| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | c | Brown sugar; packed |
| 3/4 | c | Chopped pecans |
| 3/4 | c | Butter |
| 2 | Egg whites | |
| 1 | c | Sugar |
| 2 | tb | Lemon juice |
| 1/2 | ts | Vanilla |
| 1 | c | Heavy cream; whipped |
| 2 | pk | (10 oz. each) frozen strawberries; partly thawed |
INSTRUCTIONS
CRUMB MIXTURE TOPPING Here's a recipe I obtained from the director of the local senior center. It's not too good for the arteries, but it is delicious. Type: Dessert Source: Senior Center Crumb Mixture: Mix and spread in 9 or 13 inch pan. Bake in 350 degree oven for 20 minutes, stirring every 5 minutes. Cool crumbs and reserve 1/2 cup for topping. Topping: Beat together 10 minutes at high speed. Fold in whipped cream. Spoon over crumbs. Top with reserved crumbs and freeze. Remove from freezer about 20 minutes before serving. Cut into squares and serve. Can be topped with more whipped cream, if desired. Don't leave it out of the freezer too long; it will get mushy. Posted to JEWISH-FOOD digest by wass18skw@juno.com (george l wasser) on Feb 20, 1998
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