Rainbow Squares
Rainbow Squares



Rainbow Squares

1 cup margarine or butter
3 Tbsp. sugar
2 cups flour

Mix. Press into 8 x 11 baking pan. Brown slightly.

Filling:
20 oz. can crushed pineapple
Small jar of maraschino cherries drained and cut in quarters.
1/2 cup sugar.
3 Tbsp. cornstarch
1 tsp. vanilla

Cook filling till thick. Spread on hot layer. Cool well. Ice with dream
whip or beat 3 egg whites with 1/4 cup sugar and bake as meringue.

Source: <http://www.compusmart.ab.ca/elien/squares.htm#a7>




Rainbow Squares

Shortbread Crust:
2 cups flour
1 cup butter
6 Tbsp. sugar

Filling:
1/2 cup sugar
2 Tbsp. corn starch
1 19 oz. can crushed pineapple
3 egg yolks
1 tsp. vanilla
1/2 a large bottle marachino cherries, cut in half with the juice

Meringue Topping:
3 egg whites
2 Tbsp. sugar
coconut to sprinkle

Shortbread crust: Blend the flour and sugar together in bowl. Cut in
butter. Spread evenly in an ungreased 9 x 12 inch pan. Pressing
lightly. Bake at 350 degrees for approximately 10 minutes, until
golden.

Filling: In a micowave bowl combine all filling ingredients and
microwave on high for approximately 8 minutes, or until thick. Spread
filling on shortbread crust.

Meringue Topping: Beat egg whites, in a clean bowl, until they start to
stiffen, then add sugar and continue to beat till stiff. Spread over
filling layer, sprinkle with coconut. Bake at 350 degrees until golden
brown.
Source: <http://www.thefunplace.com/recipes/00550.html> (Origional)


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