Recipes

Meatloaf - Variations on a Theme


Makes one good meatloaf

3 lbs Lean hamburger
1 cup oatmeal
1 beaten egg
1/2 cup celery
1 can tomato sauce
1/2 cup chopped onion
1/2 teaspoon Lowery's Season Salt
Pepper to taste

Mix all ingredients well. Shape into loaf and place in loaf pan. Bake at 350 degrees for 1 hour. Serves 4-5

Variations:

• Omit salt and tomato sauce, use 1 can mushroom instead. Add chopped fresh mushrooms or re-constituted dried mushrooms.
• Or, use 1 pkg dried onion soup mix and 1/2 cup water.
• Or, add 1/3 lb cubed Colby, Jarlsburg or other variety cheese. Mix well (family favorite).
• Or, add green chilies for added zip.

 Or, top with ketchup or chili sauce for last 10 minutes of baking.

From: Barbra Wardle

Chicken Pot Pie


1/2 Cup Butter
1/2 Cup Flour
1/2 Small Onion, chopped
1/2 tsp. Pepper
1/2 tsp Salt
1 Cup Milk
1 1/2 Cups Chicken Broth
2 Cups Cooked Chicken
1/2 Pkg Bacon, cooked and crumbled
5 oz Peas and Carrots, thawed
1/2 Cup Zucchini sliced thin
1/2 Pkg Mushrooms, sliced
1/2 Pkg pie crust
1 tsp Italian seasoning
1 Cup Grated Cheddar Cheese.

Melt butter over low heat and add flour. Cook and stir briefly, then blend in the chopped onion, salt, and pepper. Cook, until bubbly. Stir in the chicken broth and milk. Continue, stirring constantly, until the sauce is of medium texture (about 2-3 minutes). Stir in chicken, bacon, vegetables, and Italian seasoning. Pour into the bottom of the pie crust and top with the grated cheddar cheese. Place the top crust over the top. Pinch the sides, and slit the top. Bake at 425 degrees for 30-35 minutes. Cool 5 min. before serving.

Spinach and Spring Mix Salad


Spinach
Spring Mix Greens
Slivered Almonds
Craisins
Apples
Bacon
Grated Parmesan

Dressing:
1 Cup Olive oil
1/3 - 1/2 Cup Red Raspberry Vinegar
1 tsp. dry mustard
1tsp salt
1 Tlb Poppy Seeds
3/4 Cup Sugar

Combine dressing ingredients and blend well. Combine salad ingredients and top with dressing.

From: Louise Lyman.

Canada

Nanaimo Bars

Nanaimo Bars (N.B.s for short) are one of Canada's favorite confections. The beautiful City of Nanaimo, British Columbia has claimed these squares as their own, telling us on their website that it all began when a Nanaimo housewife entered a recipe for chocolate squares in a magazine contest some 35 years ago. She called her recipe 'Nanaimo Bars' and when she won the contest, not only did her dessert become popular throughout Canada, so did the town they were named after.

Bottom Layer:

1/2 cup (113 grams) unsalted butter, room temperature

1/4 cup (50 grams) granulated white sugar

1/3 cup (30 grams) unsweetened cocoa powder (regular or Dutch-processed)

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

2 cups (200 grams) graham cracker crumbs or crushed Digestive Biscuits

1 cup (65 grams) sweetened or unsweetened coconut (shredded or flaked)

1/2 cup (50 grams) walnuts or pecans, coarsely chopped

Middle Layer:

1/4 cup (56 grams) unsalted butter, room temperature

2 - 3 tablespoons milk or cream

2 tablespoons (20 grams) vanilla custard powder (Bird's) or vanilla pudding powder

1/2 teaspoon pure vanilla extract

2 cups (230 grams) powdered sugar (confectioners or icing)  sugar

Top Layer:

4 ounces (120 grams) semisweet chocolate

1 tablespoon (14 grams) unsalted butter

INSTRUCTIONS: Butter or spray a 9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray.

Bottom Layer: In a saucepan over low heat, melt the butter. Remove from heat and stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover with plastic wrap and refrigerate until firm (about an hour).

Middle Layer: In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

Top Layer: Chop the chocolate into small pieces. Then, in a heatproof bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate for about 10 minutes or just until the chocolate has set. Using a sharp knife, cut into squares. Yield: Makes about 25 squares. Preparation time 45 minutes 

South Africa

Milktart

1 can Nestle condensed milk (385g)

3 condensed-milk-sized cans of fresh milk

3 tbsp cornflour

1 tbsp custard powder

¼ tsp salt

2 eggs

1 tsp vanilla essence

30g/2 Tbsp butter

1 packet Marie/tennis biscuits

Cinnamon for dusting

1.            Combine condensed milk and 2 ½ cans of fresh milk together. And heat until almost boiled.

2.            Mix corn flour, custard powder, salt, eggs, vanilla, and remaining ½ can of fresh milk together. Add it to the condensed milk mixture and cook for 10 minutes stirring constantly.

3.            Add the butter

4.            Either line your baking dish with graham crackers on bottom and sides, or crush the crackers and mix with 3Tbsp melted butter to create graham cracker crust. (mixture must feel moist, and bread crumby)

5.            Pour the mixture over your crust. Sprinkle with cinnamon and allow to cool.

(This recipe can be made into 2 dishes and freezes very well)

Hawaii

Manapua Recipe

(Makes 12 servings)

Ingredients:

2 cupes lukewarm water

1 cup sugar

1 teaspoon salt

3 packages dry yeast (make sure it is not rapid yeast)

8 tablespoons vegetable oil

7 cups flour

BBQ pulled pork

Instructions:

Dough –

1.      mix dry ingredients together (including yeast)

2.      add oil and water and mix well

3.      knead dough until smooth (for about 10 minutes)

4.      Place in a large bowl, cover with a clean damp cloth and leave in a warm place to rise for 2 hours

5.      Divide manapua dough into 24 balls

6.      Slightly flatten each ball, then roll out to 4 inch disks, leaving the center of the circle twice as thick as the sides.

7.      Place I T of BBQ pulled pork in the center of the dough.

8.      Gather up the sides around the pulled pork and twist dough to seal

9.      Set buns about 2 inches apart on a baking sheet

10. Brush with a mixture of 1 beaten egg, water, and ¼ tsp sugar

11.  Bake 20 to 25 minutes until golden brown

China

Chinese Fried noodles

1 lb pork chops roast

6 cups Napa cabbage (around 6 leaves)

6 cups cooked Chinese noodles (thick flat)

2 tbs soy sauce

2 tbs oyster sauce

1 tbs sesame oil

2 cloves garlic

1 green onion

Slice pork into thin slices, place in bowl and coat with soy sauce.  Chop cabbage into large 1” wide pieces, set aside and let drain.  Mince garlic and chop green onion into small pieces.  Heat a small amount of oil in a wok. Quickly sauté garlic and onion on high heat until you can smell the garlic cooking.  Add pork and cook thoroughly.  Add cabbage, oyster sauce and sesame oil. Mix well, add cooked noodles and continue to fry until well mixed and heated throughout.  Serve

Spain

Tortilla

3 medium potatoes

3 eggs

½ of a small onion, chopped

Olive oil

Instructions:

Cut potatoes into small chunks.  Pour enough oil into a small pan to cover the potatoes while cooking. Heat oil to high.  Add in potatoes.  Before the potatoes are done, add in the onion.  Fry until tender.  Beat the eggs in a bowl.  Scoop potatoes out of the oil and into the egg mixture.  Stir well.  Drain all of the oil out of the pan except for  1 or 2 tablespoons.  Place the pan back on the heat and pour in egg/potato mixture.  Place a plate over the top of the tortilla.  Cook until the bottom is done.  Loosen around the side and bottom.  Place a plate over the top.  Flip the over the tortilla onto the plate and slide it back into the pan so the other side can cook.  Cook until you can poke a fork in the top, press down, and not have any egg come out.  This recipe can be made as large as you want, just keep the amount of eggs and potatoes the same.  Green pepper can be added instead of onion or cooked spinach or cooked asparagus can be substituted for the potatoes and onion. 

Serve with ketchup or mayonnaise.

 Haiti

Haitian squash soup

Squash soup is a reminder of the history of Haiti gaining his independence on 1 January 1804. Former slaves tasted the soup itself which had been forbidden to consume during their servitude. With the memory of being the first people of the Americas to achieve independence, from generation to generation, Haitians reconnected with the past, enjoying the January 1 of each year. This is a Haitian tradition that is shared with the family. However, there is always enough soup to serve friends and people passing we wish a happy new year. This soup is delicious and rich in history is a symbol of blessing. In addition, it is a nourishing way to lighten the end of many holiday meals.

500g beef

1 squash, peeled and cut (or 2 lb frozen)

1 small cabbage

3 large potatoes, diced

2 celery stalk, coarsely chopped

1 turnip, diced

3 carrots, sliced

1 leek, cut

3 cloves garlic, minced or 1 teaspoon garlic salt

Juice of 2 limes or lemon juice

1 tablespoon olive oil

salt, paper, to taste

75g - 100g Macaroni pasta (optional)

Instructions:                                                                                                                             

•         In a saucepan, prepare the meat (add water, lemon juice, salt, pepper, garlic... any other spices)

•         Boil the beef until each piece is tender.

•         While meat is boiling, peel squash, remove seeds, cut and boil for about 10     minutes.  

•         Blend the squash.

•         Add everything together and cook for about 15 - 25 minutes.

* Serve with French bread (optional)

Philippines

Lumpiang Shanghia (Spring Rolls)

Lumpiang Shanghia (Spring Rolls) Ingredients:

1/2 kilo ground pork, beef, or chicken
1/4 cup carrot; chopped
1/4 cup celery; chopped
4 cloves garlic, minced
1 egg; beaten
1/2 onion; chopped
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1 pinch pepper
Lumpia wrappers
Cooking oil

Lumpiang Shanghia (Spring Rolls) Cooking Instructions:

In a bowl, mix all ingredients together. Wrap in lumpia wrapper and deep fry in hot cooking oil until golden brown. Drain and place in a platter with paper towel. Cut into desired pieces.

Lumpiang Shanghia Sauce Ingredients:

1/2 teaspoon salt
1 teaspoon cornstarch
2/3 cup water
1/4 cup sugar
1/4 cup vinegar
2 tablespoon soy sauce

Lumpiang Shanghia Sauce Cooking Instructions:

Combine all the sauce ingredients together. Parboil in  low fire, stirring occasionally, until sauce thickens. Serve hot together with the lumpiang shanghai. 

Philippines (continued)

Pincit Bihon

Pancit or ‘”Pansit”‘ is a stir-fried noodle dish common in the Philippines. This food is second in popularity to rice in the country, and is similar to yakisoba and yakiudon, Japanese-style stir-fried noodles.

Pancit Bihon Ingredients:

2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
8oz pack pancit bihon noodles
1 onion, peeled and sliced
1/3 cups scallions, cut into pieces
1 cooked chicken breast, shredded
1 carrot, sliced into strips
2 tablespoons of cooking oil
add pepper for taste
3 tablespoons soy sauce
3 cloves of garlic, crushed and minced
add salt for taste add to basket
5 pieces of calamansi or lemon, sliced
3/4 cup diced celery

Pancit Bihon Procedure:
1. Soak the pancit bihon noodles to soften for 10 minutes.
2. Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or until the noodles are soft.
3. Grease a large pan or wok with oil. Sauté garlic and onions. Salt or pepper to taste.
4. Add the chicken broth, the shredded chicken breast and all the vegetables until cooked.

Pancit Bihon Guisado

(Rice Noodles with Veggies)

Serves 4

1 T. oil
1/2 lb. pork

 cloves garlic, minced
1 onion, sliced
1 large carrot, julienne
1 red bell pepper, julienne
Soy Sauce to taste
2 c. chicken broth or water
1 c. cabbage, cut into thin strips
1 pkg. rice noodle sticks

1.      Rinse noodles with cold water, drain, set aside.

2.      Heat oil in large pan. Stir-fry meat until done. Add garlic and onions. Saute until soft. Season with salt, pepper, and soy sauce to taste (you can also add fish sauce if you want to). Add carrots and bell pepper and cook until somewhat tender.

3.      Add broth (or water). Add more seasoning to taste. Heat until boiling and add the drained noodles. Let it simmer, but continually loosen the noodles and separate with a fork. Add a little more water if the pot is dry and the noodles are not done. Add more soy sauce if there is not enough flavor.

4.      Add cabbage, but do not overcook. Mix well and serve with lemon wedges if desired.

U.S.A.

Easy Southern Style Banana Pudding (U.S.A.)

32 vanilla wafers
2 (4 servings) pkgs Jell-O vanilla instant pudding
3 sliced bananas
4 cups milk

In a large bowl, arrange a layer of eight vanilla wafers on the bottom and top with one of the sliced bananas.  Repeat with two more layers of wafers and bananas.  Prepare pudding according to the package directions and pour all the pudding over the top.  Shake bowl lightly to settle pudding.  Top with the final eight wafers.  Refrigerate for several hours or overnight before serving.

Egypt

Koshari

2 large onions, sliced into rings and halved
4 cloves garlic, minced
3/4 c. vegetable oil
3/4 c. uncooked long grain rice
1/4 t. red pepper
1 t. cumin
1 can tomato sauce
1 can diced tomatoes
3/4 c. lentils
4 c. water
1 c. salad macaroni
1/2 c. vinegar
1 can chickpeas

1.      Boil lentils for 25 minutes. Drain. Add new water and add rice. Simmer for 20 minutes until rice is tender.

2.      Cook macaroni according to directions.

3.      Add oil to saucepan and brown garlic. Add vinegar and bring to a coil. Add tomato sauce

4.      and diced tomatoes, salt, pepper, cumin, and red pepper. Bring to a boil and lower heat.

5.      Simmer. (You can add more red pepper and make it as spicy as you want. I'm pretty sure I added more than 1/4 t.... like way more...)

6.      Cover onions in oil and fry.

7.      After everything is prepared, serve in separate bowls.
Layer as follows:
lentils and rice
macaroni
sauce
chickpeas
fried onions

Thailand

Pad Woon Sen

9 oz. (1 pkg) cellophane noodles (rice)
1/2 c. sliced carrots
1/2 c. sliced cabbage
1/2 c. bean sprouts
1/2 c. green onions, thinly sliced
1 chicken breast, thinly sliced
1 egg
2 T. soy sauce
1 T. fish sauce
4 T. oyster sauce
1 T. minced garlic
2 T. oil

cilantro if desired
Instructions:
Soak noodles in water. Set aside. Scramble the eggs and set aside. Add oil to hot pan. Fry garlic until brown, be careful not to burn it. Add chicken to pan, stir fry until cooked. Add carrots, cabbage, and bean sprouts. Stir fry for  1 minute. Add egg. Cook until done. Add noodles to pan. Add soy sauce, fish sauce, and oyster sauce. Toss well and cook until heated. Add more sauce if needed to taste. Serve hot with cilantro if desired.

Chile

Ensalada Chilena

(Chilean Salad)

Ingredients:

3 cups tomato

1 sweet onion

Juice of 1-2 limes (to taste)

3-4 Tbls coarsly chopped cilantro

2 Tbls olive oil

Salt and pepper to taste

1.            Peel the onion and slice it in half. Place each half cut side down, then carefully slice onion crosswise into very thin half moon slices. Place onion slices in a bowl of salted water and let them soak for about 20 minutes. Drain onions in a colander and briefly rinse them with fresh water. Pat dry with paper towels. 

2.            Chop the tomato and place in a bowl. Add the juice of 1 lime and the olive oil. Add the onions and toss everything together well. Taste for seasoning, adding more lime juice if desired and seasoning with salt and pepper to taste. 

3.            Arrange salad decoratively on a plate. Garnish with chopped cilantro.

Salad can be covered with plastic wrap and stored in the refrigerator for up to 12 hours.

Netherlands

Dutch Winter Stamppot

8 large winter carrots, peeled and sliced coarsely

3 very large onions, peeled and sliced thinly

3-4 C. water

1 tsp. salt

1 tsp. butter

10 medium potatoes, peeled and cut up

3/4 C. butter

salt and pepper, to taste

  

DIRECTIONS

1. Place the carrots and onions in a 6-qt. Dutch oven along with the water, salt and 1 tsp butter. Boil

until tender.

2. Meanwhile, boil the potatoes until tender in a separate pot.

3. Drain the carrots and onions, reserving 1/3 cup of the boiling liquid.

4. Return the carrots, onions and 1/3 cup reserved liquid to the Dutch oven.

5. Drain the potatoes and add them to the Dutch oven. Mash the carrots, onions and potatoes until well

incorporated.

6. Add the 3/4 cup butter and salt and pepper to taste.

Most often, this dish is eaten with sausage or meatballs.  Some people mix them in; some eat them on the side.

Peru

Tallarin Satado

1 onion (any kind)

3-4 Tomatoes

1 Large chicken Breast

Soy Sauce

About ½ cup Whipping Cream

½ lb. Thin Spaghetti

Cooking oil

1.      Cook spaghetti noodles according to directions on the box. Cook noodles until soft.

2.      Cut chicken into bite size pieces. Before cutting season with salt and pepper. Cook in skillet with 1 Tbsp. of oil, until fully cooked and browned. Set aside.

3.      Slice onions and tomatoes into wedges. Pour a little oil in skillet. Cook the onion until soft, then add the tomatoes and cook until tender/soft. Add about ½ to ¾ cup water a little at a time. Pour some soy sauce in, according to desired flavor (the water and the soy sauce add flavor and moisture to the spaghetti. It should have a fluid consistency.

4.      Add spaghetti and chicken to the vegetable mixture. Add whipping cream a little at a time until the mixture is white and creamy. Us approximately ½ cup whipping cream.

Brazil

Pão de Queijo

Makes 2 dozen appetizer-sized balls.

Preheat oven to 375 degrees. Boil the following until white foam appears (on stove or in microwave):

·        1/3 cup of vegetable oil

·        1 cup and roughly 3 table spoons of milk

·        1 tsp salt

1.      Add this hot mixture to 2 cups of tapioca starch*. Mix well with a wooden spoon and let rest until it cools down. Mix in 2 eggs and about 1 ½ cups (6 ounces) of grated hard cheese (**) and 2/3 cup of parmesan cheese. You will get a gooey, sticky mass.

2.      To form balls, cover hands with grease (vegetable oil), use a teaspoon and quickly roll into ball shape as best you can (they will smooth out during baking). Each ball should be about 1 ½  inches in diameter. Bake on a very lightly greased sheet or on parchment paper.

3.      Bake for 15-20 minutes, depending on size, until tops begin to brown.

Notes:

*Tapioca (mandioca in Brazilian-Portuguese) is also called manioc, yucca, or cassava (which looks like a white thin powder). You can find this flour in any international food market. Some whole food places may also carry it.

**You can use Mexican-style blend cheese or mozzarella.

El Salvador

Salvadorian shredded chicken breast sandwich:

Chicken
Cook chicken breast. Shred chicken.
Put oil in a pan. Add chopped onions, tomatoes and green pepper. Add shredded chicken. Spice as desired.

Salad
Shred cabbage and carrots. Add mayonnaise and mix well.

Spread
Mix mayonnaise, mustard, and ketchup

Sandwich
Toast bread. Spread the mayo spread on both slices. Put salad on one slice, then add shredded chicken.

Enjoy!

Recipes From the Bulletin

Home Made Fresh Ricotta Cheese

9 cups whole milk

1 cup buttermilk

1 teaspoon salt

2 Tablespoons distilled vinegar

Method:

1.      Combine whole milk and buttermilk in a heavy-bottomed pot. Over medium heat, heat to 185 degrees, stirring often to avoid burning or hot and cold spots in the liquid. Stir salt and vinegar into hot milk.

2.      Immediately remove from heat and allow to cool undisturbed until curds have formed (5 to 10 minutes). Pull curds gently to the side.

3.      Line a strainer with cheesecloth and set into a larger bowl. Using a slotted spoon, gently lift curds from the pot into the strainer and allow to drain for 5 to 10 minutes, then, transfer to a lidded container and store in the refrigerator until used. It is best when used the same day, but will still be good for 2 to 3 days. May be used in any recipe calling for ricotta cheese.

4.      Each serving: ¼ c. contains 110 calories, 8 grams protein, 2 grams carbs, 8 grams saturated fat, 24 mg. Cholesterol, 2 grams sugar, 163 mg. sodium.

Total time needed to make cheese: 45 minutes.

Servings: About 1 pound, or two cups finished cheese. You will also have about 4-5 cups whey, which may be used in soups, puddings, etc.

Note: This process requires the use of a thermometer such as a candy thermometer which will register temperatures under boiling point (under 212 degrees).

From: Barbara Wardle

Oreo Cookie Truffles

1 package Oreo Cookies, crushed fine

1 8oz. Package cream cheese, softened

Chocolate

Mix cookie crumbs with cream cheese. Make small balls and put into the freezer for about 20 minutes. Dip in melted chocolate or melted white chocolate. Let set.

Pepper Steak

2 lbs. Sirloin steak

2 T butter

1 T paprika

1 clove garlic (minced)

1 bunch of green onions (sliced the long way)

2 green peppers (sliced the long way)

4 cut-up tomatoes

1 cup cut-up mushrooms

1 cup beef broth

¼ cup water

2 T corn starch

2 T soy sauce

1.      Sprinkle steak with paprika and allow to stand.

2.      Cook steak and garlic in butter until browned.

3.      Add onions and green peppers.  Continue cooking until veggies are wilted.

4.      Add tomatoes, mushrooms and broth.  Stir in steak and cook until thickened.

From:  Louise Lyman

Layered Taco Dip

1 can (30 ounces) refried beans

3 ripe avocados

2 tablespoons lemon juice

1 teaspoon garlic salt

3 drops Tabasco sauce

1 cup sour cream

½ cup mayonnaise

1 package taco seasoning mix

1 bunch green onions chopped

1 or 2 cans black olives, chopped or sliced

1 ½ cups cheddar cheese, shredded

Corn or tortilla chips

·        Spread a large round platter or serving dish with refried beans, making an even layer.

·        Peel, pit, and mash avocados.  Combine the lemon juice, garlic salt, and Tabasco sauce with the avocados and mix well.  Spread over bean layer.

·        Combine sour cream, mayonnaise, and taco seasoning mix.  Spread over avocado layer.

·        Sprinkle with green onions, tomatoes, olives, and cheddar cheese.

·        Serve with corn or tortilla chips.

Chicken Cordon Bleu Casserole

3-4 cups cooked chicken or turkey, cubed

2 cups cubed, fully cooked ham

1 ½ lbs Swiss Cheese, part cubed, part grated

1 small diced onion

4 Tbs. butter

1/8 cup flour or corn starch

2 cups half & half

1 Tbs. prepared mustard (optional)

Salt & Pepper to taste

3 cups crushed Corn Flakes

½  cube butter

Grease 9x13 pan and set aside.  Preheat oven to 375 degrees.  In a large mixing bowl, mix the chicken, ham chunks along with 1 pound of the Swiss cheese, cut into chunks.  In a saucepan, melt the 4 tablespoons of butter.  Add the flour (or corn starch) and whisk to mix.  Pour half & half into the flour and butter mixture.  Whisk to smooth, and bring to a thick gravy consistency.  Pour into the chicken/ham/cheese mixture, and the chopped onion.  Mix well and add salt and pepper to taste.  Pour into the greased cake pan.  Grate remaining Swills cheese and set aside.  In a small bowl melt ½ cube butter and pour into the Corn Flakes.  Add the rest of the Swiss cheese and mix well.  Toss over the meat and cheese mixture.  Bake for 25 – 30 minutes or until the casserole is heated all the way through.

Chocolate Éclair Cake

1 box of graham crackers

1 12 oz. Cool Whip

3 small boxes of French Vanilla instant pudding

3 cups milk

1 can of chocolate frosting

Place 3 packages of pudding and 3 cups of milk in a large bowl and blend.  Fold in Cool Whip.  Place a layer of whole graham crackers on the bottom of a 9 x 13 baking dish.  Top with ½ of the pudding mixture, then graham crackers, then the rest of the pudding mixture, ending with a layer of Graham crackers on the top.  Frost the top of the crackers and place in the refrigerator to set for several hours or overnight.

From:  Summer King