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The Nutrition Corner

Juanita Camfield's
Butterscotch Cookies
(March 2013 newsletter)
 
Butterscotch Cookies
 
3/4 cup butter
3 TBLS. sugar
1 1/2 cups flour
 
Cream butter well.  Add sugar and cream well.  Add flour.  Mix well.  Pat in bottom of greased 9x13 pan in a thin layer. Bake approx 15 minutes in 350 degree oven.

Butterscotch Cookie Topping

3 egg yolks beaten well
Add 2 1/4 cups brown sugar.  Mix well
Add 1 cup coconut
Add 1 cup nuts, chopped
Fold in 3 well beaten egg whites

Pour mixture on top of baked mixture. Bake 25-30 minutes at 350 degree oven. When done, cut in squares and roll in powdered sugar. Enjoy!

  

Barbara Pollard's
Holiday Jello
(April 2013 newsletter)
 
Cranberry-Orange-Strawberry Jello

1 can 16 oz jellied cranberries
1 can 16 oz whole cranberries
1 pkg 3oz orange jello
1 pkg 6 oz strawberry jello
1 pkg frozen sliced strawberries
2 cups orange juice

Boil orange juice and dissolve jello's.
Break up cranberry sauces in a 9x12 dish and pour jello over sauces.
When slightly set mix in strawberries.

Serves 8-10               Really delicious
   
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