Goodie over load? :-)

Joe

WHISKEY CAKE
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
5 eggs
1/2 c. milk
1/2 c. whiskey
3/4 c. oil
Mix together and add 1 cup each of chocolate bits, butterscotch bits and nuts. Bake approximately 350 degrees for 45 minutes to 1 hour. Use tube pan.

CHOCOLATE KAHLUA CAKE
1 Betty Crocker German chocolate cake mix
1 (3 3/4 oz.) pkg. chocolate instant pudding mix
2 c. sour cream
4 eggs
3/4 c. cooking oil
1/3 c. Kahlua
1 (6 oz.) pkg. semi-sweet chocolate pieces
Combine all ingredients, then stir in chocolate pieces. Bake in a greased Bundt pan at 350 degrees for 1 hour.

LEMONADE CAKE
--CAKE:--
1 pkg. lemon cake mix
1 c. water
1/4 c. oil
1 (4 oz.) box lemon instant pudding
4 eggs
--GLAZE:--
2 scoops Country Time Lemonade Mix
1/2 c. water
2 tbsp. butter, melted
2 c. confectioners sugar, unsifted
CAKE: Combine all ingredients for cake. Blend well. Beat 4 minutes with electric mixer. Pour into greased 10 inch fluted pan. Bake at 350 degrees for 50 to 55 minutes. Cool in pan for 5 minutes. Stick holes in cake from top to bottom. Gradually spoon on lemon glaze. Cool 15 minutes. Remove from pan. GLAZE: Mix first three ingredients for glaze in a bowl. Add 2 cups unsifted confectioners sugar. Blend well.

BUBBLE BREAD
18 Rich's frozen rolls
1 c. brown sugar
3 1/8 oz. pkg. butterscotch pudding mix (not instant)
1/4 c. sugar
1 tsp. cinnamon
1/2 c. nuts
Raisins, optional
1 stick butter, melted
Put rolls in bottom of greased and floured bundt pan. Mix brown sugar and pudding mix and sprinkle over rolls. Mix sugar and cinnamon and sprinkle over rolls. Top with nuts, melted butter and raisins. Let rise overnight. Bake at 325 degrees for 30 minutes.

PISTACHIO BREAD
1 pkg. yellow cake mix
1 pkg. instant pistachio pudding
4 eggs, beaten
1/2 c. water
1 c. sour cream
1 c. milk
2 tbsp. vinegar
1/4 c. oil
4 tbsp. sugar
4 tbsp. cinnamon
Mix all of the ingredients together. Place in 2 greased bread pans. Bake at 350 degrees for 40 minutes.

YELLOW BREAD
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
3/4 c. vegetable oil
3/4 c. water
4 eggs
1 tsp. vanilla
1 tsp. butter extract
--MARBLEIZING:--
1/4 c. sugar
1 tsp. cinnamon
-GLAZE:--
1/2 c. powdered sugar
1 tbsp. milk
1/2 tsp. vanilla
1/2 tsp. butter extract
Mix to blend, then beat on high speed for 8 minutes. Put 1/2 batter in 2 greased loaf pans. Mix 1/4 cup sugar with 1 teaspoon cinnamon. Sprinkle over batter in pan. Put knife through as though marbleizing. Place other half of batter over the batter in pans. Bake at 350 degrees for 1 hour. After cool, mix glaze ingredients together and glaze over top of cake.

AMARETTO DESSERT BREAD
1 box yellow cake mix
1 (4 oz.) box instant vanilla pudding
1/2 c. oil
1/2 c. Amaretto
1/2 c. water
4 eggs
1 c. chopped nuts
1 stick butter (not margarine)
Preheat to 350 degrees. Grease and flour a loaf pan. Spread nuts over bottom of pan. Mix all ingredients except Amaretto and butter. Pour mixture over nuts. Bake for 45 minutes. Boil Amaretto and butter and pour over hot bread. Cool and remove from pan.

POPPY SEED LOG
1 box white cake mix
1 box instant pudding, coconut, lemon or vanilla
1/4 c. poppy seeds
1/2 c. oil
1 c. hot water
4 eggs
Mix for 4 minutes. Pour in 2 greased loaf pans. Bake at 350 degrees for 35 minutes.

RITA'S CHOCOLATE CHIP MUFFINS
2 c. flour
2 tbsp. sugar, opt.
1 sm. pkg. instant chocolate pudding
mix
1 tbsp. baking powder
3/4 c. mini chocolate chips
1 1/4 c. milk
1/4 c. oil
Mix together the flour, sugar, pudding mix, baking powder and chocolate chips. Add the milk and oil and mix until combined. Put into greased muffin cups. Bake at 400 degrees for 16 to 18 minutes. Makes 12 other flavors of pudding and chips (nuts, etc.) can be used.

PULL APART STICKY BUN
1 pkg. frozen dough balls
1/2 c. brown sugar
1 stick oleo, melted
1/2 c. pecans
1 lg. box vanilla pudding mix, not instant
3 tsp. cinnamon
Grease a bundt pan generously with butter. Put frozen dough balls in pan. Pour melted oleo over dough. Mix remaining dry ingredients in a small bowl and pour over dough. Let rise overnight in cold oven. Next morning preheat oven to 375 degrees and cook for 15 to 20 minutes. Let rise 3 or 4 minutes before serving. Serve warm.

BRAN MUFFINS
1 1/2 c. bran cereal
1/2 c. Grape Nuts cereal
1 1/4 c. milk
1 c. flour
1/3 c. firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/3 c. melted margarine
1 egg
1/2 to 3/4 pkg. instant vanilla
pudding mix
Combine cereals and milk. Let stand while mixing remaining ingredients. Stir flour mixture into cereal and milk. Add golden raisins and chopped nuts. Spoon into 12 muffin cups. Bake at 400 degrees for 15 to 20 minutes.

MONKEY BUNS
1 (15 oz.) bag frozen bread dough rolls (12 rolls)
1 (3 oz.) pkg. butterscotch pudding mix (not instant)
1/2 c. butter
1/2 c. brown sugar
1/2 (10 oz.) jar orange marmalade
Start this the night before in the refrigerator or early in the day to allow the dough to rise. Grease a 10 inch Bundt pan and put balls of frozen dough into it. Sprinkle pudding mix evenly over top of rolls. Melt butter in a saucepan and stir in the brown sugar and marmalade. Spoon mixture evenly over rolls. Cover pan with cloth or plastic and allow to rise until double (approximately 8 to 10 hours). Preheat oven to 350 degrees and bake 25 to 30 minutes. Allow the rolls to rest in the pan 15 minutes after you remove them from oven. (If you don't do this there will be dangerously hot liquid running all over the place.) Cover the pan with a large plate and invert the rolls onto the pan.

JIFFY CARAMEL ROLLS
2 loaves frozen bread
1/2 c. butter or margarine
1 c. brown sugar
1 tsp. cinnamon
1 lg. vanilla pudding mix (do not use
"instant" pudding
3 tbsp. milk (if necessary)
Tear 1 loaf into small pieces and drop in 9 x 13 inch greased pan. Melt butter in saucepan. Add brown sugar, cinnamon, pudding mix (dry). Milk may be added until mixture is creamy. Pour over torn bread pieces. Tear second loaf into small pieces and place over top. Let raise. Bake at 350 degrees for 35 to 40 minutes. Remove from pan while warm.

PINA COLADA MUFFINS
1 yellow cake mix
6 eggs
2/3 c. vegetable oil
2/3 tbsp. coconut extract
2/3 tbsp. rum extract
2 1/2 c. crushed pineapple
2 c. walnuts, chopped
2 c. shredded coconut
4 oz. instant vanilla pudding
Mix all ingredients together. Bake at approximately 300 degrees for 20 minutes. Make, also bake in 9 x 13 inch greased cake pan and cut into squares.

BUTTER BRICKLE BREAD
1 pkg. butter recipe cake mix
1 pkg. butterscotch pudding
1 c. boiling water
1/4 c. poppy seeds
1/4 c. vegetable oil
4 eggs
--PINEAPPLE CREAM CHEESE SPREAD:--
8 oz. cream cheese
1/4 c. crushed pineapple
1 tbsp. pineapple juice
Place poppy seeds in a large bowl; pour on boiling water. Add cake mix, vegetable oil and eggs. Mix well, pour into 2 (9"x4") greased and floured pans. Bake at 275 degrees for 60 to 70 minutes. Serving Suggestion: Slice thin and make into small sandwiches filled with pineapple cream cheese spread.

COOKIES FOR DIABETICS
1 1/2 c. biscuit mix
2 eggs
2 pkgs. low calories dessert pudding (butterscotch)
4 tbsp. Wesson oil (or other)
2/3 c. chopped dates
1/2 c. seedless raisins, if desired
1 tsp. vanilla
Mix all together. Form into small balls. Place on oiled cookie sheet. Flatten with fork, criss-cross. Bake 8 minutes at 350 degrees.

DIABETIC DROP COOKIES
3/4 c. Bisquick
1 pkg. Desserta pudding mix (vanilla, chocolate or butterscotch)
1 egg
1 tbsp. oil
1/4 c. nuts
3 tbsp. milk
2/3 c. chopped dates (or raisins)
1/2 tsp. vanilla
Mix Bisquick and pudding mix together. Add nuts and dates and coat them well with Bisquick and pudding mix. Make a hole in center and add rest of ingredients and stir a little bit so egg and milk are mixed before mixing all together. Drop by teaspoon or tablespoon on cookie sheet. Bake at 350 degrees for 8 to 10 minutes.

DIABETIC FUDGE
1 sq. unsweetened chocolate
1/2 tsp. vanilla
1 pkg. vanilla or chocolate diet pudding mix
1/4 c. evaporated milk
1 tsp. liquid artificial sweetener
Melt chocolate in top of double boiler over boiling water. Add evaporated milk and pudding. Stir and cook for 3 minutes, then add vanilla and sweetener. Spread in small pan, chill, cut into 8 pieces. Form pieces into balls, roll in diet pudding powder or nuts.

DIABETIC FUDGE
6 oz. cream cheese
2 tsp. vanilla
4 tsp. milk
1 pkg. diet chocolate pudding mix
1/4 c. chopped walnuts
5 tsp. peanut butter
Mix together all ingredients. Spread in a buttered dish and place in freezer to chill. Cut into squares.

DIABETIC ICE CREAM
5 eggs, beaten
1 can Carnation milk
Pinch of salt
Vanilla to taste
2 boxes sugar free instant pudding mix (vanilla)
Add Equal or Sweet 'N Low to desired sweetness. Add milk to fill freezer can. May also add pineapple, bananas, etc., or use chocolate pudding mix.

FRESH FRUIT DIP
1 sm. box vanilla instant pudding mix
1 (12 oz.) container Cool Whip
1/4 c. Amaretto
Mix all ingredients together and refrigerate until served. Serve with a variety of fresh fruit.

PINA COLADA FRUIT DIP
8 oz. crushed pineapple in its own juice, undrained
3 1/2 oz. instant coconut pudding and pie filling mix
3/4 c. milk
1/2 c. dairy sour cream
Blend in food processor for 30 seconds. Refrigerate several hours.

GOOD EGGLESS COOKIES
1/2 lb. butter
3 tbsp. sugar
1 pkg. vanilla pudding mix (not instant)
2 1/2 c. flour
Cream butter. Add sugar and pudding and blend well. Add flour. Refrigerate dough for 15 minutes. Roll out 1/4 inch thick. Use cookie cutters to cut into desired shapes. Bake at 350 degrees for 12 to 15 minutes until light brown. Makes 9 dozen 1 1/2 inch cookies. To ice cookies mix water, food color and powder sugar to make an icing of desired consistency. NOTE: A fun cookie for children at Christmas. NOTE: Dough is VERY thick. Use a heavy duty mixer NOT a hand-held mixer.

EGGPLANT CAKE
1 yellow cake mix
1 (4 oz.) box vanilla pudding
4 eggs
1 c. sour cream
1/4 c. oil
2 c. egg plant
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
Grease bundt pan; bake at 350 degrees for 70 minutes. Cool in pan for 15 minutes and remove. Sprinkle powdered sugar for frosting.

CHOLESTEROL FREE EGG NOG
3 c. cold water
1 box instant vanilla pudding mix (4 serving size)
1 c. dry low fat milk
1 tsp. nutmeg (a little less) or vanilla
4 tbsp. yogurt or sour cream
Mix ingredients. Can add equal parts of ginger ale and egg nog.

EGGNOG CRANBERRY SALAD
2 reg. size vanilla pudding mix
2 reg. size lemon jello
1/4 c. lemon juice
2 reg. size raspberry jello
2 (16 oz.) can whole cranberry sauce
1 c. finely chopped celery
1/2 c. chopped pecans
2 env. Dream Whip
1 tsp. nutmeg
In saucepan, combine pudding mix, lemon Jello and 4 cups water; cook and stir until mixture boils. Stir in lemon juice; chill until partially set. Dissolve raspberry Jello in 2 cups of boiling water; cook and stir until dissolved. Beat in cranberry sauce. Fold in celery and nuts. Chill until partially set. prepare Dream Whip according to package directions; adding nutmeg; fold into pudding mixture. Pour half the pudding into a 9x13 inch pan. Carefully pour cranberry layer over; top with remaining pudding. Chill 6 hours or overnight. Makes 18 or more serving.

FOUR EGG BEER CAKE
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 c. beer (do not use flat beer)
1/4 c. oil
4 eggs
Mix cake mix and pudding in a large bowl. Add beer and oil. Mix slightly. Add eggs. Beat until creamy. Pour into bundt pan. Bake at 350 degrees for 55 minutes. Cool and remove from pan. Makes 1 bundt cake.

ITALIAN MADEIRA CAKE
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding (3 oz.)
4 eggs
3/4 c. salad oil
3/4 c. white wine (Chablis, Madeira
or Cream Sherry)
1 1/2 tsp. nutmeg
Preheat oven to 350 degrees. Mix all and beat 5 minutes. When batter thickens, pour into greased and floured bundt pan. Bake 50 minutes at 350 degrees. Serve with whipped cream or fruit or be creative!

MR. M.'S FRUITY DELIGHT
2 tbsp. dry "Tang" drink mix
1 (20 oz.) can crushed pineapple
1 lg. can peaches
1 pt. fresh or frozen strawberries
3 bananas, sliced in chunks
1 pkg. instant vanilla pudding
Mix all ingredients in large bowl. Chill and serve.

PINEAPPLE TORTONI SICILIAN
1 (20 oz.) can crushed pineapple
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
1/2 c. sour cream
1 lg. banana, mashed
1/2 c. chopped cherries
1/2 c. toasted, flaked coconut
1/2 c. chopped walnuts
1 c. whipping cream, whipped
Drain pineapple well, reserving 1 cup juice. Combine pudding mix, pineapple juice, and sour cream. Beat until smooth. Stir in bananas, pineapple, cherries, coconut and walnuts. Fold in whipped cream. Spoon into 6 (1 cup) dessert dishes. Freeze. Thaw slightly before serving.

EMBARRASSINGLY EASY FRUIT SALAD
16 oz. can lite fruit cocktail
11 oz. can mandarin oranges
3.4 oz. box instant lemon pudding mix
15 oz. can pineapple tidbits
1/4 c. chopped pecans
2 bananas, sliced
Drain fruit cocktail and mandarin oranges and place in bowl. Sprinkle pudding mix over fruit. Add pineapple tidbits (including juice), chopped pecans and bananas. Allow to sit for about one minute. Gently fold together all ingredients just until pudding mix and juice from pineapple have combined to make "sauce". Refrigerate at least four hours before serving. Garnish with stemmed maraschino cherries if desired.

CREME DE MENTHE CANDY
FIRST LAYER:
1/2 c. margarine
4 tbsp. cocoa
1/2 c. powdered sugar
1 egg, beaten
1 tsp. vanilla
2 c. graham cracker crumbs
1 1/2 c. walnuts
1 c. coconut
SECOND LAYER:
1/2 c. margarine
3 tbsp. creme de menthe
2 tbsp. dry vanilla pudding mix
2 c. powdered sugar
TOPPING:
1/2 c. margarine
2 c. chocolate chips
For the first layer melt margarine; add cocoa and mix well. Add powdered sugar, egg, and vanilla; mix well. Then add graham cracker crumbs, walnuts, and coconut. Mix well and press into ungreased 9x13 pan. Refrigerate for 1/2 hour. For the second layer, melt margarine and add creme de menthe and pudding mix; mix well. Then add powdered sugar and beat until smooth. Pour over crust and refrigerate for 1/2 hour.

ONE BOWL JELLY ROLL
1 c. sugar
1 c. flour
3 eggs
1/3 c. hot water
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
--FILLING:--
1 (#2) can crushed pineapple
1 (3 oz.) pkg. vanilla pudding mix
1/2 c. water
Beat eggs, sugar and salt. Add all other ingredients, hot water last. Bake in greased shallow pan at 375 degrees for 12 to 14 minutes. Cool. Spread with filling and roll up. Combine in a saucepan and bring to a boil. Cool and spread on baked jelly roll.

CHOCOLATE-PEANUT BUTTER SYRUP
1 (3 oz.) pkg. regular chocolate pudding mix
3/4 c. water
3/4 c. corn syrup
1/4 tsp. vanilla
1/4 tsp. salt
1 tbsp. butter
1/2 c. peanut butter
Gradually add water to pudding mix in pan. Add syrup and salt. Cook, stirring until it boils. Remove from heat and add butter, peanut butter and vanilla. Stir until melted. Excellent on ice cream.

PUDDIN' PARFAIT
2 c. skim milk
1 (4 serving) box sugar free vanilla pudding mix
2 c. strawberries, cut into quarters
2 tbsp. All Fruit jelly (raspberry or strawberry)
Using the skim milk, prepare pudding according to package directions, but do not chill. In 1 quart nonstick saucepan, combine strawberries and jelly and cook over medium heat, stirring frequently, until jelly is melted and warm, 3 to 4 minutes. Into each of 4 (8 oz.) parfait glasses, spoon 1/8 of the pudding, then top each with 1/8 of the strawberry mixture; repeat layers with remaining pudding and strawberry mixture. Refrigerate until pudding is set, about 15 minutes. (4 servings; 1/2 F; 1 M; 12 optional calories.)

GOLD BAR CANDY
1 (3 1/2 oz.) box vanilla pudding mix (do not use instant)
1 c. granulated sugar
2/3 c. evaporated milk
2 tbsp. butter or margarine
1 tsp. liquid butter flavoring
2/3 c. chopped pecans
In a medium saucepan combine first 3 ingredients. Bring mixture to a boil and continue to boil 5 minutes, stirring constantly. Remove from heat and stir in butter and liquid flavoring. Pour mixture into a medium bowl. Beat with an electric mixer at high speed 4-5 minutes or until mixture thickens and is no longer glossy. Stir in pecans. Fill buttered plastic ice cube trays half full with mixture. Refrigerate until firm. Remove candy from trays and wrap in foil wrappers. Store in a cool place. Yield: about 2 dozen candies.

SWEET POTATO CAKE
18 oz. white cake mix
3 oz. pkg. vanilla pudding powder not instant
1 tsp. cinnamon
1/2 tsp. nutmeg
1 2/3 c. cooked mash sweet potatoes
4 eggs, beaten
1/2 c. oil
ICING FOR SWEET POTATO CAKE:
2 (3 oz.) cream cheese
1/4 tbsp. oleo
1 tsp. orange extract
1 tsp. orange peel
1 tbsp. white syrup
1 tbsp. flour or cornstarch
1 lb. powdered sugar
1 c. nuts, optional
Mix dry cake mix, vanilla pudding powder, cinnamon, nutmeg. Set aside mix potatoes, eggs, oil. Add potato mixture to dry mixture and beat 4 minutes. Pour into greased 9 x 13 pan bake at 350 degrees for 35 to 40 minutes. Cool 15 minutes and ice. Beat well together. All but powdered sugar and nuts. Gradually beat in powdered sugar and beat 5 minutes. Add nuts if desired.

CHICKEN CASHEW STIR FRY
3 chicken breasts, skinned, boned and sliced into 1/4 inch strips
1/4 c. peanut oil
1 tbsp. soy sauce
3/4 tsp. lemon pepper
1/4 tsp. ginger (optional)
1/4 tsp. garlic powder
2 c. fresh broccoli pieces (florets and thinly sliced stems)
1/2 (16 oz.) pkg. frozen crinkle cut carrot slices
1 red onion, coarsely chopped
4 - 6 water chestnuts, sliced
2 tbsp. unsalted cashew nuts
1/2 c. water
1 tbsp. vanilla instant pudding mix
1 chicken bouillon cube
1/4 c. sliced green onion
In bowl, toss chicken with next 5 ingredients; let stand 5 to 10 minutes. Heat wok or heavy skillet over medium high heat; add chicken mixture and stir - fry, tossing frequently, about 5 minutes. Add broccoli, carrot slices and onion; cook and stir another 5 minutes. Add water chestnuts, cashews; cook and stir 2 minutes more. Combine water, pudding and bouillon; blend well. Pour over mixture in wok; cook until sauce thickens and coats chicken and vegetables (about 5 to 6 minutes). Garnish with green onion; makes 6 to 8 servings. Serve with rice.

QUICK FIX CHOCOLATE CAKE
1 pkg. chocolate cake mix
3 1/2 oz. pkg. instant chocolate pudding mix
4 eggs
1 1/4 c. water
1/4 c. oil
1 1/2 c. chocolate chips
Preheat oven to 350 degrees. Combine all ingredients until blended. Pour into a 9 x 13 inch cake pan. Bake for 30 to 40 minutes until cake springs back.

PEANUTTY SNACK MIX
5 c. Kix cereal
1 c. salted Spanish peanuts
1 c. raisins
1 c. banana chips (optional)
1 pkg. regular vanilla pudding and pie mix
1/2 c. honey
1/2 c. peanut butter
Lightly grease a jelly roll pan. Mix cereal, peanuts, raisins and banana chips in a large bowl. Mix dry pudding mix and honey in a sauce pan. Heat to boiling over medium heat, stirring constantly. Boil for 1 minute, remove form heat and stir in peanut butter. Pour over cereal mixture, toss until evenly coated. Spread in pan. Refrigerate for 30 minutes. Break into bite size pieces. Store in covered container in refrigerator or at room temperature. Makes about 10 cups of snack mix.

HONEYCOMB SNACK
5 c. Honeycomb cereal
4 c. popped popcorn
1/2 c. raisins
1 pkg. (4 serving sz.) vanilla
pudding mix
1/4 c. honey
1/3 c. peanut butter
Mix cereal, popcorn and raisins in large bowl. Bring pudding mix and honey to a boil in saucepan over medium heat. Reduce heat; simmer for 1 minute, stirring constantly. Remove from heat, stir in peanut butter. Pour over cereal mixture. Toss until evenly coated. Spread in lightly greased jelly roll pan. Chill 30 minutes. Break into pieces. Store in refrigerator. Makes 12 servings.

PEACH SOUP
1 pkg. (12 oz.) frozen peaches
1 1/2 c. cold milk
3 tbsp. instant vanilla pudding mix
1/4 tsp. almond extract
Blanched sliced or slivered almonds
Defrost peaches sufficiently to remove from package. Empty into bowl and cut into bite-size chunks with sharp knife. Pour into blender. Add other ingredients, except almonds, cover and whizz on high speed until liquified. Serve immediately in chilled bouillon cups. If made ahead, chill a few minutes in freezer and stir well. Float a few almond pieces on each portion. Makes 3-4 servings.

FAVORITE FAMILY STEW
1 1/2 lb. sirloin or round steak, cut into bite-size pieces
2 med. 1" sliced carrots
2 med. sliced onions
1 c. sliced celery
4 med. cubed potatoes
--TOPPING:--
1 (10 1/2 oz.) can tomato soup
1/2 c. water
1 tbsp. salt
1/4 tsp. pepper
2 tbsp. tapioca pudding mix
In 2 or 3 quart covered casserole. Microwave (high) stew meat 8-9 minutes, stirring once or twice until pink color is gone. Layer with carrots, onions, celery and potatoes. In 2 cup glass measure combine tomato soup, water, salt, pepper and tapioca. Stir to blend; pour on vegetables to cover. Microwave medium-low (30%) 90 minutes. Don't lift the lid. Don't stir. Don't peek.

JAPANESE SALAD
1 pkg. chicken breast, boiled or sauteed in olive oil
1 head lettuce
1 bunch green onions3/4 c. almond slivers
1/3 c. (or less) poppy seeds
3 oz. can chow mein noodles4 tbsp. sugar
3 tsp. Accent
4 tbsp.vb. 4 oz.) cans chunk pineapple
2 (1 lb.) cans mixed fruit
2 (1 lb. 1 oz.) cans apricots, cut into sm. pieces
3 cans mandarin oranges
Bananas, any amount1 (3 oz.) pkg. tapioca pudding mix
1 (3 1/2 oz.) vanilla instant pudding
Mix together. Just before serving add: Then toss with dressing: Drain fruit and save juice. Use 2 cups juice and thicken the tapioca pudding. Let cool. Then coat the bananas. Use 1 1/2 cups juice and mix the vanilla pudding. Add to other fruit. Mix the 2 mixtures together. Chill.

YAM SQUARE "DELICIOUS"
CRUST:
2 sticks margarine or butter
2/3 c. yams, mashed
2 c. sifted flour
1 1/2 tsp. vanilla
2/3 c. chopped pecansFILLING:
1 (3 oz.) pkg. vanilla pudding and pie mix (or butterscotch pudding mix)
1 1/2 c. finely mashed yams
1 1/4 c. milk
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
2 (9 oz.) pkgs. whipped topping (reserve 1 for top), or cream may be used
1/3 c. chopped pecans or walnuts
Cream margarine until soft and fluffy. Add mashed yams and blend. Combine flour with mixture, gradually. Add vanilla and pecans, mixing completely. Pour mixture into a 7 1/2 x 12 x 2-inch deep baking dish. Press crumb mixture firmly against bottom and sides to make crust. Bake at 350 degrees for 30 minutes. In saucepan, cook pudding mix, mashed yams and milk together until thickened. When done, cool completely in a bowl of ice water. Prepare mixture of cream cheese by creaming until soft. Add sugar. Blend thoroughly. Fold 1/2 of whipped topping into mixture, reserving 1/2 for topping. Place a layer of cream cheese mixture on crust; next, pour all the yam pudding mixture. Top with whipped topping; sprinkle chopped pecans. Chill, garnish with fruit and serve. Yield: 6-8 servings.

WHEAT SALAD
1 1/2 c. raw wheat (3 - 4 c. cooked)
8 oz. pkg. cream cheese
2 (3.4 oz.) pkg. instant vanilla pudding mix
3 tbsp. lemon juice
1 can pineapple with juice
9 oz. pkg. Cool Whip

BUTTERMILK SALAD
1 c. buttermilk
1 sm. pkg. vanilla instant pudding mix
1 (8 oz.) Cool Whip
1 can crushed pineapple
1 can mandarin oranges
1/2 pkg. fudge striped cookies
Mix buttermilk and pudding; fold in Cool Whip. Add pineapple and oranges. Just before serving, add cookies. (You may also add banana slices.)

CHOCOLATE NO-BAKE BARS
1/2 c. margarine
1/4 c. cocoa
1 egg
1/2 c. powdered sugar
1 tsp. vanilla2 c. graham cracker crumbs
1/4 c. chopped nuts
1/2 c. coconut1/4 c. margarine
2 tbsp. milk
2 tsp. dry vanilla pudding mix (not
instant)2 c. powdered sugar1 (6 oz.) pkg. chocolate chips
Blend together and cook until well blended: Stir in: Press into 9 x 13 inch pan and chill. Melt: Cook until thick - remove from heat. Beat and stir in: Spread over first layer. Melt: Spread over 2nd layer. Chill.