Coarsely chop both chocolates and set aside. Heat the cream and instant coffee in a large sauce pan, stirring to blend. when bubbles start to form along the edge of the pan, remove from heat. Scatter the chocolate over the cream, stirring gently until melted. Set aside for 8-10 min. Add the liqueur and vanilla. Stir gently, just until evenly blended. Scrape the chocolate into a shallow bowl. Cool on a rack for 15 min, then cover and refrigerate until firm (4 hours). Using a teaspoon or a melon baller, scoop up enough chocolate to make balls 1" in diameter. Place the balls on a parchment lined baking sheet. Refrigerate for 15 min. Roll the balls in the cocoa, shaking off the excess, then transfer to wax paper until ready to serve. Best when served at room temperature.

9" graham cracker crust (brush with whipped egg white). Bake at 375 Fl for 5 minutes.
Bottom layer:
Sift together:
2 2/3 cups powdered sugar( add a "little" less than 1 tsp. unflavored gelatin).
Cream:
1 stick of butter
4 egg yolks
1 tsp vanilla
pinch of salt..(very small)
Gradually add the powdered sugar/gelatin.
Top Layer:
1 pint whipping cream..whipped with 4 Tbs powdered sugar.
Stir in:
1 cup drained crushed pineapple
Stir in 1 cup coarsly chopped pecans.
Pour in baked pie crust and chill.

Cook and drain squash..mash squash well.
Add:
3eggs...slightly beaten
1 cup evaporated milk
1 cup brown sugar...firmly packed
1 3/4 cups squash.
Add the salt,cinnamon,ginger & vanilla
Pour into a 9" unbaked pie shell.
Bake for 55 minutes.

This recipe was made up by taking parts of other bread pudding recipes and making a Bread Pudding recipe to my liking.
Sprinkle sugar/cinnamon mixture over butter bread slices. Place in a 2 qt greased casserole dish. In Blender or mixer combine the beaten eggs, sugar, salt, milk, vanilla.Pour all over the bread slices. Cover and bake in 325 degree oven for 30 minutes. Remove cover and bake an additional 30 minutes...it is done when inserting a knife and it comes out clean.
For the nutmeg sauce...In a 1 quart saucepan mix together the sugar, flour, nutmeg. Stir in the beaten egg. Slowly pour in 1 1/4 cups boiling water. Add the butter and vanilla . Cook over medium heat for about five minutes until slightly thickened.

Pour off all liquid from the Dill Pickle chips.
In a small bowl:
Add the sugar.
In custard dish or cup:
Mix the garlic and tabasco.
Add to the bowl of sugar. I mix it by hand until all the garlic and sauce is evenly distributed.
Then....
Pack the above mixture into the jar of pickles. (It will be quite full)!
Put the lid on and turn pickles upside down in a bowl for three days.
That's it..for good crisp sweet pickles.
Hint..during this 3 day period I turn the jar back and forth several times to distribute the liquid better.

Cook squash in small amount salted water.
Saute onions in a little butter until tender.
Combine squash and onions in greased casserole.
Add cheese to cream sauce..pour over all.
Sprinkle with bread crumbs.
Bake in 350 oven until bread crumbs are toasted.

Mix:
Cottage cheese with dry jello.
Add:
Cool Whip mix well.
Stir in:
Crushed pineapple and mandarin oranges.
Chill and Serve
(Add pecans to make this extra special)

Combine all dry ingredients, adding just enough for the water to make a paste. Blend in 2 beaten egg yolks. Add one small can of evaporated milk and the rest of the water. Cook over lowe heat stirring constantly. Stir in 1/4 stick margarine while cooking. Stir until thick. Remove from heat and add 1 1/2 tsp vanilla. When somewhat cooled, pour into pre-baked pie shell. Finsh with merengue or whipped cream as you like.