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Black Forest Brownie Pie

desserts 1/4 cup butter or margarine,melted 2 oz unsweetened chocolate, melted 2/3 cup sugar 1 large egg 1/4 cup milk 1/2 teaspoon vanilla 1/2 cup all-purpose flour 1 can cherry pie filling ----CHOCOLATE CRUST---- 24 chocolate wafers 3 tablespoon butter or margarine,melted ----FROSTING---- 1/2 cup semisweet chocolate chips, 2 teaspoon whipping cream Combine butter, chocolate, sugar, egg, milk, and vanilla; beat well. Add flour and nuts; beat well. Spread batter into crust. Bake in a 350'F. oven until top looks dry and feels firm when gently touched, 18-20 minutes. cool; spread top with frosting. When frosting is cool, transfer cherries from can with a slotted spoon to top dessert. *** CHOCOLATE CRUST *** Finely crush chocolate wafers to make 1 1/4 cups crumbs; pour into a 9" pie pan. Mix with 3 tablespooons melted butter or margarine and press firmly over pan bottom and up side. Bake in a 350'F. oven until darker brown at rim, 8-10 minutes, cool. *** FROSTIMG *** In a 1- to 1 1/2 quart pan over low heat, stir 1/2 cup semisweet chocolate baking chips with 2 tablespoons whipping cream just until snooth. Use warm. ~ Gale Franko, Pullman, Washington

Banana Peanut Butter Bars

cookies, desserts 3/4 cup margarine, softened 1 cup dark brown sugar, packed 1 egg 1/2 teaspoon salt 1 cup bananas, mashed 4 cup uncooked rolled oats 1/2 cup peanut butter, creamy In a large bowl, beat butter and brown sugar until light and fluffy. Beat in egg, salt, bananas and peanut butter. Stir in the rolled oats. Mix well. Spread in a greased 13 X 9 X 2-inch pan. Bake in a 350 F. oven for 1 hour or until a wooden pick inserted in the center comes out clean. Cut into 2 x 1 inch bars. Makes about 4 dozen bars.

Vegetable Pasta For Crock-pot

pasta, vegetables, italian, crockpot 2 tablespoon butter or margarine 1 zucchini -- 1/4 slice 1 yellow squash -- 1/4 slice 2 carrots -- thinly sliced 1 1/2 cup mushrooms -- fresh, sliced 1 pkg broccoli, frozen -- cuts 4 green onions -- sliced 1 centiliter garlic -- minced 1/2 sp basil -- dried 1/4 teaspoon salt 1/2 teaspoon pepper 1 cup parmesan cheese -- grated 12 oz fettucine 1 cup mozzarella cheese -- 1 shredded 1 cup cream 2 egg yolks Rub crock wall with butter. Put zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic, seasonings and parmesan in the crock-pot. Cover; cook on High 2 hours. Cook fettucine according to package directions; drain. Add cooked fettucine, mozzarella, cream and egg yolks. Stir to blend well. Allow to heat for 15 to 30 minutes. For serving turn to Low for up to 30 minutes. Serves 6. Recipe By :

Spanich Rice

vegetables, rice, crockpot 2 lb ground chuck or beef 2 medium onions, chopped 2 green peppers, chopped 1 can tomatoes (28 oz.) 1 can tomato sauce (8 oz.) 1 cup water 2 1/2 teaspoon chili powder 2 1/2 teaspoon salt 2 teaspoon worcestershire sauce 1 cup raw rice (converted) Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours). From Rival Crock-pot cook book, date unknown RECIPE CLIPPED

Crockpot Red Beans

crockpot 1 lb red kidney beans; soaked overnight in water 1 1/2 cup white rice 16 oz tomato, stewed 1 ham hock 1 teaspoon basil 1 teaspoon thyme 1 onion; chopped 2 garlic clove; or 1/4 teaspoon garlic powder 1 white pepper; to taste 1 salt; to taste I put the everything in the crockpot at the same time, except for the rice. Turn on high for 4 hours, then on low for 6 hours. During the last 1 1/2 hour,put in the rice. The final ingredient is about 1/2 cup of white wine. You can add this whenever. It is optional, of course. My husband really likes it spicy so he adds 1/8 tsp red pepper. Enjoy! Mary Mann from Dallas per Mary Mann Killen (RSTX11B) Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or rec.food.cooking