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Show . . '-!'; -.':;V ' . i I - ... . r t ' X 1 ri r i r- i v ' - M . - i : . - - - ' " " l0 " " j lliriDI C i? Ql IIQll Refreshing recipes for jubilee jumbles and apricot slush UUIllLiLE. Of OLUOll come this week from Lorraine Riley. Jubilee jumbles are tender soft corikies with a delightful flavor of brown sugar and are glazed with a buttery golden frosting. LORRAINE Riley serves these soft cookies with a nutritious nu-tritious slush, combining apricot nectar, pineapple and lemon or orange juice, freezing freez-ing it and at serving time, filling the glasses about half full of the frozen slush and filling with a carbonated lemon lime soda, making a refreshing fruity drink. These cookies and slush combine well for serving at a party or for dessert after a meal for family or guests to enjoy at any time of year. JUBILEE JUMBLES '2 cup soft vegetable shortening shor-tening 1 cup brown sugar '2 cup white sugar 2 eggs 1 cup undiluted evaporated milk 1 tsp. vanilla 2 cup sifted flour V2 tsp. soda 1 tsp. salt 1 cup chopped walnuts CREAM the shortening, sugars and eggs and stir in the milk and vanilla. Sift together the dry ingredients and stir into the batter, blend in nuts. Chill about one hour. HEAT oven to 375 degrees and drop rounded spoonsful 2 inches apart on greased cookie sheet. Bake about 10 minutes, just until edges are lightly browned. While warm frost with the following glaze. BURNT BUTTER GLAZE Heat 2 Tbsp. butter until golden brown. Beat in until smooth, 2 cups sifted powdered pow-dered sugar and , cup undiluted un-diluted evaporated milk. APRICOT SLUSH 6 cups (46 oz. can) apricot nectar 2 cups pineapple juice 1 fresh lemon or orange, juiced 34 cup water cup sugar COMBINE all ingredients and stir until sugar dissolves. Place in container and freeze until firm in deep freezer. Then remove and allow to thaw for about VJ hour. Break up with heavy spoon or scoop and return to container and to freezer. Breaking up this way makes it easier to serve. When serving, fill glasses partly full with the chunks of frozen slush and add carbonated car-bonated lemon lime drink and serve with spoon. THIS AMOUNT makes about 12 to 14 servings. Mrs. . Riley's family prefers using orange juice rather than lemon. Lorraine Riley and husband Don and family live at 920 East 75 North in Bountiful. She teaches piano, enjoys all music, knits, sews and loves to read, as well as to cook for family and friends. SON PATRICK attends Utah State University, is presently student teaching at Viewmom High School in the English Department. Daughter Lynette attends Bountiful High and writes poetry as well as playing the piano. Robyn, just 8, attends Holbrook Elementary School. THE FAMILY spends part of the summer camping in their trailer. Mr. Riley is an equipment specialist at Hill AFB and has always lived in Bountiful except ex-cept when he spent two years in the U.S. Army, kj |