PINEAPPLE SQUARES (Cathy's)

Mix 4 c. flour, 3 t. baking powder and 1/4 t. salt; set aside. Cream together 1 c. shortening, 1 c. sugar, 4 T. milk and 1 t. vanilla. Add 3 eggs (1 at a time) and cream well. Add dry ingredients and mix well (dough will be very soft). Divide in half. Refrigerate for 20 minutes. Roll out each half between sheets of waxed paper to fit a (15x10 inch) jelly roll pan. Place 1 sheet on bottom of jelly roll pan and spread with filling. Top with second half and seal sides by folding down around the edges. Pierce with fork to make vent holes. Bake 350° for 35 minutes. Cool and cut into 3 inch squares. Sprinkle with powdered sugar.
(makes 15 squares)

PINEAPPLE PIE FILLING:

1 can (20 oz.) crushed pineapple, undrained
1 c. sugar
4 level T. cornstarch
1 T. lemon juice

Combine well in a pan and bring to the boil. Reduce to a simmer and cook for a minute or til thickened (keep stirring through whole process).

April, 2001, Menu Minder