Melt chocolate with oleo over low heat; gradually blend in milk.
Mix sugar, flour and salt; beat in eggs and vanilla gradually.
Blend in chocolate mixture.
Pour into shell.
Mix coconut and pecans and sprinkle over filling.
Bake at 325\u00b0 for 45 minutes or until top is puffed.
Cool at least 4 hours before serving.
live scallop on the shell and sprinkle with chervil. Serve
Combine softened cream cheese and sugar.
Heat chocolate and 3 tablespoons milk until chocolate melts. Combine with cream cheese mixture and remaining milk.
Fold in Cool Whip and pour into pie shell; refrigerate.
For a firmer pie, freeze.
nuts, 1 pkg (225 g) Baker's Semi-Sweet Chocolate, 3
Beat sugar and milk into cream cheese until smooth.
Fold in Baker's coconut.
Fold in Cool Whip and almond extract.
Spoon into crust.
Freeze until firm (about 4 hours).
Let stand at room temperature for 15 minutes before serving.
Quick, easy and good.
n medium saucepan.
Add Baker's German's sweet chocolate
Rinse oysters well and shuck.
Discard top shell; loosen oyster from bottom shell.
Arrange shell bottoms containing oysters on large baking pan.
Set in refrigerator.
In large skillet, brown sausage; drain off excess fat.
Add bell pepper and onion; cook until tender.
Stir in tomatoes and tomato sauce (cut up the tomatoes with fork).
Add sugar, salt and chili powder.
Mix.
Cover and simmer for 45 minutes.
Cook large shell macaroni according to directions on package; drain thoroughly.
Add cooked shell macaroni to sauce.
Stir in sour cream; heat thoroughly.
Pass the grated Parmesan cheese.
f peanuts, out of the shell is considered 1 serving. I
ne pointed side of top shell and remove the gills by
ishery Council.
Discard flat shell.
Keep deep halves for
MERINGUE SHELL: Preheat oven to 250 degrees.
Prepare shell macaroni according to directions. Drain and set aside. In medium saucepan, combine soup, milk and cheese. Cook and stir until cheese melts. Stir in remaining ingredients. Turn into a 2-quart baking dish. Bake at 325\u00b0 for 30 minutes. Makes 6 servings.
Remove the soft feelers or \"dead man\" under each side of the shell.
Remove eyes, mouth and sandbag under mouth.
Wash crabs well in cold water and dry on paper towel.
Mix milk and egg; season with salt and pepper.
Soak crabs in this mixture for one hour.
Roll in flour and fry in deep fat fryer for 20 minutes or until reddish brown.
Garnish with lemon slices and chopped parsley.
Serve with Tartar Sauce.
Serves 6.
Poach and skin chicken; cut into 1-inch chunks.
Blend the mayonnaise and whipped cream.
Toss to coat chicken, celery, pineapple and nuts.
Season with salt and pepper to taste.
Mound in baked pie shell.
Chill; serve in wedges.
Mix Cool Whip and pudding mix together.
Add milk and mix. Layer crackers in bottom of baking dish (9 x 13); cover with 1/2 of pudding mix.
Make another layer.
Cover with Magic Shell syrup.
Refrigerate several hours or over night.
Cook shells.
Set aside.
Heat oil.
Add onion.
Cook 2 minutes.
Add garlic; cook 1 minute.
Add tomato sauce, salt, pepper and oregano.
Cover.
Simmer 10 minutes.
Heat oven to 350\u00b0.
Beat cream cheese and eggs.
Stir in parsley, Mozzarella, salt and pepper.
Mix well.
Stuff each shell with 1 tablespoon cheese mixture.
Spoon 1/2 cup sauce in 13 x 9-inch baking dish. Arrange shells over sauce in one layer.
Spoon remaining over shells.
Sprinkle with Parmesan.
Bake for 20 minutes.
Sprinkle soft-shell crabs with salt.
Roll in a mixture of fine saltine cracker crumbs, and flour.
Dip in a mixture of slightly beaten egg and milk; roll in crumbs and flour mixture again.
Heat salad oil in a skillet.
Fry crabs in hot fat 3 to 5 minutes on each side, depending on size of crabs.
Drain.
Serve with lemon wedges.
old.
Serve from the shell, spooning some pumpkin with each
Cook shell macaroni according to package directions; drain well.
Cool.
(Rinse with cold water to cool quickly; drain well.)