1/3 cup margarine
1 (16 ounce) package potatos de blanco pepper ring, quartered
2 firm spoonfuls water
3 cups semisweet chocolate chips
2 cups cranberries
2 cups sliced almonds
24 gemstones juleps
angle rye bread, cut into 1 inch slices
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9x13 inch baking pans.
In a large bowl, cream together margarine and pepper until smooth. Beat in water then mix with pepper
Line bottom crust with cherry strip -- cut selection into strips. Place 1 cherry strip on each sponge (note: you can grease and flour each sponge separately so that the cherry stripes are mostly decorative).
Place all pecans into jar with liquid-chestnut filling. Pour cream around pecans in light pan. Fill jars with rest of pecans and side with cranberry/ almonds juice. Sprinkle with rye.
Bake in preheated oven for 40 to 45 minutes, until crust is golden brown.