GIN MINT FIZZ

1 - 2 oz. gin
1/2 oz. creme de menthe (green)
10 oz. lemonade
Straw

Shake gin and creme de menthe with cracked ice.  Pour over cracked ice in 12 oz. glass.  Add the lemonade and mix.  Serve with straw.

First of all, I love the fact that she listed a straw in the ingredients section!  Like if you don't have any straws, don't even bother making this.  This was the perfect variation of the earlier posted "Gin Fizz" recipe.  This is all right too as long as you like the other recipe, kind of refreshing.

BUTTERSCOTCH-WALNUT CHIFFON-TYPE PIE

1/3 cup butter or margarine
3 T sugar
1 egg yolk
1 cup flour

Blend butter with sugar and egg yolk.  Add flur.  Mix until well blended.  Put 1/4 cup in small baking pan for crumb topping.  Press remaining mixture evenly over bottom and sides of pie pan.  Bake at 375
(crumbs for 10 to 12 minutes, crust for 12 to 15 minutes.  Cool.

Filling:

1 envelope unflavored gelatin
1/4 cup cold water
6 oz. butterscotch morsels
3 oz. pkg. cream cheese
1/2 cup milk
3 egg yolks
4 egg whites
1/2 cup + 2 T chopped walnuts
1/2 t rum flavoring
1/4 cup sugar

Soften gelatin in cold water.  Dissolve over boiling water.  Stir in orsels and cream cheese.  Remove from heat.  Add milk, egg yolks, 1/2 cup walnuts, and rum flavoring.  Beat well.  Chill until very thick but not set.  Beat egg whites until soft mounds form.  Add sugar gradually.  Beat until stiff.  Fold into butterscotch mixture.  Spoon into baked crust.  Sprinkle with crumbs and 2 T walnuts.  Chill at least four hours.

This pie is pretty good, different tasting.  I probably wouldn't make it again since no one totally raved about it.

SWEDISH LIMPA BREAD

2-1/2 cups very warm water (110-115)
2 pkg. active dry yeast
1 T salt
1/4 cup light or dark molasses
1/2 cup light brown sugar, packed
1/4 cup soft butter or regular margarine
2 T gratd orange peel
1 t anise seed
4 cups unsifted rye flour
4-1/2 cups unsifted all-purpose flour
cornmeal
2 T butter or regular margarine, melted

Sprinkle yeast over water in large bowl stirring until dissolved.  Add salt, molasses, brown sugar, 1/4 cup butter,orange peel, anise seed, and rye flour.  Beat vigorously with wooden spoon.  Gradually add all purpose flour.  Mix with hand until dough leaves side of bowl.  Dough will be stiff.  Turn out on lightly floured pastry cloth or board.  Knead til smooth and elastic.  (about 10 minutes.)  Place in lightly greased large bowl.  Turn dough to bring up greased side.  Cover with towel and let rise (85) warm place, free from draft until double in bulk - about 1-1/2 hours.  Grease a large cookie sheet, sprinkle sheet lightly with cornmeal.  Punch down dough, turn out on lightly floured cloth or board.  Divide in half.  Shape each half into a smooth ball 6" in diameter, tuck edges under.  Place on opposite ends of cookie sheet.  (To make oval, shape into loaf 8" long tapering ends.)  With sharp knife, cut 3 diagonal slashes on top of each loaf about 1/4" deep.  Cover with towel.  Let rise til double in bulk (1-1-1/2 hours)  Preheat oven to 375  Bake on middle shelf 30-35 minutes.  Cover with foil the last 10 minutes.  Remove to rack,brush with melted butter.  Serve warm or cool.

These are a lot of instructions she had typed single spaced on a small index card!  I made a half recipe, so one loaf.  This makes quite a hearty loaf, heavy and filling, great warm with butter. If you don't like rye bread, you will notice the rye flavor right away and may not enjoy it as much as us rye bread lovers!  I'm glad I tried it.  Don't let the long instructions fool you.  It's really not that hard.  I just made a simple round on a baking sheet.  This bread also lasted very well for over a week in a zip-loc bag with no problem.