Peanut Butter Balls

1 lb Margarine
2 cups Peanut butter
2-1/2 to 3 pounds confectioner's sugar
3 tsp Vanilla
Dipping chocolate

Cream margarine and peanut butter together. Add sugar and vanilla.
Mix together and form desired shape.  Place on cookie sheets lined
with wax paper and place in the refrigerator for about 10 minutes.
Melt chocolate over low heat. Dip into chocolate. Put back on waxed
paper.

Caramels

   1/2  can           sweetened condensed milk
   3      cups          whipping cream
   2      cups          light corn syrup
   2      cups          sugar
   1      teaspoon      vanilla
                        nuts -- optional

Heat over double boiler until warm, set aside: sweetened Condensed
Milk and whipping cream.  Bring to a boil in a large, heavy sauce
pan: corn syrup and sugar Bring to hard boil stage.  Add whipping
cream mixture at 5 minute intervals keeping mixture boiling all the
time, stirring with a wooden spoon.  Cook to firm ball stage.  Remove
from heat and add 1 tsp vanilla and nuts
 .  Pour into a buttered pan, let set for 24 hours, cut and wrap.
DO NOT DOUBLE!

Cherry Nut Easter Egg

   1/2  c.            milk
   1/2  stick         butter or margarine
   2      (3-oz.) pkgs  vanilla pudding and
                        filling (not instant)
   1      (9-oz.) jar   maraschino cherries
   1      c.            finely chopped pecans or walnuts
   1      lb.           To 2 lbs. confectioners' sugar
   1      lb.           chocolate -- melted

Cut cherries in half, and drain well on paper towels. Cook milk,
butter and pudding in a medium saucepan on low heat until well
blended and thick.  Remove from stove and add cherries, nuts and
enough sugar to make a thick consistency.  Form the mixture into 10
egg shapes with hands coated in butter. Place on waxed paper.  Chill
several hours until firm. Melt chocolate.  Dip egg in chocolate and
place back on waxed paper to dry.