Pat Stockett
      2 lb Margarine

      4 lb Peanut butter

      4 lb Confectioners' sugar

--------------------------------EASTER EGGS--------------------------------
    1/4 lb Butter

      8 oz Cream cheese

    1/2 ts Salt

  1 1/2 ts Vanilla

  1 1/2 c  Peanut butter or coconut

      4 c  Confectioner's sugar

-----------------------------PEANUT BUTTER EGGS-----------------------------
      1 c  Margarine

      8 oz Cream cheese

    1/2 ts Salt

  1 1/2 ts Vanilla

      2 lb Powdered sugar

  2 1/4 c  Peanut butter, chunky

-----------------------------RICE KRISPIE EGGS-----------------------------
      1 c  Confectioners sugar

      1 c  Crunchy peanut butter

      2 c  Rice Krispies

      2 tb Oil

    1/4 ts Vanilla

----------------------------PEANUT BUTTER BALLS----------------------------
      1 lb Margarine

      2 c  Peanut butter

  2 1/2 lb To 3 pounds confectioners'

           -sugar
      3 ts Vanilla

      6 oz Semi-sweet chocolate chips

    1/4 lb Paraffin wax

  Mix thoroughly.  Mold in egg shapes and chill in freezer.  Dip in 2 pounds
  of dipping chocolate. (Take only a few eggs from freezer to dip so the
  peanut butter does not soften too much.)
  Easter Eggs Soften and mix together butter and cream cheese. Add: salt,
  vanilla, peanut butter or coconut and confectioners' sugar Place in
  refrigerator to chill.  Form into egg or ball shape. Dip in melted
  chocolate coating.
  Peanut Butter Eggs Cream margarine and cream cheese; add remaining
  ingredients and mix thoroughly. Roll into small eggs or balls. Place on
  cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use
  chocolate chips and a small bar of parafin or chocolate coating melted on
  top of double boiler. After 2 hours remove peanut butter eggs from freezer
  and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen
  eggs.
  Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet
  and freeze about 2 hours. Dip in chocolate coating to which a small amount
  of oil or butter may be added. Cool on waxed paper.
  Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add
  sugar and vanilla. Mix together and form desired shape. Place on cookie
  sheets lined with wax paper and place in the refrigerator for about 10
  minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if
  preferred).  Put toothpick into balls and dip into chocolate. Put back on
  waxed paper and remove toothpick. You can also use a spoon to dip them.