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ANGEL DELIGHT Lana Verdonk
2 (6 oz.) pkg. chocolate chips 2 T. sugar
2 T. water | l pte whipped cream
4 eggs, separated 1 angel food cake

Melt chocolate chips with water and sugar. Beat egg yolks
and stir in chocolate chip mixture. Beat until smooth and cool
for 5 minutes. Beat egg whites until stiff. Whip cream. Fold
egg whites and 1/2 of cream mixture into chocolate mixture.
Break cake into bite size pieces. Put 1/2 of the cake into the
bottom of a 9 x 13 inch pan. Cover with 1/2 of the chocolate
mixture. Add remaining cake, then other 1/2 of the chocolate
mixture. Top with remaining whipped cream. Chill several
hours and serve. Can be made the day before.

FROZEN FRANGO DESSERT Linda DeJong
1 ce butter 3/4 tspe peppermint flavoring

2 ce sifted powdered sugar 1 ce graham cracker crumbs

1/2 ce chocolate chips, melted 2 tspe vanilla

4 eggs Whipping cream

Cherries with stems

Beat together butter and powdered sugar until light and
fluffy. Add chocolate and beat. Add whole eggs and beat until
fluffy, beat in flavoring. Sprinkle half of crumbs into 16
cupcake liners. Spoon in chocolate mixture. Then top with
remaining crumbs. Freeze until firm. This can be made a couple
of days ahead. Before serving, top with whipped cream and a
cherry. This doesn't look like avery large serving, but it is
very filling and rich.

CHOCOLATE DESSERT Lana Verdonk

BASE:
2 T. icing sugar 1 ce. flour
1/2 ce. butter

FILLING:

1/2 ce butter 2 eggs

2/3 Ce sugar 2 sqe melted unsweetened chocolate
Mix and put all ingredients for base in 8 x 8 inch pan.

Bake at 350° F. for 10 minutes. Cool completely. Whip together

all the ingredients for filling. Pour over base, refrigerate l

hour. Cover with 1 pint sweetened whipped cream and sprinkle

with chocolate curls. Refrigerate several hours.

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