PASTA

LOW CALORIE

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SIX MINUTE FUDGE

2/3 cup evaporated milk
1 1/2 cup chocolate chips
1/2 Tsp. salt
1 Tsp. Vanilla
1 2/3 cup sugar
1/2 cup nuts
1 1/2 cup mini marshmallows

Bring to a boil, milk, sugar and salt. Cook for 5 minutes. Cool and add marshmallows, chocolate chips, vanilla and nuts. When melted, pour into buttered pan. Let set before cutting.

GOOD TAFFY

2 cups brown sugar
1/2 cup margarine or butter
5 Tbs. corn syrup
1 cup eagle brand milk

Put in a heavy large pan. Cook slowly at medium. Stir constantly as it burns easily. Cook until a hard ball forms when dropped into a cup of water. Spread into a buttered flat platter or pan. Serve when cooled. Harden and break apart.

NANAIMO BARS

Base 
1/2 cup melted butter or margarine
1/4 cup white sugar
1/3 cup fry’s cocoa
1 egg
2 cups Paulins Graham wafer crumbs
1 cup coconut
1/2 cup walnuts

Mix together will & press into 9" square pan. Refrigerate while making filling.

Filling 
1/4-cup butter or margarine
2 Tbs. Birds custard powder
1 tsp. vanilla, 3 Tbs. milk
2 cups icing sugar

Cream together butter, custard powder & flavoring. Gradually blend in milk & icing sugar. Spread over base, chill well before icing.

Icing 
3 squares Bakers semi sweet chocolate
1 Tbs., butter or margarine

Melt chocolate & butter together. Spread on chilled mixture. Chill until chocolate is set. Cut in bars, store in refrigerator. Freezes well.

CANDY COOKIES

1 cup margarine softened
1 cup crunchy peanut butter
1 lb. icing sugar
1 1/2 cups Graham wafer crumbs
6 oz. pkg. chocolate chips

Combine softened margarine with peanut butter in a large bowl. Work in icing sugar and graham wafer crumbs with a wooden spoon until thoroughly combined. Press mixture evenly into a 9 x 13 pan. Melt chocolate chips in top of double boiler, then spread quickly over top of mixture. Chill until firm and cut into small squares.

PUMPKIN HERMITS

In a large bowl cream shortening and sugar. Beat in eggs, vanilla & pumpkin puree. In a small bowl combine flour, baking powder, baking soda, salt & spices. Stir into creamed mixture. Stir in raisins, dats & chocolate chips. Drop by soup spoonful onto greased baking sheets. Bake at 350 for 10 - 12 minutes or until golden brown.

PEANUT BUTTER CUPS

Press into a 9 x 12 pan. Melt 1 - 12 oz package chocolate chips. Pour evenly on top of peanut butter mixture. Cool and Slice.