~ Lemon-lime soda cake * Recipe ~

------------------------------PATTI - VDRJ67A------------------------------
      1 pk Lemon cake mix
      1 pk Instant pudding - Coconut
           - OR- pineapple cream
     10 oz Lemon-lime soda
    3/4 c  Cooking oil
      4    Eggs

----------------------------------FrostiNG----------------------------------
  1 1/2 c  Sugar
    2/3 c  flour
      2    Egg yolks
      1 c  Flaky coconut
    1/2 c  butter or margarine
     15 oz Crushed pineapple; NOT drain
 
  Combine cake mix, pudding mix, lemon-lime soda and
  oil; mix well. Add eggs, one at a time, beating after
  each addition. Pour into greased and floured 9x13"
  baking pan. Bake at 350~F for 45-50 minutes.
   FrostiNG: In saucepan mix sugar, flour and pineapple
  until flour is moistened. Stir in egg yolks, coconut
  and butter. Cook until very thick. Spread over cake
  while both are hot.
  
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   1/2 c  Peanuts
      2 tb Nuoc Mam-Fish sauce
           --See Note
      2 tb Coriander leaves
 
  NOTES:
  A. Lemongrass, Remove outer leaves of the lemongrass and finely slice the
  tender white part at the base of the stalk. Bruise on the cutting board
  with
  a large morter and pestle or handle of a cleaver, or a wine bottle. Of
  course
  a cuisinart with a 1mm slicer will do the same thing but sometimes smashing
  is good.
  B. Fish Sauce, Nuoc Mam brand name is Tiparos from Thailand. Fish sauce can
  be from Vietnam or Cambodia and should be tasted to determine the saltiness
  and the taste. Some of the fish sauce is cloudy and unfiltered, I would
  avoid
  such products. The best fish sauce is tea colored and semi-clear to coffee
  colored.
  METHOD: Mix the chicken pieces with the salt, pepper, lemongrass and
  scallions. Set aside for at least 30 minutes, overnite is better. Heat the
  Wok, add the oil, when the oil is hot add the chicken pieces, stir and cook
  for 3 or more minutes. Add the chili peppers and stir and cook over medium
  heat until chicken no longer looks pink. Season with sugar and more of the
  black pepper, (or use white pepper at this step). Add the chicken stock
  stir
  for a few more minutes.
  GARNISHES: Garnish with Nuoc Mam, Peanuts and Coriander.