Recipe: Evelyn’s Banana Pudding

Happy Birthday, Tim! You old devil.

Today is my husband’s 52nd birthday and he has requested that I make Miss Evelyn’s Banana Pudding instead of a cake. Now, I don’t have a problem with this because everyone loves, Loves, LOVES this recipe. Here’s the deal about it. It is cold from start to finish.   No cooking of the pudding required.   My children prefer this recipe to the traditional Banana Pudding recipe.   I still prefer my Banana Pudding still warm with soft vanilla wafers, but this one will do too.   So, give it a try this summer.   I think you’ll like it.

Miss Evelyn’s Banana Pudding

1 box Instant Jello Vanilla Pudding (small – prepare according to package directions)
1 can Eagle Brand Milk
1 carton of Cool Whip
1 box Keebler Vanilla Wafers
Bananas – (no green on stems please. But not soft either.)

Line dish with vanilla wafers and layer in bananas (sliced). Prepare pudding according to directions on the box. Mix in the Eagle Brand Milk and Cool Whip. Pour the pudding mixture over the bananas and vanilla wafers. Add more bananas and wafers on top if desired. Refrigerate for an hour or so until chillled.

Y’all Enjoy!

Recipe from the Kitchen of Evelyn Bookout, family friend.

Recipe: Carolyn’s Spinach Balls

Miss Carolyn and her husband, Mr. Donny, are dear friends of my parents and live just down the street from my parents.   They spend a lot of time together and check on one another every single day.  Miss Carolyn is a wonderful, sweet woman and a great cook.   This is one of her recipes that I just went nuts for the first time I sampled it.  Perfect party food and easy to make.  (It has to be easy, right? Right!)

SPINACH APPETIZER BALLS 

1 box frozen spinach, thawed
1/3 cup shredded mozzarella cheese
½ cup shredded Swiss cheese
¼ cup parmesan cheese
1 slice bread, toasted, crumbled
1 tsp. each, basil, oregano, salt and pepper
1 egg

 Thaw spinach, drain and squeeze out excess moisture.  Mix in all remaining ingredients.  Form into small balls.  Bake on cookie sheet for 8 minutes at 375 degrees F.

Y’all Enjoy! 

Recipe: Cabbage Soup

Here’s a new one that I’ve never made before and I’m heading to the Wal-Mart’s here shortly to purchase groceries for the week. I’m going to make this tonight. Thought I’d share it with you because it really sounds good and on a cold day like today – it REALLY sounds good. Also, I think it probably falls under the “good for you” category. May qualify for some diets.

Cabbage Soup

2 tablespoons extra-virgin olive oil
1/2 pound ham steak, chopped
1 savoy cabbage, quartered, cored and shredded
1 onion, quartered and thinly sliced
1 cup shredded carrots
2 cups frozen shredded hash brown potatoes
Salt and pepper
1 bay leaf, fresh or dried
2 cups cider
1/4 cup honey
1 (14 ounce) can white beans, drained
1 pound bag sauerkraut, rinsed and drained
1 quart chicken stock
1/4 cup chopped dill
1 cup sour cream, to pass at table (optional)

Heat a soup pot over medium high heat with extra-virgin olive oil.
Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage
and stir in the onions and carrots as you finish chopping and grating
them. Stir in the frozen hash browns and season the vegetables
liberally with salt and pepper. Add in a bay leaf, cider, honey, beans,
sauerkraut and chicken stock. Place a lid on the pot and bring soup to
a boil. Uncover and simmer 10 minutes until vegetables are tender.
Stir in dill and adjust seasoning of soup. Serve the soup in shallow
bowls and top with sour cream

Update: I made this and I loved it. Kind of sweet and sour soup. Here’s a photo!

Y’all Enjoy!