Strawberry chiffon cake
10 oz. pkg. frozen strawberries, partly thawed
2 egg yolks
1/4 cup water
1/3 cup sugar
1 tbsp. lemon juice
1 tsp. salt
1 3oz. pkg. strawberry gelatin
2 egg whites
2/3 cup powdered milk
1/2 cup water
Cook strawberries, 1/4 cup water, sugar, salt, egg yolks & lemon juice together in 1qt. saucepan over medium heat until mixture comes to a full rolling boil.
Remove from heat & stir in the gelatin.
Chill until thick, but not set. (approx. 1 hour)
In a 1 1/2qt. bowl, mix egg whites, powdered milk & 1/2 cup water.
Beat at high speed until stiff.
Fold strawberry mixture into this, let stand a few minutes.
Pour into a 9" graham wafer crust or a baked pastry crust.
Chill about 3 hours.