Ingredients

• 1 1/2 cups sugar
• 1/4 cup water
• 2 egg whites
• 2 tablespoons light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Directions

1.  

   Combine sugar, water, egg whites, corn syrup, and salt in the top of a double boiler; blend.

2.  

   Place over simmering water.

3.  

   Using an electric mixer, beat the mixture constantly at high speed for 7 minutes or until the mixture triples in volume and holds firm peaks.

4.  

   Remove from heat; beat in vanilla.

5.  

   Spread on cooled 2 layer cake.

Ingredients:

• CASSEROLE:    
• 1 cup diced carrots  
• 3/4 cup chopped onion  
• 1/2 cup chopped celery  
• 1/4 cup chicken broth  
• 1 can condensed cream of chicken soup
• 1 cup sour cream  
• 3 cups cooked, chopped chicken  
• 1/2 cup mushrooms  
• 1 teaspoon Worcestershire sauce  
• 1 teaspoon salt  
• 1/8 teaspoon pepper    
• TOPPING:    
• 1 cup all-purpose flour  
• 2 teaspoons baking powder  
• 1/2 teaspoon salt  
• 2 eggs  
• 1/2 cup milk  
• 1-1/4 cups shredded Cheddar cheese    

Method

Casserole: In saucepan, combine carrots, onion, celery and chicken broth. Simmer 20 minutes. In 3-quart casserole dish, mix soup, sour cream, chicken, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well. Topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk and 1 cup of the cheese. Mix just until well blended. Drop tablespoonfuls of the topping onto the casserole and bake in 350 degree oven for 40-45 minutes or until golden brown. Sprinkle with remaining cheddar cheese and return to the oven until cheese is melted.

Number of servings: 6-8