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BANANA QUICK BREAD
1/3 c. shortening or butter
2/3 c. sugar
2 eggs, slightly beaten
1 3/4 c. sifted all purpose flour
2 3/4 tsp. double acting baking powder
1/2 tsp. salt
1 c. mashed ripe bananas (2-3 bananas)
Beat shortening until creamy and glossy, or 2 minutes at medium speed on electric mixer. Gradually add sugar, beating til light and fluffy after each addition. Add eggs and beat til thick and pale lemon in color. Sift dry ingredients; add alternately with bananas, blend thoroughly after each addition.
Grease bottom only of a 4 1/2" x 8 1/2" loaf pan. Turn batter into pan. Bake in 350 degree oven for 60-70 min. or til cake tester inserted in center comes out clean and dry.
Let bread partially cool in pan (20 - 30 min.) before turning onto rack.
Makes one loaf.
Variation: This is a semi-sweet tea bread that can double as a fruit cake by adding 1/2 c. each of chopped nuts and mixed candied fruit and peels. The bread will freeze well and can be stored frozen up to three months.
This is a delicious banana bread recipe. I've added nuts and choc. chips before. Any dried fruit would be nice added too, in place of the candied fruit and peels.
This recipe is from ~ The Chiquita Banana Cookbook 1974.
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OLD FASHIONED OATMEAL BREAD
1.5 poud loaf
1 c. water
1/4 c. molasses
2 tbs. margarine or butter, softened
3 c. bread flour
1/2 c. quick cooking or regular oats
2 tbs. powdered milk
1 1/4 tsp. salt
1 3/4 tsp. yeast
1 ~ Measure and add liquid ingredients to the bread pan.
2 ~ Measure and add dry ingredients (except yeats) to the bread pan.
3 ~ Use your finger to form a well (hole) in the flour where you will pur the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pout it into the well.
Bake according to your bread machine, on sweet setting.
This was my very first loaf of bread in the bread machine. It was easy and the house smelled heavenly while the bread was baking.
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ITALIAN HERB BREAD
1.5 pound loaf
1 1/4 c. water
1 tbs. olive oil
3 1/4 c. bread flour
2 tbs. sugar
1 1/2 tsp. salt
1 tsp. or more Italian herb blend
1 1/2 tsp. yeast
1 ~ Measure and add liquid ingredients to the bread pan.
2 ~ Measure and add dry ingredients (except yeast) to the bread pan.
3 ~ Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour it into the well.
4 ~ Bake according to your bread machine on basic setting.
This smells absolutely wonderful when baking and is another favorite of ours.
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SPICED PUMPKIN TIRAMISU
1 package Italian Ladyfingers (Soft, not hard cookies)Arrange ladyfingers on the bottom of a 9-inch square pan. Pour the Frangelico liqueur over the soft sweet ladyfingers. (You may substitute the same volume of Orange Juice for a non-alcoholic preparation.)
In a mixing bowl, blend together the mascapone with the pumpkin puree. Add the cinnamon, ginger, mace, confectioner's sugar and orange extract.
Fold in 1-1/2 cups of the wipped cream. Pour the mixture over lady fingers.
Gently spread remaining whipped cream on top of pumpkin mixture. Sprinkle the top with a dash or two of additional cinnamon, if desired.
Cover and refrigerate at least two hours before serving, or overnight. Slice to serve.
This is something else!!! Just wonderful! One year I even substitued the pumpkin puree with peanut butter(leave out spices and decrease peanut butter to 1/4 c.) to make for DH's birthday and it also was wonderful! You won't be disappointed with this recipe! I got it from my friend Janet.
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WHITE CHILI
2 large onions (or however much you like to use), chopped
1 tbs. olive oil
3 cloves of garlic, minced
1 can (4 oz.) green chilies, chopped
2 cans (19 oz each) cannellini (white kidney beans or use your favorite dry white beans already cooked), drained
1 can (13 3/4 oz) chicken broth
4 c. cut-up cooked chicken breasts (or other chicken meat)
2 tsps. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
3 c. grated Monterey Jack cheese
Salsa
Sour Cream
Combine onions, oil and garlic in a huge saucepan or skillet. Cook til tender, stirring often.
Add all remaining ingredients except salsa and sour cream. Mix well and cover. Simmer for 40 min.
Serve topped with cheese, salsa and sour cream.
This is GREAT! I first had this in upstate NY when we visited DH's aunt and uncle. They took us to a fabulous little restaurant on the Susquehana River and this is what I had. I found a recipe for it in my microwave's cookbook. Enjoy!
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Savory Chicken Pies
1/2 lb. bulk pork sausage
1/4 c. margarine or butter
1/3 c. all-purpose flour
salt and pepper to taste
1 13 3/4 oz can chicken broth (1 3/4c.)
2/3 c. milk
2 c. cubed, cooked or leftover chicken
1 10 oz. pkg. frozen mixed vegetables, thawed
In saucepan brown sausage, breaking into pieces; drain on paper toweling. Pour off fat. In same saucepan melt butter. Blend in flour, salt, and pepper. Stir in chicken broth and milk. Cook and stir till thickened and bubbly; cook 1 min. more. Add browned sausage, cubed chicken, thawed mixed vegetables; heat through. Divide mixture among six 1 c. casseroles. Top with Savory Pastry. Place casseroles on baking sheet. Bake at 425 degrees for 25-30 min. Makes 6 servings.
Savory Pastry: Combine 1 cup sifted all-purpose flour, 1 tsp. celery seed, 1/2 tsp. salt, and 1/2 tsp. paprika; cut in 1/3 c. shortening. Sprinkle with 2 tbs. water, a tbs. at a time, mixing with fork till all flour is moistened and dough clings together. Gather dough together; press into ball. Roll 1/8 inch thick on lightly floured surface. Cut into 6 circles the size of the casseroles. Cut slits near circle on top of each casserole.
This is delicious! I used Jimmy Dean's Sage sausage. Made it in a 9"x10"x2" glass dish. We had one meal of it and I divided the rest up into two more meals and froze them. I had been wanting to make a chickn pot pie recipe for sometime and when I found this in one of my cookbooks I was thrilled. It is a favorite. You could also use leftover cooked turkey.
This recipe was taken from ~ Better Homes and Gardens Good Food on a Budget 1975. This cookbook was my mother-in-laws and I got it after she passed away.
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Created on ... June 17, 2001