Grease and flour 11 by 7 by 1½ inch pan. Sift flour with baking powder. Melt butter in saucepan over low heat; add sugar; bring to boil, stirring. Cool until lukewarm. Drop in eggs one at a time, mixing well. Mix in vanilla, flour mixture and ½ cup of the pecans. Turn into pan. Sprinkle ½ cup chocolate chips, either whole or chopped fine, over the mixture and then sprinkle remaining pecans over that. Bake until done, 25 to 30 minutes. Cool in pan then cut in squares.
These cookie cuts can be made either by hand or electric mixer.
CREAM CHEESE COOKIES
1 cup margarine 1 three-ounce package cream cheese 1 cup sugar 1 egg, beaten 1 tablespoon lemon juice 1 teaspoon grated lemon rind 2½ cups flour 1 teaspoon baking powder 1 cup confectioner’s sugar 2 tablespoons lemon juice ½ cup chopped pecans
Blend together the margarine and the cream cheese. Add the cup of granulated sugar, and cream thoroughly. Add the egg, lemon juice and rind, and blend well. Add the flour and baking powder sifted together. Place the dough in the refrigerator for a few minutes to chill it. Force 2-inch ribbon strips through a cookie press onto ungreased baking sheets. Bake in a moderate oven, 375 degrees, 8 to 10 minutes, or until lightly browned.
Blend the cup of confectioner’s sugar with the lemon juice. When the cookies are cool, dip the ends into this frosting, then in the chopped pecans. Yields 4½ dozen cookies.
· MEATS · SEAFOODS · POULTRIES ·
REAL HUNGARIAN STUFFED CABBAGE
Take 1 fairly large head of cabbage (be certain the leaves are not torn). Loosen the leaves with a knife, wash them and place in a large pan. Pour boiling water over the leaves, cover and let steam to soften.