Mash 1 cup of warm cooked pinto beans. Add 3/4 cup melted margarine or butter, 1 cup of cocoa powder, and 1 TB of vanilla. Mix in 2 pounds (usually 1 bag) of powdered sugar gradually. Add 1 cup of chopped nuts, if desired. Pres into a 9x13 nonstick or oiled pan, and store in the fridge.

With a vegetable peeler, peel off long sections of grapefruit peel, leaving behind the white, bitter pith. When you have peeled the whole grapefruit thusly, cut or tear the peels into small pieces between 1" and 1.5". Boil for twenty minutes. Drain off the orangey water. Boil for twenty more...