Awhile ago someone asked about tomatoless catsup.
Banana-based catsup is available in some Asian food markets.

Here are a couple recipes for tomato analogs (I haven’t tried them).

Un-Tomato Ketchup
from Of These Ye May Freely Eat by JoAnn Rachor

Blend until smooth:
1 C. cooked carrots
1/4 C. cooked beets
1/4 C. water
1/4 C. lemon juice
1 T. sweetener of your choice
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/8 tsp. oregano

A neat kids idea that I saw at a Crafts Fair last year was to fill a
kid’s toy pail with a bag of sugar cookie mix, some icing mix,
decorations, cookie cutter and of course a toy shovel to mix it all up with.

Title: Sm Peaches and Cream Turnovers
Categories: Pies
Yield: 2 Servings

2.00 Pie Crust for 9″ pies
1.00 Egg
2.00 pk Cream Cheese; room temp.,
-3 oz ea.
0.50 c Powdered Sugar
20.00 oz Peach Pie Filling

Preheat sandwich maker. Prepare pie crust and roll 2 crust about 11″
by 11″ folding each for easy handling. In blender or food processor
combine egg, cream cheese and powdered sugar until smooth. Open lid
and carefully lay first square of pie dough over entire surface. With
back of spoon, push dough down into pockets and spoon pie filling
into pockets. Top with the cream mixture dividing between 8 pockets.
Lay second square of dough over filling allowing excess to hang over
sides. Lower the top and bake about 10 minutes or until dough is
golden brown. Makes 8 turnovers.

MMMMM

Title: Eggplant Kohlrabi Pate
Categories: Appetizer, Brunch, Lunch, Vegetable
Yield: 8 servings

1 md Eggplant
3 lg Kohlrabi bulbs with leaves
2 Garlic cloves, crushed
6 Scallions, chopped
1 ts Olive oil
2 ts Ume plum vinegar
1/2 ts Salt
1/4 ts Pepper
1/2 c Breadcrumbs

Preheat broiler.

Cut eggplant in half lengthwise place flesh side down on a broiler
pan or baking sheet. Broil until the skins are split black, about
7 minutes. Remove from the broiler scoop out the flesh when cool
enough to handle. Discard skin set aside.

Trim the stems off the kohlrabi, reserving the leaves. Peel bulbs
coarsely chop bulbs leaves. Steam the bulbs for 10 minutes. Add
chopped leaves steam fro another 5 minutes, the bulbs should be
tender.

Place kohlrabi along with the eggplant, garlic, scallions, oil
vinegar in a food processor blend till smooth. Mix in the salt
pepper breadcrumbs. Place in a lightly oiled bowl, smooth the top
refrigerate overnight. Remove from the bowl by inverting onto a
platter.

“Vegetarian Gourmet” Spring, 1994
From: Kaz Dunkley Date: 06-08-94

MMMMM

Title: Jim Echols’ Cajun Spice
Categories: Spices
Yield: 6 Servings

1 tb Paprika
1 ts Onion powder
1 ts Garlic powder
1 ts Ginger powder
3/4 ts Black pepper
1/2 ts Oregano
1 ts Salt
1 ts Cayenne powder
1 ts Crushed chilies
3/4 ts White pepper
1/2 ts Thyme

Mix all ingredients together in a small bowl. Store in an airtight
container. Terry says, "One of the guides, Jim Echols, gave me this
recipe. I would prepare monster-sized batches of it for him and the
other guides to use in preparing blackened (cajun) trout. — A
special surprise for guests at shore lunches. Also try it in
hamburgers, on sauteed chicken or turkey, and on popcorn. From
Calgary Herald, by Terry Bullick (89.05.03)

—–

Title: Pecan Pie 2
Categories: Nuts, Pies
Yield: 1 servings

2 tb Butter or margarine
2 Large beaten eggs
1/2 c Dark corn syrup
1/3 c Sugar
2 ts Unbleached flour
1/4 ts Vanilla
Pecan pie pastry shell
1/2 c Pecan halves

In a small nonmetal bowl micro-cook butter or margarine, uncovered,
on 100% power for 30 seconds to 1 minute or till melted. Stir in
beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on
50% of power about 5 minutes or till slightly thickened, stirring
every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange
pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7
minutes or just till set, rotating the dish a quarter-turn every 2
minutes. Cool before serving.

MMMMM

Title: Quick Sticky Buns
Categories: Breads Yeast
Servings: 24

————————————BUNS————————————
1 1/4 c Milk
1/4 c Butter
3 1/4 c Flour
1/4 c Sugar
1 t Salt
2 pk Yeast
1 ea Egg
———————————-TOPPING———————————-
1 c Brown sugar
1 1/2 t Cinnamon
3/4 c Butter
2 T Corn syrup
1 c Walnuts

Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,
sugar, salt, yeast and egg. Add liquid and beat medium four minutes.
Stir in rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping
ingredients on low until ingredients are melted and combined. Divide
topping between muffin cups. Stir down batter. Drop into muffin cups.
Cover and rise until double (20 to 30 minutes). Preheat oven to 375
degrees. Place tins on cookie sheet and bake 12 to 15 minutes until
golden brown. Cool three minutes then invert on waxed paper.

—————————————————————————–

SQUASH APPLE WALNUT BISQUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chopped large onion
2 cl Garlic, minced
2 tb Butter/margarine
1 1/2 lb Peeled butternut squash
Or pumpkin cut in 2 inch
Cubes or about 2 cup cooked
Canned or frozen squash
4 Peeled sliced apples
1 c Chopped walnuts
2 c Apple cider
2 ts Salt or to taste
1 t White pepper to taste
1/2 ts Ground allspice
1/4 ts Ground cinnamon
Pinch of ground cloves
4 c Chicken stock
1/2 c Dark brown sugar
1/2 c Grated cheddar cheese opt
Heavy cream to thin to
Desired consistency opt.
Whipped cream for garnish
Opt
Allspice for garnish

In a kettle, cook the onion and garlic in margarine
until soft, stirring occasionally. Add the cubed
squash, apples, walnuts, cider, salt, pepper,
allspice, cinnamon, cloves and enough stock to cover.
Bring the mixture to a boil and simmer, partially
covered, 1 hour or until squash is tender. If using
canned, frozen or already cooked and pureed squash,
add to other ingredients, bring to a boil and simmer
for 10 minutes – start with a small amount of stock
and add more if needed. Garnish and serve. In batches,
puree the bisque in a blender or food processor until
very smooth. Return to a clean pot and add brown sugar
and, if needed, more salt and pepper. If desired, add
cheese and stir until smooth. To thin to desired
consistency, where ripples disappear, add cream or
more cider. To serve, reheat until piping hot, but do
not boil. Serve garnished with dollops of whipped
cream and/or a dash of allspice and more chopped
walnuts. NOTE: To precook squash without peeling, cut
in half, remove pulp and bake, cut side down, in a
baking dish with enough water to cover the bottom
until tender, about 45 minutes at 375 degrees. Check
occasionally to see if more water is needed. Then
scrap pulp off the skin.

– – – – – – – – – – – – – – – – – –

Title: MR PIBB PRALINES
Categories: Candies, Beverages
Yield: 12 servings

1 c Sugar; Granulated
1 c Brown Sugar; Dark, Packed
1 c Mr. Pibb
1 c Marshmallows; Miniature
Pecan Halves; *

* Use 2 to 3 cups of pecan halves.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cook sugars and Mr. Pibb in a
saucepan over low heat, stirring constantly, then
gradually birng to the soft ball stage (240 degrees F
on candy thermometer). Remove mixture from heat; stir
in marshmallows and pecans. Mix vigorously until
marshmallows dissolve. Quickly drop by tablespoon on
wax paper to cool. Makes 2 dozen pralines.
NOTE:
If Mr Pibb is not available in your area, use Dr.
Pepper.

—–

Date: Mon, 26 Sep 94 08:29:57 PDT
From: Raymond.Jackson@ebay.sun.com (Raymond Jackson)

Banana Malt

1 – 2 frozen very ripe bananas
1 – 2 Tbs Malt powder
~1 C Rice Milk (maybe more?)
1 tsp vanilla (optional)

Break or slice the banana into small chunks and put in a blender. Add
malt powder. Add a small amount of the rice milk and start to blend.
Add more rice milk as necessary until the banana goes from chunks
to puree, then blend for another minute or two before adding the rest
of the rice milk and optional vanilla.

If you try to blend all the ingredients at once you’re likely to
end up with un-blended banana chunks.

This recipe is a good way to use over-ripe bananas, which we peel and
freeze when they’ve been on the counter for a bit too long.