Wash split peas and plate with cut up potato in muslin bag. Simmer for two hours in stock until peas are soft. Mash in a bowl with a little stock and ...

Make noodles according to package. Combine remaining ingredients, add to noodles. Toss in big bowl and mix well (lightly). Pour in 9 x 13 inch glass ...

Drain juice from fruit. Add juice to water to make 3 cups. Add tapioca pudding and Tang. Bring to a boil. Remove from heat and let cool. When ...

Scald milk with sugar and salt in top of double boiler. Beat eggs well and slowly stir in the hot milk. Return to double boiler and cook over ...

Combine the pineapple, dates and walnuts. Sift the flour and baking powder and salt and add to fruit mixture. Mix well and set aside. Combine egg ...

Mix milk with pudding. Stir in sour cream and Cool Whip. Layer with bananas and cookies. Mix and let it set in the refrigerator overnight. It is ...

Mix well sugar, salt and flour. Set aside. Blend egg yolks with milk. Add dry ingredients to liquids and mix well. Cook in saucepan until thick and ...

In large mixing bowl, combine Eagle Brand milk and water. Add pudding mix, beat until well blended. Chill 5 minutes. Fold in whipped cream. Layer in ...

Mix together eggs, sour cream, cottage cheese, vanilla, cream cheese, butter and sugar. Add cooked noodles and mix well. Bake 1/2 hour at 350 ...

Cook and drain noodles. Add all ingredients and mix together. Pour into greased roasting pan. Sprinkle extra cinnamon on top. Bake at 350 degrees ...