If you have any recipes you would like to share with our mailing list, please send them to me through the contact page or call me at 678-7708 and I'll be glad to write it down and include it on a future mailer. Thanks, Cande

Caribbean Fudge Pie

¼ cup butter                                                    ¼ cup all-purpose flour

¾ cup brown sugar, packed                             1 cup coarsely broken walnuts

3 eggs                                                              1 9-in. unbaked pie shell

1 12 oz. pkg. semi-sweet chocolate                  ½ cup walnut halves for decoration

pieces, melted

2 tsps. instant coffee powder

1 tsp. rum extract

Combine butter with sugar; beat in eggs one at a time. Add melted chocolate, instant coffee and rum extract. Stir in flour and broken walnuts and turn into pie shell. Top with remaining walnut halves. Bake at 375º for 25 minutes. Cool. Top with whipped cream if desired. Makes 8 servings.

 My comments: This was given to me by a friend of my mother several years ago and it came from the Diamond Walnut Co. I was afraid to try it because I thought it would be too hard, but it is actually pretty easy. It is the best chocolate pie I've ever eaten and is super rich. 1/8 serving is plenty.

COWBOY SOUP

2 lb. hamburger

1 onion, chopped

1 can mexi-corn

1 can mixed vegetables

1 can ranch beans

2 cans Ro-Tel tomatoes

1 pkg. Spanish rice, precooked

3 cans beef broth

8 oz. tomato sauce

Cook hamberger with onion until done. Add all ingredients and simmer for aproximately 30 minutes or longer if you like. Great for a cold winter meal.

Vegetable Casserole Delight

This is by far my favorite vegetable casserole. You can make a whole meal out of this one! I usually serve with Baked Ham and Congealed Salad.

1 can white shoe peg corn, drained
1 can French style beans, drained
1 can celery soup
½ cup shredded sharp cheese
½ cup chopped celery
½ cup chopped onion
½ cup chopped bell pepper
½ cup sour cream

Cook raw vegetables in a small amount of water until tender. Combine with the above.

Topping:
½ box cheese crackers, crushed
½ stick melted margarine
½ slivered almonds

Don't mix. Put on top. Melt 1tablespoon of butter and put over almonds. Cook until bubbly, about 20 minutes at 350 degrees

Hawaiian Dip

1 8 oz. package cream cheese              2 tsp. lemon juice
1 cup drained crushed pineapple           1/2 c chopped pecans
1 cup flaked coconut
1 1/2 tsp. ground ginger 
Beat cream cheese until light and fluffy. Add remaining ingredients, mixing well. Chill. Serve with crackers (I  like Ritz the best) Note: better made the night before so flavors can meld together.

More to come!