CHOCOLATE BANANAS PUDDING

1 stick of margarine
1 c. plain flour
1 c. chopped pecans

Melt butter with flour and nuts, press in bottom of pan. Bake for 8 to 10 minutes at 350 degrees. Let cool. Slice bananas and put on top of mixture, put layer of instant vanilla pudding, then layer of chocolate pudding, then layer of Cool Whip.

CHOCOLATE BANANA PUDDING

1 stick of butter
1 c. plain flour
1 c. chopped nuts
1 container of Cool Whip

Melt butter with the flour and nuts. Press in bottom of pan. Bake for 8 to 10 minutes on 350 degrees. Slice bananas. Put on top of mixture. Put layer of instant vanilla pudding, then a layer of chocolate pudding, then a layer of Cool Whip on top.

QUEEN ELIZABETH'S PUDDING

1 c. dates, chopped
1 c. hot water
3/4 tsp. soda
1/4 c. margarine
1 egg
2 tsp. vanilla flavoring
1 1/2 c. cake flour
1 tsp. baking powder
1/4 tsp. salt

--TOPPING:--

1 stick, plus 1 tbsp. margarine
6 tbsp. cream
1 c. brown sugar
1 1/2 c. pecans, chopped

Pour hot water over the dates then cook over low fire for 15 to 20 minutes. Add soda and stir mixture. In large bowl, cream sugar and margarine together. Add egg, vanilla and date mixture. Sift flour, baking powder and salt together and add same to the date mixture. Preheat oven to 325 degrees. Put mixture in a 8 x 12 glass pan and cook 30 to 40 minutes. While cake is baking, prepare topping. For topping, mix ingredients together and cook 3 minutes after mixture boils. When cake is done, pour over cake and put under broiler 1 1/2 minutes. Watch closely!

CASHEW PUDDING

Blend: 1/2 c. raw cashews
2 c. milk
1/3 - 1/2 c. honey
2 tbsp. butter
1/8 tsp. salt
4 tsp. arrowroot powder
Optional: Coconut, shredded,
unsweetened, to sprinkle on top

Blend all the ingredients together in a blender except the coconut. In a saucepan heat the mixture on a very low heat. Stir it constantly until a thickened pudding texture forms, then remove it from the heat. Pour the pudding into separate bowls or cups and refrigerate it until it hardens. Coconut can be sprinkled on top before serving. A double boiler can be used to avoid burning the pudding.

INSTANT PUDDING COOKIES

2/3 c. evaporated milk
1/2 c. butter
2 c. sugar
1 pkg. (4 serving size) instant
pudding, any flavor
3 c. rolled oats

Boil milk, butter and sugar. Cool. Add pudding and blend until smooth. Stir in oats. Drop by spoonfuls onto waxed paper.

OLD FASHIONED CORN PUDDING

1 can yellow cream style corn
2 eggs
1 or 2 tsp. flour
1/2 c. evaporated milk
1/2 c. sugar
Pinch baking powder

Mix all ingredients together and pour into baking dish. Dot with butter and pepper. Bake at 350 to 400 degrees until brown and set, about 40 to 50 minutes.

RHODA'S NOODLE KUGEL (PUDDING)

1/2 lb. thin egg noodles
4 med. eggs
8 oz. sour cream
1/2 c. sugar
1/2 lb. melted butter (reserve some
for topping)*
1/4 lb. cream cheese
1/2 tsp. vanilla
1/2 lb. cottage cheese
1/2 tsp. lemon juice

--TOPPING:--

1 c. graham cracker crumbs
4 tbsp. sugar
*Butter (from above), to moisten
Dash of cinnamon, on top

Cook noodles about 20 minutes in salted water; drain very well. Mix remaining ingredients in blender; combine with noodles and pour into buttered 9"x12" pan. Combine topping ingredients; spread on top of noodles. Bake at 350 degrees for 1 hour. Important to let stand before cutting. May be used as hors d'oeuvres, side dish or as a dessert. Dade/Broward Chapt.