TIA MARIA ANGEL DELIGHT (Continued)

mixture slowly over the cake until absorbed. Chill 2 hours. Turn
cake over. Pierce more holes, pour over remaining mixture.
Cover with Saran wrap to seal; chill several hours. Two hours
before serving, fold 2 Tbsp. icing sugar and 2 Tbsp. Tia Maria
into whipped cream. Ice entire cake and cover with crushed
almond roca. Serves 12. Creme de Cocoa can be substituted for
Tia Maria.

STRAWBERRY CREAM PATS Julie Roberts
1/2 c. butter 1c. whipped cream

1c. icing sugar 2c. vanilla wafers

2 c. sliced sweetened straw- 1/2 c. finely chopped nuts

_ berries (frozen, include juice) 2 eggs

Place 1/2 c. wafers (1 c.) crushed on bottom of 8x8 pan. Cream
butter and sugar, then add eggs and combine well. Spread the
mixture over the wafer crumbs. Then spread on the nuts and
berries. Cover with a layer of whipped cream and then the re-
maining wafer crumbs. Chill 4 hours before serving.

NO BAKE CHEESE CAKE Maggie Foster «
Base: 2 egg yolks
1c. bran 1 envelope gelatin
1c. flour 1/4 c. scalded milk
1/3 c. sugar
Filling: 2c. cottage cheese

2 Tbsp. lemon juice

Cook bran and flour in dry fry pan, stirring constantly. Add 1/2
c. brown sugar and 3/4 c. melted margarine. Blend lemon juice,
egg yolks, gelatin and milk in a blender; add sugar and —
cheese. Biend inblender until smooth. Pour into base. Refrig-
erate at least 1 hour before eating.

LYCHEE ICE CREAM SAUCE Garry W. Anderson
1/4 c. sugar 2 tap. butter or margarine
1 Tbsp. cornstarch 1 Tbsp. minced candied ginger

1 can (1 lb. 4 oz.) Lychees 2 Tbsp. lime juice

Mix together sugar and cornstarch in a pan. Drain syrup from
Lychees (you should have 1 cup) and blend into cornstarch mixture.
Add butter and ginger and cook, stirring until sauce bubbles and
thickens (about 2 minutes). Remove from heat and stir in Lychees
and lime juice. Serve warm or at room temperature. Spooned over
ice-cream. Makes 3 cups sauce.

a eS Cranbrook, B.C,