1984 Greenwood Jaycees Recipe Book

Cookbook page 38

Meringue Kisses, Haystacks

MERINGUE KISSES        (Continued)

Line a cookie sheet with parchment paper or foil. Grease the paper or
foil. Heat the oven to 275 degrees. Beat the egg whites until foamy.
Add cream of tartar and beat until soft peaks form. Gradually add
sugar, beating until stiff peaks form and sugar is dissolved. To test -
rub a small amount of meringue between the thumb and forefinger. If
it does not feel grainy, the sugar is dissolved. Add the flavoring and
beat until mixed. Drop mixture by teaspoonfuls onto prepared sheets.
Bake about 20-30 minutes or until they just barely change color and
are not sticky inside. Turn off oven and leave kisses to dry. Makes
11/2 dozen.

HAYSTACKS                                                Sherry Rumble

12oz. butterscotch bits
6oz. semi-sweet chocolate bits
#2 can Chinese noodles
1 c. cashews or other nuts
Can reverse recipe and use:
6oz. butterscotch and 12oz.
chocolate bits. Can omit nuts
altogether and still good

Melt both kind bits over low heat or in double boiler. Add noodles and
nuts. Drop by teaspoon onto waxed paper. Let set or put in refrigera­
tor. Delicious and easy. Especially good at Christmas time.


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                                      -38-    Greenwood, Ind.