Graduation season is upon us, and with it comes a bounty of celebrations. If you're asked to bring a dish to a potluck party, here are a couple of tasty recipes. Both are simple to prepare and can easily be doubled (or more) to feed a crowd.

Also popular during graduation season are metallic balloons. While these pretty gifts offer wishes of congratulations, metallic balloons account for the highest percentage of power failures and pose a hazard when disposed of improperly. Remember these tips:

» Attach a small weight to a nonmetallic string that holds the helium-filled balloon.

» Do not remove the weights until the balloon has been deflated.

» Avoid tying multiple balloons to a single weight. A cluster has the increased chance of flying away and becoming entangled in power lines.

» If you see a metallic balloon caught in a power line, call Hawaiian Electric's trouble line at 548-7961.

DECADENT BANANA PUDDING

2 bags Pepperidge Farm Chessman cookies
6 to 8 bananas, sliced
2 cups low-fat milk
1 box (3.4 ounces) instant French Vanilla pudding
1 package (8 ounces) reduced-fat cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 container (8 ounces) nondairy whipped topping (such as Cool Whip), thawed

Line the bottom of 13-by-9-inch pan with 1 bag of the cookies and layer bananas on top.

In a mixing bowl, combine milk and pudding, then mix well with electric mixer. Set aside.

In another bowl, combine the cream cheese and condensed milk; mix until smooth. Fold the whipped topping into the cream cheese mixture, then add to the pudding mixture. Stir well.

Pour over the bananas and cover with the remaining bag of cookies. Chill before serving. Serves 12.

Approximate nutritional analysis, per serving: 470 calories, 17 g fat,

11 g saturated fat, 50 mg cholesterol, 330 mg sodium, 73 g carbohydrate, 3 g fiber, 44 g sugar, 9 g protein

MAC NUT DRUMMETTES

1 cup flour
2 teaspoons salt
1 teaspoon baking soda
2 teaspoons paprika
Dash of pepper
5 tablespoons sesame seeds
1/4 to 1/2 cup chopped macadamia nuts
1 egg, beaten
1/4 cup milk
2 pounds chicken drummettes
1/2 cup butter, melted

Line a 13-by-9-inch pan with foil; set aside.

In large bowl, combine the flour, salt, baking soda, paprika, pepper, sesame seeds and nuts; set aside.

In another bowl, combine egg and milk. Dip the chicken in the egg mixture then roll in the flour mixture. Place the chicken and butter into the prepared pan. Bake at 350 degrees for 30 minutes. Turn the chicken and bake another 30 minutes. Makes 8 appetizer servings.

Approximate nutritional analysis, per serving: 380 calories, 28 g fat,

11 g saturated fat, 120 mg cholesterol, 900 mg sodium, 15 g carbohydrate, 2 g fiber, 1 g sugar, 19 g protein

———

For more recipes from Hawaiian Electric Co., visit www.heco.com.