| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
6 |
Servings |
INGREDIENTS
| 4 |
c |
Blueberries |
| 1/3 |
c |
Sugar |
| 2 |
tb |
Lemon juice |
| 1 |
c |
Sifted flour |
| 1/2 |
c |
Cornflakes |
| 1/2 |
c |
Firmly packed brown sugar |
| 5 |
tb |
Pareve margarine |
INSTRUCTIONS
I have just come across this recipe for Pareve Vegetable Soup. from The
Bulletin, Aug. 23, l974-- an old one -- all these reciopes are from the
same source.
Preheat oven to 375* - wash berries (fresh or frozen). Combine with sugar
and lemon juice. Place in buttered utility dish , Sift flour then measure
~- add corn flakes and brown sugar. Cut in margarine until mixture
crumbles. Spread over bluieberries. Bake 40 - 45 minutes or until topping
brown and berries cooked. Serve warm with non-dairy whipped topping.
Posted to JEWISH-FOOD digest V96 #102
From: alotzkar@direct.ca (Al)
Date: Fri, 13 Dec 1996 14:12:49 -0800
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”