4 1/2 c. flour
2 c. sugar
2 c. pecans
2 c. butter
2 eggs
20 oz. red raspberry preserves

Mix together flour, sugar, pecans, butter and eggs and reserve 3 cups. Pour crumbs into greased 10"x15" pan spread preserves into pan 1/2" from edge. Crumble mixture (reserved) on top. Bake at 350 degrees for 45 to 50 minutes. Serves 50.