in the
kitchen
FOOD & FUN
peanut butter ‘n’ jelly bars
submitted by Kim Goynes
Ingredients
3 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 cup margarine, softened
1/2 cup peanut butter
2 eggs, slightly beatened
1 cup grape jelly
jalapeno potato salad
submitted by Sally Andel
Instructions
Combine flour, sugar and baking powder.
Cut in margarine and peanut butter until
mixture resembles coarse meal. Stir in
eggs, mixing well.
Press half of mixture into a greased
9x13x2-inch baking pan. Spread grape
jelly over peanut butter mixture. Crumble
remaining dough over jelly. Bake at 375°
for 30 to 35 minutes. Cook and cut into
bars. Yield: 2 dozen.
Main Bank
202 E. Jackson Street
P.O. Box 470
El Campo, Texas 77437
(979) 543-3349
Ingredients
10 cups cubed, boiled and
peeled potatoes (about 5 lbs.)
10 ribs celery, diced
10 green onions, chopped
8 boiled eggs, coarsely chopped
1 large yellow onion, diced
3-4 cups quality mayonnaise
½ cup chopped pickled jalapenos
2 Tbsp. juice from jalapenos
¼ cup chopped parsley
2 tsp. Comino
1 Tbsp. black pepper
1 Tbsp. salt
Motor Bank
205 E. Calhoun Street
P.O. Box 470
El Campo, Texas 77437
(979) 543-3349
Instructions
In a large bowl, combine
potatoes, celery, and both onions.
Combine remaining ingredients
and add to potato mixture.
Mix well and chill several hours
or overnight.
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Wharton Location
101 E. Milam St.
Wharton, Texas 77488
(979) 532-1650
www.NewFirst.com