Baked Montana Recipes

BAKED MONTANA

Steps:

• Bake at least one day before serving so that it hardens up.
• Pack ice cream on crust without too much pressure so crust doesn't crack.
• Freeze.
• Beat egg whites adding vanilla and sugar until stiff peaks form.
• Seal ice cream with meringue.
• Broil until light brown.
• Watch it closely.
• Freeze.
• Melt cholocate chips with 1 to 2 teaspoons water and pour over top.
• Add cherry or sprinkles.

SEA AND MOUNTAIN (MAR Y MONTANA)

Steps:

• Bake the tomatoes according to instructions. Or you may use one and three-quarter cups of drained, chopped canned tomatoes.
• Meanwhile, sprinkle the chicken pieces with salt and pepper, and set aside.
• Split each lobster in half crosswise at the point where the tail and body meet. Cut the tail piece crosswise into three or four pieces. Crack the claws. Cut the body pieces in half lengthwise. Arrange the tail pieces, cracked claws and the body halves in a dish. Sprinkle with salt and pepper.
• Heat the oil in a large heavy casserole and add the lobster pieces. Cook, stirring, over high heat about two or three minutes. Using a slotted spoon, transfer the lobster pieces to a dish. Let the oil remain in the casserole.
• To the oil in the casserole add the chicken pieces skin side down. Cook until golden brown on one side, about five minutes. Turn and cook on the second side about five minutes. Remove the pieces and add them to the lobster, leaving the oil in the casserole.
• Add the finely chopped onion and minced garlic to the oil and cook, stirring often, until the onion is golden brown, about 10 to 15 minutes.
• Add the parsley. Peel the baked tomatoes and chop them. There should be about one and three-quarter cups. Add this to the onion mixture. Cook, stirring occasionally, about five minutes. Add the wine and cook about five minutes.
• Return the lobster and chicken to the casserole. Cook five minutes and add the picada. Cover and cook five minutes longer. If desired, remove the claws and break them open. Remove the meat and return it to the casserole. Discard the claw shells.

MONTANA MOUNTAIN CAKE

Steps:

• Preheat oven to 375°F.
• Grease three 8" layer cake pans; dust lightly with bread crumbs.
• Sift dry ingredients together.
• Cream butter and sugar; add vanilla.
• Beat in eggs, one at a time, until well blended.
• Beat in chocolate.
• Add water alternatively with dry ingredients.
• Divide batter into cake pans, spread to level, then push batter up the sides a little bit leaving a slight concavity in the center.
• Bake for 25 to 30 minutes or until cake just begins to pull away from the sides of the pan.
• Cool 5 minutes in the pan, then invert and cool completely on cooling racks.
• If necessary for even frosting, cut the tops level.
• Frost layers, staking them, and sides with your favorite frosting (I like coffee flavored Seafoam Frosting).
• With your spatula, quickly pull frosting up in peaks all over the cake.