Recipes:

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Microwave Candy Bar Fudge
1/2 Cup margarine or butter
1/3 Cup unsweetened cocoa powder
1/4 Cup packed brown sugar
1/4 Cup milk
3 1/2 Cups sifted powdered sugar
1 tsp. vanilla
30 vanilla caramels
2 Cups unsalted peanuts
1/2 Cup semisweet chocolate pieces
1/2 Cup milk chocolate pieces

Line a 9x9x2 inch pan with foil, extending over edges; set aside. In a microwave-safe bowl, mocro-cook margarine or butter, uncovered, on 100% power (high) for 1 to 2 minutes, or until melted. Stir in cocoa, brown sugar, and milk. Cook, uncovered, on high for 2 - 2 1/2 minutes or until mixture comes to a boil, stirring once. Stir again. Cook for 1 minute more. Stif in powdered sugar and vanilla. Spread into pan.

In a glass bowl combine caramels and 1 tablespoon water. Cook uncovered on 50 % power (medium) 4 to 5 minutes or till melted, stirring once. Stir in nuts, spread over fudge. In a 2-cup glass measure cook chocolate on medium for 2 1/2 to 3 minutes or till melted, stirring once. Spread atop caramel. Chill till firm. Remove from pan; cut into squares. Serve at room temperature. Store in refrigerator. Makes 64 pieces.

Spiced Almonds

Make these tasty nuts ahead of time and freeze them until it's time to deliver them in gift packages.

1/4 Cup butter or margarine
2 Tablespoons soy sauce
1 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground red pepper
1 pound whole almonds or pecan halves (4 cups)

In a small saucepan combine butter, soy sauce, and seasonings. Cook and stir mixture until butter melts.

Spread nuts in a 13x9x12-inch baking pan. Drizzle butter mixture over nuts; toss to coat. Bake in a 350 oven for 15-18 minutes or until toastede, stirring occaisonally. Cool in a pan on a wire rack, stirring once or twice.

Place nuts in an airtight container. Store at room temperature for up to 2 weeks or freeze for up to 3 months. Makes 4 cups.

Strawberry Punch

2 cups sugar
6 cups boiling water
2 1/2 cups orange juice
1/2 cup lemon juice
4 cups unsweetened pineapple juice
2 (10-ounce) packages frozen strawberries with juice, thawed
1 (64-ounce) bottle lemon-lime carbonated beverage

Dissolve sugar in boiling water in a Dutch oven; stir in orange juice and next 3 ingredients. Pour mixture into a large plastic container; then freeze until firm.

Remove from freezer 1 hour before serving. Place in a punch bowl, and break into chunks. Add lemon-lime beverage; stir until slushy. Makes about 6 quarts.

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