BANANA SPLIT SQUARES

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jolly mdfd30e-
2 cups Oreo cookies — crushed
3 tablespoons Margarine — softened
3 large Bananas — peeled and sliced
crosswise
2 tablespoons Fresh lemon juice
6 cups Vanilla ice cream
1 cup Thick Fudge Sauce
6 cups Strawberry ice cream — THICK FUDGE SAUCE-
6 ounces Semisweet chocolate chips
1 cup Whipping cream

Butter a 9×13-inch pan.
In a medium bowl, combine cookies and margarine.
Toss to coat crumbs with margarine. Press evenly over bottom of prepared pan.
In a small bowl, sprinkle banana slices with lemon juice, and toss lightly to
coat slices thoroughly to prevent darkening. Set aside.
Stir vanilla ice cream to soften slightly. Spread ice cream over prepared
crust. Drizzle with fudge sauce. Freeze until almost firm.
Top with banana slices. Stir strawberry ice cream to soften slightly, and
spread over bananas. Freeze until firm.
To Serve. Top with lightly sweetened whipped cream and a drizzle of Thick
Fudge
Sauce. Serves 15 to 18.
Thick Fudge Sauce. In the top of a double boiler, combine chips and cream.
Heat over simmering water until chips melt and blend thoroughly with cream.
Keep
sauce refrigerated. Makes 2 cups.
RICH, rich, rich…but good, good, good!! Wis/Gramma

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Title: Dilly Brunch Pockets
Categories: Mexican, Breakfast, Cheese/eggs, Eggs/cheese, Jaw
Yield: 6 Servings

12 Corn tortillas
1 Large tomato, seeded and
Chopped
1/4 c Plus 2T sliced green onion
1 t Chopped fresh dill OR
1/4 t Dried dill
1 T Margarine
6 Eggs, slightly beaten
Salt and pepper to taste
1 Pkg. Canadian Bacon (5 to 6
Ounces) or 12 thin slices
Folded in half
1 c Shredded Cheddar cheese

To warm and fold corn tortillas, briefly cook each tortilla on both
sides in a nonstick skillet, about 1 minute (do not overcook) and
fold in quarters. Keep prepared tortillas covered with cloth towel
until all tortillas are folded and ready to be filled.

In 10 inch nonstick skillet, briefly saute tomato and 1/4 cup green
onions with dill in margarine. Add beaten eggs, salt and pepper to
taste. Cook over medium-low heat, stirring occasionally until eggs
are just cooked, but still soft. Remove from heat.

To fill each tortilla, place one slice of Canadian bacon in one
“pocket” of folded tortilla; fill second “pocket” with about 2
tablespoons egg mixture. As each tortilla is filled, arrange
overlapping in shallow 12x8x2 inch baking dish (lightly brushed with
margarine or spaayed with nonstick cooking spray). Sprinkle with
cheese, if desired, and remaining 2 tablespoons chopped green onion.
Bake at 350 degrees for 15 to 20 minutes or until just heated through.

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OAT BRAN NUTRI-BREAD

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dee Penrod FGGT98B
1 pk (5/16-ounce yeast
1 1/2 c Unbleached flour
1/2 c Bread flour
1/4 c Oat flour
1 tb Wheat germ
2 tb Sugar
1 tb Dry milk
1 tb Margarine
1 t Salt
7/8 c Water

A VERY NUTRITIOUS LOAF. SERVE TOASTED TO SAVOR DELICATE TASTE Put all
ingredients in order given into the bread pan. Select WHITE bread and
push Start. Makes 1 loaf, 8 slices. Each slice: 153 calories; 1 gm
dietary fiber; less than 1 gm soluble fiber; 29 gm charbohydrates; 4
gm protein; 2 gm fat (12% of calories from fat); 1 mg cholesterol;
268 mg sodium; 74 mg potassium; 17 mg calcium.

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GINGERED TOMATO BROTH WITH PAPPADAM NOODLES

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 ea 5″ plain pappadams
12 lg Spinach leaves
1 tb Peanut oil
1 t Cumin seeds
1 1/2 tb Ginger, grated
1 t Jalapeno pepper, minced
1/4 ts Turmeric
3 ea Ripe tomatoes, peeled,
– seeded diced
5 c Stock
Salt pepper
2 tb Cilantro, chopped

Using scissors, cut pappadams into 1″ wide noodles. Stack spinach
leaves, roll them into a tight log, cut into 1/8″ chiffonade.

Heat oil over moderate heat. Add cumin seeds, ginger jalapeno, fry
till seeds darken slightly. Stir in turmeric tomato cook about 4
to 5 minutes. Add stock bring to a boil. Reduce heat, cover
simmer for 15 minutes. Season.

Just before serving, add noodles spinach simmer for a bare minute.
Ladle into warmed bowls garnish with cilantro.

Variations: In place of spinach use 1 cup blanched peas, snow peas,
zucchini or asparagus slivers.

Yamuna Devi, “Yamuna’s Table”

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Bananas Ambrosia With Fudge Sauce

Recipe By : 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Serving Size : 6 Preparation Time :0:15
Categories : Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Sour Cream
1 Tbsp Orange Juice, Concentrate
1 C Coconut Flakes (To 1 1/4)
3 Med/Lg Bananas, Cut Diagonally Into 6 Slices Each
1 C Hot Fudge Sauce (Homemade Or Store Bought) — (To 1
1/3 C) heated
1/3 C Roasted Almonds — diced
Whipped Cream

1. In a small bowl, mix sour cream and orange juice concentrate until well
blended. Place coconut into a small bowl.
2. Roll banana slices in sour cream mixture to coat, then immediately roll
in coconut to coat completely. Place bananas on a plate; refrigerate at
least 1/2 hour longer but no longer than 1 1/2 hours.
3. To serve, place 3 bananas slices on each of 6 individual dessert
plates. Drizzle hot fudge sauce over bananas; then sprinkle almonds on
top. Garnish with whipped cream, if desired.

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SIMPLE TOFU VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Side dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions, cubed
1 md Green bell pepper, cubed
1/2 lb Mushrooms, halved
1 lb Cubed tofu
1/2 c Sunflower seeds
1 c Water
1 t Basil
1 t Sage

In hot oil, saute onions till limp. Add pepper, mushrooms, tofu, seeds
water herbs. Simmer till vegetables are limp. Serve over cooked rice.

“Vegetarian Times Cookbook”

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VANILLA BEAN FROZEN YOGURT

Recipe By : Net
Serving Size : 8 Preparation Time :0:00
Categories : Frozen Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup sugar
2 teaspoons cornstarch
12 ounces evaporated skim milk
1 egg — slightly beaten
2 tablespoons light corn syrup
1 vanilla beans
2 teaspoons vanilla extract
1 1/2 cups nonfat yogurt — stirred

In a medium saucepan, combine sugar and corstarch.
Stir in milk, beaten egg and corn syrup. Cook, stirring,
over low heat until mixture thickens and coats a metal
spoon. Remove from heat; cool.
Slit the vanilla bean and scrape the seeds into the mix-
ture along with the vanilla extract and yogurt. Freeze in
ice cream freezer according to manufacturer’s instructions.
Makes 8 servings.

Per serving: Calories 153 Fat 1g Cholesterol 29mg
Sodium 100mg Percent calories from fat 5%

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Spicy Popcorn

Recipe By : Betty Crocker’s New Choices Cookbook
Serving Size : 10 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tbsp water
4 tsps margarine
1 tsp cinnamon
1 tsp turmeric
1/2 tsp salt
1/4 tsp white pepper
1/8 tsp cayenne
10 c popcorn — popped

Preheat oven at 400. Prepare baking sheet with cooking spray. Place popped
popcorn on prepared baking sheet. Toss combination of seasonings for the
flavor. Bake for 10 minutes, tossing once.

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Title: ASPARAGUS WITH BLACK BEAN BEEF
Categories: Chinese, Beef
Yield: 4 servings

1/2 lb Beef, sliced, marinated
1 lb Asparagus
1/4 ts Baking soda, dissolved in
2 teaspoons water
1 tb Chinese fermented black
Beans, minced with:
4 Garlic cloves
1 ts Rice wine
2 ts Soy sauce
Peanut oil

———————MARINADE FOR BEEF———————
1 ts Cornstarch
1 ts Soy sauce
1/2 ts Rice wine
1/2 ts Sugar
1/4 ts MSG (optional)
1/2 ts Salt

———————–GRAVY MIXTURE———————–
1 ts Cornstarch
1/3 c Water

Cut the beef when it is partially frozen, and cut it
across the grain into thin slices.

Stir baking soda solution into the beef (to help
tenderize it). Stir in the marinade. Then stir in 1
tsp peanut oil and marinate the beef for one hour or
more in the refrigerator.

Heat 1 tablespoon peanut oil over high heat, add 1/2
teaspoon salt. Stir in asparagus. Add 1/4 cup water.
Cover pan for 2 minutes, and do not lift lid. When
done, remove to a platter.

Over high heat, add 1 tablespoon of oil. Stir-fry the
RINSED black beans and garlic mixture. Stir for a few
seconds. Add the beef. Stir-fry quickly until
barely. Do not overcook or the beef will become
tough. Sizzle in 1 tablespoon of rice wine and 2
teaspoons of soy sauce. Stir in asparagus.

Add gravy mixture. Stir until thickened. Serve hot.

SOURCE: Stella Chan’s Secrets in the Art of Chinese
Cooking.

Posted by Cate Vanicek

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Title: Harvest Apple Pie
Categories: Apples, Desserts
Yield: 8 servings

MMMMM—————————CRUST——————————–
1 9″ double pie crust

MMMMM————————–FILLING——————————-
1/2 c Firmly packed brown sugar
1/2 c Granulated sugar
2 T All-purpose flour
1/2 t Cinnamon
1 T Shortening
6 c Apples,tart baking,
-peeled,sliced
3 T Apple cider or juice

MMMMM—————————GLAZE——————————–
Granulated sugar

1. Heat oven to 375’F.
2. For filling, combine brown sugar, granulated sugar, flour and
cinnamon. Cut in shortening with fork until crumbs form. Toss apples
with crumb mixture. Pour into unbaked pie shell. Sprinkle cider over
filling. Moisten pastry edge with water.
3. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2″
beyond edge of pie plate. Fold top edge under bottom crust. Flute.
Cut slits or designs in top of crust for steam to escape.
4. For glaze, brush top with milk and sprinkle with granulated sugar.
5. Bake at 375’F. for 40-50 minutes. Cover edge of pie with foil last
10 minutes, if necessary, to prevent overbrowning. Cool until barely
warm or to room temperature before serving.

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