As some of you may know, I have been undergoing some recent health
problems for which I am still waiting for a definitive diagnosis. This
is part of the reason why this month's collection of recipes is a little
late.

     I am a subscriber to several of the RECIPE Mailing Lists available
on the 'Net and on one of these lists, Cooking For Fun (CFF), several
of the list members have stayed in contact with me during my time of
absence, offering their prayers and well wishes.

     I recently posted a collection of recipes to the CFF list, which
I titled my "ANGEL COLLECTION" in order to thank all of my "cyberangels"
from CFF. So for this month's recipe collection I am including an 
excerpt of some of the recipes that I posted to CFF.

     All of these recipes have either the title "ANGEL" in them or the
word "HEAVEN" --- after all angels do come from heaven right??

Enjoix,

Roger A Young, Jr.
Mayor, CulinaryClassics CyberTown

                     *  Exported from  MasterCook  *

                            Almost-HEAVEN Cake

Recipe By     : Calling All Cooks: Volume 3
Serving Size  : 15   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       yellow cake mix -- (for 2 layer cake)
  20      ounces        crushed pineapple
   2      cups          cold milk
   4      ounces        vanilla instant pudding mix
   8      ounces        cream cheese -- softened
  12      ounces        whipped topping
                        chopped pecans -- optional for garnish
                        shredded coconut -- optional for garnish

Prepare and bake cake mix using directions for 13x9" cake pan. Pierce 
cake with fork. Pour pineapple with juice over hot cake. Combine milk 
and pudding mix in bowl; mix well. Blend in cream cheese. Spread over 
pineapple. Top with whipped topping. Chill for 6 hours. Garnish with 
chopped pecans or shredded coconut, if desired.


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NOTES : RECIPE SOURCE: Glendora James, Decatur Council

                     *  Exported from  MasterCook  *

                     Amish Chocolate ANGEL Food Cake

Recipe By     : Amish Country Cookbook: Volume III
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Cake---
   2      cups          egg whites
   2      teaspoons     cream of tartar
   2      cups          sugar
   2      teaspoons     vanilla
   1      cup           cake flour -- + 5 tablespoons
     1/2  teaspoon      salt
   3      tablespoons   cocoa
                        ---Frosting---
     1/2  cup           margarine
     1/4  cup           cocoa
     1/3  cup           buttermilk
     1/2  teaspoon      vanilla
                        powdered sugar -- as needed

     FOR CAKE: Put egg whites and cream of tartar in a large bowl and 
beat until foamy. Add 1 cup sugar, 2 tablespoons at a time. After all 
sugar added, beat until stiff. Fold in vanilla. Sift cake flour, sugar, 
salt and cocoa. Fold into the stiff egg whites. Bake at 375F for 45 to
50 minutes.
     FOR FROSTING: Mix and bring to a boil: margarine, cocoa and 
buttermilk. Add vanilla and enough powdered sugar to reach spreading 
consistency.


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NOTES : RECIPE SOURCE: Mattie Diener

                     *  Exported from  MasterCook  *

                           ANGEL Cake Surprise

Recipe By     : Southern Living Annual Recipes: 20th Anniversary Ed
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      inch          angel food cake
     1/2  cup           semisweet chocolate chips
   3      cups          whipping cream -- divided
   1      tablespoon    Chambord or other raspberry-flavored liqueur*
     1/4  cup           sifted powdered sugar
                        grated semisweet chocolate -- optional 
                        fresh raspberries -- optional for garnish

Slice off one-third of cake; set aside. Using a sharp knife, hollow out 
center of remaining cake, leaving a 1" shell; reserve cake pieces for 
another use. Place cake shell on serving plate and set aside. Melt 
chocolate morsels in a small heavy saucepan over low heat until smooth, 
stirring often; remove from heat and cool. Beat 1 cup whipping cream 
until firm peaks form; fold in liqueur and melted chocolate. Spoon into 
cake shell; place top one-third of cake over filling, pressing firmly.
Beat remaining 2 cups whipping cream until foamy; add powdered sugar, 
beating until stiff peaks form. Spread sweetened whipped cream over 
top and sides of cake; cover and chill up to 8 hours. Garnish, if 
desired.


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NOTES : * Substitute 1 tablespoon Cointreau or other orange-flavored 
liqueur for Chambord, if desired.

Recipe Source: Louise Jackson, Shreveport, Louisiana