1/2 cup butter or margarine
4 (1-oz.) squares unsweetened chocolate
3 cups sugar
1/2 tsp. salt
12 oz. can evaporated milk

Melt butter and chocolate in top of double boiler; stir in remaining ingredients. Cook, stirring constantly, until sugar is dissolved and sauce is smooth. Serve warm or cold over ice cream.

Yield: about 4 cups.
-Southern Living 1979 Annual Recipes (April)

4 cups flour
1 tsp. baking powder
1 tsp. salt
1 Tbs. sugar
1-3/4 cups shortening
1 egg, beaten
1 Tbs. vinegar
1/2 cup cold water

Combine dry ingredients; cut in shortening until mixture resembles coarse meal. Stir in remaining ingredients.
Divide dough into 5 equal parts; shape each into a ball and wrap tightly. Chill.
May be stored up to 2 weeks in refrigerator.

Yield: pastry for 5 9-inch pies.

-Southern Living 1979 Annual Recipes (April)

3 medium potatoes
1 Tbs. instant minced onion
1-1/2 tsp. flour
1-1/2 tsp. sugar
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. celery seeds
3 slices bacon
1/4 cup vinegar
2 Tbs. sliced radishes
1 Tbs. chopped fresh parsley

Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well, and cool slightly. Peel and cut potatoes into 1/2-inch cubes; place in the center of heavy-duty foil.

Combine onion, flour, sugar, salt, pepper, and celery seeds. Then sprinkle over potatoes.
Fry bacon until crisp; remove from pan, and drain on paper towels.

10 medium potatoes
2 tsp. salt
1/2 tsp. celery seeds
1/8 tsp. pepper
6 slices bacon, cut into 1-inch pieces
1 cup chopped onion
1/2 cup vinegar
2 Tbs. sugar
1 Tbs. water
1 egg, beaten
2 Tbs. minced fresh parsley

Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well, and cool slightly. Peel and thinly slice potatoes; add salt, celery seeds, and pepper.

2-1/2 cups graham cracker crumbs
2 Tbs. brown sugar
1/4 cup ground pecans
1/2 cup margarine, softened

Combine graham cracker crumbs, sugar, and pecans; stir in margarine, and mix well. Press mixture firmly and evenly into a 9-inch pie plate.
Bake at 350 for 12 to 15 minutes.

Yield: one 9-inch pie shell.

-Southern Living 1979 Annual Recipes (April)

1 (7-ounce) can chipotle peppers in adobo sauce, undrained
2 pounds lean ground beef
2 teaspoons steak seasoning
1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices
4 sesame seed hamburger buns
Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise

Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.