Sweet Onion Muffins
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp salt
2 eggs
1 cup onion, chopped fine
1/2 cup melted butter or margarine
1 1/2 cups walnuts, chop-ped
In one bowl, combine flour, sugar, baking powder and salt.
In another bowl, beat eggs, with onion and butter until blended.
Stir egg mixture into dry ingredients, just until moistened.
Fold in walnuts.
Filled greased or paper-lined muffin cups three-fourths full.
For miniature muffins, bake at 400 º for 10 to 12 minutes or until muffins test done. Yields 3 dozen.
For regular size muffins, bake for 20 to 25 minutes. Yield 1 dozen.
Cool for 5 minutes before removing from pans to wire rack.
Frozen Hawaiian Pie
Makes 2 pies.
1 can (14 oz.) sweetened condensed milk
1 frozen (12 oz.) whipped topping, thawed
1 can (20 oz.) crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup chopped mara-schino cherries
2 Tbsp. lemon juice
2 graham cracker crusts (9-inch)
Fresh mint or additional walnuts and cherries for garnish.
Combine milk and whip-ped topping in a bowl.
Gently fold in pineapple, nuts, cherries and lemon juice.
Pour into the crusts.
Freeze until firm, about four hours.
Remove from the freezer 20 minutes before serving.
Garnish.