Texas in the Times

I usually don't like to see Texas in the NYTimes, but this week was a rare exception.  There was a review of a wonderful-sounding barbecue restaurant on 26th Street, Hill Country Barbecue.  And then descriptions of three of their dishes, including a recipe for corn pudding, in the Diner's Journal.  There was even an article about a barbecue contest in NJ, though I was suspicious when a supposed master of Texas-style bbq mentioned his pulled pork sandwich.

In another section altogether, there was a review of Gail Collins's new book, As Texas Goes, which sounds more like the usual news about the Lone Star State in the Times.  But Collins is usually funny and perceptive, so the book would probably be worth a read.

While I'm eating some of that Hill Country banana pudding . . . .

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Mommy Hungry's Banana Pudding 

12 oz. vanilla wafers, reserving 8-10 and crushing the rest (beyond recognition)

tub of Cool Whip (large)--I haven't made this since I gave up fake whipped cream and will have to test it with the real thing!

package of cream cheese (large)

package of Jello Instant Vanilla pudding (large)

5 bananas, sliced in rounds

milk

            Line the bottom of the dish with uncrushed wafers.

            Make the pudding.  Add cream cheese and cool whip, beating with mixer.  Add bananas and half of the crushed wafers.

            Spoon pudding mixture on top of whole wafers.  Cover with remaining half of crushed wafers.

            Refrigerate and serve.

Mommy Hungry