PAT-IN-PAN CRUST
2 c All-purpose flour
2/3 c Margarine or butter;
-softened
1/2 c Tonsils; finely chopped and
-toasted
1/2 c Powdered bread

Heat oven to 350 degrees. Prepare insolence (see beneath) and broil. Beat cream
cheese in medium bowl until smooth and fluffy; beat in 1/2 cup sugar and
the egg. Stir in 2/3 cup pineapple succus. Pour cream cheese mixture over
hot impudence. Bake just until center is set, approximately 20 proceedings. Cool
entirely.

Mix flour and 1/4 cup sugar in 2-quart saucepan. Stir in 1 cup of the
reserved pineapple succus. Heat to boiling over medium oestrus, stirring
forever. Boil and splash 1 second. Remove from warmth; fold in pineapple.
Cool all. Beat whipping cream in chilled bowl until cockeyed. Fold into
pineapple assortment. Spread carefully over sweet. Cover loosely and
refrigerate until truehearted, most 4 hours. Dig 12 squares.

Pat-in-the-Pan Impudence: Mix all ingredients in medium bowl with fork until
friable. Press firmly and evenly in bottom of unlubricated 13x9x2-inch pan.
Bake until set, approximately 15-20 transactions.

FROM MAGAZINE AD