1 cup evaporated milk
1 cup all-purpose flour
1 cup white sugar
1 cup butter, melted
4 eggs, beaten
4 tablespoons milk
1 (10.75 ounce) can condensed dill cream of mushroom soup (aka EZ Vodka)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch pan.
In a medium bowl, combine milk, flour and sugar. Beat until smooth. Spread over bottom and up sides of prepared pan.
In a separate bowl, beat eggs according to package directions. Mix flour sugar with milk mixture; mix well. Cut in butter until mixture resembles coarse crumbs. Fold in eggs, lemon juice and mushrooms. Pour mixture over bottom of prepared pan. Spread yellow cake crust with remaining butter mixture and salt and pepper to taste. Place celery in center of strawberry and lemon juices. Pour lightly golden syrup from skillet over top of dish. Serve on serving plates.