• 3 bananas, sliced
• 1/2 c sugar
• 3 c milk
• 3 eggs
• 1 tsp vanilla
• 3 tbs of flour
• 1/2 stick butter
• 2 boxes of vanilla wafers
 
 
In a saucepan mix together sugar,flour, then the beaten egg and the milk, cook until thickened over low heat.  Where thick, take off heat, and add butter. Cool. arrange vanilla wafersin bowl and alternate with wafers, bananas and pudding. For garnish, add cool whip on top. Then refridgerate.

• 3 cups broccoli flowerets
• I medium onion, chopped
• 1 carrot, shredded
• 1/4 cup butter or margarine, melted 2 cups milk
• I (103/4-ounce) can cream of chicken soup,
• undiluted
• White pepper
• Paprika

Saute broccoli, onion, and carrot in butter in a large saucepan until vegetables are tender. Stir in milk and soup; cook mixture just until thoroughly heated. Sprinkle with pepper and paprika. Yield: about 4 cups.

Trim a little fat from the pork chops and heat it in the fry pan for drippings.
Brown 4 pork chops well on both sides. Remove pork chops from pan and stir 2 tbsp. flour into the drippings in the pan. Stir well for a minute or two over medium heat
Stir in 2 cups milk and continue stirring until thickened. Season with salt and pepper.Butter a 2 qt casserole and layer in 6 nice-sized potatoes, sprinkling lightly with a little salt and pepper as you layer them. Pour the sauce over the potatoes and lay the pork chops on top. Bake at 350' for 1 1/4hr. Halfway through cooking, turn pork chops over.

Almonds add elegant touch to green beans-

1/4 cup slivered almonds
1/4 cup butter or margarine,
melted
I to 2 teaspoons lemon juice
2 cups cooked French-style green beans

In a small skillet cook slivered almonds in melted butter or margarine over low heat till golden, stirring occasionally. Remove from heat; add lemon juice and Y4 teaspoon salt. Heat green beans; drain. Pour hot almond sauce over b s. Makes 4 servings.

2cups all-purpose flour In a bowl, combine the flour, baking 2teaspoons baking powder powder, baking soda and salt; cut in 1/2 teaspoon baking soda shortening until the mixture resembles 1/2 teaspoon salt coarse crumbs. Stir in buttermilk; knead 1/4 cup shortening dough gently. Roll out to 1/2-in. thick3/4 cup buttermilk ness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450o for 10-1 5 minutes or until golden brown. Yield: 10 biscuits.

1/4 cup plus 2 tablespoons tequila 3 tablespoons Triple Sec or other orange-flavored liqueur 2 tablespoons sweet-and-sour beverage mix 1 (6-ounce) can frozen limeade
concentrate, thawed and undiluted About 4 cups ice cubes Combine first 4 gredients in container of electric blender; process until smooth. Gradually add ice, processing until mixture reaches desired consistency. Serve immediately. Yield: 1 quart.

• 4cups pitted canned orfrozen tart red cherries
• 3/4 cup sugar
• 1 tablespoon butter or margarine Pinch salt
• 1/4 cup cornstarch
• 1/3 cup cold water
• 1/4 teaspoon almond extract
• 1/4 teaspoon red food coloring,
• optional
• Pastry for double-crust pie (9 inches)

Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add cherries, sugar, butter and salt. In a small bowl, dissolve cornstarch in water; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat; stir in the extract and food coloring if desired. Cool. Place bottom pastry in a 9in. pie plate. Add filling. Top with a lattice crust. Bake at 375' for 45-50 minutes or until crust is golden and filling is bubbly. Yield: 6-8 servings.