Fruit Cocktail Bars

1 1/2 cups sugar
2 eggs
1 (17 oz) can fruit cocktail, undrained
1 tsp vanilla
2 1/4 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 1/3 cups flaked coconut
1 cup chopped walnuts
Glaze:
1/2 cup sugar
1/4 cup butter or margarine
2 Tbls milk
1/4 tsp vanilla

In a mixing bowl, cream sugar and eggs. Add fruit cocktail and vanilla; mix well. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Pour into a greased 15x10x1 inch baking pan. Sprinkle with coconut and walnuts. Bake at 350 degrees for 20-25 minutes or until cake tests done. Cool for 10 minutes. In a saucepan, bring sugar, butter and milk to a boil. Remove from the heat; add vanilla and mix well. Drizzle over cake. Cool. Cut into bars.

Makes 2 to 2 1/2 dozen.

CORN FRITTERS

2-3 ears of corn
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 lg. eggs, separated
1/3 c. milk
1 tbsp. corn oil
1 qt. corn oil for frying

Cut kernels from cobs. Measure 1 1/2 cups. Set aside. Stir in bowl
the flour, baking powder, and salt. Set aside. Beat in bowl the egg
YOLKS, milk and 1 tablespoon corn oil. Add to flour mixture. Stir
until moist. Add corn. Beat in bowl egg WHITES until peaks form. Fold
into corn mixture. Pour 1 quart oil into 3 quart saucepan. Heat over
medium to 375 degrees. Add batter by tablespoonfuls a few at a time.
Fry, turning once, 3-4 minutes or until golden brown. Drain. Serve
hot with butter and honey, or syrup. Makes about 24.
Posted by: "Tona" haggermaker4@yahoo.com

CORN FRITTERS

2-3 ears of corn
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 lg. eggs, separated
1/3 c. milk
1 tbsp. corn oil
1 qt. corn oil for frying

Cut kernels from cobs. Measure 1 1/2 cups. Set aside. Stir in bowl
the flour, baking powder, and salt. Set aside. Beat in bowl the egg
YOLKS, milk and 1 tablespoon corn oil. Add to flour mixture. Stir
until moist. Add corn. Beat in bowl egg WHITES until peaks form. Fold
into corn mixture. Pour 1 quart oil into 3 quart saucepan. Heat over
medium to 375 degrees. Add batter by tablespoonfuls a few at a time.
Fry, turning once, 3-4 minutes or until golden brown. Drain. Serve
hot with butter and honey, or syrup. Makes about 24.