Chocolate bread

1 stick margarine (1/4 lb)

1 cup sugar

1 cup Hershey's Instant Chocolate

1 large can evaporated milk

1 teaspoon vanilla

8-10 slices bread

Utensils: 4-quart heavy pan.

Mix first 5 ingredients in 4-quart heavy sauce pan on high heat, Bring to a boil, stirring constantly, for about 5-8 minutes. When chocolate sauce bubbles down remove from heat. Drop one slice of bread into sauce, coating both sides and remove to large plate with slotted spoon. Repeat process. Crumble a few slices of bread into remaining sauce.

Serve in dessert cups or saucers. Top with whipped cream or vanilla ice cream.

Chocolate cherry desert

26 chocolate wafer cookies crushed, OR prepared crumb crust

1/4 cup butter or margarine, melted

1 cup sour cream

One 3-1/2-ounce package instant chocolate pudding

3/4 cup milk

One 21-ounce can cherry pie filling

In mixing bowl, combine wafer crumbs with butter. Press into bottom of an 8 x 8 x 2 inch square pan. Place in freezer 10 minutes. In another mixing bowl, combine sour cream, pudding mix and milk. Beat on low speed for 1-1/2 minutes. Spread over crust. Spoon pie filling on top. Cover and refrigerate. Serve chilled. Garnish with whipped cream.

Serves 9.

Chocolate raspberry jewels

8 tartlet shells

4 egg yolks

2/3 cup sugar

1/4 teaspoon almond essence

2 tablespoons cream

Pinch of cinnamon

1-1/3 cups fresh or frozen raspberries

1-1/3 cups semi-sweet chocolate chips

Preheat oven to 350F. Beat egg yolks and sugar until ribbon-like. Add almond essence, cream and cinnamon. Divide raspberries and chocolate chips evenly between tartlet, shells. Pour an eighth of egg-sugar-cream mixture over top of each tartlet. Bake 40 minutes or until center of tartlet is set. Let cool before serving. Serve topped with whipped cream.

Serves 8

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection."