1 bag vanilla wafers
4 to 5 bananas, sliced
1 large box vanilla instant pudding mix
2 cups cold milk
1 can sweetened condensed milk
1 (16-ounce) container Cool Whip
Place half the vanilla wafers and half the sliced bananas in the bottom of a serving dish.
Combine pudding mix, milk, condensed milk and Cool Whip, mix well, and pour half the mixture over the bananas and wafers. Make another layer of wafers and sliced bananas. Top with remaining pudding mixture. Add a few crushed vanilla wafers to the top for garnish. Refrigerate for 2 to 3 hours before serving.
1 cup sugar
3 eggs, beaten
1 cup Karo light corn syrup
1 tablespoon butter or margarine
1 tablespoon vanilla flavoring
A dash of salt
11⁄2 cups pecans
1 unbaked deep-dish pie shell
Combine sugar and eggs. Add karo syrup and stir until mixed well. Add butter, vanilla, salt and pecans, and mix well. Pour into a large, deep-dish unbaked pie shell and bake at 350 degrees for about 1 hour. Or, pour mixture into 16 unbaked mini pie shells and bake, checking after about 45 minutes to see if they’re done.
Mexican Green Salad
Lettuce, tomatoes, carrots, radishes, etc.
1 can hominy, rinsed, drained and chilled
1 can pinto beans, rinsed, drained and chilled
Catalina French dressing
Mix the desired vegetables. Crush the Fritos. Just before serving, combine all ingredients, including the dressing.
1 (28-ounce) can mild red enchilada sauce
1 (8-ounce) container sour cream
1 (12-ounce) can evaporated milk
2 cups shredded Cheddar cheese
1 small can diced green chilies
1 package (12) corn tortillas
3 cups cooked, cubed chicken
Combine enchilada sauce and sour cream. Set aside.
Combine evaporated milk, cheese and chilies in a saucepan. Cook over medium heat, stirring constantly, until cheese is melted and mixture is smooth. Remove from heat.
In a large greased casserole, spread 1 cup enchilada sauce mixture. Add a layer of tortillas, 1 cup enchilada sauce mixture, half the chicken and 1 cup cheese sauce. Repeat layers until all ingredients are used. Cover with foil and bake at 350 degrees for 40 minutes or until bubbly. Uncover to brown.
Half and Half
2 pounds cubed stew beef
4 small cans diced green chilies
Salt to taste
Place beef into a large skillet and cover with water. Cook slowly, adding water when needed, for 2 to 3 hours, until meat is tender. Stir often. When meat is tender, add peppers and continue to cook slowly until the juices from the meat and the peppers forms a thick gravy. Season with salt to taste. Serve over white rice.