Pecan Meringue

"Here's a delicious way to use leftover chocolate or plain pound cake. Next time, try this dessert with chocolate or caramel ice cream topping--"

1-1/4 cups coarse pound cake crumbs
1 cup chopped pecans, walnuts, almonds, or filberts
3 egg whites [reserve yolks for another use]
1 teaspoon vanilla
3/4 cup sugar
whipped cream

Grease and flour an 8-inch round baking dish. In large bowl, combine pound cake crumbs and chopped nuts. In small mixer bowl, combine egg whites and vanilla. Beat at medium speed of electric mixer to soft peaks (tips curl over). Gradually add sugar, beating to stiff peaks (tips stand straight). Fold beated egg whites into crumb mixture. Turn into baking dish. Bake at 325 degree oven for 30 minutes. Serve in dessert dishes. Top with whipped cream.--Mrs. Jimmie L. Trainham, Phenix City, Ala.

Serves 8.

[recipe on the back of “Swiss Nut Torte,” clipped from “Better Homes and Gardens”]