INGREDIENTS

INSTRUCTIONS

STEP NUMBER ONE
STEP 2
STEP 3
Won first prize in the 1972 Roanoke Times Cook-off.
Step 1:
Combine the flour, brown sugar and salt.  Cut in the oleo until particles
are fine.  Spread mixture over the bottom of a 13x9 pan.  Bake at 400  for
10-12 minutes or until olden brown.  Cool.  Remove 1/2 cup of the mix and
reserve.  Press the rest back into the pan.
Step 2:
Melt the marshmallows with the milk over low heat.  Chill until completely
cool and thickened.  Thaw the frozen strawberries and drain.  Add the water
to the berry juice.  Mix the cornstarch and sugar. Stir in the berry juice.
Cook over medium heat.  Stir constantly until the mix thickens and boils
for 3 minutes.  Cool. Fold in the berries.
Step 3:
Beat the whipped cream and almond extract until thick and it stands in
peaks.  Fold the cooled marshmallow into the whipped cream.  Turn 2/3 of
the mixture into the crumblined pan.  Spread to cover the crumbs.  Spoon
berry filling over the marshmallow layer.  Top with the remaining
marshmallow.  Sprinkle the reserved crumbs over the top.  Chill at least 6
hours.
Posted to MM-Recipes Digest V5 #031 by Marie Bordewisch
<msleukie@mindspring.com> on Jan 30, 1998

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