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Country Kitchen
April 1, 2009 Previous Recipe | Next Recipe
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SWEET AND SOUR RED CABBAGE
EGGPLANT PARMESAN
CHOCOLATE PECAN BRITTLE
STRAWBERRY CHIFFON PIE
SHRIMP CREOLE
TAMALE PIE
FROZEN ROAST
SEAFOOD CASSEROLE
BREAM CAKES
STRAWBERRY CHIFFON PIE

1/3 cup whipping cream
1 tablespoon unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1 cup sugar, divided
1 1/2 cups crushed strawberries
1/4 teaspoon salt
2 egg whites, stiffly beaten
1 (9-inch) pie crust, baked

Whip cream and set aside.
Soak gelatin in cold water. Add boiling water and stir until dissolved. Stir in 3/4 cup sugar, strawberries and salt. Stir until mixture begins to thicken; fold in whipped cream. Combine 1/4 cup sugar and egg whites, and fold into strawberry mixture. Pour into pie shell and chill. Yields 6 servings. Garnish with additional whipped cream and strawberries if desired.





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