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:

• 2 cups milk
• 4 eggs
• 3/4 cup sugar
• 3/4 cup bisquick
• 1/4 cup butter melted
• 1 tsp. vanilla
• 1/2 cup flaked coconut

Place all ingredients but coconut in blender. Whirl at high speed for 3 minutes. Pour into buttered pie plate. Let stand 5 minutes. Sprinkle coconut on top. Bake at 350° for 40 minutes. Knife will come out clean when done.

Ingredients:

• 1 large pkg. chocolate pudding (not instant)
• 2 3/4 cup milk
• 1/2 cup sugar

Cook in a midsize pot until thick. Pour into popsicle cups. Cool before freezing.