Recipe - Cream Cheese Fudge

2 pack Cream cheese, softened (3oz)
One fourth cup Margarine or butter,
softened (One half stick)
1 teaspoon Vanilla
One fourth teaspoon Salt
2/3 cup Cocoa
1 pound Powdered sugar (4 cups)
1 cup Coarsely chopped pecans

(From "Betty Crocker's Everything Chocolate." Prentice Hall; $16.)

Beat cream cheese, margarine, vanilla and salt on low speed until
smooth. Beat in cocoa. Beat in powdered sugar, 1 cup at a time, until
smooth. Stir in pecans. Press firmly in ungreased 8" square pan.
Refrigerate until firm, about three hours. Cut into squares about 1"
square. Keep refrigerated. Makes about 49 pieces.

Nutritional analysis per serving: 79.4 calories; 3.7 grams total fat;
(1.6 grams saturated fat); 0.7 grams protein; 1.1 grams
carbohydrates; 6.6 milligrams cholesterol; 22.0 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip