TUESDAY

Ingredients:

Icecream (I like to use one of the single serving container dealios, you could even use Ben & Jerrys if you can afford it I guess but I used Edys because they were on sale.)

Flavor (This is where you decide what you want it to taste like in addition to icecream flavor, cookies, candy, whatever, probably something that smashes up easily though)

Milk or cream or a combination of the two.

Put the icecream in a tall glass that you can stir easily in. Pour your milk/creamer/milk-creamer combination into the glass and stir it until the ice cream is a lot thinned out enough for you, adding milk as desired (you can always add more but you can't take away.) Then add your cookies or whatever it is you want to add and stir it until their mashed around all over the place. The first time I did this it was just with Edys real strawberry icecream and it was really good.

Now, if you want to make an odd todd milkshake just use coffee flavored ice cream and for the extras add fudge striped cookies and Swedish gummy fish(it's supposed to be like Tuna.) I liked it.

BooBaW

Brainerd, Minnesota

EASY CHERRY PUDDING

Here's an old-fashioned favorite that appeared on cans of Stokely's
Finest Red Sour Cherries thirty years back (the edition of this book is
from 1992). Good enough for a party dinner, yet easy even for children
to make. Serve warm with whipped cream if you like (we like it best
with vanilla ice cream).

1/2 cup butter or margarine                        3/4 cup mild
1 cup sugar                                                1 1-lb can
Stokely's Finest Red Sour Pitted Cherries
1 cup flour                                                1/2 cup sugar
2 tsps. baking powder

In 9-inch square pan, melt butter or margarine. In bowl, combine next 4
ingredients (sugar, flour, baking powder, milk). Mix until well
blended. Pour over melted butter; do not stir. Pour undrained cherries
over batter; do not stir. Sprinkle 1/2 cup sugar over cherries; do not
stir. Bake at 325 degrees for 1 hour. Makes 9 servings.

NOTE: From the book entitled, Best Recipes From the backs of Boxes,
Bottles, Cans and Jars, by Ceil Dyer.

We love this recipe. If you pop it in the over just a moment before you
serve dinner it is ready at the perfect time to serve desert. When we
first made it we were perplexed based on it's appearance prior to going
into the oven........transforms itself though. It can be hard to find
the canned cherries in water in some areas of the USA but that is
critical. Nevermind about the brand, nor the exact oz (time passage has
changed alot of things). Ask your grocer to get canned cherries in
water if they carry none. In our area we usually buy 14.5 oz BigY store
brand. Works fine. We usually have a stock of those canned cherries
and have have no problem producing a fantastic desert with little effort
for unexpected company cause the other ingredients are always on hand.
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