2 : Eggs -- separated
1/2 : c Plain low-fat yogurt
3/4 : c All-purpose flour
1/4 : ts -salt
2 : ts Baking powder
1 : lb Milkcote or whitecote
-chocolte : -chocolte
1 : c Crunchy cereal
-Keywords: : -Keywords: Brand/Mildred
1 : lb Milkcote coating
-Keywords: : -Keywords: Brand/Mildred
1 : pk (8 0z. size) cream cheese
3/4 : c Finely chopped pecans
Milkcote : Milkcote or whitecoat
-chocolate : -chocolate
1 : /2 lb Milkcote chocolate coating
-finely : -finely chopped
2/3 : c Melted vegetable shortening
3 : Or 4 drops Peppermint oil
1 : lb Whitecoat chocolate coating
1/2 : c Peanut butter
1 : 3/4 c Water
2 : tb Cornstarch
1 : Envelope unflavored gelatin
8 : pk Kosher sweetener
1 : qt Berries
1 : Cooked pie shell
0: Cut the top off the pumpkin and thoroughly clean out the seeds and pulp
1: Paint a face on the front of the pumpkin with a permanent marker or acrylic paint
2: In a large skillet, brown the meat in oil, and drain off the grease
3: Add onions and saute until golden
4: Add soy sauce, brown sugar, mushrooms, and soup
5: Simmer for 10 minutes, stirring occasionally
6: Add the rice and water chestnuts, and heat
7: Spoon the mixture into the cleaned pumpkin shell
8: If you want to eat the pumpkin as a side dish, bake the stuffed pumpkin at 350F for 1 to 1 1/2 hours, until the pumpkin is tender
9: Serves 6 Recipe By : Holiday Fun - Year Round Posted to MC-Recipe Digest V1 #281 Date: Wed, 06 Nov 1996 17:56:50 -0500 From: Cindy J Hartlin <chartlin@total
10: net>