| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Chocolate-covered peppermint patties, coarsely chopped |
| 1/4 |
c |
Milk |
|
|
Butter cookies |
INSTRUCTIONS
In a med. saucepan over low heat melt peppermint patties with milk,
stirring frequently. Serve warm, using cookies for dipping. Yield: 1 cup
sauce.
MY NOTES: Try a pound cake for dipping or any fruit you think might taste
OK with a peppermint touch.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod"
<lprescod@itrc.uwaterloo.ca> on Feb 25, 1997.
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