DESSERTS HOMEMADE ICE CREAM Old-fashioned ice cream maker 8 eggs, well beaten 2 c. sugar 1 qt. half & half cream 1 Tbsp. vanilla Milk 1 tsp. baking powder Beat first 4 ingredients together. Pour into ice cream freezer. Add milk to within 1½ inches of top of paddles; fold in baking powder. Crank the handle! Remove paddles and pack in ice ½ hour. Jerry Love TROPICAL BLIZZARD 1½ c. vanilla ice cream ½ tsp. vanilla 3 Tbsp. milk ½ small banana, mashed 3 Tbsp. crushed pineapple, drained 2 Tbsp. cocoanut Mash together in a bowl the first 3 ingredients, then layer into a mug: ⅓ ice cream mixture, all the banana, ⅓ ice cream mixture, all the pineapple, ⅓ ice cream mixture, and top with cocoanut. Serves 1. Aubrey Love COUNTRY STYLE CORN 'N' RICE PUDDING 1 can cream corn 1⅓ c. instant rice 1½ c. milk 2 Tbsp. chopped green pepper 1 tsp. salt ¼ tsp. black pepper 3 slices Cheddar cheese 3 slices bacon Preheat oven to 375°. In 8 inch square baking pan, combine corn, rice, milk, green pepper, salt, and pepper. Cut cheese and bacon into 1½ inch pieces; arrange alternate pieces across top of rice mixture to make a checkerboard pattern. Bake at 375° for 25 to 30 minutes until browned. Wendy Taylor PEANUT BUTTER CUPS ½ lb. melted margarine 1½ c. graham cracker crumbs 1 lb. confectioners sugar 1 c. plain peanut butter 12 oz. chocolate chips ¼ lb. margarine Mix first list of ingredients; press flat in a 13x9 inch pan. Mix and melt chocolate chips and margarine. Spread on top. Refrigerate for 1½ hours. Cut into squares. Betty Lozeau 1976-96 37