- Recipes

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Pecan Joy Pie
1/2 cup margarine, melted
1 cup light corn syrup
1 cup sugar
1/4 cup cocoa
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans, divided
1/2 cup flaked coconut
1 unbaked 9-inch pastry shell

Combine first 4 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla, and slat, stirring well. Stir in 1/2 cup pecans and coconut; pour filling into unbaked pastry shell, and top with remaining 1/2 cup pecans. Bake at 325 degrees for 55 minutes. Yield: one 9-inch pie.


Ham & Rice Pinwheels*
2 (3 oz.) packages cream cheese, softened
4 tablespoons chopped almonds
3 tablespoons grated onions
1-1/2 tablespoons horseradish
1 tablespoon sweet pickle relish
1 tablespoon Worcestershire sauce
12 thin slices boiled ham
1 cup cooked rice

Cream cheese until fluffy and add other ingredients. Lay sliced ham down and spread filling over. Roll up -- placing seam side down. Chill. Slice about 1/4-inch thick. Arrange on tray.
Yield: 3 to 4 dozen.

*This recipe won first place in the 1991 Arkansas County Rice Cook-Off.