Boothe's Fruitcake

• 5 egg whites, beaten stiff
• 1 cup sugar
• 2 cups flour
• 1 Tablespoon vanilla
• 2 teaspoons baking powder
• 1 pound candied cherries
• 1 pound candied pineapple
• 3 pints chopped pecans

Beat egg whites until stiff. Mix in sugar and vanilla. Combine flour and baking powder and add to egg mixture. Mix in fruit and pecans. Pour into two loaf pans or one tube pan that has been buttered and lined with parchment paper. Batter will be very stiff. Bake at 250 Degrees F. for 1 hour and 15 minutes for two loaf pans or 1 hour and 40 minutes for one tube cake. Cakes will be light in color when they are done.

OKRA CAPONATA

• 1 Tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 garlic clove, minced
• pinch of dried crushed red pepper
• 12 ounces okra, trimmed, sliced
• 6 tablespoons red wine
• 2 tomatoes, chopped
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon drained capers
  
  

Heat oil in large skillet over medium heat. Add onion and bell pepper and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add okra, 6 tablespoons water, tomatoes and wine. Bring to boil. Reduce heat, cover and simmer until okra is tender, stirring occasionally, about 6 minutes. Uncover and simmer until most of liquid evaporates and mixture thickens slightly, about 2 minutes. Stir in vinegar and capers. Season with salt and pepper. Serve with crusty french bread.