"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Crispy Rice Balls, by Brooke Blackburn, is from The Pace Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag puffed rice 2 c. brown sugar 2 sticks margarine 1 3/4 c. Karo Syrup 1 can sweetened condensed milk
Combine brown sugar, margarine and Karo Syrup. Boil for 3 minutes in pan. Remove from heat and add sweetened condensed milk. Boil 3 additional minutes. Pour over puffed rice and mix well. Shape into balls or molds.
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