Recipe - Double Chicken Broth Stock

One half cup Miniature Semisweet
Chocolate Pieces
5 tablespoon Margarine or Butter
One fourth cup QuickCooking Oats or
Regular Rolled Oats
One fourth cup AllPurpose Flour
One fourth cup Packed Brown Sugar
1 cn (16 Ounce) Cherry Pie
Filling
1 cn (16 Oz) Pitted Tart Red
Cherries (waterpacked);
Drained
One fourth teaspoon Almond Extract
One half cup AllPurpose Flour
2 tablespoon QuickCooking or Regular
Rolled Oats
3 tablespoon Margarine or Butter;
Softened
One fourth cup Miniature Semisweet
Chocolate Pieces

Grease a 10inch pie plate; set aside. For crust, in a medium saucepan melt
the One half cup chocolate pieces and 5 tablespoons margarine or butter. Remove
from heat; stir in the Three fourths cup oats, Three fourths cup flour and One fourth cup brown sugar.
Press onto bottom and sides of prepared pie plate to form a firm, even
crust. Bake in a 350 degree oven for 10 minutes.

Meanwhile, for filling, in a medium mixing bowl combine pie filling,
cherries and almond extract. Pour into the baked crust.

For topping, in a small mixing bowl stir together the One half cup flour, 2
tablespoons of brown sugar and 2 tablespoons oats. Cut in the 3 tablespoons
margarine or butter till mixture resembles coarse crumbs. Stir in the 1/4
cup chocolate pieces. Sprinkle over filling. Bake in 350 degree oven for 35
minutes. Cool on a wire rack.
Posted to recipeludigest by Donna Tester tester@shentel.net on Feb 22,
1998