Banana Cream Pie

3/4 cup White sugar
1/3 cup all -purpose flour
1/4 tsp salt
2 cups milk
3 egg yolks, beaten
2 tbsp butter
1 1/4 tsp vanilla extract
1 pie crust, baked
4 bananas, sliced

1. In a saucepan, combine the sugar, flour and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately ad the egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3. Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4. Bake at 350 degrees F for 12 - 15 minutes. Chill for an hour.

Top with Whipping Cream and additional banana slices if desired

Cherie's Bread Stuffing

Original Recipe
3 Tbsp chopped onion
1/4 cup butter or Margarine
4 cups dry bread cubes (about 7 slices)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning
1/2 tsp ground sage
2 to 4 Tbsp water or chicken broth

Cook onion in butter. Combine with bread and seasonings. Toss with enough liquid to moisten. Makes 3 cups stuffing, or enough stuffing for a 4 to 5 pound turkey. Double recipe for 10 pound turkey.

Bulk for Big Groups 6x
2 loaves white bread torn apart
18 Tbsp Onion (Little over 1 cup)
1 1/2 cup Butter
1 1/2 tsp salt
1 1/2 tsp pepper
3 tsp Poultry Seasoning
3 tsp Sage
12 - 24 Tbsp Broth

Grandma Newmans Ribbon Jello

2 small pkg or 1 large pkg Green Lime Jello
2 small pkg or 1 large pkg Red Raspberry Jello
1 small pkg Yellow Lemon Jello
8 oz Cream Cheese - room temp
1 (10oz) can Crushed Pineapple - Don't Drain
2 cups Mini Marshmallows

1st Layer- Green
Prepare Lime Jello according to pkg. Chill until this layer is completely set

2nd Layer - Yellow
Dissolve Lemon jello in 1 cup hot water, then add mini marshmallows. In a blender combine the cream cheese and pineapple, blend together, then add the marshmallow mixture, blend together. Pour over the "Set" Green layer. Chill until completely firm.

3rd Layer - Red
Dissolve Jello with 2 cups hot water and 1 1/2 Cold Water. Let this cool down so it's not hot and turning cold and starting to set, then pour it over the Lemon layer, Chill until firm

*Notes: This is easiest to prepare in two days. Day one in the morning do the lime layer, that night do the Lemon layer, the next morning prepare the Red layer.

Make sure each layer is completely set before adding the next layer or the layers will blend together.

Corn Casserole

A Thanksgiving Classic


1 can (16oz) Cream Style Corn
1 can (16 oz) Corn Kernels - drained
1 box Jiffy Corn Muffin Mix
1 cup Sour Cream (light)
1 Egg
1/2 cup Butter - Melted

In large bowl mix all ingredients together. Blend well
Spoon into 9x13 pan coated with cooking spray

Bake at 350 for 30 minutes (Closer to 45 - 50 Minutes)

Extra notes. Cook until golden brown and no longer runny. Can turn this into a Mexican dish by adding peppers and seasonings.

Black Bean Couscous Salad

1 Cup uncooked couscous
1 1/4 Cups chicken broth
3 Tbs extra virgin olive oil
2 Tbs fresh lime juice
1 tsp red wine vinegar
1/2 tsp ground cumin
8 Green onions, chopped
1 Red bell pepper, seeded and chopped
1/4 Cup chopped fresh cilantro
1 Cup frozen corn kernels, thawed
2 Cans black beans, drained
Salt and pepper to taste

Bring chicken broth to a boil, stir in couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whish together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous. Add to the bowl with the vegetables and mix well. Season with salt and pepper to tast and serve at once or refrigerate until ready to serve.