Banana Split Cake

1st Layer:
2 cups Graham Cracker Crumbs
1/4 cup sugar
1 stick butter (melted)

Mix and put in dish leaving no holes.

2nd. Layer:
1 stick butter
2 cups confectioners sugar
2 egg whites (beaten)

Cream butter and sugar. Add egg whites and beat for 5 minutes.
Pour over 1st. layer.

3rd. Layer:
2 to 4 bananas sliced over 2nd. layer. Pour one large can of crushed pineapple (well drained) over bananas.

4th. Layer
1 large container Cool Whip or Dream Whip over 3rd. layer.

5th. Layer
Sprinkle nuts over top and cherries. Keep in refrigerator.

Pinento and Cheese Spread

1 box Velveeta Cheese
1 jar pimentoes

Let cheese stand in mixing bowl (covered) until room temperature. Beat well with mixer. Add pimentoes and beat thoroughly until well blended. Spread on crackers, bread, etc. Can be stored for later use. After storing in refrigerator, to spread evenly, let stand at room temperature a few minutes.

Egg Custard

6 eggs
6 tablespoons flour
1 3/4 cups sugar
1 teaspoon vanilla
1/2 stick margarine
1 3/4 cups milk

Mix flour and sugar together, then other ingredients. Beat for about 1 minute. Pour into large iron skillet and bake at 325 degrees to 350 degrees
(counting on hot your over gets) until firm.

Meringue for Pies

3 egg whites
1/4 cup sugar
1 teaspoon vanilla

Beat the egg whites until stiff.
Add the sugar and vanilla and beat until well beaten.
Put on pie and brown.

Round Steak Casserole

1 1/2 lbs. round steak cut in cubes
2 onions
1 cup chopped celery
1 bell pepper chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can of water
1/2 raw rice
2 Tablespoons soy sauce
salt & pepper to taste
2 Tablespoons Mazola oil

Brown seasoned cube steak in oil. Pour into large slightly greased casserole dish. Add rest of ingredients, except soup & water. Mix soup and water and pour over vegetables and meat. Bake 325 degrees for 2 hours. Bake uncovered.

Low-Fat Mexican Okra

(1) 16 ounce package frozen okra
(2) 16 ounce cans Mexican tomatoes
salt & pepper to taste

Combine okra and tomatoes in saucepan; mix gently. Season with salt & pepper. Simmer until desired consistency. Makes 8 servings.

Chicken Salad

4 cups chopped cooked chicken breast
1 cup green grape halves
1 medium apple, chopped
1/2 cup chopped celery
1/2 cup low-cholestrol mayonnaise
1/2 cup low-cholestrol mayonnaise-type salad dressing.

Combine chicken, grapes, apples, celery, mayonnaise, and salad dressing in bowl; mix gently. Chill until serving time.
May cook chicken with salt or add pecans if desired.
Makes 8 servings.

Low-Fat Sweet and Sour Green Beans

(1) 16 ounce can French-style green beans
2 slices bacon, crisp fried, crumbled
2 tablespoons chopped onion
2 tablespoons vinegar
1/2 cup sugar
1/2 cup water

Drain and rinse green beans. (very well) Combine with bacon, onion, vinegar, sugar, and water in saucepan. Bring to a boil; reduce heat. Simmer until liquid evaporates. Makes 3 servings.

"Whistle While You Work"
Courtsey of Mickifan

© 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005 jlc@ix.netcom.com

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