1 small instant vanilla pudding (using low fat milk)     cool whip (fat free)
2 ripe banana                                                          6 Maraschino cherries ( cut in halves)
vanilla wafers (reduced calories)                              1/2 cup nuts (chopped)

Mix pudding per directions using low fat milk. Alternate wafers, sliced bananas, and pudding
with layers. Add cool whip to top (optional) hand place cherries over, garnish with nuts.
Chill in refrigerator. Makes 6 servings.

1 pkg. devils food cake                 cool whip (fat free)
1 can cherry fruit pie filling

Mix cake per directions, substitute oil for 1/2 cup applesauce (optional).
Gently fold cherry pie filling into batter (as to not over stir)
Spray bundt pan with nonstick cooking spray.
Bake 350 degrees. 40 to 50 minutes. To serve, top with cool whip, and maraschino cherry.

2 cups skim milk                                  1 teaspoon vanilla extract
2 envelopes ( two 4-ounce servings)     Garnish with ground cinnamon or
reduced calorie custard mix                  ground nutmeg
1 cup cooked rice
1/2 cup raisins

In saucepan heat milk to a simmer, stirring constantly, add custard mix and cook until
dissolved, at least 1 minute. Allow to cool for 5 to 6 minutes.
In bowl combine rice, raisins, and vanilla, stir into cooled custard.
Use four 6-ounce custard cups or dessert dishes, spoon equal amount of mixture.
Garnish each portion with dash of cinnamon or nutmeg.
Cover and refrigerate until set.  Makes 4 six ounce servings.

1/3 cup cocoa                                         3/4 cup plain flour
3 tablespoons butter (melted)                  1/2 teaspoon baking powder
2 well beaten eggs                                   1 teaspoon vanilla
1 cup sugar                                             1/2 cup chopped nuts

Melt butter,  Add beaten eggs and sugar.  Sift flour, baking powder, and cocoa together.
Add to egg mixture.  Mix well,  then add vanilla and nuts.
Blend well and place in square baking pan (8 x 8).  Bake at 350 degrees for approximately 25 minutes.

1/4 cup butter                                           1/2 teaspoon salt
1 cup sugar                                               3/4 cup milk
3/4 cup flour                                             1 cup peaches
2 teaspoons baking powders                     1 cup cherry pie filling

Melt butter in baking dish.  Mix dry ingredients together.  Add milk, stir until blended.
Pour on top of melted butter.  Do not stir.  Add fruit and bake at 350 degrees
45 to 50 minutes.  Serve while warm.

2 cups sour cream (lite)                               2 cans (16 oz.) peaches, drained and
1/2 cup sugar                                              cut into chunks
1 tablespoon all-purpose flour                     1 cup chopped nuts
1 teaspoon nutmeg                                      1/2 cup raisins
1/4 teaspoon maple extract

Preheat oven to 375 degrees.  In medium bowl, mix first five ingredients.  Fold in the peaches and pour the batter into a greased 8- inch square baking pan.  Sprinkle with nuts and raisins.  Bake for
45 minutes or until golden brown.  Let the pudding cool slightly, and serve in small bowls.

1/2 cup buttermilk                                      1/4 teaspoon celery seed and pepper
1 tablespoon lemon juice                            dash of garlic powders
1 teaspoon sugar                                        2 green onions (chopped)
1/2 teaspoon salt                                        2 cups of cabbage (shredded)

Combine all ingredients except cabbage, Stir to combine
Add cabbage and toss to coat. Cover, refrigerate 6 to 8 hours.
Toss before serving.

2 cups cabbage ( finely cut)                                       2 teaspoons red wine vinegar
3 green onions ( chopped)                                         2 dashes of season salt and onion powders
2 tablespoons green bell pepper (chopped finely)       1 teaspoon sugar
1 teaspoon olive oil                                                    black pepper to taste

Stir well, let stand in refrigerator 30 minutes or longer. Stir before serving.

1 med. cucumber                     1/2 cup water
1 small onion                            2 tablespoons sugar
1/2 cup vinegar                        1/4 teaspoon salt
                   Crisp salad greens

Thinly slice cucumber and onion, mix vinegar, water, sugar and salt.
Pour over cucumber and onions.
Cover and refrigerate at least 2 hours.
Drain and serve over salad greens.

1 can English peas                                 1 cup sugar
1 can French style string beans               3/4 cup vinegar
2 med. sweet onions                              1/4 cup olive oil
1 bell pepper                                         salt and pepper to taste
1 samll jar pimento

Drain peas and beans.  Add onion, pepper and pimento.  Heat sugar and vinegar until sugar is dissolved.  Let cool some.  Add salt and olive oil.  Pour over vegetables.
Let marinate 24 hours or longer.  Keep refrigerated.

1 cooked chicken (chopped)                       1 cup green onion (chopped)
1 cup chopped celery                                  Salt and pepper to taste
2 boiled eggs (chopped)                              equal amounts of sour cream and
2 cups cooked pasta (macaroni)                  mayonnaise to moisten
1 cup sweet salad pickels

Mix all ingredients and moisten well with mayonnaise and sour cream.
Serve with whole wheat crackers.

1 1/2 cup diced pineapple                         4 medium bananas (diced)
1 1/2 cup diced peaches                           1 pkg. sweetened lemon flavored
1/2 tablespoon lemon juice                        gelatin
1 cup ginger ale                                        1 cup boiling water
1/2 cup sliced maraschino cherries            1cup chopped nuts (optional)

Dissolve gelatin in boiling water. Cool. Add ginger ale and lemon juice. Mix thoroughly.
Cool until partially set. Arrange fruit in a mold or bowl. Cover with gelatin mixture.
Chill until firm. Serve with  fruit salad dressing. Chopped nuts optional.