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BLUEBERRY COBBLER Jane DeVries
1/3 ce sugar 1 ce flour

1 tspe lemon juice 1 1/2 tsp. baking powder

3/4 ce water 1/2 tsp. salt

2 ce blueberries l egg

1/4 ce margarine 1/2 ce milk

1/2 ce sugar 1 1/2 tspe vanilla

Bring to a boil the 1/3 cup sugar, lemon juice, water and
blueberries. Reduce heat and simmer 5 minutes. Cream together
margarine and the 1/2 cup sugar. Add flour, baking powder and
salt alternately with egg, milk and vanilla. Pour hot mixture
in casserole and spoon batter on top. Bake at 375° for 30
minutes.

BLUEBERRY DESSERT Lana Verdonk
CRUST :

2 ce flour 1 ce margarine

1/2 ce brown sugar 1 ce chopped walnuts

SECOND LAYER:

2 envelopes Dream Whip 1 ce icing sugar

1 (8 oz.) pkg. cream cheese

Crust- Mix together and add walnuts last. Bake at 400° F.
for 15 minutes in 9 x 12 inch pan. Crumble while hot and put
in 9 x 12 inch Tupperware container.

Second layer- Mix Dream Whip according to package
directions and add other ingredients to it (blender a good idea).
Spread over crumbs and refrigerate several hours.

Top= Add 1 can of blueberry pie filling or any Wiad
topping desired.

TORTINO (mocha dessert) Linda DeJong
2 egg whites 1/2 c. sugar
2 T. instant coffee 2 tsp. vanilla
1/4 tsp. salt 1/4 tspe almond extract
4 T. sugar 3/4 ce toasted finely chopped
2 ce whipping cream or 9 oz. almonds

Cool Whip

Add coffee and salt to egg whites and beat until stiff but
not dry. Gradually beat in 4 tablespoons sugar, continue

Continued Next Page.

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