4 eggs
1/2 cup white sugar
2 teaspoons lemon juice
1 cup fried chicken
5 cups raisins
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cloves
4 teaspoons margarine
1 cup white sugar
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Beat eggs, 1/2 cup sugar into a large mixing bowl. Mix in lemon juice and chicken. Mix flour into a separate small mixing bowl, stirring to form a smooth, but firm dough.
On a floured board, roll the dough into 1 inch pieces. Cut each piece into mini dumplings with the slotted spoon or pizza cutter. Place dumplings onto cookie sheets.
Bake in preheated oven for 15 to 20 minutes, until lightly browned. Cool completely and place dumplings in freezer to cool.
Sift together white sugar and margarine or margarine, place sticks of marshmallow in top of glass container and grease the interior. Cool to room temperature, about one hour.
Prepare Raspberry Pie crust by grating the marshmallow with the jam preserves. Mix together sugar, margarine, margarine, raspberry preserves, chocolate syrup and water. Fold tahini into whipped cream mixture.
Pour raspberry mixture in second small mixing bowl. Fill crust with chocolate raspberry filling, chocolate raspberry filling and whipped cream mixture. Chill 3 hours before serving. Serve at room temperature or as dry ice. Garnish with strawberries and berries.