Banana Pudding with meringue, southern-style

4-5 Tbsp plain flour
1 1/2 cups sugar
pinch salt
3 large eggs, separated (save whites for meringue)
3 cups milk
1 tsp vanilla
1 box vanilla wafers
5-6 bananas

3 egg whites (saved)
1/8 tsp cream of tartar
1/4 cup sugar
1 tsp vanilla

In large heavy saucepan, lightly whisk egg yolks and combine with milk. Add 4 Tbsp flour and whisk until smooth. Add sugar and salt. Cook over medium-low heat until thick and smooth for about 10-20 minutes, whisking slowly and constanly. If not thick enough, whisk in an additional 1 tbsp flour. Let cool for about 30 minutes.

After cooling time for the custard is over, being layering by placing vanilla wafers in the bottom of a large glass bowl (or other 3 qt oven-safe container. A 9 x 13 pan will work if needed but you'll have to double the meringue).
Now add a layer of sliced bananas on top of wafers, and top smoothly with custard.
Add wafers again, top with bananas, and one third of custard.
layer one more time, using the last bit of custard. Top sparsely with wafers ( I use crumbled wafers over top)

 

Time to make meringue, begin by preheating oven to 325
Whip egg whites with mixer at high speed in small mixing bowl. When foamy, add cream of tartar. Continue whipping adding sugar slowly, one TBSP at a time.
Once stiff, high peaks form you can add the vanilla. Whip until mixed and then spread over banana pudding as evenly as possible.
Bake for 20-25 minutes until the meringue is lightly browned.

Let cool and serve (good cold, too)

Egg Roll Filling

1 chicken, skinned, deboned, and cut into small pieces. A rotisserie chicken works great. (or use half the chicken and add another meat, such as 8 oz. ground sausage, cooked and crumbled)

16 oz. tri-color coleslaw (pre-chopped mix) or cut up your own cabbage.

1 medium onion chopped finely

1 medium bell pepper, cut into small pieces

Spices to taste (see below*)

soy sauce (A good bit)

1 pkg eggroll wrappers and oil for frying

In a large skillet with high sides, melt 1/2 stick of butter (or use your choice of oil) over medium heat. Add onion and pepper, cooking till soft, then add coleslaw mix or cabbage. Cook until soft and well combined. Add meat, and reduce heat to low.

*Add spices to taste. I add ground chicken bouillon, ginger, turmeric, pepper, McCormick's jalepeno garlic, or whatever sounds good at the time. Do not add salt yet as the bouillon and soy sauce are quite salty. I also add a TBSP or so of sugar.

Add some soy sauce, and taste. Add more if needed. Now is the time to add salt, or decide it doesn't need any. Mix all well and remove from heat.

Drain off excess liguid if needed. If mixture is too wet, the eggrolls will be difficult to roll.

Now it's time to set up your work station. Have eggroll wrappers on hand, a small container of water, paper towels (to keep your work area dry), the eggroll filling, and a place to put your finished eggrolls (I use a piece of aluminum foil or wax paper).

Follow directions on your eggroll package for rolling (I use more filling than it says to). Fry according to directions and take up on paper towel lined plate.

If you want a dipping sauce that's more original, whisk together the following:
Hot sauce, ginger, turmeric, popcorn butter powder, jalapeño garlic, deli mustard w horseradish, honey mustard, sweet n sour sauce, soy sauce, dash of salt.

Pineapple Coconut Cheesecake Bars (family favorite)

2 cups flour. plain (I use cake flour)
3/4 tsp baking soda
3/4 tsp salt
1 cup sugar
1 cup butter

16 oz. cream cheese (softened)
5 TBS sugar (more if you like the filling sweeter)
3 TBS milk
1 TBS lemon or lime juice
2 large eggs
2 tbs vanilla (or substitute one tsp with coconut extract)
16 oz crushed pineapple, well drained. (the 20 oz can will work)

2 TBS melted butter
2 cups flaked coconut (sweetened)

Lightly grease a 9x13 casserole dish.
Combine flour, baking soda, salt, sugar and butter (first 5 ingredients) into a large mixing bowl. Pat this mixture into baking dish, and bake for about 16 minutes or until very lightly browned around the edges. Set aside to cool slightly.
In the now empty bowl, mix together cream cheese, sugar, milk, lemon juice, eggs, vanilla, and pineapple (next 7 ingredients), and spread over baked crust.
Mix last two ingredients, the 2 TBS melted butter and coconut, and sprinkle over top of pineapple filling.

Bake in preheated 350 degree oven for 15-20 minutes. Until some of the coconut is slightly browned and the crust is a golden brown.
You can broil for a minute or two for extra browning on top but watch closely.

Let cool before slicing and serving.