G-25
 PECANFUG.TXT
                     	PECAN FUDGE PIE

  1 1/4 cups light corn syrup (KARO) 1/2 cup sugar
  1/3 cup baking cocoa               1/3 cup all purpose flour
  1/4 tsp salt                       3 eggs
  3 tbsp butter or margarine         1 1/2 tsp vanilla extract
       softened                      1 cup chopped pecans
  1 unbaked pie shell                whipped topping (optional)

 1. In a large bowl, beat the syrup, sugar, cocoa, flour, salt, eggs,
    butter, and vanilla until smooth.

 2. Stir in the nuts and pour into the pie shell.

 3. Bake at 350 degrees for 55 - 60 minutes until set.  Cool completely.

    Can be served with a whipped topping garnish if desired.

 BMILKPIE.TXT
                      BUTTERMILK PIE

  1 cup sugar                        2 Tbs flour
  2 cups buttermilk                  2 Tbs butter, melted
  2 eggs, beaten                     1 tsp lemon extract
    unbaked 9 in pie shell(s)

 NOTE: I use butter, not oleo.  It takes a deep dish pie shell or 2
       regular pie shells if using frozen pie shells.

 1. In a bowl, mix sugar and flour.

 2. Add butter and eggs and mix well.

 3. Add buttermilk and lemon extract and mix well.

 4. Pour into the pie shell.  Bake on a lower rack at 400 degrees for
    10 minutes then reduce heat to 350 degrees and bake for another
    35 minutes.

 PECANPIE.TXT
                         PECAN PIE

  3 eggs, beaten                     1 cup sugar
  1/2 cup white karo syrup           1/4 cup margarine, melted
  1 cup chopped pecans               1 unbaked regular pie shell

  Note: Use Parkay and not quite a full 1/4 cup

 1. Preheat oven to 350 degrees.

 2. Mix all ingredients and pour into pie shell.

 3. Bake for approximately 30 minutes (just until the pie is firm).