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Happy Father's Day! There is much for which to be grateful today. If you are a father, you should be grateful for the blessings. If you are a son or daughter, you should be grateful for the blessings. I guess what I am trying to say is that today is one of many where the obvious goodness given to us should be celebrated. My own father died some 15 years ago. But he left us when I was 10 and I never saw him again. My memories of my father bring to mind a sad man, one haunted by a painful childhood, who simply did not have a clue about fathering save planting the seed. Now, that may sound cruel, but believe me, it is not. You see, I am very grateful for having been "blessed" with such a father. Every day of my life is a testament. How can that be? Because not feeling loved made me love more and never being good enough made me work harder. And having been slighted by him enabled me to grow up to be a more patient, loving and understanding parent. I knew I had a choice and my choice was to be better, not bitter. So, thanks, Dad…wherever you are. You cannot know how much you helped me be a better person.

I had some decisions to make about what to post in today's issue as we have already done the monthly theme for fathers, Fire Up That Grill! So, I chose recipes that I felt dads everywhere would enjoy. And, I believe you will enjoy them, too. We also have a special Ramblings piece (written by Lillian), as well as some tee-riffic funnies in the Crazy Corner. I hope you have a wonderful day and please join us tomorrow for the last of the postings before I go on vacation. You will receive an issue every day, but it will be one I have done in advance. I will be gone. I am so excited to say that! Let me read it again…

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Did You Know?...

Bananas

Shared by Jean, Syracuse, NY

Doctors - Home Remedy if you want a quick fix for flagging energy levels there is no better snack than a banana. Containing three natural sugars-sucrose, fructose and glucose- combined with fiber a banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions making it a must to add to your daily diet.

Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain trypotophan, a type of protein that the body converts into serotonin known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills-eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood. Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt making it the perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit! It's ability to reduce the risk of blood pressure and stroke.

Brain Power: 200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break and lunch in a bid to boost their brainpower. Research has shown that the potassium packed fruit can assist learning by making pupils more alert.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system. Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. The only raw fruit can be eaten without distress in over-chronic ulcer cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control: Many other cultures see bananas as a 'cooling' fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer, trypotophan. Smoking: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water-balance. When we are stressed, our metabolic rate rises, there by reducing our potassium levels. These can be re-balanced with the help of a high-potassium banana snack.

Strokes: According to research in 'The New England Journal of Medicine' eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts: Those keen on natural alternatives swear that, if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So you see, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around. So maybe its time to change that well-known phrase so that we say.

"A Banana a day keeps the doctor away"

The Mail Box...

Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.

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Discussion Forum

A to Z Recipes Family Reunion Plans

My family is planning a road trip in late June and I'd love to meet some of you along the way. We will be driving to Florida (from the Houston, Texas area). If you live near one of these cities, maybe some of us can finally meet, face to face.

How about a cup of coffee? Great! Let's meet! Here is my schedule for when and where I will be:

-Wednesday morning, June 23rd, Biloxi, MS
-Saturday noon, June 26th
Chili’s Bar and Grill
9925 US Hwy. 441
Leesburg, FL 34788-3922
Phone: 352-315-4005
Fax: 352-315-4009

If you'd like to discuss this, make plans, offer some feedback, help me decide exactly where in each city to meet, you may do it right here and now.

I look forward to meeting with each of you and perhaps hearing what you have to say about us meeting in YOUR area next.


Discuss a2z Family Reunion

Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:

A to Z Recipes Discussion Forum

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"Dad...what did you want for Father's Day?"

Next Monthly Theme...

Star Spangled Recipes

So, what would a theme so named mean, exactly? Well, I am hoping to liven things up a bit around the a2z house. What we'll be looking for in the month of June (hint: the theme issue is to be posted on July 4th) are recipes that either have "red" "white" and/or "blue" in the title - or - recipes that are red, white, and/or blue in appearance. It's really simple and could be great fun.

Here are some examples:
"Beet Salad" (red in appearance)
"White Chocolate Mousse" ("white" in appearance and title)
"Mom's Blue Cheese Dressing" ("blue" in title)
"Strawberry Cream Pie" ("red" and "white" in appearance)
"Blueberry Pancakes" ("blue" in appearance and title)
"Creamy Fruit Salad" ("red" cherries, "blue" berries, "white" whipped cream)

For those of you who find themes difficult because you do not have recipes of a certain persuasion, the gig is up…everyone has a recipe that will fit in here. I am looking forward to first-time participants as well as our "regulars". Now is a perfect time to spend a few minutes sending in a recipe to share. If you don't, I will certainly be "blue".

Here is the recipe submission set of rules:

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules are as follows:

As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

The deadline for July's theme issue is Friday, June 25th.

Theme recipes must have subject: "Star Spangled Recipes" and will be posted on Sunday, July 4th.

As usual, only recipes are to be sent to: A to Z Recipes Inbox

Click here to submit an item for posting in this section.
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Childproofed My House T-Shirt
"I childproofed my house, but they still get in!"
Printed in blue on a white, 100% cotton T-Shirt.
Great gift for Dad or Mom.
Available from What On Earth Catalogue.
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Crazy Corner...

Larry, Ontario, Canada...

Fatherhood is pretending that the present you love most is soap-on-a-rope.
- Bill Cosby

I went on a diet - had to go on two diets at the same time 'cause one diet wasn't giving me enough food.
- Barry Marter

I love being married... I was single for a long time and I just got so sick of finishing my own sentences.
- Brian Kiley

You are not a kid anymore when you are obsessed with the thermostat.
- Jeff Foxworthy

It goes without saying that you should never have more children than you have car windows.
- Erma Bombeck



Jean, Syracuse, NY...

Top ten things you'll never hear a dad say...

10. Well, how 'bout that? I'm lost! Looks like we'll have to stop and ask for directions.

9. You know Pumpkin, now that you're thirteen, you'll be ready for car dates. Won't that be fun?

8. I noticed that all your friends have a certain hostile attitude. I like that.

7. Here's a credit card and the keys to my car. GO CRAZY!

6. What do you mean you wanna play football? Figure skating's not good enough for you, son?

5. Your Mother and I are going away for the weekend. You might want to consider throwing a party.

4. Well, I don't know what's wrong with your car. Probably one of those doo-hickey thingies--ya know--that makes it run or something. Just have it towed to a mechanic and pay whatever he asks.

3. No son of mine is going to live under this roof without an earring. Now quit your belly-aching, and let's go to the mall.

2. Whaddya wanna go and get a job for? I make plenty of money for you to spend. Here's $100.

1. What do I want for Father's day? Aahh -- don't worry about that. It's no big deal. (Okay, he might say it, but he doesn't mean it!)

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Love is not blind.
That's why they make lingerie...

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Your Favorites...

CREAM OF BRIE & CRAB SOUP

~Submitted by Mary B., Nashville, TN

1 cup flour
¼ lb unsalted butter
2-1/2 quarts chicken stock
2 quarts heavy cream
½ lb Brie cheese, peeled and cubed
½ Tbsp white pepper
¼ tsp red pepper
1 lb lump crabmeat

Making roux: Melt butter and add flour, stir until well combined. Cook roux to desired color. Remove roux and allow to cool to room temperature. *Tip - a lighter color roux yields a lighter color soup.

Bring stock to cooking temperature and slowly add cream. Stir until fully combined. Reduce by 10%. Add the roux and stir gently to combine. Bring to a gentle boil; this will develop the roux. Reduce the temperature of the kettle when it begins to boil. Watch that it doesn't boil over.

When thickened, add cheese and stir until fully melted. Texture should be smooth and well combined. Season with peppers and salt to taste. Gently fold in crabmeat. Makes 10 to 12 generous servings.

MUSTARD BBQ PULLED PORK

~Submitted by Tena, MO

2 tablespoons unsalted butter
2 1/2 cups chopped white onions
2 tablespoons minced garlic
1 cup cider vinegar
1 cup water
1 1/2 tablespoons dry mustard
2 tablespoons yellow mustard seeds
1/2 teaspoon cayenne pepper
1 cup granulated sugar
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1 tablespoon honey
1 tablespoon crushed red chili flakes
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper
5 pounds pork shoulder, cut into 2-inch cubes

In a saucepan melt butter and add onions and garlic and sauté until translucent. Add remaining ingredients and bring to a boil, then simmer for 45 minutes. Braise pork in this sauce for 2 1/2 to 3 hours until fork tender enough to pull with fork. Strain liquid and reserve. When the pork is cooled, pull or shred the meat with fork or fingers. Reheat the pork in the reserved sauce. Serve as a sandwich with coleslaw and sesame seed buns.

SPICY NUTS

~Submitted by Joyce, IL

2 cups salted peanuts
1 1/2 cups mixed nuts
1/2 cup shelled pistachio nuts
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
2 teaspoons granulated sugar
2 teaspoons teriyaki sauce
1 teaspoons dried mustard
1/4 teaspoon hot pepper sauce

In bowl, combine salted peanuts, mixed nuts and pistachio nuts. Combine oil, Worcestershire sauce, sugar, teriyaki sauce, mustard and hot pepper sauce; mix into nuts. let stand for 10 minutes.

Spread nut mixture on nonstick baking sheet. Bake in 350° oven, stirring every 5 minutes, for 15 minutes or until slightly sticky. (Nuts can be stored in airtight container for up to 2 weeks.)

Makes 4 cups.

LAYERED NACHO DIP

~Submitted by Edna, Decatur, IL

1 16 oz can refried beans
1/2 pkg taco seasoning mix
1 8 oz carton guacamole
1 8 oz sour cream
1 can ripe olives (you decide the size)
2 large ripe tomatoes, diced
1 small onion finely chopped
1 can chopped green chiles
1 1/2 c shredded Monterey Jack cheese

Combine beans and seasoning mix. Spread into a 12 x 8 x2 pan. Layer remaining ingredients in order listed. Broil until brown. Serve with tortilla chips.

RICH CHOCOLATE REFRIGERATOR CAKE

~Submitted by Barbara, Chula Vista, CA

3/4 cup ground chocolate
1/2 cup sugar
1/4 cup cold water
4 egg yolks, well beaten

Mix the ground chocolate, sugar, and water; boil 1 minute. Beat egg yolks well in the top part of a double boiler; gradually add hot chocolate mixture; place over hot water and cook, stirring constantly, until thickened. Set aside to cool while preparing:

1/2 cup butter OR margarine
1 cup sifted confectioners' sugar
1/2 cup finely chopped walnuts
1 teaspoon vanilla
4 egg whites, stiffly beaten
3 dozen lady fingers

Cream the butter until very pliable. Gradually cream in the sugar, then the nuts and vanilla. Gradually blend in the cooled chocolate mixture; fold in the stiffly beaten egg whites. Line the bottom and sides of a spring-form pan with split lady fingers; put in half of the chocolate filling; top with a layer of lady fingers. Add the remaining filling, and over this arrange the remaining lady fingers. Prepare topping:

1/2 cup heavy cream
2 tablespoons sifted confectioners' sugar

Whip the cream until stiff; fold in the sugar. Spread over top of cake. Chill in the refrigerator for at least 6 hours before serving. Slice as you would a cake.

Serves 8 to 10.

CAFÉ AU LAIT CHEESECAKE
(Serves 12)

~Submitted by Larry Holmes, Ontario, Canada

Crumb Crust:
¾ cup hazelnuts (3 ¼ ounces) toasted and skinned
2 tablespoons granulated sugar

Filling:
2 (8-ounce) packages cream cheese, room temperature
1 cup sugar
3 large eggs
2 tablespoons coffee liqueur
2 tablespoons instant espresso powder, dissolved
in 1 teaspoon boiling water, stirred smooth
7 tablespoons sifted cake flour
1 tablespoon sifted unsweetened cocoa powder
¼ teaspoon baking powder
1/8 teaspoon salt
1 cup sour cream
1 teaspoon undissolved instant espresso powder

Preheat oven to 325° F. Generously butter an 8-inch springform pan. In a food processor or blender, combine nuts with 2 tablespoons sugar and grind fine. Sprinkle nut mixture on bottom and sides of prepared pan. Pat any excess nuts evenly over the bottom. Set pan aside; if weather is hot, store pan in refrigerator.

In a large bowl of electric mixer, beat the cream cheese until smooth and soft. Add 1 cup sugar and bet until very creamy and smooth. Stop mixer and scrape down beater and inside of bowl several times. Beat in eggs, one at a time along with coffee liqueur and dissolved coffee powder.

Sift together flour, cocoa, baking powder and salt onto a sheet of wax paper. In 3 additions, add dry ingredients to cheese batter and beat to blend each time. Add sour cream and beat to combine thoroughly, but do not whip air into batter. Stir in the undissolved espresso powder. Set pan on a sturdy baking sheet for ease of handling.

Place cake, on baking sheet, in center of preheated oven and bake for 45 minutes. Then turn off oven heat but leave door shut and set timer for 30 minutes. Finally, prop oven door open and allow cake to cool to room temperature, about 1 hour. Remove cake form oven, set on counter until really comfortable to touch, then cove with plastic wrap and chill in refrigerator for at least 6 hours or overnight.

Remove cake from refrigerator 30 minutes before serving. Remove sides of springform pan but leave cake on pan bottom to serve. Serve plain or, if you wish, place a paper doily atop the cake, then sift on a light coating of unsweetened cocoa and carefully remove doily. Or garnish by placing a ring of candied coffee beans around the edge of the cake.

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Heart Healthy...

SCRUMPTIOUS STRAWBERRY CHEESECAKE
Low Carb

~Submitted by Jean, Syracuse, NY

1 cup Smucker's® Low Sugar Strawberry Preserves
1 lb. cream cheese
1/2 cup sour cream or crème fraiche
4 large eggs
1 teaspoon vanilla
1 teaspoon grated ginger
1/2 cup granulated sugar substitute (such as Splenda®)

Optional Crust:
1/3 cup shortbread cookie crumbs (6 cookies)
1/4 cup finely chopped nuts (almonds or hazelnuts)
1/4 cup melted butter

Optional garnish:
slices of strawberry
whipped cream

Makes 12 Servings

If making the optional crust, mix crust ingredients together and press into an 8-inch spring form pan. Chill. Preheat oven to 325° In an electric mixer beat the following until smooth: strawberry preserves, cream cheese. Beat in the sour cream, then eggs one at a time, beating well after each addition. Next add vanilla, sugar substitute and grated ginger. Pour into 8-inch spring form pan, with or without nut crust. Bake 40 - 45 minutes or until puffed. Cake will crack on top as it cools. Serve with whipped cream, sweetened with non-sugar sweetener.

Approximate nutritional analysis per serving no crust:
220 calories, 17 g fat, 117 mg cholesterol, 138 mg sodium, 5 g protein, 12 g carbohydrates, 12 net carbs.

Source: FabulousFoods.com

CHICKEN LASAGNA

A healthier version of lasagna with reduced fat and calories without reducing the flavor.

Ingredients:

1 onion chopped
2 Tbsp olive oil
2 lb ground chicken
1 clove garlic, crushed
6 oz no-salt-added tomato paste
1 28-oz can crushed tomatoes
3/4 cup white wine
1 tsp salt
Freshly ground pepper
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
1/4 tsp each nutmeg and thyme
1 bay leaf
1/2 cup chopped fresh parsley
1 lb whole-wheat lasagna noodles, cooked, drained
Nonfat cooking spray
1 lb reduced-fat ricotta cheese
8 oz shredded reduced-fat cheese
2 Tbsp grated cheese

Method:

Sauté onion in oil until limp.

Add chicken and cook, stirring, 5 minutes.

Add garlic, tomato paste, tomatoes, wine, salt, pepper, basil, oregano, nutmeg, thyme, and bay leaf.

Bring to boil, cover and simmer 20 minutes.

Remove cover and cook 15 minutes.

Remove bay leaf and stir in parsley.

Preheat oven to 350 degrees. Spray a 9 x 13 x 2-inch baking dish.

Spread spoonful of sauce in bottom of dish.

Layer 1/3 lasagna noodles, 1/4 sauce, 1/3 ricotta, and 1/3 cheese. Repeat 2 times.

End with sauce smoothed over top.

Sprinkle with cheese. Bake for 45 minutes.

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For Two...

CREAMY TWICE-BAKED POTATOES

~Submitted by Anita, Battle Ground, WA

Source: Taste of Home

2 med. baking Potatoes
2 Tbs. butter or oleo, softened
1 Tbs. milk
1/4 tsp. salt
1 3 oz. pkg. cream cheese, cubed
2 Tbs. sour cream

Wash, pierce and bake potatoes @375 for and hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in mixing bowl. Add butter, milk and salt; beat until fluffy.

Beat in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika. Place on baking sheet and bake, uncovered, @350 for 20 - 25 min or until thoroughly heated and tops are browned.

Yield: 2 servings
Having company? Double the recipe.

ROASTED LOBSTER TAILS WITH GINGER DIPPING SAUCE

~Submitted by Jean, Syracuse, NY

Sauce:
3/4 teaspoon dry mustard
1/2 teaspoon water
3 tablespoons low-sodium soy sauce
1 tablespoon plum sauce
1 tablespoon dry sherry
3/4 teaspoon minced peeled fresh ginger

Lobster:
2 (8-ounce) frozen lobster tails, thawed
Cooking spray
1 teaspoon vegetable oil
1/4 teaspoon dark sesame oil
1/4 teaspoon black pepper
Sliced green onions (optional)

Preheat oven to 425°.To prepare sauce, combine mustard and water in a small bowl; stir well with a whisk. Stir in soy sauce, plum sauce, sherry, and ginger; set aside.

To prepare lobster, make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open. Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray. Combine the oils and pepper, and spoon over the lobster meat.

Bake at 425° for 13 minutes or until the lobster meat turns opaque. Serve lobster with sauce, and garnish with onions, if desired.

Yield: 2 servings (serving size: 1 lobster tail and 2 tablespoons dipping sauce)

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Publisher's Choice...

COOL & MINTY PARTY CAKE

Source: eaglebrand.com

Make any birthday or Father's Day extra-special with this celebratory dessert that features a rich mint-flavored cream nestled between layers of moist vanilla cake.

Servings: Makes one 9-inch cake

Ingredients
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
2 teaspoons peppermint extract
8 drops green food coloring, optional
2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping
1 (18 1/4 or 18 1/2-ounce) package white cake mix
Green crème de menthe liqueur
1 (8-ounce) container frozen non-dairy whipped topping, thawed (3 1/2 cups)

Instructions
Line 9-inch round layer cake pan with aluminum foil.

In large bowl, combine EAGLE BRAND®, extract and food coloring if desired. Fold in whipped cream.

Pour into prepared pan; cover. Freeze at least 6 hours or until firm.

Meanwhile, prepare and bake cake mix as package directs for two 9-inch round layers. Remove from pans; cool thoroughly.

With fork, poke holes in layers 1 inch apart halfway through each layer. Spoon small amounts of liqueur in holes.

Place one cake layer on serving plate; top with ice cream layer then second cake layer. Trim ice cream layer to edge of cake layers.

Frost quickly with whipped topping. Return to freezer at least 6 hours before serving. Garnish as desired. Freeze leftovers.

STRAWBERRY CRUNCH

Source: P. Allen Smith Gardens

Crunch:
1 Cup Plain Flour
1/2 Cup Brown Sugar
1/2 Cup Chopped Pecans
1/2 Cup Melted Butter

Strawberry Filling:
2 Large Egg Whites
1 Cup White Sugar
2 Cups fresh sliced strawberries (20 oz. package of frozen berries)
1 Carton Whipping Cream 8 oz.
2 Teaspoons Lemon Juice

Mix crunch ingredients. Spread this mixture in a 9" x 13" pan and bake at 350 degrees for 15 to 20 minutes, stir occasionally to break the pieces into crumbs. After cooking set aside 1/3 of the crunch to use as topping.

Combine egg whites, white sugar, berries and lemon juice in a large mixing bowl. You want to use as large a bowl as you have available because the mixture expands as you beat it. Beat at a high speed for 10 to 15 minutes.

In a separate, smaller bowl whip the cream. Fold whipped cream into berry mixture. After the crunch has cooled, evenly distribute 2/3 of it across the bottom of the pan.

Cover crunch with berry and whipped cream mixture. Sprinkle the top with remaining 1/3 of crunch. Freeze until solid.

When you are ready to serve the strawberry crunch allow it to thaw just a little bit. This will make it easier to cut.

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