Hello Samuel!
Friday December 20 1996 12:30, Samuel Kassa wrote to All:
 SK> Hello.  I am looking for a recipe for the delicious dessert called
 SK> Mississippi Mud.  Would anyone have the recipe handy?
Here we go, I've not tried them, I'm afraid. (Two recipes coming up).
Can I take the opportunity to wish everyone a very happy Christmas.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Mississippi Mud Pie 1
 Categories: Desserts, Pies
      Yield: 6 servings
      2    Sticks butter or margarine
      4    Eggs
      1 ts Vanilla extract
      1 c  Chopped pecans,optional
      2 c  Sugar
    1/2 c  Cocoa
  1 1/2 c  Flour
           Jar marshmallow creme
  Mix butter,2 eggs and cocoa together.Then,add and mix in vanilla
  extract,2 eggs,flour and pecans,if desired.Put into a greased 11 x
  14" pan.Bake @ 350 degrees for 30 minutes. Remove from oven.While
  cake is hot,spread 3/4 jar of marshmallow creme in top. Mix together
  1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp.
  vanilla extract and 1 cup medium chopped pecans.Spread over
  marshmallow topping.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Mississippi Mud Pie 2
 Categories: Desserts, Tarts, American, Nuts, Chocolate
      Yield: 6 servings
    1/4 lb Butter
      3 oz (Squares) unsweetened choc.
      3    Eggs
  1 1/2 c  Sugar
      3 tb Light corn syrup
      1 ts Pure vanilla extract
      1    Pastry for 9" pie
           Vanilla ice cream (optional)
  Preheat the oven to 350 degrees.
  Line a 9" pie plate with the pastry.
  Combine the butter and chocolate in a saucepan. Heat gently, stirring
  often, until melted and blended. Beat the eggs until light and frothy.
  Stir in the corn syrup, sugar, and vanilla.  Pour in the chocolate
  mixture, stirring. Pour the filling into the prepared pie plate.
  Bake 35 to 40 minutes, or until the top is slightly crunchy and the
  filling is set. Do not overcook.  The filling should remain soft
  inside. This is best served warm with a spoonful of vanilla ice cream
  on top, but it is excellent served at room temperature or cold.
  From Craig Claiborne's "Southern Cooking" posted by Bud Cloyd
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All the Best
Ian
--- GoldED 2.50.A0918+
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