Two top recipes from High Schoolers

Nick Halley's Strawberry Angel Food Cake with Yogurt Glaze

1-1/4 cups sifted cake flour

1-1/2 cups sugar

1-1/2 cups egg whites (from 8 to 10 eggs)

1 teaspoon cream of tartar

1/4 teaspoon salt

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

12 whole strawberries

2-1/2 cups light vanilla yogurt

1 cup light strawberry yogurt

Mint leaves, for garnish (optional)

Preheat oven to 375 degrees F.

Sift flour and sugar together several times; set aside.

Beat egg whites with cream of tartar and salt to form soft peaks, but not too dry. Add vanilla and almond extracts; adjust flavoring for personal preference.

Sift flour and sugar mixture over egg whites a little at a time, making sure to fold in gently.

Pour mixture into 8 ungreased miniature bundt-style cake pans, or 1 large (10-cup) bundt pan.

Bake for 16 minutes (about 5 minutes longer if using large pan). Remove from oven, invert, and let cool.

Remove gently and divide cake(s) in half with a serrated knife. Set aside.

Slice strawberries and place in a medium-size bowl. Add generous amounts of vanilla yogurt to evenly coat strawberries.

Place bottom half of cakes on a decorative plate and place several glazed strawberry slices on top.

Evenly distribute strawberries (save some for final garnish) among the cakes,

Place the tops of the cakes on the glazed strawberries.

Drizzle remaining vanilla yogurt over the cakes.

Garnish the plate with the strawberry yogurt, mint leaves, and any remaining strawberries.

Chill until ready to serve.

Serves 8.

Robert Lena's Broiled Mahi-Mahi with sweet and spicy fruit relish.

1/8 cup olive oil

Salt and ground black pepper, to taste

1 clove garlic, chopped

4 4-ounce pieces mahi-mahi, skinned and filleted

Lightly oil a cookie sheet. Put olive oil, salt, pepper, and chopped garlic in a bowl; add fish; coat well. Place fish on cookie sheet and broil on medium heat until fish reaches an internal temperature of 140 degrees F. (7 to 10 minutes).

Sweet and Spicy Fruit Relish

1/2 pineapple, diced

1/2 cantaloupe, diced

1/2 red onion, diced

1 red pepper, diced

1 teaspoon crushed red pepper

2 teaspoons cilantro, finely chopped

1 tablespoon brown sugar

4 teaspoons hot sauce

1/2 lime, juiced

1 tablespoon olive oil

Combine all ingredients. Garnish around fish.

Serves 4.

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