"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Congo Bars, by Susan Turek, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/3 c brown sugar 2/3 c shortening or butter, melted 3 eggs 1 tsp vanilla 2¾ cups flour 2½ tsp baking powder ½ tsp salt ¼ cup cold water 1 pkg chocolate chips 1 c chopped nuts
Cream sugar and shortening until smooth. Add eggs one at a time. Mix in vanilla. Combine dry ingredients alternately with cold water. Add nuts and chips. Spread in greased 9"x13" pan. Bake at 350º for 40 - 45 minutes.
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