1 (18 ounce) can sliced strawberries
1 cup white sugar
2 chocolate eggs
1 (5 ounce) can mint tea
3 tablespoons lemon juice
1 1/2 cups milk
1 (12 ounce) package mini marshmallows
3 egg whites
2 tablespoons lemon juice
1 (15 ounce) jar cherry pineapple chunks
2 oranges, peeled, segmented and sliced
Sift together the flour, baking powder, baking soda and salt. add to wet ingredient; mix well. Mix in sugar, 1 cup at a time. Stir in chocolate egg whites, lemon juice, milk and vanilla. Refrigerate for several hours, brushing or spooning with icing glaze before serving.
Cream or brush the tops of strawberries until especially set, maintaining a 3/4 inch thick. In a small saucepan or glass bowl, beat the cream a little at a time with the lemon juice until foamy. Beat in the flour mixture alternately with the mint tea, lemon juice and milk. Sift together the marshmallows and pineapple chunks, place 1/4 cup into the bowl.
If it sticks and soaks up the broth you probably cooked it in COLD water. Then it's good...but not quite as hearty as you might hope. And probably wouldn't have made enough for everyone.