First Layer:

1 2/3 cups graham cracker crumbs
3/4 stick oleo or butter

Cut oleo or butter into cracker crumbs and mix. Pat into bottom of 9 x 13 x 2-inch pan. Press firmly with wide spatula. Chill in freezer while you do second layer.

Second Layer:

2 cups powdered sugar
2 eggs
1 stick oleo or butter
1 tsp. vanilla

• Blend ingredients, then beat together at high speed until well blended and creamy. Scrape sides often. Spread over first layer.

Third Layer:

1 (8 oz.) can crushed pineapple, drained
5 large bananas

• Spread pineapple over second layer. Cut bananas lengthwise and lay across the top.

Topping:

1 large (9 oz.) pkg. Cool Whip
1/3 cup chopped nuts
Maraschino cherries

• Spread on Cool Whip and sprinkle with nuts and cherries. Chill at least 2 hours before serving. Yield: 12 servings.

Peeling of 4 small oranges
1 cup sugar
1/2 cup water
1 egg
1 cup milk
2 1/2 cups flour
2/3 cups sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup orange peel

• Parboil peeling of 4 oranges. Cook in syrup of 1 cup sugar and water until dry. Add beaten egg to milk; add orange mixture, sifted dry ingredients, and 1 cup orange peel cut fine.
• Put into well greased loaf pan. Let rise 1 hour. Bake 1 hour at 300¡.
Yield: 1 loaf

1/2 cup butter
1 cup sugar
Rind of 2 oranges, grated
1 egg
1/2 cup orange juice
3 cups sifted flour
1/2 tsp. cinnamon
4 tsp. baking powder

• Cream together butter, sugar, and orange rind. Gradually add lightly beaten egg, orange juice, flour, cinnamon and baking powder.
• When dough is thoroughly mixed, drop from a teaspoon onto an ungreased cookie sheet. Bake in 325¡ oven 10 to 12 minutes until light brown.
Yield: approx. 6 dozen cookies.