1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying

In large bowl combine flour, baking powder, sugar, salt and basil.
Cut tomatoes in 1/2-inch pieces and drain.
Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.

In small bowl beat eggs and add to flour-tomato mixture.
Blend lightly with fork.
Heat 1/4 inch of oil in skillet over medium heat.
Drop batter by tablespoon, patting down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.

Makes 26 fritters or 4 to 6 servings.

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3/4 cup confectioners’ sugar
1/2 cup smooth peanut butter
1 cup granulated sugar, divided
3 cup milk, divided
3 eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla extract, divided
1 pie shell, baked
1/4 teaspoon cream of tartar

Beat together the confectioners’ sugar and peanut butter until the mixture is crumbly; set aside.

In a large, heavy saucepan, combine 2/3 cup sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom.
Do not let it boil.

Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt.
Stir to make a paste.

Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth.

Pour in some of the hot milk mixture, stirring to combine.

Add mixture in bowl to the milk in the saucepan.
Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center.

Add the butter and 1 teaspoon vanilla extract.
Remove from heat and let custard cool.

Preheat oven to 350 degrees F.

Sprinkle 2/3 of the crumbly peanut butter mixture into the bottom of the baked (and cooled) pastry shell.
Pour the cooled custard mixture over the top.

In a large mixer bowl, beat the egg whites, cream of tartar and remaining 1 teaspoon vanilla extract until stiff peaks form.

Gradually, while beating, add the remaining 4 tablespoons sugar and remaining 3 tablespoons cornstarch.
Continue beating until whites are very think and glossy.
Spread on top of pie.
Sprinkle the remaining peanut butter mixture on top.

Bake for 12 to 15 minutes; watching carefully, or until the meringue is golden brown; cool.

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1 1/4 cups margarine or butter
3 (1 ounce) squares unsweetened chocolate
1/2 cup Karo light or dark corn syrup
1 tablespoon water
1 teaspoon vanilla extract
1 pound confectioners’ sugar
1 cup chopped nuts

Grease an 8-inch square baking pan.

Melt margarine or butter and chocolate over low heat.
Stir in corn syrup, water and vanilla extract.
Remove from heat.
Stir in remaining ingredients until smooth.
Turn into pan.
Cool and cut into squares.

Makes 1 3/4 pounds.

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Source: The Wichita Eagle – 10/18/2000

6 cups water
1 cup small pearl tapioca
1 teaspoon salt
1 1/2 cups brown sugar
4 egg yolks, beaten
1 cup milk
1/2 cup granulated sugar
1 stick ( 1/2 cup) unsalted butter,
cut into small pieces
1 teaspoon vanilla extract

Mix together water, tapioca and salt in large saucepan.
Heat to boil over medium heat.
Reduce heat to low; simmer, stirring occasionally, 15 minutes.
Stir in brown sugar; continue to simmer, stirring occasionally, until thickened, 20 minutes.
Remove from heat.

Meanwhile, combine egg yolks, milk and sugar in small saucepan; cook over low heat, stirring constantly until thick enough to coat back of spoon.

Remove from heat; stir in butter and vanilla extract.
Stir into tapioca mixture.
Pour into custard cups or bowls.
Chill completely before serving, about 3 hours or overnight.
Yields 8 servings.

Nutrients per serving: 470 calories; 85 grams carbohydrates; 14 grams fat (8 grams saturated fat); 140 mg cholesterol; 2.6 grams protein; 340 mg sodium; 0.2 grams fiber

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