-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> Vachon

 RH> Hostess here

 RH> first impression as a kid was that they were great. Later
 RH> impressions as I grew older--"what did I see in these as a kid?
 RH> they taste like preservatives."

Same here. I don't et them anymore either.

 JW> ... The county fair circuit is desperate for outlandish new fried
 JW> foods.

 RH> NC State Fair a hamburger with Krispy Kreme doughnuts (2 of
 RH> them) making up the bun.

I've heard of places doing that. I like fried foods (even though I
don't have them very often) and burgers and doughnuts but that's
just nasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Filled Cake Roll
 Categories: Diabetic, Cakes, Filling, Chocolate
      Yield: 15 Servings
 
           CAKE:
      5    Eggs
    1/2 c  Sugar
      3 pk Sweet'n Low
      1 ts Vanilla extract
    3/4 c  All-purpose flour
      2 tb Cornstarch
      1 ts Baking powder
           FILLING:
      2 c  Skim milk
      1 pk S/f chocolate instant
           -pudding mix
           TOPPING:
      2 ts S/f cocoa mix
 
  Preheat oven to 400 F. Grease and line the bottom of a 10x15"
  jelly roll pan with waxed paper.
  
  Beat eggs in a large bowl with electric mixer until fluffy.
  Sprinkle sugar, Sweet'n Low and vanilla over eggs; continue
  beating for 2 minutes.
  
  Sift flour, cornstarch, and baking powder together. Sprinkle half
  the mixture over batter; fold in with spatula. Repeat with
  remaining flour mixture.  Spread batter evenly in pan.
  
  Bake on center rack in oven for 10 to 12 minutes or until cake is
  golden and springs back when lightly touched.
  
  Arrange a towel on work surface and cover with aluminum foil.
  Loosen edges of cake; unmold on foil. Roll cake jelly roll style,
  with towel as a guide. Leave cake rolled until it cools into jelly
  roll shape.
  
  Meanwhile, to make filling, blend milk with pudding mix according
  to package directions.  Refrigerate pudding until it thickens.
  
  Unroll cake, spread evenly with pudding, and re-roll. Sprinkle
  sugar-free cocoa over the top to decorate. Cut into 1" slices and
  serve.
  
  NOTE: This cake can also be filled with a sweet fruit spread,
  using 1 1/4 cup spread.
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess

  Formatted by: Nancy Filbert; April, 1995
 
MMMMM

Cheers

Jim


... Forget smoothies. What does Betty White drink?
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