Ingredients:

• 12-14 green chilies (roasted&peeled) or whole canned green chilies
• 1/2 cup milk
• 1/2 tsp. salt
• 2 cups cracker meal
• 1-1/2 lb grated cheese ( American or Longhorn ) Chilie Rellenos
• 1 sm. onion ( finely chopped )
• 2 eggs
• 1 cup flour

Preparation:

Combine cheese and onion. Press to firm strips the lenght of the chilies. Open small slit below stem of chilie ( stems may be remove if desired ) and remove seeds. Fill each chilie with cheese strip. Combine cracker meal and flour. Place the chilies in the mixture and roll, coating well. Beat eggs, milk and salt. Dip chilie in egg bath and roll in cracker flour mixture, coating well. Fry in deep hot oil at 360º F ( 180º C ) until golden brown.  ( Test oil with a piece of day  old bread ). Chilie rellenos maybe frozen. Let frozen rellenos stand 30 minutes at room temperature. Fry as above.

Ingredients:

• 1 can cream style corn
• 2 eggs ( beaten)
• 1 tsp. salt
• 1 cup cracker crumbs
• 1 tsp. sugar

Mix above ingredients together in a medium size bowl. Drop by spoonsful on a hot greased griddle or skillet. Brown on both sides.

Ingredients:

• 4 lg.yellow squash
• 1 lg. onion
• 1 jar pimento strip ( optional )
• 2 eggs
• 2 scant c. grated cheese
• 4 tbsp. margarine
• 2 tsp salt
• 4 tbsp. sugar
• 1/2 c. milk

Preparation:

Cook sqash and onion in a small amount of water until tender. Add milk, slightly beaten eggs, cheese, margarine, salt, sugar and pimento. Blend well. Pour into greased baking dish and bake for 35 to 40 minutes at 350° F ( 175° C ).

Serves about 8 People

Ingredients:

• 1 10 oz. pkg. fresh spinach (washed)
• 5 slices bacon (cooked & chopped)
• 6 green onions (chopped)
• 2 eggs (hardboiled,chopped)
• 1pkg. fresh mushrooms
• 1 cup croutons

Mix all ingredients in a big bowl.

Dressing:

• 1 egg
• 1/2 cup white vinegar
• 1-1/2 tsp bacon fat
• 1/2 cup sugar
• 3/4 tsp. salt

Beat and combine all ingredients in a pan and bring to a boil over low heat, stirring constantly. Cook for a while longer till it thickens some. Refriegerate to cool.

Prepare Dressing at least 3-4 hours ahead of time.

Ingredients:

•  4-5 bananas (sliced)
• 1/2 to 3/4 bag miniature marshmallows
• 20 oz. can pineapple (cut into chunks)
• nuts

Sauce:

• 2tbsp. cornstarch
• 1/2 cup sugar
• 1/2 cup water
• 2 eggs
• drained juice from pineapple

Preparation:

Combine cornstarch and sugar in saucepan: mix pineapple juice,water and eggs in a bowl. Then add mixture to cornstarch and sugar. Mix  ingredients thoroughly and cook over medium heat until mixture thickens, stirring constantly. Cook for one minutes, then let cool. Combine all other ingredients in bowl and pour cooled mixture over fruit and mix. Make the same day as serving, not the day before, so bananas will be fresh.