Recipes

These are a few recipes that my family has been known to make.


BAKED PINEAPPLE


2 Eggs
1 can crushed Pineapple (20 oz.)
2 tbsp. flour
1/2 cup sugar
Bread (enough to cover, which is about 3 pieces
butter (as desired on top)
Baking dish (my family normally uses an 8.8.2.5 inch dish)

Beat eggs and add in sugar, flour, then the crushed pineapple (juice as well). Our into a greased baking dish. Cover with broken pieces of bread(I recommend pieces no larger than 1x1 inch). Make sure there are no gaps between bread. Add however much butter you wish on top (it makes it slightly soft after baking). Bake at 350 degrees Farenheit until light brown, or about 45 minutes. (If you bake it at a higher temperature check it around 20 minutes)


ORIGINAL NILLA® BANANA PUDDING

PREP: 30 minutes
BAKE: 20 minutes

3/4 cups sugar, divided
1/3 cup flour
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 NILLA Wafers, divided (Approx.)
5 ripe bananas, sliced (about 3-1/2 cups), divided
Dash salt

MIX: 1/2 cup sugar, flour, and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. (makes a custard type thing)

RESERVE: 10 wafers for garnish. Spread small amount of custard on bottom of 1-1/2-quart casserole; cover layer of wafers and layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

BEAT: egg whites until soft peaks form. Gradually add in remaining 1/4 cup sugar, beating until stuff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges. (To make it a bit decorate, use small circles to spread, and pull up quickly to make small peaks.)

Bake: at 350 degrees Farenheit for 15 to 20 minutes or until browned. Cool slightly or refrigerate several hours until chilled. Top with reserved wafers. Makes 8 servings.


PUPPY CHOW


1 cups Chocolate Chips
1/2 cups margarine or butter
1/2 cups peanut butter
8 cups Rice Chex®
2 cups confectioners sugar

Melt in a large pan the Chocolate, butter, and peanut butter. In a large bowl (all about large things here apparently), mix rice chex with the melted mix until well coated. Place the 2 cups sugar in a large, clean brown bag and shake in rice chex until well coated. Cool for half an hour, and serve.