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LEMON SQUARE Margaret Foster
Base: 2c. flour Filling: 4 eggs

1/4 tsp. salt 2c. sugar

1/2 c. icing sugar 1/3 c. Iemon juice

1c. margarine 1/4 c. flour

1/2 tsp. baking powder

Pan -13x9 Oven - 350 degrees. Base: Sift flour, salt and
icing sugar together. Cut in margarine. Press into ungreased
pan. Bake 20-25 minutes at 350 degrees. Filling: Beat eggs.
Add sugar and lemon juice. Sift in flour and baking powder.
Pour over base and bake 25 minutes at 350 degrees. Sprinkle
with icing sugar. Cool and cut.

CREAMY PINEAPPLE CHEESE SQUARES Melody Boltz
3/4 c. graham wafer crumbs 31/4 oz. pk. vanilla pudding
2 Tbsp. sugar 1c. pineapple juice

1/2 c. chopped nuts (optional) 1c. milk

2 Tbsp. melted butter 1/4 c. sugar
8 oz. cream cheese

Combine first four ingredients, press 2/3 of mixture into an
8 inch square baking dish. Combine package pudding, juice,
milk, 1/4 c. sugar and cream cheese (cut in cubes) in square
saucepan. Cook and stir over medium heat until mixture
comes to a full boil. Remove from heat and beat with beater
until smooth. Pour over crumbs in baking dish and top with
remaining crumbs. Chill. Cut into squares to serve.

-23- Cranbrook, B.C.