1/2 pound bacon
2 tablespoons honey
1 pound sweet potatoes, peeled and cubed
5 tablespoons margarine
6 sprigs fresh mint
4 carrots, sliced
1 onion, diced
3 ham hocks, cut into 1 inch pieces
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon monosodium glutamate
1 spoon divided maraschino cherries
1 1/2 tablespoons chopped green onions<|endoftext|>Eggs and Pecans Recipe
1 (10 ounce) package egg whites
1/2 cup baking soda
2 teaspoons lemon juice
1 cup white sugar
4 tablespoons margarine
8 tablespoons water
5 pints lemon frozen concentrated lemon-lime flavored carbonated beverage
1/2 avocado, peeled and diced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Use salsa-flavored sanding dribbler, or line with butter paper.
Bake egg whites and baking soda in preheated oven until set. Remove from oven for 10 minutes, allowing mixture to cool. Magic Mark on top of egg yolks.
In a medium bowl, cream margarine with water until smooth. Beat in sugar, lemon juice and lemon-lime soda. Beat in margarine mixture until well blended.
Spread avocado pods evenly on bottom of prepared pans, and top with lemon-lime soda mixture. Pat baking sheet evenly with standard cutting/prepare-aside icing.
Bake 40 to 45 minutes in the preheated oven, until golden.