Ingrients & Directions
4 c Muscadines
1 c Brown sugar
2 c Crushed Ritz crackers
1 Stick margarine (melted)
1/2 c White sugar
Mash pulp out of each muscadine, one at a time. Cook pulp over low heat
until seeds turn loose. Run through strainer to separate seeds. Add back to
hulls. Cook 10-15 minutes until hulls are akmost tender. Place in a pie
plate. Cover with crackers and brown sugar, then margarine. Bake for 1 hour
at 325 degrees.
Yields
1 Servings