Rhubarb Tapioca Pudding

Mary Lovejoy, West Paris

3 Cups rhubarb, cut into pieces

4 Tablespoons quick-cooking tapioca

2 Cups hot water

1 1/3 Cup sugar

½ Teaspoon salt

Add rhubarb and tapioca in a double boiler. Cook until tapioca is clear. Add sugar and salt and cook until sugar is dissolved. Chill and serve with whipped cream. It is also great warm.

Oven Fried Potatoes

Doug Kilgore, South Paris

4 Large unpeeled baking potatoes

¼ Cup vegetable oil

2 Tablespoons grated parmesan cheese

½ Teaspoon salt

¼ Teaspoon garlic powder

¼ Teaspoon onion salt

¼ Teaspoon paprika

1/8 Teaspoon pepper

Cut potatoes lengthwise into four wedges. Place skin side down in a 13-by-9-inch baking pan. Combine remaining ingredients and brush over potatoes. Bake at 375 degrees for one hour, brushing with oil/cheese mixture every 15 minutes. Turn potatoes over for the last 20 minutes of baking.

Baked Ham Casserole

Sharon Bouchard, South Paris

16 Slices bread

1 ½ Cups cubed cooked ham

4 Cups shredded cheddar cheese

4 Cups shredded mozzarella cheese

6 Eggs

3 Cups milk

½ Teaspoon dry mustard

3 Cups uncrushed cornflakes

½ Cup butter or margarine

Trim crust from bread and cut slices in half. Grease a 13-by-9-inch baking pan. Cover bottom of pan with half of the bread, half of the ham and half of each of the cheeses. Repeat layers. Combine eggs, milk and mustard and pour over layers. Refrigerate for several hours or overnight. Remove from refrigerator and let set for 30 minutes. Combine cornflakes and butter and sprinkle over casserole. Cover loosely with foil and bake at 375 degrees for 45 minutes.

Kids in the Kitchen

Berries and Banana Smoothies

Doug Kilgore, South Paris

1 ½ Cups vanilla or plain yogurt

2/3 Cup orange juice

2 Medium bananas cut into chunks

1 Cup of berries, fresh or frozen

2 Teaspoons honey

Put all ingredients in a blender and blend until smooth. Pour into chilled glasses.