Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Blueberries |
| ⅓ cup | Sugar |
| 2 tablespoons | Lemon juice |
| 1 cup | Sifted flour |
| ½ cup | Cornflakes |
| ½ cup | Firmly packed brown sugar |
| 5 tablespoons | Pareve margarine |
I have just come across this recipe for Pareve Vegetable Soup. from The Bulletin, Aug. 23, l974-- an old one -- all these reciopes are from the same source.
Preheat oven to 375* - wash berries (fresh or frozen). Combine with sugar and lemon juice. Place in buttered utility dish , Sift flour then measure ~- add corn flakes and brown sugar. Cut in margarine until mixture crumbles. Spread over bluieberries. Bake 40 - 45 minutes or until topping brown and berries cooked. Serve warm with non-dairy whipped topping.
Posted to JEWISH-FOOD digest V96 #102 From: alotzkar@... (Al)
Date: Fri, 13 Dec 1996 14:12:49 -0800