50 large marshmallows
1/2 lb butter
2 10 oz bottles of maraschino cherries, cut up with juice
4 cups chopped nuts (pecans or others of your choice)
1 lb raisins
1 box graham cracker crumbs
Melt butter and marshmallows on stove in large pot (on low heat). Add raisins, nuts, chopped cherries and juice. Add graham cracker crumbs and mix thoroughly. Pack mixture into large loaf pans lined with plastic wrap. Pack tightly and put in refrigerator for at least 2 hours.
A couple of notes about this recipe. Suzie is the head therapy lady at Shannondale and shares our fondness for good food. When she told me about this, I remembered my mother making when I was but a lad. This will keep for some time if wrapped tightly and kept refrigerated.