Tonight at Small Group, we are celebrating the end of a Bible Study session. We are going swimming, eating, (like TRUE Baptists) and having a time of fellowship. We are having a potluck style dinner menu and everyone gets to bring something. While attending small group I have noticed that when we mention food, it's either cookies, or a mexican fare (which makes sense in location). I happen to love mexican food, actually TEXMEX, but that it a totally different story right there. So, with most of the people in our small group having next left this immediate SW area, I am bringing them some local cuisine from our travels. I am cooking up Paula Deen's Chicken Salad and Banana Pudding; two VERY southern staples that I am sure most people here have not tried.

Chicken Salad:
3 pounds cooked chicken any style/flavor
1 cup of diced celery
1 lemon squeeze
1/3 c toasted, sliced almonds
1/2 c Mayo
Salt and Pepper to taste
Dinner Rolls

Combine all ingredients minus the rolls and chill. Before serving place a hefty amount on each roll and top with a sandwich pick. It's very simple, but soo very yummy.

Banana Pudding:

1    box vanilla wafers
3   medium bananas, sliced
2 ounce (1/2 stick) butter
1 teaspoon vanilla extract
3 cup milk
4   egg yolks
2 tablespoon cornstarch
3/4 cup sugar
For the meringue topping, optional:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar


Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens—do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
For the meringue topping, if using:
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.