Guava Chiffon Pie (from Mrs. Fujioka, Mark's mom)

 Note:  For 9" x 13" cake pan, double all ingredients.

Crust:

• 1 1/2 blocks butter
• 3 T sugar
• 1 1/2 C flour
• 1/2 C macadamia nut bits

Cram butter and sugar well.  Add flour and nuts.  Press into a pie pan.  Bake 350 deg. F for 15 minutes or until golden brown.

Filling:

Empty one envelope gelatin into a 1/4 C water.

Stir the following and cook in a double boiler until slightly thickened.

• 1 can (6 oz) guava nectar base
• 1/2 tsp salt
• 3 T lemon juice
• 4 egg yolks, lightly beaten

After thickened, stir in the soaked gelatin and mix well.  Cool mixture, then refrigerate, stirring occasionally.  DO NOT LET IT HARDEN.

Whip 4 egg whites until stiff, then beat in 1/2 C sugar very slowly.  

When guava mixture is slightly thickened, beat well until smooth and fold into egg whites.

Whip 1 C whipping cream until thick.  Fold 1/2 of the whipped cream in the guava egg white mixture.  

Fill the pie shell.  Refrigerate.

Add 1 T sugar to the rest of the whipped and use as topping for the pie or spread over pie as another layer.

Fruitcake Cookies (from Barbara Brady)

 

Ingredients

• 1/2 pound box chopped dates
• Small carton (4 oz) candied cherries
• Small carton (4 oz) candied pineapple
• 2 C chopped pecans
• 3 1/2 C flour
• 1 tsp EACH baking soda, salt, cinnamon
• 1 C butter, softened
• 1 1/2 C sugar
• 2 eggs 

Directions

1. Chop dates, fruit and nuts.  Dust with flour mixed with baking soda, salt, and cinnamon.  Mix well.
2. Cream butter and sugar.  Add eggs.  Mix well.
3. Add to fruit mixture.  Mix well (can use hands to mix).
4. Drop by scant teaspoonful onto greased baking sheet.  Can use parchment paper.
5. Bake 12 to 15 minutes or until lightly browned.
6. OVEN 325 degrees.

DIPS (Mexicali & Jalapeño)

 Mexicali Dip

• 2 cans Mexicali corn - drained
• 20 oz sour cream
• 1 package shredded cheese
• 1 T dry Italian dressing
• 1 T parsley flakes

Mix all together.

Jalapeño Green Olive Dip

• 1 pkg cream cheese, softened
• 1/2 C sour cream
• chopped green olives
• chopped jalapeños

Mix all together.