This Lemon Squares recipe is from 1968 and uses soda crackers and flour for its crust. Very easy to make and absolutely delicious. The original recipe calls for 1 cup of sugar, however, I thought it was extremely sweet so I cut it down to 1/4 cup. Although the original recipe just stated coconut, I used unsweetened. Also, I used margarine instead of butter. Try it and let me know how it turns out…..
Preheat oven to 350°F
- 1 pk (7½ oz) sheriff lemon pie filling
- ¾ cup all-purpose flour
- 2 tsp baking powder
- ¾ cup butter or margarine, room temperature
- ¾ cup unsalted soda crackers, finely crushed
- ¼ cup white sugar
- 1½ cups unsweetened flaked coconut
Prepare lemon pie filling as per package directions. Remove from heat and cool.
In a bowl, sift flour and baking powder. Rub in butter or margarine until crumbs are formed. Add crushed soda crackers, sugar and coconut. Mix until well blended. Spread half of crumb mixture into a well-greased or parchment lined 9 inch square pan. Press mixture evenly to form a crust. Spread lemon filling evenly over crust and sprinkle remainder of crumb mixture over lemon filling. Bake for 12 to 15 minutes or until golden brown. Remove from oven and let cool on rack prior to cutting into squares.
This recipe is taken from the Bologna Cookbook (published by Flanker Press Ltd), and it’s absolutely delicious. Again, I must thank Lisa Mina for this recipe.
Makes 12 servings
- 12 slices bologna (¾” thick)
- 1 bottle barbecue sauce (use your favourite)
- 4 large onions, thinly sliced
- 4 tbsp butter or vegetable oil
- Salt and pepper
- 12 tsp mustard
- 12 hamburger buns, toasted or grilled
- 12 slices cheddar cheese
Marinate bologna in barbecue sauce for 6 to 8 hours. In a skillet over medium heat, sauté onions in butter until lightly caramelized. Season to taste and set aside in a warm oven.
On a barbecue or grill over medium heat, cook bologna until nice and crispy. Inside hamburger buns, spread mustard; layer bologna, cheese, and onions. Sit back and enjoy the game.