Thanks LLR. That Hormel data base comes up often in my searches and has some good info in it. And when I think of Hormel, all I visualize is canned ham!
Anyway, it calls for raw egg whites and the mixture is not cooked. So I'm a little leery of that. Which brings me to Reply #2--
Andy, I 'm making the Algerian Stuffed Dates which is a CL recipe (5/01). Basically, tint the marzipan green and fill each date with a bit of it. I could eat almond paste by the spoonful, so maybe (especially with the sweetness of the dates), adding sugar and egg whites to the almond paste to make marzipan would be unnecessary?
Any opinions on whether I should stuff the dates with almond paste or make marzipan to stuff them with? THANKS!!!
Can't you just eat what I put in front of you? Do you have to know what it is?
Ria Parkinson, Butterflies (BBC, 1978-83)