#2709 - Michigan Rock Cookies

(by Aunt Faye [Herman] Minier)

1 1/2 cups white sugar
1/2 cup softened butter
1/2 cup Crisco shortening
1 tsp. cinnamon
4 eggs
3 cups flour
2 tsp. vanilla
1 tsp. baking soda
1lb. dates (chopped)
1 cup chopped English walnuts

In a mixer add white sugar, butter and Crisco--beat. Add eggs--beat. Add cinnamon, vanilla and baking soda--beat. Add flour--beat. Remove bowl from mixer--add chopped dates and chopped walnuts--stir with a wooden spoon until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#1415 - Frozen Waldorf Salad

(by Shirley McNevich)

2 beaten eggs
1/2 cup Dole crushed pineapple
1/2 cup of the drained pineapple juice
1/8 tsp. salt
2 apples (peeled, cored and diced)
1/2 cup coarsely broken English walnuts
1 cup heavy cream
1/2 cup white sugar
1/4 cup lemon juice
2/3 cup chopped celery

In a saucepan over low heat add beaten eggs, white sugar, pineapple juice, lemon juice and salt--stir and cook until thick. Remove from heat and cool to room temperature. Add chopped celery, drained pineapple, diced apples and broken walnuts to the cooled mixture--stir. In a mixer add heavy cream--beat until whipped and thick. Fold the beaten cream into the apple mixture using a spoon. Scoop the whole mixture into an 8" Pyrex dish and freeze overnight. Remove from freezer and thaw slightly before serving. Serve over the top of lettuce.