Banana Pudding

1 can Eagle Brand Sweetened Condensed Milk (not can milk)
1 1/2 cups cold water
1 4-serving size box instant vanilla flavor pudding mix
2 cups (1 pint) whipping cream, whipped
1 box vanilla wafers
3 medium bananas, sliced and dipped in lemon juice, dried

In large bowl, combine sweetened condensed milk and water. ADD pudding mix; beat well.  Chill 5 minutes.

Fold in whipped cream. Spoon 1 cup pudding mixture into a 2 1/2 quart glass serving bowl.   Top with one-third each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding.

Cover, chill. Garnish with extra banana slices or wafers.

Refrigerate leftovers.  (Makes 8 to 10 servings)

Cranberry Sauce

1 pkg fresh cranberries, washed and very soft ones tossed out
Follow directions on back of package. Cranberries will pop during cooking, but you will need to mash some of them with a spoon. Fix this ahead of your serving dinner so it will have time to cool and set in the refrigerator.


Turkey / Ham
Dressing / Gravy
Mashed Potatoes
Sweet Potatoes
Green Beans
Cranberry Sauce
Fruit Salad
Hot Rolls

Banana Pudding
Pecan Pie
Pumpkin Pie

Banana Pudding

Cranberry Sauce

Pecan Pie

Pumpkin Bars

Pumpkin Pie
Pecan Pie
(Grandma Judkins 1970)
3 eggs
1 cup brown sugar
1/3 teaspoon salt
1/3 cup butter, melted
1 cup white corn syrup
1 1/2 cup pecan halves
1 unbaked pie crust, bake 6-8 minutes first

Beat together first 5 ingredients. Mix in pecan halves. Pour into unbaked pie crust.

Bake at 375 degrees F for 40 - 50 minutes and bake until set.     (Knife inserted in middle comes out clean)
Pumpkin Bar Cookies
(From Montana / Co-Worker November 1994)

2 cups sugar
2 teaspoon baking powder
2 cups pumpkin (16oz can)
1/2 teaspoon salt
1 cup vegetable oil
1 teaspoon baking soda
4 eggs
2 cups flour
2 teaspoons cinnamon
1 cup walnuts, chopped    

MIX together well sugar, pumpkin, oil, eggs and cinnamon. ADD dry ingredients and mix well again. ADD and stir in walnuts, mixing well. Grease large baking sheet and spread to cover area.

Bake at 350 degrees for 25 minutes. Remove for oven and let cool, then cover with the cream cheese icing.
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