3 c. unsifted flour
5 Tbsp sugar
¾ c. margarine
¾ tsp salt

4 eggs, slightly beaten
1½ c. white Karo syrup
1½ c. sugar
3 Tbsp margarine, melted
1½ tsp vanilla
2½ c. chopped pecans

Preheat oven to 350°F. Generously grease bottom and sides of 15½ x 10½ x 1 inch jelly roll pan. In a large bowl, with mixer at medium speed, beat flour, sugar, butter and salt until consistency of corn meal.  Mixture will be dry.  Press firmly into pan.  Bake until golden brown, approximately 20 minutes. Meanwhile, prepare filling.  In a large bowl, stir eggs, syrup, sugar, butter and vanilla until well blended. Add pecans.  Spread evenly over prepared crust. Bake 25 minutes, or until set. Let cool. Makes sixty 1½ inch squares. Thanks to Mary Beth McKamie, Marie’s sister-in-law, for this tasty recipe!