CORN PUDDING

1 Box Jiffy Corn Muffin Mix
1 Egg, beaten
1/2 Cup Milk
1 Can Cream Style Corn
1 egg, beaten
1 Can Whole Kernel Corn with the water
1 Cup Shredded Cheddar Cheese
1 Cup Sour Cream
1/2 Cup Marg., melted

Mix all together. Bake at 350 for 1 hour in a 13 x 9 sprayed pan.

DIET RICE

4 Cups Cooked Rice
2(8oz.) Tomato Paste
1 Can Whole Corn, drained
1 Green Pepper, cut up
1 Medium Onion, cut up
1 Cup Medium Salsa

Mix all together and cook in a kettle until heated.

ZUCCHINI SNACKS

1 Medium Zucchini
3 Eggs, beaten
1/2 Cup Cornmeal
1/2 Teaspoon Salt
2 Tablespoons Marg.

Grate zucchini in a medium bowl. Add the eggs and stir with a fork until blended together. Add cornmeal and salt and mix again. Spoon into melted butter in a medium skillet. Shape into a pancake with fork. Turn over and brown on the other side.  Serve with syrup topping or yogurt. Good to eat for breakfast or as a lunch snack.

GARLIC POTATO WEDGES

3 to 4 Potato Wedges
2 to 3 Tablespoons Melted Butte
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Parsley
Salt and Pepper to taste

Wash potatoes and dry. Cut each potato lengthwise into quarters. Stir together the melted butter, garlic powder and parsley. Put the potatoes, skin sides down on a sprayed cookie sheet. Brush the seasoned butter over the potatoes. Sprinkle with salt and pepper. Bake, uncovered, at 400 for 1 hour or until golden brown and tender when pierced.

HAWAIIAN PINEAPPLE DESSERT

1 Box White Cake MIx, made up
2 Large Instant Vanilla Puddings
1 (8oz.) Cream Cheese, softened
1 Large Can Crushed Pineapple, drained
21/2 Cups Milk
1(16oz.) Cool Whip
1 Cup Coconut
1 Pack Chopped Pecans

In a medium bowl mix the cake mix up. Pour into a sprayed 13 x 9 pan.  Bake according to directions and then let cool. Mix the pudding and cream cheese and milk together. Beat. Spred over the cooled cake. Drain the pineapple and spread over the pudding mixture. Then add the cool whip on top. Top with coconut and then the chopped pecans. Keep ref.

BLUEBERRY LADY FINGER DESSERT

1 Pack Lady Fingers
1 Box Instant Lemon Pudding, prepared
1 Can Thank You Bran Blue Berry Pie Filling
1 (16oz.) Cool Whip
Spray a 13 x 9 pan. Lay a layer of lady fingers on bottom and up sides. Pour the prepared lemon pie filling over top. Then add another layer of lady fingers over the top of the lemon pie filling. Pour the blueberry pie filling over this layer. Top with cool whip.

PEANUT BUTTER DELIGHT

1st layer:

1 Cup Flour
1/2 Cup Melted Butter
1/3 Cup Chopped Nuts
Mix well and pat into a 9 x 13 pan. Bake at 350 for 15 minutes.

2nd layer:

1/3 Cup Peanut Butter
1 (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
2 Cups Cool Whip
Mix the first three ings. together and spread over the first layer.

3rd layer:

1 Small Instant Vanilla Pudding
1 Small Instant Choc. Pudding
2 3/4 Cup Milk
1 Chocolate Hershey Bar, chopped or shaved

Mix well and spread over the second layer. Let mixture set up then top with cool whip. Next sprinkle the nuts over this mixture and then shave a chocolate bar on top of the nuts. Keep ref.