"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Butterscotch Haystacks, by Luann Marlin, is from The McRae Family Cookbook 2008,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. butterscotch chips 3/4 cup peanut butter 2 small packages of chow mein noodles 1 cup mini marshmallows
Melt peanut butter in a deep pot at med. heat. Stir in butterscotch chips reducing heat to low and cook until melted. Remove from heat and stir in chow mein noodles. Once combined stir in marshmallows (make sure mixture isn't to hot or they will melt) mix well. Drop on wax paper and let dry for 1 hour.
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