In a saucepan melt chocolate pieces over low heat. Remove from heat. Stir in sugar, rum, and corn syrup. Fold in vanilla wafers nuts. Shape mixture into 1-inch balls, using 2 teaspoons mixture for each. Roll in additional sugar. Store in airtight container for several days.
In a heavy saucepan melt the butter or margarine. Add brown sugar. Cook over low heat 2minutes, stirring constantly. Add evaporated milk and continue cooking and stirring till the mixture comes to boiling. Remove from heat. Cool till lukewarm. Stir in vanilla. Gradually add the powdered sugar, beating vigorously till the mixture is a fudge-like consistency. (It should take about 2 minutes.) Stir in nuts. Spread the candy into a buttered 8x8x2 inch pan. Chill. Cut into squares.
Mix meat, potatoes, onion, carrots together. Divide into 6 portions.
Crust: Cut shortening into flour and salt. Gradually add cold water until dough forms a large ball. Then divide into 6 individual balls. Flour board and rolling pin. Take one ball and roll out into a circle. Place filling on half of dough. Salt and Pepper. Fold the other half over the filling and flute the edges together. Make a few slits in the top of each pasty. Place on ungreased cookie sheet. Bake until meat and potatoes are done and crust is brown. (golden color)
Bake at 400 degrees for 15 min, then 350 degrees for 45 min.
Beef can be steak, roast, etc. Same for pork. Cut away all fat.
In a saucepan combine chocolate pieces, sweetened condensed milk, and butter or margarine. Heat over low heat till chocolate is melted; remove from heat. In a large bowl combine marshmallows and peanuts. Fold in chocolate mixture. Spread in a 13x9x2 inch pan whose sides and bottom have been lined with waxed paper. Chill 2 hours or till firm. Remove from pan; peel off waxed paper. Cut into 1inch squares with a wet knife.
1 lb (about 4 cups) fresh or frozen cut-up rhubarb
3/4 cup honey
1/4 unsweetened orange juice
Grease an 8 inch glass baking dish with oleo. Layer crushed shredded wheat and then rhubarb in the pan. Drizzle honey over rhubarb and then sprinkle orange juice over all. Cover with foil and bake at 400 degrees for 20 minutes, then uncover and bake at 350 degrees for 20 minutes longer.