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
15: idiscover
16: co
0: Heat oven to 325
1: Grease 1 1/2 qt
2: casserole
3: Scald 2 1/2 cups of the milk in small saucepan
4: Gradually add cornmeal mix, stirring constantly
5: Continue cooking and stirring until mixture looks like thick mush
6: Stire in egg yolks, 1 at a time
7: Remove from heat
8: Stir in remaining 1 cup milk
9: In bowl, beat whites until stiff
10: Fold into cooked mixture
11: Put into casserole
12: Bake 1 hour, until golden brown
13: Makes 1 pan of spoonbread
14: Recipe By : File ftp://ftp
17: uk/pub/food/mealmaster/recipes/mmdja006
18: zip