| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Cornstarch |
| 1/8 |
ts |
Salt |
| 1 |
pk |
(10 oz) frozen raspberries; thawed/undrained |
| 1 |
ts |
Lemon juice |
| 1 |
cn |
(16 oz) pitted tart cherries; drained |
| 1/2 |
c |
Butter or margarine; softened |
| 1/2 |
c |
Sugar |
| 1 |
c |
Flour |
| 1/4 |
ts |
Salt |
|
|
Vanilla ice cream; optional |
INSTRUCTIONS
Combine first three ingredients in saucepan. Stir in raspberries and lemon
juice and bring to a boil. Cook 1 minute, stirring constantly. Stir drained
cherries into raspberry mixture and spoon into a greased 1 1/2 quart baking
dish. Cream butter and 1/2 cup sugar. Stir in flour and 1/4 teaspoon salt,
blending just until mixture is coarse meal. Sprinkle over berry mixture.
Bake at 375 degrees for 30 minutes. Serve with vanilla ice cream if
desired.
Recipe by: Virginia Seasons/Jr. League of Richmond, Inc.
Posted to TNT Recipes Digest by SilkyKitty <SilkyKitty@prodigy.net> on Feb
16, 1998
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