1 : ga WATER; ICE
6 : lb CELERY FRESH
1 : /8 lb PEANUT BUTTER #2 /2
1/4 : c Peanut butter
2 : tb Honey
1/3 : c Milk
Few : Few grains salt
3 : c Vanilla ice milk
Wheat : Wheat germ; as desired
1/3 : c Sugar
2 : tb Plus tsp. water
2 : tb Plus tsp. creamy peanut
-butter : -butter
2 : c Chocolate nonfat frozen
-yogurt : -yogurt
-Helen : -Helen Jolly mdfd30e-
1 : md White potato
1 : pk Confectioners' sugar
1/4 : c Salted peanuts; chopped,
- : - optional
1/4 : ts Vanilla extract
1/2 : c Smooth peanut butter
14 : oz Reese's Peanut Butter Cups
0: Preheat oven to 350 degrees F
1: Combine bread mix, nectar, and egg in a large bowl until well blended
2: Stir in chopped pears and nuts
3: Turn batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan
4: Bake 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean
5: Cool bread 10 minutes in the pan on a wire rack
6: Remove from pan and cool completely on rack
7: Yield: 1 loaf Preparation Time: 5 minutes Baking Time: 45 to 55 minutes Recipe from: Parnets magazine, November 1986 From Gemini's MASSIVE MealMaster collection at www
8: synapse
9: com/~gemini