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SARONNO BALLS 2 cups crushed chocolate wafers 2 cups confectioner's sugar 2 cups finely chopped pecans 2/3 cup Amaretto di Saronno Additional chopped pecans, flaked coconut In a bowl, mix crumbs, sugar, pecans and Amaretto di Saronno. Mix with the hands until mix­ ture forms a smooth ball. Shape into I-inch balls. Roll half of the balls in nuts and half in coconut. Makes 48. SARONNO FUDGE 4 cups sugar 2 cups (1 pint) half-and- half 2/3 cup Amaretto di Saronno 1/4 teaspoon salt In a large saucepan, combine all ingredients. Brush the sides of the pan with butter or margarine. Stir over moderate heat until sugar is dissolved. Bring to a boil and cook with­ out stirring until 238°F. on a candy thermometer, or until a 'small amount forms a soft ball when dropped into water. Remove from heat and let stand until 140°F. Beat with a spoon until mix­ ture begins to thicken slightly (mixture will still be shiny). Pour quickly into a foil-lined 8-inch square pan. Let stand until hard and cool. Use foil to remove from pan and cut with a sharp knife into 1-inch squares. Makes one 8-inch pan. SPIRITED PECANS 1-1 Vi cups sugar 1/2 cup Amaretto di Saronno 3 cups pecan halves In a saucepan, combine sugar and Amaretto di Saronno. Bring to a boil, and boil until 238°F. on a candy thermometer, or until a small amount forms a soft ball when dropped into cold water. Stir in pecans and keep stir­ ring until sugar syrup becomes cloudy and grainy. Spread out on a cookie sheet and let harden. Separate into small pieces. Store in an airtight container in a cool dry place. Makes about one quart. COLONIAL MEAT PIES Pastry crust 1% lbs. chopped meat 1 diced onion 2 eggs Parsley Salt Pepper Dry mustard Make a sturdy pastry, as for 2-crust pie. Preheat skillet, and brown chopped meat and the onion. Stir in a beaten egg and a handful of chopped parsley. Season with salt, pepper, pinch dry mustard. Cool. Roll pastry. Cut into 3- or 4-inch circles. Place 1 tablespoon meat fill­ ing in center of each round, fold over, press edges to seal. Brush tops with 1 egg beaten with 1 tablespoon water. Bake in 425 V. oven until golden brown, about 15 min- •»utes. y Wrap in foil and carry in insu­ re lated bags. i, ' v • 1 '* PAGE a - PLAINP1 JESPAV. NOVEMB1 [H LITTON Microwave Cooking lYHcrowave v^cxmviy ^ Free Microwave Cooking Demonstrations I NOVEMBER 29( 9:30 to 1:30 WATCH FOR DATES DURING DECEMBER • Learn how easy it is to cook with Litton's Meal-In-OnerM Microwave Oven. • How to cook 1, 2,3 foods, even a complete meal, all at once! • How to grill a cheese sandwich in 90 seconds, cook bacon In 2 minutes, bake a potato in 4 . minutes! • A trained home economist will answer all your questions about microwave ovens. • Come taste the results for yourself! Litton... changing . the way America Cook&. SOCQOO Prices Start At ^0 g a Litton microwave built-in with a lot more built in • Solid-state microwave oven with 1.2 cu. ft. interior. • Memorymatic® microwave program cook­ ing. Programs meals at the touch of a finger. • Vari-Oook® variable power oven control for time and cooking speed. • Vari-Temp® automatic temperature con­ trol and sensor for exact food temperature. • Extra wide self-cleaning conventional oven -- full 3.9 cu. ft. capacity. • Bronze see-thru glass door. • One-piece, smooth ceramic cooktop. m LITTON CAREY APPLIANCE Microwave Cooking ll M * ( » t > • 1241 385-5500' iEMRV: ILL. V.'.ffl;„ * r, *00-0* 0 0 0' >000**09 0 0-0*0-+ 0'0 •