16 ▼ In the KItchen
APPLE SOMETHING Submitted by PHYLLIS SOLOD, Warwick
4 to 5 apples Sugar and cinnamon to taste 1 stick butter or margarine
1 cup flour 3/4 cup sugar 1 egg
Cut up apples into 9-inch dish or 8”x8” square pan. Sprinkle with sugar and cinnamon to taste. Melt butter and add flour, sugar and egg. Mix together and spread over apples. Bake 40-45 minutes at 350°. Enjoy!
LEMON LUST BARS Submitted by DORIS CAFARO, Coventry
Mix: 1 cup ground walnuts 1 cup flour 1 stick margarine/butter
DESSERTS
Pat into a 9”x13” baking pan and bake at 350° for 25 minutes. Let cool. 2nd Layer: 1 cup confectioners sugar 1 cup Cool Whip® 1 8 oz. pkg. cream cheese (softened) Pour this mixture over crust 3rd Layer: 2 pkgs. lemon instant pudding 3 cups milk Mix well until thick pour over second layer. Spread remaining Cool Whip® on top and refrigerate over night. Enjoy!
5 INGREDIENT KEY LEMONADE CHEESECAKE Submitted by GAIL GARDINER, Warwick
1 pre-made graham cracker crust pie shell 2 (8 oz.) bars Philly® cream cheese 1 (5 oz.) can evaporated milk
1 pkg. instant lemon pudding mix 3/4 cup thawed lemonade concentrate
Combine evaporated milk and dry pudding mix in one bowl. Set aside. Beat cream cheese till fluffy in another bowl. Add lemonade, mix well. Add pudding-evap milk mix to cream cheese lemonade mix, beat well. Pour into pie shell. Refrigerate a minimum of 4 hours prior to serving. Garnish with whipped cream and lemon and lime peels or thin slices.
