| 1 | Stir together flour, salt, nutmeg, baking soda and cinnamon; set aside. |
| 2 | In large bowl cream butter; gradually add sugar; cream until well blended. |
| 3 | Beat in eggs one at a time, then vanilla. |
| 4 | Stir in pineapple and flour mixture, then apples and raisins until well blended. |
| 5 | Spread evely in greased 15 x 10 x 1 inch jelly-roll pan. |
| 6 | Bake in preheated 350 degree oven 20 minutes or until pick inserted in center comes out clean. |
| 7 | Remove from oven; cool on rack. |
| 8 | Spread with cream cheese icing; cut in 64 bars. |
| 9 | Garnish each with walnut half. |
| 10 | Cream cheese icing mix until well blended 3 ounces softened cream cheese and 2 tablespoons softened butter or margarine. |
| 11 | Beat in pineapple juice, milk and grated lemon peel. |
| 12 | Gradually beat in 2 cups confectioners sugar until mixture is of spreading consistency |
| 13 | ננננ?notes: category: cookies main ingredient: pineapple servings: 6 |
| 14 | per serving (excluding unknown items): 1859 calories; 49g fat (24% calories from fat); 45g protein; 311g carbohydrate; 488mg cholesterol; 3560 mg sodium |
