Radio Given Recipes - December 2000

Radio Given Recipes December

Request for Peco candy 12-2-00 gave recipe below Top of page

CHOP SUEY 12-2-00

2 cups sugar
1 cup light corn syrup
1 cup water
2 cup raw Spanish peanuts
½ tsp. salt
1 tbsp. butter
1 tsp. vanilla
½ tsp. soda
6 ozs. peco flakes (wide coconut flakes)

Combine first 3 ingredients in a very heavy kettle and cook until dissolved. Add salt and peanuts stirring occasionally to hard crack stage (294°). Remove from heat and add butter, vanilla and soda. Stir and add raw coconut. Pour onto the buttered cookie sheet, stretch out while its warm.

Lady asked where to get JoAnna Lund's book. Call 1-800-766-8961 Monday - Friday

COCONUT BRITTLE (didn't give but talked about, mar/apr89pg6) 12-2-00

2 cups sugar
1 cup light corn syrup
½ cup water
1 tsp. salt
1 cup raw peanuts
1 tbsp. margarine
1 tsp. vanilla
1 tsp. baking soda
9 ozs. raw chipped peco coconut
1 cup cashew nuts

Boil sugar, syrup and water. Stir till dissolved. Add peanuts and salt; boil to hard crack stage 294°. Add margarine, vanilla, cashews and baking soda. While foaming, stir in coconut. Pour on cold. well buttered cookie sheet. Spread as far as possible. Cool and crack.

PECO FLAKE PEANUT BRITTLE (didn't give but talked about) 12-2-00

2 cups white sugar or ½ cup brown and ½ cup white
1 cup water
1 teaspoon salt
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon soda
1 cup white corn syrup
2 cups raw peanuts
2 cups raw chipped coconut

Combine sugar, syrup and water in heavy pan. Stir constantly to hard ball stage. Add salt and nuts. Cook to hard crack stage. Remove from heat. (294°). Add butter, vanilla, coconut and soda. Pour into greased cookie sheet or jelly roll pan. Cool. Crack.

PANOCHA (Better Homes and Garden Cookbook) 12-2-00

1½ cups sugar
1 cup brown sugar
1/3 cup light cream
1/3 cup milk
2 tbsps. butter or margarine
1 tsp. vanilla
½ cup broken or chopped pecans

Butter sides of heavy 2 qt. sauce pan. Mix first 5 ingredients. Cook and stir til mixture comes to boil cook to soft ball stage 238° stirring only if needed. Remove from heat and cool to lukewarm 110° without stirring. Add vanilla. Beat vigorously til fudge thickens and losses its gloss. Add nuts. Spread in buttered pan.

ROCKY MOUNTAIN SNOW DROPS (also called ROCKY MOUNTAIN SNOW DROP CANDY nov/dec75pg2) 12-2-00

2 lbs. white almond bark
3 cups Rice Krispies
3 cups Captain Crunch Peanut Butter Ball cereal
3 cups colored mini marshmallows
3 cups dry roasted peanuts

Melt bark. Stir in the rest, quickly. Drop by teaspoons on waxed paper; let set at room temperature. (Do not refrigerate because they will get very hard.)

MANDARIN ORANGE CAKE (sep/oct82pg8) 12-9-00 Top of page

1 cup sugar
1 cup flour
1 egg
Small can mandarin oranges, drained
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
Nuts, optional

Combine all ingredients in one bowl and beat 2½ to 3 minutes. Bake for 30 to 35 minutes at 350° in an 8 inch buttered pan. For topping, bring ¾ cup brown sugar, 3 tablespoons margarine or butter and 3 tablespoons milk to a boil and pour over hot cake. Can easily be doubled to fit a 9x13" pan.

ALTERNATE MANDARIN ORANGE CAKE 12-9-00

1 box yellow cake mix
1 can mandarin oranges, undrained
4 eggs
½ cup vegetable oil

Mix per cake package directions. Bake 350° in a 9x13" pan 35 minutes or 'til test done.

Topping:

Mix together 1 small package dry vanilla instant pudding, 16 oz. can crushed pineapple, undrained. Add 8 oz. carton cool whip. Frost the cake and refrigerate.

CZECH MUSHROOMS (requested didn't give) 12-09-00

ROCKY MOUNTAIN SNOW DROPS (nov/dec75pg2) 12-9-00

2 lbs. white almond bark
3 cups Rice Krispies
3 cups Captain Crunch Peanut Butter Ball cereal
3 cups colored mini marshmallows
3 cups dry roasted peanuts

Melt bark. Stir in the rest, quickly. Drop by teaspoons on waxed paper; let set at room temperature. (Do not refrigerate because they will get very hard.)

ALMOND CRISPIES (New 12-9-00) 12-09-00

2 lbs. almond bark
1 cup peanut butter
3 cups rice crispies
2 cups mini marshmallows
2 cups dry roasted peanuts

Melt the almond bark in oven 200°. Stir in peanut butter. Put rest of ingredients in a large bowl. Pour almond bark mixture over dry ingredients and mix well. Spoon onto wax paper. Refrigerate overnight or 'til firm. Can be doubled.

OATMEAL SCOTCHIES (requested didn't give found on web) 12-9-00

1 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
3 cups uncooked oats
12 oz. pkg. Tollhouse Butterscotch morsels

Preheat oven to 375 degrees. Combine flour, baking soda, salt, and cinnamon; set aside. In bowl, beat butter, sugar, brown sugar, eggs, and vanilla until creamy. Gradually add flour mixture. Stir in oats and morsels. Drop by level tablespoon onto ungreased cookie sheet. Bake 8 to 10 minutes, depending on how crunchy you want them.

HOW TO CARAMELIZE EAGLE BRAND* (this was requested but not given, this is from the Quick & Easy Desserts cookbook by Bordens) 12-09-00

OVEN METHOD:

Preheat oven to 425°. Pour sweetened condensed milk into 8 or 9 inch pie plate. Cover with aluminum foil; place in shallow pan. Fill pan with hot water. Bake 1 to 1½ hours or until thick and light caramel colored. Remove foil; cool. Chill thoroughly.

STOVETOP METHOD:

Pour sweetened condensed milk into top of double boiler; cover. Place over boiling water. Over low heat, simmer 1 to 1½ hours or until thick and light caramel colored. Beat until smooth. Cool. Chill thoroughly.

MICROWAVE METHOD:

Pour sweetened condensed milk into 2 quart glass measure. Microwave on ½ power (medium) 4 minutes, stirring after 2 minutes. Reduce to 1/3 power (low); microwave 12 to 16 minutes or until thick and light caramel colored, stirring briskly every 2 minutes until smooth. Cool. Chill thoroughly.

*CAUTION: NEVER HEAT UNOPENED CAN.

PRALINE PUMPKIN TORTE (New 12-9-00) 12-09-00

Use either a 9x13" or 2 9" round pans.

¾ cup brown sugar
1/3 cup butter (do not substitute margarine)
3 tbsps. whipping cream
¾ cup chopped pecans
4 eggs
1 2/3 cup sugar
1 cup vegetable oil
2 cups canned pumpkin
¼ tsp. vanilla extract
2 cups flour
2 tsps. baking powder
2 tsps. pumpkin pie spice
1 tsps. baking soda
1 tsp. salt

Topping:

1¾ cups whipping cream
¼ cup powdered sugar
¼ tsp. vanilla extract
few pecans for decoration

In a heavy saucepan combine first 3 ingredients brown sugar, butter and whipping cream. Cook and stir over low heat until sugar is dissolved. Pour into baking pan sprinkle pecans on top. Set aside. Combine the cake ingredients mixing the wet with the dry ingredients. Carefully spoon the cake mixture over the caramel sauce in pan. Bake 350° 30-35 minutes for 9" layer pans or if using the 9x13" 40 minutes. Take cake out when done and put topping mixture in between layers or top the 9x13". Don't spread it out just dollop on cake and flip it out of pan so it runs down the sides. Refrigerate.

JOANNE'S SAUSAGE BISCUITS 12-9-00

1 lb. ground sausage
1 egg
3 ozs. parmesan cheese
chopped green pepper and onion (as many as u want)
2 pkgs. crescent rolls

Brown and drain sausage. Add peppers and onion. Scramble egg stir in sausage until cooked. Stir in parmesan cheese. Unroll crescent rolls. Put 1 tbsp. filling on each roll and roll up and seal. Put on baking sheet and bake per crescent roll directions.

ERIC'S TACO SPAGHETTI (1-19-99) 12-9-00

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

Mix the hamburger mix and the cooked spaghetti into a cake pan. Sprinkle shredded cheese on top. Cover and bake at 400° until the cheese is melted. Spread as much sour cream on top as you desire. Sprinkle cheese and crumbled tortilla chips on top. NOTE; Taco spaghetti is great served hot or as a leftover. It is better to use crumbled tortilla chips so they don't get soggy. You can add up to a whole
jar of spaghetti sauce to the hamburger mix if you like a more Italian taste.

CHOCOLATE CHIP PIE 12-9-00

3 eggs, separated
½ cup sugar
1/3 cup flour
¼ tsp. salt
2 cups milk

Cook until thick. Add 2 tbsps. butter/margarine and ¾ tsp. vanilla. Put into baked crust and add ½ cup chocolate chips on top. You can add pecans if desired. Make meringue by beating egg whites and ¼ cup sugar. Place on top of pie and bake 'til meringue is lightly browned.

SPICED PECANS (requested) 12-9-00

HOT SPICED PECANS (12-7-99) 12-9-00

1 tbsp. melted margarine
8 oz. pkg. pecans
1 tsp. salt, can omit
2 tsps. soy sauce
1/8 tsp. tobasco

Heat oven 300°. Put margarine in a 8 or 9" cake pan and melt . Add pecans and stir. Toast for 30 minutes stirring often. Combine remaining ingredients and pour over pecans. Stir until all moisture is absorbed.

SPICED PECANS (12-7-99) 12-9-00

1 egg white, slightly beaten
2 tbsps. cold water
½ cup sugar
¼ tsp. cloves
½ tsp. allspice
½ tsp. cinnamon
½ tsp. salt
4 cups pecan halves

Preheat 250°. Combine all ingredients except pecans. Set mixed ingredients aside for 15 minutes. Add pecans and mix. Spread evenly on 2 greased cookie sheets. Bake 1 hour. Stir if your like. Remove pecans from cookie sheet and cool. Store in a air tight container.

SPAGHETTI (requested Taco spaghetti but gave this) 12-9-00

1½ lbs. hamburger
½ cup chopped onion
1 tsp. garlic powder

Sauce:

4 cups tomato juice
6 ozs. tomato paste
2 tsps. sugar
½ tsp. oregano
¾ tsp. basil
1 tsp. salt
8 oz. pkg. spaghetti
mozzarella cheese, shredded

Brown the hamburger, onions and garlic powder and drain. Cook the sauce mixture about 30 minutes. Add meat. Cook and drain spaghetti noodles. Mix spaghetti with sauce. Spread half into a 9x13" baking pan and sprinkle on half the cheese. The add rest of spaghetti and top with remaining cheese. Bake 375° for 30 minutes.

ERIC'S TACO SPAGHETTI (1-19-99) 12-9-00

1 lb. ground beef
1 lb. spaghetti
1 packet Taco seasoning mix
8 oz. jar taco sauce
1 can mushrooms
2 cups spaghetti sauce
2 cups shredded mozzarella
Sour cream
Tortilla chips

Brown the meat and drain off grease. Cook spaghetti per directions on package. Add taco seasoning, sauce, mushrooms and spaghetti sauce to meat; stir. Combine meat mixture with spaghetti and pour into a 9x13" pan. Sprinkle cheese on top; cover with foil and bake at 400° until the cheese is melted. When ready to serve, spread some sour cream over the top and sprinkle on some crumbled tortilla chips.

RECIPE FOR DISASTER (2000 presidential election) 12-9-00

Take 67 counties and mix in 2 candidates add pinch of chads. Simmer for 2 months 'til we are all cooked.

SPICED PECANS (new from church cookbook) 12-9-00

1 egg white
1 tsp. cold water
1 lb. pecan halves
½ cup sugar
¼ tsp. salt
½ tsp. cinnamon

Beat egg white and water until frothy but not stiff. Add pecans and mix 'til all are coated. Mix in a bowl sugar, salt and cinnamon and pour over the nuts. Mix thoroughly. Place on buttered jelly roll pan 10x15" Bake 225° 1 hour stirring every 15 minutes. Cool and store in a tight container.

CROCKPOT DRESSING (10-27-98) 12-16-00 Top of page

1 cup margarine
2 cups chopped onion
2 cups chopped celery
¼ cup parsley sprigs
13 cups dried bread cubes
1 tsp. poultry seasoning
1½ tsp. salt
1½ tsps. sage
1 tsp. thyme
½ tsp. pepper
½ tsp. marjoram
4 cups chicken broth
Some diced giblets, to taste
2 eggs, well beaten

Melt margarine in pan; sauté onions, parsley and celery. Pour mixture over bread cubes in a large bowl. Add seasonings and toss to coat. Pour broth over cubes, then add eggs; mix thoroughly. Put mixture in crockpot; cover and cook on high for 45 minutes. Reduce heat to low and cook at least 4 hours.

PEANUT CLUSTERS 12-16-00

1 bag chocolate chips
1 bag peanut butter chips
1 bag butterscotch chips

Melt in microwave. Stir in lots of salted spanish peanuts. Or Planter peanuts. Drop on cookie sheet by teaspoons and let cool.

CHOCOLATE NUT CLUSTERS (Hershey's cookbook) 12-16-00

1 cup Hershey milk chocolate chips
1 tsp. shortening
1 cup broken pecans or walnuts (can use peanuts)

Melt first 2 ingredients. Stir in nuts. Drop by teaspoons on cookie sheet, wax paper or foil or put in mini muffin paper cups.

EASY DOUBLE PEANUT CLUSTERS (Hershey's cookbook) 12-16-00

2 cups or 12 oz. pkg. Reese's peanut butter chips
1 tbsp. shortening
2 cups salted peanuts

Melt first 2 ingredients. Stir in nuts. Drop by teaspoons on cookie sheet, wax paper or foil or put in mini muffin paper cups.

PEANUT CLUSTERS (new off internet 12-16-00) 12-16-00

½ pkg. chocolate chips
2/3 cup Eagle Brand milk
1 cup peanuts

Melt chocolate chips. Stir in the milk and peanuts. Mix well and drop quickly onto wax paper.

POTATO SOUP IN A JAR (1-29-99) 12-16-00

1¾ cups instant mashed potatoes
1½ cups dried milk
2 tbsps. instant chicken bouillon
2 tsps. dried minced onion
1 tsp. dried parsley
¼ tsp. ground white pepper
¼ tsp. dried thyme
1/8 tsp. turmeric
1½ tsps. seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1 quart jar. On gift tag: Place ½ cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

BEST EVER FUDGE (jan/feb82pg1) 12-16-00

1 pound butter, melted with 1 pound Velveeta cheese

Sift together:

1 cup cocoa
4 pounds powdered sugar, and add to cheese mix.
Add 1 teaspoon vanilla.
Nuts to taste.

Cool and slice.

PECAN PUMPKIN DESSERT (Country Magazine 9-23-00) 12-23-00 Top of page

2 15 oz. cans solid pack pumpkin
1 12 oz. can evaporated milk
1 cup sugar
3 eggs
1 tsp. vanilla
1 pkg. yellow cake mix
1 cup butter/margarine
1½ cup pecans

Frosting:

1 8 ozs. cream cheese softened
1½ cups confectioners sugar
1 12 oz. carton frozen whipped topping, thawed

Line a 13"x9"x2" baking pan with wax paper and coat paper with a non stick cooking spray. Set aside. In a mixing bowl combine pumpkin, milk and sugar combine well. Beat in eggs and vanilla Pour into prepared pan. Sprinkle the dry cake mix evenly over the top and drizzle with butter and then pecans Bake 350° 1 hour or until golden brown. Cool completely on a wire rack. Invert on large serving
platter and peel off the paper. In a mixing bowl beat cream cheese sugar until smooth and fold in whipped topping. Frost the dessert gently. Store in refrigerator. (Sue Williams, Mt. Holly, North Carolina)

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 12-23-00

1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening

Combine dry ingredients. Stir till blended. Cut in shortening. (Mixture will look like cornmeal.) Use 1/3 cup per cake or put into 11 plastic bags and label and date. Keep in cool dry place. Keeps for 12 weeks. Use one package of mix plus 4 teaspoons water. Follow oven directions. Or Bake in regular oven 375° 12-13 minutes.

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 12-23-00

2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening

In a bowl combine the sugar, milk powder and cocoa. With a pastry blender cut in the shortening. Divide into 9 plastic bags with 1/3 cup of the mixture each. To use combine 1 pkg. with ¾ tsp. water or more.

5 INGREDIENT PUMPKIN DESSERT 12-23-00

1 large can pumpkin pie mix
6 eggs
1 large can evaporated milk

Mix all together pour into ungreased 9x13.

1 pkg. normal size yellow cake mix
1 stick margarine softened

Mix until crumbly. Put on top of pumpkin mixture. Bake 350° for 50 minutes.

PUMPKIN PIE DESSERT (9-30-00) 12-23-00

4 large eggs beaten
1 ½ cups sugar
2 tbsps. pumpkin pie spice
1 large can or 3 cups pumpkin
1 large can evaporated milk

Mix well. Put in ungreased 9x13 pan.

Mix separately:
½ stick margarine
1 jiffy yellow cake mix

Mix til crumbly. Sprinkle over top. Bake 350° for 1 hour.

Repeated easy bake recipes from above.

LOUISIANA PRALINES 12-23-00

2 cups pecan halves
2 well packed cups light brown sugar
1 cup sugar
¼ cup real whipping cream
¾ cup milk
1 tsp. vanilla

Coarsely chop ½ of pecans and set aside. Line 2 baking sheets with parchment paper. Stir both sugars and the cream and milk together in a saucepan over medium heat. Stir constantly until reaches 238° or soft ball stage. Remove from heat immediately beat with electric beater for 5 minutes until loses it's sheen and gets a little grainy. Stir in vanilla and nuts (½ chopped and ½ whole nuts) Drop by tablespoons onto baking sheets. Allow to cool at room temperature, store between wax paper.

PEANUT CLUSTERS (off internet 12-16-00) 12-23-00

½ pkg. chocolate chips
2/3 cup Eagle Brand milk
1 cup peanuts

Melt chocolate chips. Stir in the milk and peanuts. Mix well and drop quickly onto wax paper.

MEATBALLS 12-23-00

1 jar grape jelly
1 can tomato paste
1 can tomato sauce

Make your favorite meatball recipe. Brown and drain. Put in crockpot. Add above mixture, add some WOR sauce. Can put little sizzlers in if desired. Heat and keep warm.

PLANTATION GINGERBREAD 12-23-00

1 cup margarine
1 cup sugar
3 eggs
1 cup molasses
¾ cup hot water
2½ cups flour
1½ tsps. ginger
1 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. salt

Topping:

1 cup whipping cream
1-2 tbsps. powdered sugar

In a mixing bowl, cream margarine and sugar for 3 minutes. Add egg and beat on low for 2 minutes. Gradually add the molasses and hot water. Combine all dry ingredients, and gradually stir them in. Beat on low for 1 minute. Pour into greased 9x13" pan. Bake at 350° for 30-35 minutes. When cool, beat cream and powdered sugar, put on top.

PEANUT CLUSTERS (12-16-00) 12-23-00

1 bag chocolate chips
1 bag peanut butter chips
1 bag butterscotch chips

Melt in microwave. Stir in lots of salted spanish peanuts. Or Planter peanuts. Drop on cookie sheet by teaspoons and let cool.

Request for cookie using Milk Dud candy

BEER BATTER BREAD 12-30-00 Top of page

2 cups bread flour or all purpose flour
½ cup whole wheat flour
2 tbsps. sugar
1 tsp. caraway seed
¾ tsp. salt
1 pkg. quick rise yeast
1 cup beer
1 tbsp. unsalted butter
1 tbsp. molasses
1 egg

Grease 9x5x3" pan. Combine first 6 ingredients in a large bowl. Combine next 3 ingredients in a saucepan and warm to 125-135°. Add wet to dry and add egg. Mix on low speed to blend. Beat at medium speed for 2 minutes. Scrape side of bowl as needed. Scrape side of bowl down to form 1 mass. Lightly oil the top of batter. Cover and let rise in warm place for 30 minutes. Beat the dough a few seconds. Scrape into prepared pan and smooth top with wet spatula. Cover and let rise in a warm place for 15 minutes. Bake in preheated 375° oven 30 minutes. Remove bread from pan and put back in oven for 5 minutes or until loaf sounds hollow. Take out and cool on wire rack. 90 cal slice 3 grams protein 1 gram fat 18 grams carbohydrates 116 milligrams sodium 15 milligrams cholesterol. Exchanges 1 starch per 1/3 fat.

CHOCOLATE CAKE (for Easy Bake Oven) (11-30-98) 12-30-00

1 cup sugar
3 tablespoons unsweetened cocoa
1½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/3 cup vegetable shortening

CHOCOLATE FROSTING (for Easy Bake Oven) (11-30-98) 12-30-00

2 cups icing sugar sifted
3 tbsps. instant non fat milk powder
½ cup cocoa
6 tbsps. vegetable shortening

STRAWBERRY PUNCH 12-30-00

1 large can pineapple juice
1 2 litter bottle strawberry pop

Mix in punch bowl and serve.

GLAZE FOR HAM 12-30-00

1 cup brown sugar
1 tbsp. corn starch
1 tsp. salt
1 8½ oz. can crushed pineapple

Put into small saucepan the first 3 ingredients and stir in crushed pineapple, 2 tbsps. lemon juice, 1 tbsp. prepared mustard. Stir constantly over medium heat, until mixture thickens and boils for about 1 minute. Put on ham about 30 minutes before ham is done.

GLAZE FOR HAM 12-30-00

1 cup orange marmalade
4 tbsps. lemon juice
1 tsp. ginger

Mix with wire whisk. Put on ham 45 minutes before ham is done. Baste frequently during last 45 minutes.

BROCCOLI, CHICKEN AND RICE CASSEROLE (Requested didn't give came from Taste of Home insert Dec/Jan 2000/2001 issue) 12-30-00

4 Tyson individually fresh frozen boneless, skinless chicken breasts
1 pkg. broccoli/cheese flavored rice
2 cups boiling water
¼ tsp. garlic powder
2 cups frozen broccoli
1 cup shredded Cheddar cheese

Cook: Preheat oven to 425°. In 13x9" baking pan, combine rice and contents of seasoning packet. Add boiling water; mix well.

Clean: Wash hands. Add chicken, sprinkle with garlic powder, cover and bake 30 minutes. Add broccoli and cheese, continue to bake, covered, 8 to 10 minutes or until internal juices of chicken run clear. ( Or insert instant read meat thermometer in thickest part of chicken. Temperature should read 170°F.)

Serve hot out of the oven with yeast rolls, if desired. Refrigerate leftovers immediately. 4 servings. Per serving: calories 405 calories from fat 135 total fat 15 g. protein 39g. carbohydrates 31g cholesterol 102 and sodium 938 mgs.

ERIC'S TACO SPAGHETTI (1-19-99) 12-30-00

Brown 1 lb. hamburger
Cook 1 lb. Spaghetti

Mix into the cooked hamburger:

1 packet of taco seasoning mix
1 8 oz. jar of taco sauce
1 can of mushrooms (optional)
2 cups of spaghetti sauce

Mix the hamburger mix and the cooked spaghetti into a cake pan. Sprinkle shredded cheese on top. Cover and bake at 400 degrees until the cheese is melted. Spread as much sour cream on top as you desire. Sprinkle cheese and crumbled tortilla chips on top. NOTE; Taco spaghetti is great served hot or as a leftover. It is better to use crumbled tortilla chips so they don't get soggy. You can add
up to a whole jar of spaghetti sauce to the hamburger mix if you like a more Italian taste.

ROLO CANDY CHOCOLATE COOKIES (Request for cookie using Milk Dud candy gave
this one repeat (also called Rolo Candy Chocolate Cookies nov/dec90pg2) 12-30-00

1 cup margarine
1 cup sugar
1 cup brown sugar. Packed
2 eggs
2 tsps. vanilla
2½ cups flour
¾ cup cocoa
1 tsp. soda
48 Rolo caramels
1 cup chopped pecans
1 tbsp. sugar
1 cup vanilla coating wafers or chopped almond bark

Combine flour, cocoa, and soda. Set aside. Cream margarine and both cups of sugar. Add eggs and vanilla. Beat well. Stir in dry ingredients, mix well. Stir in ½ cup pecans. Chill dough 1 hour. Combine 1 tbsp. sugar with remaining pecans. Turn dough out on waxed paper and divide into 4 equal sections. Divide each section into 12 balls. Enclose 1 Rolo candy into each ball, covering well. Dip top of each ball into nut and sugar mixture. Place on ungreased cookie sheet and bake at 375° for 8-10 minutes. Let cool and drizzle with melted vanilla coating wafers or almond bark.

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