> I've been to Fairbanks, but it's not on my route.  When you get here we can
> make a run down to the lake, we drive right by the picturesque Kenai
Peninsula
> Borough landfill on the way.

I misread the map (didn't bother to bring the screen
to my face in the usual manner. On the last trekking
day we can stop at the Long Rifle restaurant for laughs.

+
> Since Connie and I were dragging a 5th wheel...we pretty much always
cooked. 
> There was one RV park we always stayed and dined at.  Nice place, I
mean they
> did toss the neighbors out for being...uhhh...overly friendly at the
bar.  The

Overly? Can't happen unless the noise level exceeds
that of the jukebox.

> bikers were nice people, as I've always found.  One of those "We just gotta
> stay there" places we returned to each trip, but that was kind of true
for 3 or
> 4 of them for various reasons.

Bikers are generally okay - it's the people in 
jackets and ties that I am usually most
suspicious of.

I figure we're going to eat out every night on this
journey.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Chocolate Mint Baked Alaska
 Categories: Mint, Chocolate, Desserts
      Yield: 12 servings

-----------------------------------CRUST-----------------------------------
  1 1/2 c  Mint-Chocolate Chips;Nestles    1 1/2 c  Chocolate Wafer Crumbs
      3 t  Butter

----------------------------------FILLING----------------------------------
      1 c  Mint-Chocolate Chips;Nestles        2 T  Heavy Cream
      2 T  Corn Syrup                          3 pt Vanilla Ice Cream;
Softened

----------------------------------MERINGUE----------------------------------
      4 ea Egg Whites; Large                 3/4 c  Sugar
    1/2 t  Cream Of Tartar

  CRUST:

  Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and
  butter.  Stir until chips are melted and mixture is smooth.  Add
chocolate
  wafer crumbs; stir until well blended.  Press into bottom of 9-inch
  springform pan; freeze until firm.

  FILLING:

  Combine over hot (not boiling) water, remaining 1 cup of chips, corn
syrup,
  and heavy cream.  Stir until chips are melted and mixture is smooth. Cool
  to room temperature.  In a large bowl, whip the ice cream until smooth
but
  not melted.  Gradually stir in chocolate mixture (flecks will appear in
ice
  cream).  Spoon into center of crust, mounding high in center and leaving
  3/4-inch edge.  Using spatula, smooth to form dome. Freeze until firm.
  Remove sides of pan.  Preheat oven to 450 degrees F.

  MERINGUE:

  In a large bowl, combine egg whites and cream of tartar; beat until soft
  peaks form.  Gradually add sugar, beat until stiff peaks form.  Spread
  meringue over ice cream and crust to cover completely; swirl to decorate.
  Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. 
Serve
  IMMEDIATELY !

  Source unknown, perhaps Nestle

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