BOILED CUSTARD

*Summer Collection- 1 (14 oz ) can sweetened condensed milk 1 quart milk 4 eggs 1/2 tsp vanilla *Combine the milk and heat in the top of a double boiler. *In a separate pan, beat the eggs well. *Slowly pour a little of the milk over the eggs, stirring constantly. Gradually add the eggs to the milk and cook on low for 5-10 minutes, stirring constantly, until thickened.*Stir in vanilla and refrigerate. This can be served in custard cups or stemmed glasses.(Source: The New Cooking with 4 Ingredients-Jean Coates & Kaboom wallpaper)

MARGARITA PIE

*Summer Collection- 1 ( 8 oz )pkg cream cheese, softened 1/3 cup sugar 2 envelopes margarita mix 1 ( 8 oz ) carton whipped topping *In mixer bowl, whip cream cheese until fluffy. *Add the sugar and the margarita mix and beat until smooth. *Fold in whipped topping, mixing well. Pour into a shortbread ready pie crust. Freeze.*Set out of refrigerator for 5 or 10 minutes before serving.(Source: The New Cooking with 4 Ingredients-Jean Coates & Kaboom wallpaper)

Key Lime Pie

*Summer Collection- 6 egg yolks 2 (14 oz ) cans sweetened condensed milk 1 ( 8 oz ) bottle lime juice concentrate 1 ( 9-inch ) graham cracker crust *In a large mixing bowl, beat egg yolks with sweetened condensed milk. *Stir in the lime juice and green coloring if you like. Pour into graham cracker crust. *Bake at 350 degrees for about 20 minutes. *Chill. Top with whipped cream. (Source: The New Cooking with 4 Ingredients- Jean Coates)

LEMONADE MILK SHAKE

*Summer Collection- 1 ( 6 oz ) can lemonade concentrate, thawed 1 cup diced bananas 1 quart vanilla ice cream 3 cups milk *In mixing bowl, combine lemonade concentrate and bananas. Beat until it is a heavy consistency. *For each milk shake, add one scoop vanilla ice cream and 1/4 cup of lemon-banana mixture in bottom of glass. *Fill glass 2/3 fill of milk and stir until blended. Top it off with one more scoop of ice cream. (Source: The New Cooking with 4 Ingredients-Jean Coates)

French Toast

Summer Collection- 4 eggs 1 cup whipping cream 2 thick slices bread, cut into 3 strips Powdered sugar *Place a little oil in a skillet. Beat together eggs, cream and a pinch of salt. *Dip bread into batter allowing batter to soak in. *Fry bread in skillet until brown; turn and fry on the other side. *Transfer to cookie sheet. Bake at 325 degrees for about 4 minutes or until puffed. Sprinkle with powdered sugar. (Source: The New 4 Ingredients-Jean Coates)

CORNED BEEF HASH BAKE

*Summer Collection- 2 ( 15 oz ) cans corned beef hash, slightly warmed Margarine 6-8 eggs 1/3 cup half-and-half *Spread corned beef hash in a greased 9 by 13-inch pan. Pat down with the back of a spoon and make 6-8 deep hollows in the hash large enough to accomodate an egg. *Fill hollows with tiny dab of margarine. *Pour eggs into each hollow and cover the eggs with a tablespoon or so of the cream. *Bake uncovered at 350 degrees for 15-20 minutes or until eggs are set as desired. Divide into squares to serve. (Source: The New Coooking with 4 Ingredients-Jean Coates)

Mayo Muffins

*Summer Collection- 1-1/4 cup self-rising flour 3 TB mayonnaise 1 cup whole milk *Mix all ingredients together and spoon into greased muffin tins. *Bake at 375 degrees for 20 minutes or until lightly browned. (Source: The New Cooking with 4 ingredients-Jean Coates)