Kay Allen's Golden Baked Onions

Serves 6-8

6 large sweet onions, thinly sliced

1/4 cup butter or margarine

1 can condensed cream of chicken soup

1/2 cup milk

3 cups (12 oz.) shredded Swiss cheese, divided

1/8 tsp. pepper

6 slices French bread (3/4 inch thick)

2 tablespoons melted butter

In a large skillet, saute onions in butter until tender. In a bowl,

combine the soup, milk, pepper and 2 cups of cheese. Transfer to a greased 2-qt. baking dish.

Sprinkle with remaining cheese. Brush bread slices with melted butter on one side. Arrange buttered side up over cheese. Bake uncovered, at 350 for 25-30 minutes or until bubbly. If desired, broil 4-6 in. from heat until bread is golden brown. Let stand for 5 minutes before serving.

Kay Allen's Éclair Cake

1 box graham crackers

2 small boxes French Vanilla instant pudding mix

3 1/2 c. milk

8 oz carton cool whip

       Grease a 9x13 in. pan.  Line pan with whole crackers.  Beat pudding and milk for 2 min.  Fold in cool whip.  Pour 1/2 of this over crackers.  Add another layer of crackers and then the other 1/2 of pudding mix.  Cover with a layer of crackers.  Refrigerate for 2 hours.

While cake cools, combine the following and beat to a smooth texture:

     2 pkgs. choco bake

     1 1/2 c. conf. sugar

     2 tsp. vanilla

     3 tblsp. butter

     3 tblsp. milk

     2 tsp. karo syrup

Frost the chilled cake and chill again over night or 24 hours if possible.