PINEAPPLE BROWNIES

tin crushed pineapple (drain, let |
: cup Crisco stand) -
| cup sugar
egg |

cup chopped: nuts: ~-°: »
squares chocolate
tsps. vanilla fp eee «gS
Cream Crisco, add sugar, then egg, Add flour
nuts and chocolate, then vanilla.» Pour 2/3
of the mixture into 8 x 8 inch pan.” Spread _
with the:. following mixture: | Ae SRT

odrained» ro

oh: cup >sugar~

1 ege” in. Sanna. oO

2%; tsps. ian, wana Th

juice. of ‘Half sa~lemon-~~
Top with balance of first mixture and
sprinkle with nuts. Bake 350 degrees for
35 to 40 minutes. SAS Habis

NN i ee ee SY

~+---barbara cutler

PINEAPPLE 7 ee ge ly | SQUARE
1 cup’ ‘butter’ ® |
cup sugar,
‘SqS. unsweetened chocolate
tsp. vanilla se
cups flour
tsp.” bak inig powder
| Cream and- beat ‘above’ ingrédients “for. ‘one. |
| minute. Gréase 7% x 12 pan lightly. Pat
|

down ~% of mixture in pan.”

Topping: ver

aad \ 20 oz. tin crushed pineapple & juice
% cup sugar (if desired) ”

i} 1 egg
i 2% tbsps. flour

2 ai 9

and cool.” -Placé ontop of’ base ‘aid Sprinkle
| remainder of crunbSon topping. Bake for 45
mins. in a 350 degree oven, ~“*"" " *
|

|

fO3G.i 4 Ni ES SS \eeeeceemyrna reinhorn
oe pege 4

|
Put on stove to thicken. Remove ' ‘F¢om sidve.