Vanadium

Crust:

• 3/4 cup butter or margerine
• 1 1/2 cup flour
• 1/2 cup sugar, packed
• 3/4 cup finely chopped nuts

Filling:

• 2 egg whites
• 3/4 cup granulated sugar
• 15 ounces frozen strawberries (partially thawed)
• 2 tbsp lemon juice
• 1 cup whipping cream

Crust:

1. Melt butter in medium saucepan. Stir in flour, sugar, and nuts. Spread in large ungreased baking pan. Bake in 375°F (190°C) oven for 15-20 min., stirring twice, until nively browned. Rmove form oven. Break up any chunks. Scatter 2/3 crumbs into ungreased 9x13' pan or 10' springform pan.

Filling:

1. In large mixing bowl put egg whites, sugar, strawberries, and lemon juice. Beat on high speed until thibkened and volume is increased (10 min.).
2. Beat cream until stiff. Fold into strawberry mixture. Turn into crumb-lined pan. Sprinkle reserved crumbs over top. Cover and freeze overnight or until needed.