| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Vanilla wafer crumbs |
| 4 |
tb |
Melted butter |
| 3 |
|
Egg yolks; slightly beaten |
| 1 |
cn |
(8-oz) crushed pineapple; undrained |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Lemon juice |
| 1/8 |
ts |
Salt |
| 3 |
|
Egg whites |
| 2 |
tb |
Sugar |
| 1 |
c |
Cream; whipped |
| 1 |
pk |
(10-oz) frozen strawberries; thawed |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Water |
| 1 |
pk |
(10-oz) frozen strawberries; thawed |
| 1 |
tb |
Cornstarch |
| 1/2 |
c |
Water |
INSTRUCTIONS
STRAWBERRY SAUCE
Combine crumbs and butter. Reserve 1/2 cup; press remaining crumbs in
bottom of 10x6x2 dish. In saucepan, combine egg yolks, pineapple, 1/2 cup
sugar, lemon juice and salt. Simmer, stirring, until mixture thickens and
bubbles. Cover surface with waxed paper and cool. Beat egg whites until
soft peaks form; gradually add 2 tablespoons sugar, beating to stiff peaks.
Fold egg whites and whipped cream into egg yolk mixture. Pour into crust.
Sprinkle with reserved crumbs. Cover and freeze. Cut in squares and serve
with strawberry sauce. Strawberry-Sauce: In small saucepan, crush
strawberries; blend in cornstarch. Add water. Cook and stir until bubbly.
Cook 1 minute. Strain. Chill to room temperature. Serve over pineapple
custard.
MRS ALAN HIRSCH (MARY ANN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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