Cherry Delights

Mix 1 c. margarine and 1/2 c. sugar. Stir in 1/2 c. Karo light syrup. 2 egg yolks and 2-1/2 c. flour. Chill. Roll into 1-inch balls. Dip into slightly beaten egg whites, then 2 c. finely-chopped nuts. Place on a greased baking sheet. Press candied cherries into centers. Bake at 325° for 20 minutes. Makes  4 dozen cookies.

Delectable Dates Drops

1 c. finely chopped pitted dates
1 c. water
1 egg
1/2 c. brown sugar
1/2 c. butter or margarine
1/4 c. milk
1-1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1/4. t. baking soda
1/2 c. chopped nuts

Combine dates and water; bring to boiling. Simmer 5 minutes; cool. Set aside 2 T. date mixture for frosting. Beat in egg, sugar, butter or margarine and milk. Stir together flour, salt, baking powder and soda. Add to egg mixture. Stir in nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 375° for 10-12 minutes. Cool. Frost with DATE FROSTING:

Beat together 3 T. softened butter
1-1/2 c. sifted powdered sugar
1/2 t. vanilla
reserved dates
Add enough milk to make spreadable

Sugar Cookies

1 c. shortening
1 c. sugar
2 eggs, beaten
2 t. vanilla
1 c. sour cream
5 c. flour
2 t. baking powder
1-1/4 t. salt
1 t. soda

Cream shortening and sugar; add eggs and vanilla to sour cream. Sift together the flour, baking powder, salt and soda. Add alternately with liquid to shortening and sugar mixture. Chill thoroughly. Roll out on pastry cloth 1/4" thick. Cut with large cutter. Sprinkle with sugar unless you frost. Bake at 375° for 10-12 minutes.

Shrimp Salad

1 1/2 c. shellroni
1 large tomato, chopped
1/2 cucumber, peeled and chopped
1 c. fresh broccoli tips, chopped
1- 1 1/2 cans small or medium, deveined shrimp, washed and drained

Prepare the night before: Cook shellroni 10 minutes in lightly salted water, rinse and chill in cold water. Drain well.  Mix the shellroni, tomato, cucumber, broccoli, and shrimp in a bowl. Mix the dressing below and pour on salad. Toss gently so as not to break the shrimp. Salt and pepper to taste.

DRESSING for Shrimp Salad:

1 c. Best Foods mayonnaise
1 t. grated onion
1 T. evaporated milk or cream (You can substitute with milk, dash of vinegar)
1/4 t. celery salt
1/2 t. dill week

Raspberry Slush

2 cups sugar
3 1/2 cups water
Juice of 4 oranges
2 cups crushed pineapple
2 packs frozen rashberries (thawed)
Juice of 1 lemon
7-Up

Boil the sugar and water above. When cool, add the orange juice, crushed pineapple, frozen raspberries, and lemon juice. Freeze. When ready to serve, break into pieces. Put in cups and pour 7-Up over it.

Almond Punch

1 6-oz can frozen orange juice
1 6-oz can frozen lemonade
12 cups water
3/4 cup sugar
1 tsp vanilla
1 tsp almond extract

Use only 10 cups of water if ice is added

Frying Pan Cookies

2 eggs
3/4 cup sugar
1/2 cup nuts
1/2 - 1 cup chopped dates
1/2 cup melted butter
1 tsp vanilla
1 1/2 cup Rice Krispies
shredded coconut

Beat together eggs and sugar. Place in pan and add nuts, dates, and melted butter. Cook for 10 minutes, stirring constantly. Cool. Add vanilla; stir in Rice Krispies. Form into balls and roll in coconut. Chill. Place in air-tight container or eat immediately.