Marzipan Bars

60 Servings

1/2 c butter (or margarine ) softened
1/2 c light brown sugar, packed
1 ea egg yolk
1 t vanilla
2 c all-purpose flour
1/2 t baking soda
1/4 t salt
1/4 c milk
1 c red raspberry preserves (or jelly)
almond filling
chocolate icing
60 ea almonds
**almond filling**
8 oz almond paste, crumbled
1/2 c sugar
3 T butter (or margarine )-softened
1 t vanilla
3 ea eggs
1 ea egg white
green food coloring-(optional)
**chocolate icing**
2 oz unsweetened chocolate
1 T butter (or margarine )-softened
2 c powdered sugar
1 t vanilla
3 T milk (up to 4 tbl)

Beat butter until fluffy in medium bowl; beat in sugar, egg yolk, and vanilla.
Mix in combined flour, baking soda, and salt; mix in milk. Spread dough evenly in greased jelly roll pan, 15" x 10"; spread with preserves. Spread Almond Filling over jelly. Bake at 350 until light brown, about 35 minutes. Cool in pan on wire rack. Spread Chocolate Icing over top; cut into bars. Top with almonds.

Almond Filling: Bet almond paste, sugar, butter, and vanilla until smooth; beat in eggs and egg white.
Mix in several drops of food color if desired.

Chocolate Icing: Heat chocolate and butter in small saucepan over low heat until melted.
Stir in sugar, vanilla, and enough milk to make spreading consistency.

Wisconsin State Fair

Matzo Ball Soup

2 T fat
2 eggs, slightly beaten
1/2 c matzo meal (or matzos) Crushed
1 t salt
2 T soup stock
6 c chicken broth

Mix together fat an eggs.
Add matzo meal and salt when well blended, add soup stock. Cover bowl and place in refrigerator for at least 20 min. Using a 2 or 3 qt pot, bring salted water to brisk boil. Reduce flame and drop balls, made from above mixture into slightly bubbling wate. Cover pot and cook 30-40 min. Have broth at room temperature or warmer; transfer balls from water to broth and simmer for about 5 min.

1983 Texas State Fair