STRAWBERRY CRUNCH CAKE
2 10-ounce packages frozen sliced strawberries, thawed
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 cup butter or margarine, softened
1 cup sour cream
1/3 cup firmly packed light brown sugar
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
Whipped cream or Cool Whip
Drain strawberries, reserving juice for glaze. Combine flour, baking powder, soda and salt; set aside.
Combine the granulated sugar and butter in a large mixing bowl, creaming well. Add eggs, beating until smooth. Slowly mix in sour cream. Add flour mixture and stir well.
Combine brown sugar, pecans and cinnamon; set aside for topping.
Pour half of batter into a lightly greased 13 x 9 x 2 pan. Spoon strawberries over batter, sprinkle with half of topping mixture. Top with remaining batter, and sprinkle with remaining topping.
Bake at 350 degrees until cake tests done. Let cool, and cut into 15 squares. Top each square with strawberry glaze and Cool Whip or whipped cream.
To make the glaze, take reserved strawberry juice, and add 1 tablespoon plus 1 teaspoon cornstarch, and cook over medium heat until thickened, stirring constantly. Remove from heat and stir in 2 teaspoons lemon juice.
1 #2 1/2 can tomatoes, or 1 quart of home-canned ones
1/2 small onion, chopped
5 or 6 slices of bread, crumbled
1/4 cup sugar
1/4 teaspoon red pepper
3/4 stick margarine
1/4 teaspoon salt
Pour juice off tomatoes. Mix tomatoes, bread crumbs, chopped onion, sugar, red pepper, salt, and 1/2 stick of the margarine. Pour into a greased casserole. Dot rest of margarine on top and bake at 350 degrees for 30 or 40 minutes until set.