1 cup sugar
1/2 cup margarine
2 eggs, beaten
3 bananas, mashed
1 cup chopped walnuts
1 tsp. baking soda
3 cups flour
1 tsp. vanilla

Cream sugar and margarine. Add eggs and bananas. Combine with remaining ingredients. Place in 2 greased and floured bread pans. Bake at 325 degrees for 45 minutes. This bread freezes well.

6 oz. (1 cup) Nestle's butterscotch morsels
1/2 cup creamy peanut butter
3 oz. can (2 cups) chow mein noodles
1 cup miniature marshmallows

Melt in a double boiler over hot (not boiling) water the butterscotch morsels and peanut butter. Remove from heat. Stir in chow mein noodles and miniature marshmallows. Drop by teaspoonfuls onto waxed paper lined cookie sheet. Chill until set. Makes about 30.

6 oz. (l cup) milk chocolate chips
6 oz. (1 cup) peanut butter chips
1/2 cup chopped salted peanuts

Line a 9 x 13 pan with foil. In medium saucepan over low heat, melt both chips together, stirring constantly until smooth. Stir in peanuts and pour into prepared pan. Chill in refrigerator for about 1 hour. Break into pieces when chilled and store in a tightly covered container. Very easy to make and everyone will love it!

8 oz. cream cheese
3/4 cup powdered sugar
2/3 cup peanut butter
2 Tablespoons milk
8 oz. Cool Whip
l ready made graham cracker pie crust

Beat together cream cheese and sugar until fluffy. Add peanut butter and milk, beat until creamy. Fold in Cool Whip. Spoon into crust and chill about 5 hours.

l can cherry pie filling
1 can crushed pineapple, drained
1 can Eagle Brand sweetened condensed milk
1 carton Cool Whip

Mix all ingredients in a bowl. Chill and serve.

1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken
1/2 cup milk
1 egg
1 cup Bisquick Baking Mix

Preheat oven to 400 degrees. In a 9" pie plate, mix soup, vegetables, and chicken.

Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 min. or until golden. Serves 4.

3 eggs
1 cup light corn syrup
1 cup sugar
2 T. margarine, melted
1 tsp. vanilla extract
1/8 tsp. salt
1 cup Pecan Halves
1/2 cup semisweet chocolate chips
1 (9 inch) unbaked pastry shell

Beat eggs slightly in medium bowl; blend in corn syrup, sugar, margarine, vanilla and salt.

Stir in pecan halves and chocolate chips; pour into pastry shell.

Bake at 400 degrees for 15 minutes. Reduce temperature to 350 degrees, bake for 25 to 30 minutes or more or until browned and puffed across top. Allow to cool before serving.

2 c. water
2 Tbsp. onion, chopped
1 stick oleo
16 to 20 oz. chopped frozen broccoli
2 c. Minute rice
1 (8 oz.) jar cheez Whiz
1 can cream of celery soup

Add water, onion and oleo in saucepan. Bring to boil. Add broccoli and boil 3 minutes. Remove from heat and add Minute rice. Cover and let stand 5 minutes. Uncover and add Cheez Whiz and cream of celery soup. Mix well and put in greased casserole dish. Bake uncovered for 1 hour at 325 degrees or until golden on top.

1 1/3 c. quick cooking rice, cooked
3 Tbsp. butter or margarine
3 Tbsp. flour
3/4 tsp. salt
2 c. milk
1 c. shredded Swiss cheese
8 (1/2-inch) slices boneless, fully cooked ham
24-32 slender asparagus spears, cooked and drained
1/4 c. shredded Parmesan cheese

Melt butter or margarine. Blend in flour and salt. Add milk and cook, stirring constantly, until thick. Add Swiss cheese and stir until melted. Blend 1 cup sauce into rice. Spoon an equal amount of rice mixture onto narrow end of each ham slice. Top each slice with 3 or 4 asparagus spears and roll ham around filling. Arrange rolls in shallow 2 quart baking dish. Pour remaining sauce over rolls. Sprinkle with Parmesan cheese. Bake at 350 degrees until hot, about 25 to 30 minutes. Yields 4 servings of 2 rolls each.