Lemon Chicken for Two

     Ina Garten made Lemon Chicken on a recent episode of “Barefoot Contessa”. The recipe sounded good so I adapted it for two, making a few changes here and there.
     It was delicious and easy + I assembled it early afternoon and put it in the refrigerator to marinate. Pulled it out about 30 minutes before putting it in the oven. As it baked, I cooked quinoa in chicken broth (about 15 minutes total cooking time) and steamed green beans. Barry loved the meal . . . as did I.
     And now for a commercial break —Yes, despite the summer heat, I did turn on the oven . . . but not our big oven! Our Breeville portable Smart Oven works like a full-size one without heating up the entire kitchen. Definitely a great purchase!

Lemon Chicken Breasts    Serves 2
2 tablespoons olive oil
3 cloves minced garlic
3 to 4 tablespoons dry white wine
Grated lemon zest from l lemon
Juice squeezed from ½ lemon; remaining half to be quartered and add to chicken as it bakes
1 1/2 teaspoons finely chopped fresh oregano,
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken tenderloins

1.     Preheat the oven to 375°.
2.     Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute -- don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and ½ teaspoon salt; pour into a 8”x8” baking dish.
3.     Pat the chicken breasts dry and place them over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Add the half of a lemon (that has been quartered) to the baking dish.
4.     Bake for about 30 minutes, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Serve hot with the pan juices.

Nutritional Analysis per serving (about 250g): Calories 437, Fat 19.8g (Saturated Fat 3.6g, Cholesterol 145mg), Sodium 420mg, Carbohydrate 3.5g (Fiber 0.8g) Protein 53.3g, Vit A 3%, Calcium 8%, Vit C 4%, Iron 18%.

For Ina's original recipe that serves 4 . . .
Lemon Chicken Breasts Recipe : Ina Garten : Food Network

Squash: From A to Z - Little Yellow Crooknecks

     Although I didn’t grow up eating squash, I’ve become quite a fan. From A (acorn) to Z (zucchini), they are now favorites.          
      I have vague memories of my mother feeding baskets of squash (delivered to our farm by my dad’s relatives) to the chickens. Therefore, as an adult I turned to the “Squash” section of the 1965 edition of Better Homes & Gardens Vegetable Cook Book (remember there was not such a thing as internet back then). One of the first recipes I tried called for little yellow crookneck squash. We liked them so much, that I soon began experimenting with lots of other varieties as well.
     Here’s that original recipe that I still prepare some 40 years later . . . with a few minor adjustments on my part.

Little Yellow Crooknecks
Little yellow crookneck squash – less than 3” long
Melted butter or olive oil
Kosher salt & coarse-ground pepper
Snipped or chopped fresh herbs – parsley, oregano, basil, etc.
Pimentos or roasted red peppers, chopped
Grated Parmesan cheese

1.     Steam squash just until tender. Then split lengthwise. (Alternative – split squash first, lay cut side down on a micro-safe plate and microwave just until tender.)
2.     Brush cut surface with melted butter or olive oil. (I have even omitted this step at times.)
3.     Place squash halves in shallow pan. Season with salt and pepper. Sprinkle liberally with snipped or chopped fresh herbs of choice, chopped pimento or roasted red peppers and grated Parmesan.
4.     Insert pan into a 350° oven just until they sizzle. (In order to avoid heating up the house, I use our Breeville oven and actually set the temperature on broil – in just a few minutes the squash are ready). Serve hot.

Ila Beemer's Creamed Cucumbers

     Yesterday I received one of those forwarded emails; this one happened to be filled with information about cucumbers. According to the message, cucumbers can help one avoid a hangover, be used as a quick shoe polish or as a mirror cleaner. They can even temporarily stave off wrinkles! Who knew? For more insight into the humble cucumber, check out 13 different uses at Bartender blog
     And, don’t forget, they are good to eat, too. Ila Beemer, known in Dickinson County and across the state for both her garden produce and canned fruits and veggies, shared a delicious cucumber recipe with me when I interviewed her for my monthly newspaper column. Her beautiful produce can be found at the Farmer’s Market in Abilene and her canned goods consistently win top honors at the County Fair and at the Kansas State Fair in Hutchinson.
     In the header for this recipe that appeared in the Abilene Reflector-Chronicle on July, 22, 2008, I wrote "Ila fills a 1 1/2-quart bowl with sliced cucumbers and pours the dressing over them. 'I keep a bowl of these in the refrigerator all summer long,' she stated."
     Of course you could throw in some chopped chives or dill weed for additional flavor.

 
Creamed Cucumbers
4 medium cucumbers, sliced
1 cup mayonnaise (fat-free works just fine)
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 cup white vinegar
1/2 cup chopped onion

1.     Slice cucumbers into a bowl. 
2.     Mix remaining ingredients and pour over the cucumbers. Refrigerate overnight for best flavor.

Grilled Chicken and Nectarine Salad

     This “taste of summer” salad comes from the 1994 cookbook, The Flavors of Bon Appétit. The header that precedes this recipe reads, “Try this attractive, low-fat salad as a main course for brunch or as a light and elegant warm-weather supper. Round out the meal with crusty rolls.”
     I made it back then for a friend’s birthday supper – it was refreshing and left plenty of room for a thick slice of cake and mounds of ice cream.
     Although we used to cook outdoors, we haven’t done so in years. Consequently, we grilled the chicken in a grill pan on top of a gas burner. And, we used pecans instead of the original pine nuts the recipe called for.


Grilled Chicken and Nectarine Salad  4 servings
4 skinless boneless chicken breast halves
4 tablespoons fresh lime juice
2 tablespoons fresh chopped thyme or 2 teaspoons dried
1 teaspoon plus 1 tablespoon olive oil

1 small garlic clove, minced
5 medium nectarines, thinly slices (about 2 cups), or use peaches
6 cups packed torn mixed salad greens (such as spinach, red leaf lettuce and romaine lettuce)

1 tablespoon nuts, toasted (pecans or pine nuts)
½ cup fresh raspberries

1.     Place chicken in shallow dish. Sprinkle with 1 tablespoon lime juice, 1 tablespoon thyme and 1 teaspoon oil. Season with salt and pepper. Turn to coat. Cover and refrigerate from 1 to 4 hours.
2.     Prepare grill (medium-high heat) or heat large nonstick skillet over medium-high heat or a grill pan. Grill or sauté chicken until golden brown and cooked through, about 5 minutes+ per side. Cool. Cut chicken across grain in thin diagonal slices.
3.     In a bowl, whisk 3 tablespoons lime juice, 1 tablespoon thyme, 1 tablespoon oil and garlic in large bowl. Season with salt and pepper. Place nectarine slices in another small bowl; add 1 tablespoon dressing and toss to coat. Add salad greens to remaining dressing; toss to coat.
4.     Divide salad greens equally among 4 plates. Arrange sliced chicken. Top with nectarines. Sprinkle with nuts. Garnish with raspberries and serve.

Take a break from the usual slaw – Jicama Slaw

     Jicama adds a nice crunch to salads and lends a sweet and nutty flavor. A great addition to summer salads . . . or. check out other uses for this versatile vegetable in the information at the bottom of this post.

Jicama Slaw   6 to 8 servings
2 carrots, peeled and julienned
1 small jicama (about 1¼ lbs.), peeled and julienned
1 large red bell pepper, cored and very thinly sliced
1/4 head red or green cabbage, cored and very thinly sliced
1/2 white, yellow or red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry
6 tablespoons olive oil
6 tablespoons rice vinegar
3 tablespoons fresh lime juice
1 tablespoon minced cilantro leaves, plus more for garnish
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon red chile flakes

1.  Combine prepared veggies and refrigerate until ready to serve. in a large resealable plastic bag. Keep, chilled, up to 2 days.
2.  Dressing: combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes.Keep, chilled, up to 2 days.
3.  When ready to serve . . . add dressing to vegetables, shake to combine well, and let sit about 10 to 15 minute; toss a couple of times. Garnish with additional cilantro if desired.
Uses for Jicama:
Most commonly eaten raw, jicama maintains much of its crispness when cooked and can be used as an alternative to water chestnuts. Jicama may also be cooked on its own as a vegetable, sautéed with with other vegetables, used in stir-fries or added to stews.
·      It is also slow to discolor when exposed to the open air. Because of this, raw jicama is often used as on raw vegetable platters.
·      As a snack it is served sprinkled with lime juice a little chili powder. 
·      When jicama is used in cooking it tends to take on the flavors of the ingredients that it is being combined with. Therefore, jicama is a nice complement to various stir-fry dishes because it blends well with many vegetables and seasonings.

Jicama History: Jicama belongs to the legume or bean family (Fabaceae) and is native to Mexico, Central and South America where it is a popular dietary staple. It had been cultivated by all major Mesoamerican civilizations. The Spanish introduced it to the Philippines in the 17th century and from there to Southeast Asia and China. Jicama was also used as a staple onboard ships because it stored well, could be eaten raw and was also thirst quenching. Today it is most prominently used in Mexico, South China and in the U.S.

There are many names for Jicama including: the Mexican potato, Mexican yam bean, ahipa, saa got, Chinese turnip, lo bok, and the Chinese potato. 

Purchasing & Storage
Jicama is available year-round, but is at its peak from October through May. When purchasing, select tubers that are firm and have dry roots. Make sure that the jicama has an unblemished skin and that is not bruised. Once purchased, store jicama for up to two weeks in a plastic bag in the refrigerator.
 

Nutrition
Jicama is a very versatile vegetable that contains a high amount of vitamin C, is low in sodium, and has no fat. One adult serving of jicama, which is equal to approximately 1 cup of cubed jicama or 120 grams, also contains only 45 calories.

Fried Zucchini “Cakes” - a savory side dish

     A summertime favorite and another way to use up excess zucchini (yellow squash could also be substituted). Throw in some garden herbs for flavor and you have a great side dish. Make them really small and serve as an appetizer with a dollop of a flavored sour cream sauce.  Or, leave out the garlic and herbs and  serve them of  breakfast with syrup. Yum!

Fried Zucchini “Cakes”     Makes 8 to 10 “cakes:
1/3 cup baking mix (homemade or Bisquick®)
¼ cup grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove of garlic, diced -- optional
About 1 teaspoon fresh chopped herbs (thyme, oregano, chives, basil, etc) -- optional
2 eggs, beaten
2 cups coarsely grated zucchini
2 tablespoons olive oil or butter

1.     In a fairly large bowl, thoroughly combine baking mix, Parmesan, salt and pepper, garlic and herbs.
2.     Stir in eggs until mixture becomes moist. Fold in zucchini.
3.     Heat oil in skillet on medium to medium-high.
4.     Use 2 to 3 tablespoons batter to form each "cake", frying each for 2 to 3 minutes on each side or until brown. Serve warm along with a dollop of flavored sour cream (or with syrup for breakfast).

Zucchini Muffins and a way to make them without eggs

Amanda Lindahl brought warm zucchini muffins to a meeting I attended recently. They were so good and that reminded me of this recipe from Judy Day (she got it from Elaine Sears). Judy is my mother’s neighbor and brought her some of these delecious muffins. She also shared the recipe that makes enough to either store in the freezer or to give away.
          Amanda just happened to be out of eggs so used a homemade egg substitutes when she made her muffins. Her substitute follows the recipe.

Zucchini Muffins   Makes 2 to 3 dozen muffins (number depends on size of muffin cups)
3 cup all-purpose flour (or use 1 cup whole wheat + 2 cups all-purpose)
1 teaspoon baking powder
1 teaspoon baking soda          
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
4 eggs*           
1 cup vegetable oil (canola)
2 cups grated zucchini – leave skin on; remove seeds if zucchini is large 
1/2 teaspoon vanilla
1 cup chopped walnuts, optional
1/2 cup raisins, optional (or use dried cranberries)
                              
1.  Preheat oven to 350°. Grease or spray muffin tins.
2.  Sift into a large bowl: flour, baking powder, soda, salt and cinnamon; combiline thoroughly.
3.  In another bowl, combine sugar and eggs; beat 2 minutes. Gradually add oil, zucchini, vanilla, chopped wlanuts and raisins if using.
4.  Fold the wet ingredients into the dry mixture and spoon into prepared muffin tins, filling about 2/3 full.
5.  Bake for 25 minutes or until muffins begin to pull away from the sides of the tins and a toothpick inserted in the center comes out clean.

Eggless Option—in place of eggs, use this substitute that will help bind the ingredients in baked goods:
For each egg, use  1 Tbsp. ground flax seed + 2 Tbsp. water (let stand 5 minutes; it will get gummy).

Or, try the recipe we have posted for Grand Prize Zucchini Bread.

Zucchini-Artichoke Salad

Yet another use for that prolific summer veggie!
     Normally I shy away from recipes with this many canned items but, for some reason, I was intrigued with this recipe that appeared in a 1991 summer edition of “Southern Living” magazine. A little different than the usual salad; I’ve been making it, at least once every summer, ever since. Be sure to allow enough time for the veggies to soak up the flavors of the dressing (salad needs to be refrigerated for at least 8 hours for the flavors to meld).

Zucchini-Artichoke Salad    Serves 12 to 14
1 (8 oz.) bottle Italian salad dressing
2 (0.4 oz.) envelopes ranch-style dressing mix
4 medium zucchini, sliced
2 (14 oz.) cans artichoke hearts (packed in liquid), drained & halved
1 (8 oz.) can whole mushrooms, drained (I prefer using fresh mushrooms and unless they are really small, I slice them)
1 (6 oz.) can pitted ripe olives, drained
1 (8 oz.) jar bamboo shoots, drained
1 (2 oz.) jar diced pimento, drained
Red or green leaf lettuce

1.     Combine Italian salad dressing and ranch dressing mix; stir in remaining ingredients except lettuce. 
2.     Cover and chill at least 8 hours. 
3.     Spoon into a lettuce-lined bowl using a slotted spoon.


Too Much Zucchini? Oven-fried Zucchini Spears

     If you’re faced with a bountiful crop of zucchini and already a bit weary of zucchini cake, muffins and bread, here’s a savory recipe that is a great accompaniment for lunch or dinner. Also, a nice snack or party offering.
     Clipped this recipe for oven-fried zucchini spears out of a magazine years ago and gave it a try. Barry and I were both quite pleased with the results. Crunchy on the outside, without the excess fat from frying, these spears are a tasty way to use up that excess garden produce.

Oven-fried Zucchini Spears
4 servings
About ¼ cup Italian bread crumbs (I just added some Italian seasoning to day old bread that I blended in the food processor)
About 1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon pepper
2 medium zucchini (about 12 oz.)
2 teaspoons vegetable oil (canola)
2 tablespoons water
Vegetable cooking spray


1.     Combine bread crumbs, Parmesan cheese, garlic powder, paprika, and pepper in a shallow dish; set aside.
2.     Cut each zucchini lengthwise into 4 pieces; cut each pieces in half crosswise. Place zucchini in a zip-lock plastic gas; add oil and water. Shake.
3.     Dredge zucchini in breadcrumb mixture, and place on a baking sheet coated with cooking spray.
4.     Bake at 475° for 10 minutes or until brown and tender.

Nutty Cracker Delights - Salty & Sweet

     Needed a treat for an office party, so I made Twila Jackson’s Nutty Cracker Delights. These crispy, sweet yet salty, crackers are more like cookies and it’s hard to stop with one or two. That’s why I never make them unless they are to be shared with others (and it would be quite noticeable if the cookie tray was nearly empty when I arrived)!
     Twila shared this unusual recipe when I interviewed her for my newspaper column (Abilene Reflector-Chronicle, 2/23/10). This and more of her recipes are included in the annual Dickinson County “Home Cooking” cookbook sold at the Heritage Center. All proceeds from the booklets go to educational projects at the society; booklets may be purchased at the Dickinson County Historical Society, 412 S. Campbell Abilene, Ks. 67410;  Phone: 785-263-2681;  heritagecenterdk@sbcglobal.net  All editions of the booklet sell for $4.95 + tax; mail-order deliveries sell for $8.50. 

Nutty Cracker Delights
44 Club® crackers—I used one sleeve of crackers (46 per sleeve; 3 sleeves per box of crackers) Also tried the new multi-gran Club® crackers & they worked very well in this recipe – delicious!
½ cup butter (1 stick)
½ cup granulated sugar                                                                      
½ to 1 cup sliced almonds                 
1 teaspoon vanilla

1. Line jelly roll pan with foil. I used a “half” pan (13”x18”x1”); see layout below.
2. Place crackers on pan in a single layer with edges butted up against one another. 
3. Boil butter and sugar for 2 minutes. 
4. Stir butter, sugar, almonds and vanilla together and spread on crackers. (I used a large spoon to distribute dollops of the syrup mixture on  crackers; then spread it out with an offset spatula – seems kind of like a skimpy amount of syrup but just spread patiently! Not necessary to cover every piece of every cracker – the syrup spreads as it bakes)
5. Bake at 350° 10 to 12 minutes or until golden brown.
6. Cut crackers apart if necessary. Cool.

SPICY & SWEET – Strawberry & Jalapeño Jam . . over cream cheese


     According to the jar of Strawberry & Jalapeño Jam that was a wedding favor, “Love is sweet & spicy!” And, so is this jam that is tasty over cream cheese.
     Our cousin Tammi McMullen Wirsig mixed up batches of the jam and bottled them for her daughter Amanda’s wedding.
     The ingredient list is reproduced below as sent to me from Tammi. I have made a few standard adjustments to the directions but they are basically like those she also sent. Of course, instead of the standard jelly jar, Tammi utilized small favor-sized jars. Great idea for a wedding favor and a delicious take-home treat for guests!

Strawberry & Jalapeño Jam Makes 8 half pint jars of jam
5 cups chopped strawberries (I don't chop too finely; I like bits of fruit in my jelly/jam)
1 cup jalapeño peppers (I tossed mine in a food processor, seeds and all. I think it could have used a little more "heat", so I'd probably add more next time.)
1/4 cup lemon juice
1 (2 oz.) pkg. fruit pectin 
7 cups granulated sugar

1.  Place the strawberries, jalapeño peppers, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
2.  Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within ¼” of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3.  Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, and then carefully lower the jars into the pot using a holder. Leave a 2” space between the jars. Pour in more boiling water if necessary until the water level is at least 1” above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4.  Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
5.  To serve, spread over cream cheese; serve with crackers.
For more jelly making tips, check out our recipe for Crabapple Jelly.

Presidential hometown has historic recipes | CJOnline.com

Presidential hometown has historic recipes | CJOnline.com

    While looking for a totally unrelated topic (Mamie Eishenhower's sugar cookie recipe), I ran  across an article, written in 2002, by Lisa Sandmeyer (The Capital-Journal, Topeka). Click on the link above or peruse the copy I've pasted in below that includes recipes for The Kirby House's signature celery seed dressing + a recipe for scones &  devonshire cream.
Note: Although the restaurant has changed hands, limited copies of the The Kirby House Cookbook are still available; call 785-263-0300 (Daylight Donut Shop).


Presidential hometown has historic recipes


Posted: Wednesday, January 09, 2002


Not long before Abilene became the home of the 34th president, banker Thomas Kirby built an elaborate 2 1/2-story home on 3rd Street in that city.
Today, the 1885 Italianate structure is the home of the Kirby House restaurant, which has just published a cookbook. It includes not only recipes, but a glimpse into how Victorian wives entertained and how they fed their families. We learn, for instance, that in Victorian times, condiments included mushroom and walnut catsup, flavored mustards and chutneys.
And the well-equipped hostess had an army of implements for the table, from knife rests for each place setting to butter dishes with ice trays underneath to keep the butter cool.
In the front of the book is the history of the home, and in the back is a list of the food products that first hit the store shelves in the 19th century, from carbonated soda to canned milk.
The restaurant is owned today by Vangie Henry, and the cookbook was compiled by Meta Newell West. The first recipe is for the Kirby House's signature salad dressing:
Celery Seed Dressing
2/3 cup granulated sugar
2 teaspoons salt
1 teaspoon celery seed
Scant teaspoon onion powder
2 teaspoons dry mustard
2/3 cup white distilled vinegar
2 cups vegetable oil
Mix sugar, salt, celery seed and onion powder in a mixing bowl. Using an electric mixer, slowly add half of the vinegar, mixing at a low speed until blended. Slowly add the remaining vinegar and then the oil. Blend on medium speed until creamy.
Store at room temperature.
Since January is Hot Tea Month, here's what "The Kirby House Cookbook" author might serve with hers:
Meta's Buttermilk Scones
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
Pinch salt
1/4 cup granulated sugar
1/2 cup cold butter, cut into small pieces
1/4 cup raisins, currants, or dried sweetened cranberries (optional)
3/4-1 cup buttermilk
Extra sugar for sprinkling
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper sprayed with non-stick pan coating.
In a medium bowl, stir the flour, cream of tartar, baking soda, salt and sugar together until well-blended. Using a pastry cutter or electric mixer, cut in the butter until the mixture is crumbly, then rub mixture with fingertips until it resembles coarse crumbs.
Stir in the dried fruit (if desired) and add the buttermilk, stirring just until the mixture is moist enough to cling together. Too much mixing or too much liquid will make the scones tough.
With floured hands, round the dough into a ball. On a lightly floured surface, pat the dough into a rectangle about 6 by 8 inches ( 1/2 inch thick). Cut the dough in three lengthwise strips, then cut each strip into six triangles.
Sprinkle the surface of each triangle with sugar and brush with butter, milk or cream, if desired.
Place triangles on parchment, leaving at least 1/2 inch between, and bake at 350 degrees for 15 to 20 minutes, or until nicely browned.
Meta would serve her scones with:
Devonshire-Style Cream
3 ounces cream cheese, softened
1 teaspoon granulated sugar
1 cup heavy whipping cream, at room temperature
Beat together the cream cheese and sugar with an electric mixer in a medium-size bowl on medium-high until mixture is light and fluffy.
Add the heavy cream; beat with mixer on high speed until stiff peaks form when beaters (turned off) are lifted from bowl.
Cover and refrigerate; will keep about a week.

Also try our Cran-Orange Scones

Strawberry Delight

     I first had this dessert at a Beta meeting years ago and thought it was yummy. Light cool, crunchy and filled with summertime strawberries, or it can even be made with frozen fruit. Raspberries can also be substituted if you’d prefer.
     Two warnings: 1) The filling has to be beaten with an electric mixer for up to 20 minutes, and then cream has to be whipped after that. So, a hand mixer just doesn’t cut it. Or, just use your hand mixer, burn out the motor and then you have a perfectly good excuse to buy a counterop stand mixer. 2) As I said, this recipe has been around for a long time—before everyone was worried about consuming raw eggs. So if that bothers you or if you are serving this to guests, I suggest you use pasteurized eggs.

Strawberry Delight  -- Yield: 9” springform pan or pie pan / cut 8 - 10  pieces or 9”x13” baking dish

Crust:
½ cup (1 stick) butter
1 cup all-purpose flour
¼ cup packed brown sugar
½ cup chopped pecans
Mix ingredients; put on jelly roll pan.  Stir now and then while baking for 15 minutes @ 359°
1.  Blend butter, flour and brown sugar. Add pecans. Mix until crumbly.
2.  Put mixture on a cookie sheet.
3.  Bake at 350º for 15 minutes or until lightly browned, stirring frequently. Cool slightly. Press1/3 to 1/2 of mixture in bottom of springform (pie pan or baking dish); reserve rest for topping.
The crust can be made ahead.

Filling:
2 cups sliced fresh strawberries or 1 lb. frozen strawberries, thawed or partially (preferably without added sugar or if sugar has been added, cut down sugar listed below) or use raspberries
(Optional—save a strawberry or two to slice for a garnish &/or make a strawberry fan)
2 egg whites
1 teaspoon to 1 tablespoon lemon juice (fresh is preferable)
1 cup granulated sugar
1 teaspoon vanilla
1/2 pint (1 cup) whipping cream

1.  Combine all ingredients, except cream, in mixing bowl and beat 20 minutes -- low at first, then high. Use a large bowl as the volume increases dramatically as it is beaten. In addition to being very fluffy, it will also turn pink in color. Hint: If your mixing bowl is thoroughly chilled, you may be able to achieve the desired results in less time (maybe even 10 to 15 minutes).
2.  Whip cream and fold into above mixture.
3.  Spread filling evenly over the top of crust; sprinkle with reserved topping.
4.  Freeze without covering. As soon as filling is hard, cover with freezer-proof wrap.
5.  Allow to partially thaw before serving.
6.  Garnish, if desired, with strawberry slices or strawberry fans.