1/2 cup butter
1/2 cup milk
2 small packages pudding mix (not instant)
5 cups sifted powdered sugar
1/2 cup chopped nuts
Melt butter in milk. Stir in pudding mix, and boil one minute.
Thoroughly stir in powdered sugar, then add nuts.
Pour into lightly buttered 8″ x 8″ (20 cm x 20 cm) dish, and let set 5 minutes.
2 cups sugar
2/3 cup milk
40 soda crackers, crushed
1 cup chocolate chips
1/2 cup peanut butter
1 cup coconut
1 cup nuts
Mix sugar and milk in pan. Bring to boil, let boil three minutes, then set aside.
Combine remaining ingredients.
Pour in milk mixture and stir well.
Drop by teaspoonfuls onto waxed paper; let cool.
4 cups small uncooked bow tie or wagon wheel pasta
1/2 cup grated Parmesan cheese
1 teaspoon dried, whole oregano
1 teaspoon dried parsley flakes
1/4 teaspoon onion powder
pinch of garlic powder
Cook pasta according to package directions; drain, and pat dry with paper towels.
Heat 2″–3″ (5 cm–7.5 cm) oil to 375° F (190° C). Drop several pasta pieces into it at a time. Fry till golden brown; drain well on paper towels.
Combine remaining ingredients in plastic bag, then place warm pasta in bag and shake to lightly coat.
6 slices trimmed white bread, each cut into 4 strips
1 can sweetened condensed milk
2 2/3 cups coconut
Using two forks, roll bread strips in condensed milk, coating all sides, then roll in coconut.
Place on well-greased baking sheet and bake at 375° F (190° C) for 8–10 minutes. Remove at once from baking sheet.