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Show Sighted in the Museum on Friday -- Mitzi Brady, Karin Brown, Elaine Call, Bizzie Drinkaus, Virginia Kalantzes, Pam Weilenmann, Marge Wilson and Cherry Wong-- running to and fro, getting water and, in general, helping the floral designers as they set up for Art in Bloom. Helping with the Saturday events were Ruth Kerr, Billie Rich, Jean Moseley, Arva Whitby and Pam Weilenman while pitching in on Sunday were Elaine Call, Ann Dolowitz and Cherry Wong. Thank you for helping make this year's Art in Bloom successful. Kathe Packard's Cashew-nut Cookies 1/2 cup butter 1 cup brown sugar 1/4 cup sour cream 1 egg 1 cup flour 1 teaspoon vanilla 3/4 teaspoon baking powder 1 1/2 teaspoons baking soda 1 1/2 cups Quaker Oats (quick) 1 cup salted cashew nuts, coarsely chopped Beat butter and sugar until creamy. Add sour cream, eggs and vanilla and beat well. Sift dry ingredients together. Add to creamed mixture and mix well. Stir in oats and nuts. Drop by teaspoonful onto greased cookie sheet. Bake 8 minutes at 375°. Frosting: 1/2 cup butter 3 tablespoons milk 1/2 teaspoons vanilla 2 cups powdered sugar Brown butter lightly and cool 5 minutes. Add milk and vanilla. Beat in sugar. Frost cookies to taste. Bernadette's Brownies 2 eggs 3/4 cup sugar 1 teaspoon vanilla 1/2 cup melted butter 3/4 cup of Ghiradelli Ground Chocolate 2/3 cup unsifted flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped walnuts or pecans 1/2 cup chocolate chips Using a spoon, stir eggs with sugar and vanilla. Add butter. Sift the Ghiradelli Ground Chocolate with the flour, baking powder and salt. Stir into egg mixture. Add nuts and chocolate pieces. Spread into greased square pan. For extra chewy brownies, use 8-inch pan and the shorter baking time. For cake-like brownies use 9-inch pan and the longer baking time. Cut into squares. Bake at 350° F for 20 - 30 minutes. Variations: vary the taste of the brownies by adding milk chocolate or mint chips. For even more chocolate flavor sprinkle mini chips on top for a frosted effect. Pat Faulkner's Frog Eye Salad 1 1/2 cups Acini Pepe pasta 1 cup sugar 2 eggs, beaten 2 tablespoons flour 1 tablespoon lemon juice 1 3/4 cups pineapple juice 1/2 teaspoon salt Bring 3 quarts water to boiling, add 2 teaspoons salt and 1 tablespoon cooking oil. Add the pasta and cook until done. Rinse carefully several times and drain. Cool to room temperature. In a saucepan combine sugar, flour and salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat until thick. Add lemon juice and cool to room temperature. Mix sauce and pasta and store in refrigerator overnight in air tight container. Next day add the following and chill again for several hours: 1 can mandarin oranges, drained and cut 1 20 ounce can of pineapple tidbits, drained 2 cans fruit cocktail, drained 1/4 to 1/2 cup of maraschino cherries, drained and cut 2 cups of mini marshmallows 1 12 ounce can of dairy whipped topping 1 cup angel flake coconut |
