Hazelnut Meringues

4 egg whites

1 tsp vanilla

1/4 tsp cram of tartar

1 1/3 c sugar

1 cup ground hazelnuts (filberts)

1 3-oz pkg of cream cheese

3 T butter, softened

1/3 c sugar

1 c whipping cream

3 T coffee liqueur

2 oz semisweet chocolate

1. Allow egg whites to stand at room temp for 30 minutes. Cover a large cookie sheet with parchment paper. Draw eight 3-inch circles, 3 inches apart, on paper; set aside

2. For meringue, in a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1 1/3 c sugar, 1 tablespoon at a time, beating about 4 minutes on high speed until stiff peaks form (tips straight) and sugar is almost dissolved. Gently fold in ground hazelnuts.

3. Transfer meringue to a pastry bag fitted with a large round tip. Pipe meringue onto the circle on the paper, building up the sides to form shells. Bake in a 300 degree oven for 35 minutes. Turn oven off. Let meringues dry in over with door closed, for 1 hour. Do not open door or the meringues will turn into sponge cake and not be crispy.

4. In a medium mixing bowl beat cream cheese with 2 tablespoons of the butter until smooth; beat in the 1/3 cup sugar. Add the whipping cream and liqueur. Beat on low speed ntil combined; beat on medium speed just until soft peaks form.

5. Remove meringues from paper. Place meringues on a platter. Fill shells with whipped cream mixture. Cover loosely; chill for 2 to 24 hours.

Corn Frittata with Cheese

8 slightly beaten eggs

1 T fresh basil, or 1 t dried basil

2 T olive oil

1 cup frozen whole kernel corn, or fresh

1/2 c chopped zucchini

1/3 c thinly sliced green onions (3)

3/4 c chopped plum tomatoes (2)

1/2 c shredded cheddar cheese

1. In a medium bowl combine eggs and basil; set aside. Heat oil in a large broiler proof skillet; add corn, zucchini, and green onions. cook and stir for 3 minutes; add tomatoes. cook, uncovered, over medium heat about 5 minutes or until veggies are crisp-tender, stirring occasionally.

2. Pour egg mixture over veggies in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. continue cooking a lifting edges until egg mixture is almost set (surface will be moist). Sprinkle with cheese.

3. Place the skillet under broiler 4 - 5 inches from heat. Broil for 1 - 2 minutes or until the top is just set and cheese is melted.

(I have substituted spinach for the zucchini and it has turned out great! I'm sure you could use any combination of veggies. Need to clean out random veggies from your produce drawer? This is your recipe. )