1 pk Banana Supreme cake mix

1 pk Banana instant pudding mix

16 oz Fruit cocktail; undrained

4 Eggs

1/4 c Oil

1 c Coconut

1/2 c Pecans; chopped

1/2 c Brown sugar

———————————–GLAZE———————————– 3/4 c Sugar

1/2 c Butter

1/2 c Evaporated milk

1 1/3 c Coconut

Preheat oven to 350~, grease and flour oblong pan.
For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl.
Beat for 4 minutes.
Stir in 1 cup coconut.
Pour into pan.
Combine pecans and brown sugar in small bowl.
Stir until well blended.
Sprinkle over batter.
Bake at 350~F for 45-50 minutes.
GLAZE: combine sugar, butter and evaporated milk in medium saucepan.
Bring to a boil, cook for 2 minutes, stirring occasionally.
Remove from heat, stir in 1 1/3 c.
coconut, pour over warm cake.
Serve warm or at room temp.
Serves 12-16

1/2 lb Fresh mushrooms; sliced

1/4 c Pine nuts

1/2 c Unsalted butter

– melted and divided 1 c Onion; chopped

1/2 c Celery; chopped

1/2 c Fresh parsley; chopped

2 Garlic cloves; minced

1/4 c Currants; dried

1/2 ts Each salt and pepper

1/2 ts Herbes de Provence

3 c Canned chicken broth

– diluted 16 oz Package couscous

Saute mushrooms and pine nuts in 2 tb.
melted butter in a small skillet, until mushrooms are tender.
Remove from heat; set aside. Saute onion, celery, parsley and garlic in remaining 1/4 cup plus 2 tb.
butter in a large skillet until tender.
Add reserved mushroom mixture, currants and seasonings; stir well.
Add chicken broth; bring to a boil.
Add couscous, stirring well.
Cover, remove from heat, and let stand 10 minutes or until liquid is absorbed.
Recipe from Iris Cosnow in _Hemi-demi-semi Flavors_ by The Chamber Music Society of the North Shore/Glencoe, IL.
In _America’s Best Recipes: A 1990 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1990.
Pg.
218.
ISBN 0-8487-1009-6.
Electronic format by Cathy Harned.

1 1/2 c Flour; unsifted

2/3 c Sugar

1/2 ts Salt

3/4 c Margarine or butter; cold

2 Eggs

14 oz Sweetened condensed milk

1 1/2 ts Maple flavoring

2 c Nuts; chopped

1 c Semi-sweet chocolate chips

Preheat oven to 350~F.
In a large bowl, combine flour, sugar and salt; cut in margarine until crumbly.
stir in 1 beaten egg.
Press evenly in a 9×13″ pan.
Bake for 25 minutes.
Meanwhile, in medium bowl, beat sweetened condensed milk, remaining egg and flavoring; stir in nuts.
Sprinkle chocolate chips evenly over the prepared crust.
Top with the nut mixture.
Bake for 25 minutes more or until lightly brown.
Cool.
Cut into bars.
Store tightly covered at room temperature.
Makes 24 - 36 bars.