Banana Pudding Dessert

This is recipe that Mom made often when we were growing up.  I always thought it was complicated because it was made from scratch, but it's not.  The cream sauce can also be used for a Trifle type dessert.

6 Tablespoons flour
1/2 cup sugar
1/2 teaspoon salt
2 eggs yolks
2 Tablespoons melted butter
3 cups milk
1 teaspoon vanilla

sliced bananas
vanilla wafers

Combine flour, sugar and salt.  Set aside.  In a medium saucepan combine egg yolks, milk and butter.  Add flour mixture.  Cook over medium heat, stirring constantly with a wire whisk.  Cook until sauce thickens (about 10 minutes).  Stir in vanilla.  Let cool.  Layer vanilla wafers, banana slices, then cream sauce in a bowl.   Top with more vanilla wafers. Chill.

Creamed Eggs

I found a good recipe for using up the leftover Easter ham and hard-boiled eggs.  I'm pretty sure Mom got it from a package of Pepperidge Farm Patty Shells.

1 package Pepperidge Farm Patty Shells
1 cup cooked ham, cut in julienne strips
2 tablespoons butter or margarine
1/2 cup chopped green pepper
1/4 cup sliced green onion
2 tablespoons flour
2 cups milk
4 hard cooked eggs, sliced
1 1/2 cups cooked asparagus, cut into 1 inch pieces

Prepare Patty Shells according to package directions.  Meanwhile, brown ham in butter in saucepan.  Add green pepper and onion and cook several minutes, stirring frequently until vegetables are tender.  Add flour and cook, stirring until bubbling and smooth.  Remove from heat and stir in milk.  Add eggs and asparagus and reheat.  Spoon into hot Patty Shells.  Makes six servings.

When I made this I added the milk very slowly over medium heat, stirring constantly with a wire whisk until the sauce thickened.