[LM_NET] Recipe Correction

[Pam Stein <toddast@WORLDNET.ATT.NET>]

Butterfinger Truffle

A couple of people asked about using raw egg yolks in my recipe.

You do not have to use eggs at all.  They are just there for "thickening" purposes. 
 Your creamy layer will be just a tad thinner, that's all. 

I also forget to remind you that it needs to be stored in the refrigerator (if 
there's any left!)

Pam Stein
Retired Librarian
Bartlett, TN
toddast@worldnet.att.net

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