INDIANA MINT BROWNIES

INDIANA MINT BROWNIES
Ingredients - Brownies:
- 1 cup all-purpose flour
- 1 cup sugar
- one 16-ounce can chocolate-flavored syrup (1-1/2 cups)
- 4 eggs
- 1/2 cup butter or margarine, softened

Ingredients - Mint Cream:
- 2 cups sifted powdered sugar
- 1/2 cup softened butter or margarine
- 1 tablespoon water
- 1/2 teaspoon mint extract and 3 drops green food coloring (optional)

Ingredients - Chocolate Topping:
- 1 cup semi-sweet mint-flavored chocolate pieces or semi-sweet chocolate pieces
- 6 tablespoons butter or margarine

Brownies: In a mixing bowl, beat together the flour, sugar, syrup, eggs, and butter or margarine with an electric mixer on low speed until combined, then 1 minute on medium speed. Turn mixture into a greased 13 x 9 x 2-inch baking pan. Bake in a 350-degree oven for 30 to 35 minutes or until top springs back when lightly touched. (Top may still appear wet.) Let cool in pan on wire rack. Meanwhile prepare Mint Cream and Chocolate Topping (allow Chocolate Topping to cool 10 to 15 minutes before spreading on cooled brownies.) Spread Mint Cream over the cooled brownies. Pour slightly cooled Chocolate Topping over mint layer. Cover and chill for at least 1 hour. Store the brownies in the refrigerator.

Mint Cream: In a small mixing bowl, beat together powdered sugar, butter or margarine, water, mint extract, and green food coloring (optional). Beat until smooth.

Chocolate Topping: In a heavy, small saucepan, combine chocolate pieces and butter or margarine. Cooke over low heat till chocolate melts. Or, in a small microwave-safe bowl, microwave on 100% power (high) for 1 to 1-1/2 minutes or until chocolate melts, stirring occasionally.

Makes: about 50 small brownies.

INDIANA SUCCOTASH

INDIANA SUCCOTASH
- 1 & 1/2 pounds of green beans
- 1 & 1/2 cups of green onions, chopped
- Two 17 oz cans whole kernel corn, drained
- 1 tablespoon of sugar
- 1 & 1/2 teaspoons of salt
- 6 tablespoons of butter
- 3/4 teaspoon of paprika
- 3/4 teaspoon of celery salt

COOKING INSTRUCTIONS:
Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender, drain. Saute green onions in butter until transparent (do not brown). Add corn, 1 teaspoon salt, paprika, celery salt and sugar, then beans. Simmer succotash, covered, for about 10 minutes.

INDIANA POTATO SALAD

INDIANA POTATO SALAD
- Eight (8) baking potatoes, peeled and cubed
- One (1) cup mayonnaise
- Eight (8) ounces processed cheese food, cubed
- One (1) cup chopped onion
- Eight (8) ounces sliced bacon

INDIANA POTATO SALAD DIRECTIONS:
Preheat the oven to 350 degrees F.Place potatoes into a pot and fill with enough water to cover. Bring to a boil and cook until easily pierced with a fork, about 12 minutes. Drain and pour into a 9x13 inch baking dish.Mix with mayonnaise, processed cheese and onion.While the potatoes are boiling, fry the bacon in a large skillet over medium heat until crisp. Drain and break into large pieces. Place on top of the potatoes.Bake for 1 hour in the preheated oven, until cheese is browned.