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Subject: Chocolate Recipes - June17, 2004



-F-R-E-E- Art-test from Art Instruction School ( USA )
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*-=*=-*
 
*Welcome to -Pakadeva's *F-R-E-E* Chocolate Recipes:

Chocolate_at84u
 
*-=*=-*
 

*Important---Note*

Disclaimer & Unsubscribe directions
are at the bottom of the news.
 

*-=*=-*-New contest*-=*=-*


Woooo Hooooo! A Hammock:)
 
*New* ~Sponsored--con`test~ *New*
 
Thank you for sponsoring our *contest for June. Our hammock *contest starts June 1, 2004 and ends July 1, 2004.
 
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Thank You So Very Much!  God Bless & Good Luck!
Kat & Jewell  Crafty Corner
 
Don't forget our current `con`test`. Thanks very much!  Kat & Jewell
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W!N BabyRuth Bars, big bags of Creme Savers & Hershey Kisses, and a
big box of Bubble Yum gum ( International )
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*-=*=-* *-=*=-* *-=*=-*



New Contest:

-=*=-W!N "Sugar Free Peanut Butter Cups (2 bags) for June!
The -draw will take place on 06/30/04 -Enter by emailing us
what kind of contests you would like to see in the
newsletter. ( enter as many time as you have ideas) Chocolate_at84u@hotmail.com
 

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*-=*=-Elegant Chocolate Dipped Apricots*-=*=-*
 

Elegant Chocolate Dipped Apricots
 


1/2 c Chocolate chips
1 lb Dried apricots
Whole almonds; shelled

Put the chocolate chips into a microwave-safe bowl and melt them
in the microwave. For each dried apricot, find the hole on one
end where the pit was removed, and stuff an almond inside. Then
dip that end into the melted chocolate, about half-way. Lay the
apricot on a wax paper lined cookie sheet. Continue until you
run out of apricots, nuts or chocolate! When the chocolate dries,
store the dipped apricots in an airtight container.
 

 

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*-=*=-*Strawberry Rhubarb Tart*-=*=-*
 

Strawberry Rhubarb Tart with Chocolate Crust
 


Crust:

1 c Butter
1/2 c Icing sugar
2 c To 2 1/4 cups flour
2 T Cocoa powder
1 t Vanilla
1/2 t Salt


Filling:


1 lb Rhubarb, diced small
1 c Sugar
2 t Orange zest
1/2 t Ground ginger
2 T Flour
1 pt Strawberries, cleaned, hulled, quartered

 

In a food processor, combine butter and sugar and process until softened. Add flour, cocoa, vanilla and salt and process until mixture forms a ball. Refrigerate dough 1 hour if too soft, then press into an ungreased flan pan with a removable bottom. Refrigerate.
Combine filling ingredients in a bowl and toss well. Spread into prepared crust and bake for 45 minutes at 350 F. (180 C) or until rhubarb is very tender and filling is bubbly.
 
 

 

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Free screensavers - Download now! Choose from your favorite celebrities, movies, places and more!
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*-=*=-* -F-R-E-E-Surprise- *-=*=-*


-=*=-W!N "Sugar Free Peanut Butter Cups (2 bags) for June!
The -draw will take place on 06/30/04 -Enter by emailing us
what kind of contests you would like to see in the
newsletter. ( enter as many time as you have ideas) Chocolate_at84u@hotmail.com

-=*=-Please vote for Pakadevas:) We ( you & me ) can be # 1

!!!
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-=*=-More recipes on the -page:
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*Smiles*
Mother & Daughter.
Patsy & Kay *S*
 
---Important-Disclaimer at the bottom of this page.
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Pakadevas Chocolate Recipes
PO Box 377, Frontier Dr.
Robert's Arm NL Canada A0J1R0
*Con`tact: rpkdv@hotmail.com





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