| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chocolate, Cakes & coo |
36 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Margarine |
| 1/3 |
c |
Milk |
| 1/4 |
c |
Pecans — chopped |
| 1/4 |
c |
Dried coconut |
| 2 |
c |
Oats — quick-cooking |
| 6 |
oz |
Chocolate — small pieces |
| 2 |
tb |
Candied citrus peel |
INSTRUCTIONS
* Use candied lemon peel or other fruit peels if preferred.
1. Fit the steel knife blade into the work bowl of a food processor.
Process sugar, margarine and milk until mixture is smooth. Add pecans,
coconut, orange peel, oatmeal and chocolate pieces (use semi-sweet for best
taste). Process with 5-6 quick on/off motions to mix well. 2. Line cookie
sheets with waxed paper. Drop mixture by teaspoonfuls onto waxed paper.
Refrigerate at least 1 hour before serving. To store, put into an airtight
container and refrigerate.
Recipe By : Jo Anne Merrill
From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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