Custard Cup Sundaes 1 box (3.9 ounces) instant pudding, any flavor, sugar free works well 6 teaspoons butter, divided 4 eggs 1 cup milk 6 tablespoons flour 1/2 teaspoon vanilla 1 small container (8 ounces) frozen whipped topping, thawed 6 maraschino cherries 1 banana, sliced Preheat oven to 450 degrees. Prepare the pudding according to directions and chill. Place 1 teaspoon of the butter in each of 6 ramekins. Place into oven and melt butter. Tilt ramekins so butter is completely covering cup bottoms and sides. Set aside. Beat together eggs, milk, flour, and vanilla.

Pour about 1/3 cup batter into each hot ramekin, making a small indentation in the center. Bake for 8 minutes. Reduce oven to 375 degrees and bake another 8 minutes. Take ramekins out of oven and let cool for 5 minutes. Fill ramekins with pudding. Top with whipped topping and garnish with cherries and sliced bananas. Makes 6 servings. Fried Eggs, Sausages, and Hash Browns 1/4 pound ground sausage 1 medium onion, diced 5 tablespoons butter or margarine, divided 1 package (30 ounces) shredded hash brown potatoes salt and pepper, to taste 8 eggs Cook sausage and onion in large frying pan until the sausage begins to brown; drain grease and set aside.

Melt 3 tablespoons butter in a separate frying pan over medium heat. Cook hash browns for 10 minutes, or until they begin to brown, and season with salt and pepper. Add to sausage pan and toss to mix. Press mixture together into 4 patties and cook over medium heat until patties have cooked through. Melt remaining butter in a frying pan. Carefully crack 2 eggs into the pan, taking care not to break the yolks. Season with salt and pepper. Cook slowly until the whites of the eggs are set and the yolks are as desired.

Repeat with remaining eggs. Place 2 eggs over each patty and serve. Makes 4 servings.