Pudding Jell-o

This is a very refreshing dish from my friend, Joyce Church.

Dissolve a 6 ounce box of orange Jell-o in 2 c. boiling water. Add 1 1/2 c. cold water. Mix well and set aside. Cook a 6 ounce box of cook-to-serve lemon pudding as the package directs. Add to Jell-o and whisk until well mixed. Pour into a 9 x 13" dish and refrigerate until set. Top with Cool Whip and mandarin oranges. You can also use raspberry Jell-o with fresh raspberries or strawberry Jell-o with fresh strawberries.

Hamburger Enchiladas

This is a quick, comfort food dish, especially if you have the hamburger browned and in the freezer.

1 pound hamburger, browned and drained

1 small onion, diced

1 can cream of chicken or mushroom soup

16 ounces sour cream

1 c. salsa

2 1/2 c. grated cheese, separated

10 flour tortillas

Brown hamburger with onion, drain. Mix soup, sour cream, salsa and 2 cups grated cheese together. Warm tortillas in microwave for 30 seconds and cut them in half. Spray a 9 x 13" pan with cooking spray. Place 1 T. hamburger mixture in each 1/2 tortilla and roll up. Repeat with rest of tortillas, placing 10 on each long side of the pan. Spread rest of hamburger mixture over all tortilla rolls. Cover with foil and bake at 350° for 25 minutes. Remove foil and sprinkle with 1/2 c. grated cheese. Bake an additional 5 minutes. Serve immediately.

Aloha Banana Bread

This recipe came from a dear friend, Judy Willard, about 30 years ago. I have since lost track of her and would love to see her again.

2 c. flour

1 t. baking soda

1/2 t. salt

1 c. sugar

1/2 c. butter, softened

2 eggs

1 c. mashed bananas

1 T. grated orange peel

1/4 c. milk

1 t. vanilla

1/2 t. almond extract

1 c. coconut

2/3 c. crushed pineapple

1/2 c. chopped nuts

Mix wet ingredients until well blended. Add dry ingredients and mix well. Stir in coconut, pineapple and nuts. Bake in 2 greased and floured loaf pans at 350° for 50 minutes or until a toothpick comes out clean.