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Line pie shell in pan with foil; fill with dried beans. Bake in 400 degree F oven 15 minutes. Remove foil and weights. Bake 10 to 15 minutes or until golden brown. Cool on rack.

Mix 1/2 cup sugar and cornstarch in heavy-bottomed saucepan. Add milk; cook, stirring, over medium heat to thicken, 5 minutes. Remove from heat. Slowly stir 1 cup hot mixture into yolks in small bowl. Stir yolk mixture back into saucepan. Return to medium heat. Bring to boiling, stirring constantly. Cook, stirring, 3 to 5 minutes, until very thick. Remove from heat. Stir in butter and 2 teaspoons vanilla extract. Place plastic wrap on surface. Cool 15 minutes.

Slice 1 banana; arrange slices in single layer over bottom of crust. Mash second banana in bowl; stir into custard filling. Pour into crust. Place plastic wrap directly over filling. Refrigerate for 4 hours or until firm.

Beat cream, remaining sugar and vanilla extract in bowl until stiff peaks form. Uncover pie. Top with cream. Garnish with third banana, sliced.

No-Fuss Homemade Pastry
1/2 cup shortening
1 1/4 cups flour
1/2 teaspoon salt
3 to 4 tablespoons cold water

Mix shortening, flour and salt with pastry cutter until blended. Slowly pour in cold water, stirring until mixture begins to come together. Shape dough into ball; Press into disk. Wrap in plastic wrap and chill for 30 minutes.

On a floured surface, roll chilled dough into a circle 2 inches larger than bottom of pie plate. To lift pastry onto pie plate, carefully roll halfway around your rolling pin. Gently unroll dough onto pie plate, then press dough into plate without stretching. Flute edges.

Method
Reserve 1 1/2 tablespoons pineapple syrup for glaze.

To pineapple, add egg, biscuit mix, sugar and nutmeg; stir into stiff dough.

Heat shortening to 375 degrees F. Drop dough by teaspoonsful into hot fat; fry to golden brown, about 3 minutes, turning once. Remove with slotted spoon; drain on paper towels.

Dip some of donuts in pineapple glaze, others in confectioners’ sugar or cinnamon sugar. Serve warm.

Makes 2 1/2 to 3 dozen.

For glaze, combine confectioners’ sugar and pineapple syrup; mix until smooth.

Makes enough for 12 to 15 donuts.

Method
Boil, drain and rinse noodles. Brown meat well; add Ragu, tomato sauce, Worcestershire sauce, salt and pepper. Let meat cook with sauce for a few minutes.

In medium bowl, mix cottage cheese, cream cheese, sour cream and green onions. Grease 2 (2-quart) casserole dishes. Place 1/4 noodles in each casserole. Pour a little melted butter over noodles. Add 1/2 cheese mixture to each casserole. Add remaining noodles; drizzle with remaining butter and top with meat mixture. Bake at 350 degrees F for 35 to 45 minutes.

Freezes well.

Method
Place the chili powder, garlic powder #1, sugar and salt in a jar; shake to blend. Rub about 1/4 of spice mixture onto pork tenderloins. The remaining spice mixture can be stored for later use. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients (barbecue sauce, ginger, garlic powder #2, hot sauce, cilantro and lime juice). Place half of the glaze in a serving bowl and hold for service.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches between 155-160 degrees.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes.
Remove pork from the grill and let set for 10 minutes before slicing. Serve with reserved glaze.

Method
Preheat oven to 375 degrees. Mix all ingredients together thoroughly. Form into 1-inch balls.
Place on ungreased cookie sheets. Bake for 15 minutes or until golden brown. Sausage cheese balls can be frozen uncooked. Thaw and cook according to directions.