Pie Crust With Margarine And Lard Recipe

         
  2 1/2 c  flour,Sifted
    1/2 t  salt
    1/4    pound lard
      6 T  margarine
    1/4    cup ice water

Sift together flour and salt. Cut lard and margarine into flour
mixture until crumbs are the size of small peas. Add ice water a little
at a time and toss with a fork. Form into ball and divide in half. Let
rest in refrigerator, if desired. Roll out two circles on a lightly
floured board to fit a 10-inch pie pan.

Heart of Illinois Fair

Pineapple Sweet Rolls
        
      2 pk quick-rise yeast
    1/2 c  water (110-115 degrees),Warm
  1 1/2 c  milk (110-115 degrees),Warm
      6 T  butter,melted
      1 c  sugar
      1 t  salt
      2    eggs,beaten
      6 c  all-purpose flour,(6 to 6
           -1/2)
           FILLING
      1 T  butter
      1 T  all-purpose flour
  1 1/2 c  orange juice
      2 T  orange peel,Grated
      1 cn drained
    1/3 c  sugar
    1/8 t  salt
           GLAZE
    1/2 c  confectioners' sugar
      1 T  orange juice

Dissolve yeast in water. Add miIk, butter, sugar, salt, eggs, and 1-
1/3 cup flour, beat until smooth. Stir in enough of the remaining flour
to form a soft dough. On a floured board, knead until smooth and
elastic, 6 to 8
minutes. Place in a greased bowl, turn once to grease top. Cover and
let rise in a warm place until doubled. Meanwhile, melt butter in a
saucepan. Add remaining filling ingredients; bring to a boil, stirring
constantly.  Reduce heat; simmer 3 to 4 minutes or until thickened.
Remove from heat; cool. Punch dough down; divide in half. Roll each
half into a 15" x 12" rectangle; spread with filling. Roll up jelly-
roll style
starting with the long side. Slice into 1 inch rolls. Place with cut
side down in two greased 13"x9"x2" baking pans. Cover and let rise
until doubled. Bake at 350
degrees for 20 to 25 minutes. Cool. Combine glaze ingredients, drizzle
over rolls.

Pinwheels
      
    3/4 c  butter
    3/4 c  sugar
      1 ea egg yolk
  1 3/4 c  flour
  1 1/2 t  baking powder
    1/2 t  salt
      3 T  milk
      1    unsweetened chocolate,melted

Cream butter; add sugar gradually.  Beat in egg yolk and vanilla.
Blend in sifted dry ingredients and milk.  Divide dough in half.  Mix
chocolate into half.  Chill.  Roll white dough 1/8" thick on floured
surface.  Roll chocolate the same way and place on top of white dough.
Roll as for jelly roll; wrap in wax paper.  Chill overnight.  Cut in
1/8" slices; place on greased cookie sheets.  Bake at 375 for 8 minutes.

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