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PINEAPPLE CHERRY BARS Linda DeJong

BASE:

2 ce flour 2 T. sugar

l1 ce butter Pinch of salt

FILLING:

1 (15 oz.) can crushed 1/4 cc. cold water
pineapple 3/4 ce. chopped maraschino

1/4 ce sugar cherries

2 tspe cornstarch

TOPPING :

4 egg whites Almond flavoring

4 T. sugar Coconut

Blend base until crumbly. Pat into a 9 x 12 inch pan.
Bake at 350° for 20 minutes or until lightly browned. Cool.

To make filling— Cook pineapple, sugar and cornstarch and
water until thick, stirring constantly. Cool and add cherries.
Spread on base. |

To make topping=- Beat egg whites with sugar until stiff,
add flavoring. Put over filling and sprinkle with coconut.
Bake in moderate oven until golden brown.

TROPICAL BARS Johanna VanVeen

BASE:
1 ce. flour 1/4 ce packed brown sugar
1/4 tsp. salt 1/4 ce butter

FILLING:

l egg 1/4 tspe salt

l ce brown sugar, packed 1 ce. flaked coconut

l1 tspe rum extract 1/4 c. maraschino cherries
1/2 ce flour 1/2 c. well drained crushed
1/2 tspe baking powder pineapple

Heat oven to 350°. Lightly grease 9 inch square pan. Mix
base as usual and press into pan. Bake 15 minutes.

Filling- Beat egg well; add brown sugar gradually, beating
well after each addition. Beat in rum extract. Sift dry
ingredients and blend into mixture. Stir in remaining ingred-
ients and spread over hot base and return to oven for 35 minutes
or until brown. Cool and cut in bars.

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