Ingredients:
1 package instant pistachio pudding mix
1 can crushed pineapple (juice and all)
1 8oz. container nondairy whipped topping (thawed)
1 cup mini marshmellows
1/2 cup chopped pecans (optional)

Directions:
In a large deep bowl, combine pudding mix and pineapple blending until it is thoroughly wet. Carefully fold in whipped topping. fold in marshmellows and nuts. Chill at least 2-3 hours.

Note:
This is an easy recipe for noncooks and cooks alike. It is enjoyable for both Summer and Winter family dinners. You can add a few drops of green food dye when mixing the pudding and pineapple for a deeper color. I like to garnish the top with sliced marischino cherries at Christmas. 11 months ago

Ingredients:
1 cup flour
1 & 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup water
2 teaspoons lemon juice
1 egg
1 Tablespoon shortening/lard
2 medium to large onions
Hot oil in frying pan or deep fryer

Direction:

Mix dry ingredients together, cream shortening into dry ingredients. Add wet ingredients. mix thoroughly. Slice and separate onions into rings. Dip in batter and fry. If using frying pan, may have to turn midway. Cook until golden, remove and drain on paper towel. Best served while still hot.

Note:
vegetable oil may be used in place of shortening or lard. 12 months ago

Ingredients:

1 cup (approx) rhubarb cubed
1 cup sugar
1 Tablespoon flour
1/2 to 1 cup canned evaporated milk
1 unbakd pie crust (regular, not deep dish)

Directions:

Preheat oven 425 F.

Sift sugar and flour together. Pour into pie crust. Add rhubarb to fill, then evaporated milk. Be careful. Pie crust will be filled to the top. Take a fork and move sugar/flour mixture around so that it is mixed with the milk thoroughly. Bake 40-50 until bubbly. It may bubble over so it is best to bake on a sheet of foil. 12 months ago