#3632 - Chocolate Jelly Cake

(by Shirley McNevich)

1 cup white sugar
2 cups sifted CAKE flour (sift after measuring)
4 TBSP Hershey's cocoa
2 tsp. baking soda
a pinch of salt
1 cup water
2 TBSP Welch's grape jelly
1 cup mayo
2 tsp. vanilla

In a bowl add white sugar, sifted cake flour, cocoa, baking soda and salt--stir. In a mixer add water, grape jelly, mayo and vanilla--beat on low to mix. Slowly add flour mixture--beat until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#273 - BBQ Ham

(by Harriet [Sanders] Betz - friend)

1lb. shaved ham
1/4 cup cider vinegar
2 TBSP water
1/2 tsp. paprika
2 TBSP grape jelly
1/2 tsp. French's yellow mustard
3 TBSP Domino's dark brown sugar (packed)
3/4 cup Heinz ketchup

In a saucepan over medium heat, add all ingredients EXCEPT the ham and stir until mixed. Add the shaved ham and bring to a boil while stirring. Once it's boiling, cook and stir for 8 minutes. Serve on your favorite rolls.

#181 - Jam Striped Cocoa Bars

(by Shirley McNevich)

1 cup butter
3/4 cup Hershey's cocoa
1 3/4 cup white sugar
1 1/2 tsp. vanilla
3 eggs
1 1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup grape jelly

In medium saucepan over low heat, melt butter, add cocoa, stirring until smooth. Remove from heat. Cool slightly. Add sugar, vanilla, and eggs--beat with a spoon until well blended. Add flour, baking powder and salt. Mix well. Spread into a 13 x 9 x 2 greased baking pan. Bake at 350 degrees for 25-30 minutes. Test with a toothpick for doneness. Remove from oven and let cool. Spread peanut butter frosting over the top (listed below). With the end of a spoon handle, score diagonal ridges in frosting 1 1/2" apart. Heat the jelly in the microwave for 20 seconds and spoon into the ridges. Allow to cool until the jelly is set. Cut into bars. Makes about 3 dozen bars.

Peanut Butter Frosting:
1/4 cup butter
3 TBSP milk
1 cup peanut butter chips (Reese's)
1/2 tsp. vanilla
3/4 cup powdered sugar

In small saucepan, combine butter, milk, and pb chips. Cook over low heat, stirring constantly until smooth. Remove from stove and stir in vanilla. In a small mixer bowl, combine hot mixture with powdered sugar and beat with mixer until thickened. Use immediately because it hardens fast.