheet in a single layer. Roast in oven for 20-25 minutes, shaking or stirring the okra at least twice during the roasting time. (Keep a check on it – it may not take this long). You’ll know the okra is ready when it’s lightly browned and tender. Serve hot. It tends to lose the crispy texture as it cools.)

BLUEBERRY SURPRISES

A reader had sent us a link to Beetlebung Farm in Martha’s Vineyard, a farm and restaurant and the reason for a cookbook. Included in the latest information from the farm are these short and sweet recipes for using the most healthful blueberry.

Mint Topping

Toss fresh blueberries in a bowl with a sprinkling of sugar, whole mint leaves and a small splash of water. Freeze in a single layer on a baking sheet, 1 to 2 hours. Remove from freezer and mash with a fork. Serve atop yogurt or granola.

Salsa

Mix chopped red onion and chopped cilantro with sunflower or pumpkin seeds and whole fresh blueberries. Toss over fish tacos.

Bright and clever and so good for you; I hope we can continue sharing ideas this simple and clever. I await word from you on these topics and the rest of our Wednesday companions, I am sure, do so as well.