DID YOU KNOW THIS ABOUT BANANAS?

BANANAS ARE THE FRUIT OF A PLANT OF THE GENUS MUSA (FAMILY MUSACEAE), WHICH ARE CULTIVATED PRIMARILY FOR FOOD, AND SECONDARILY FOR THE PRODUCTION OF FIBERS THAT ARE USED, FOR EXAMPLE, IN THE TEXTILE INDUSTRY.  THEY WERE ALSO CULTIVATED FOR ORNAMENTAL PURPOSES.



WHAT TYPE OF YELLOW BANANAS DO WE EAT?

THE YELLOW BANANAS WE EAT TODAY ARE A CROSS BETWEEN THE GREEN (MUSA ACUMINATA) AND THE RED (HYBRID MUSA X PARADISIACA BANANA TREE, AND THIS CROSS IS STERILE.


SO WHERE DO MOST OF THE BANANAS WE CONSUME COME FROM?
LARGE SCALE COMMERCIAL PRODUCTION FOR EXPORT TO NORTH AMERICA IS CONCENTRATED IN HONDURAS AND PANAMA AND TO A LESSER EXTENT, COSTA RICA.

WHAT ARE THE FOOD USES?
THE RIPE BANANA IS UTILIZED IN MANY WAYS IN OUR DIET, FROM SIMPLY BEING PEELED AND EATEN TO BEING SLICED AND SERVED IN FRUIT CUPS AND SALADS AND PEANUT BUTTER SANDWICHES;  BEING MASHED AND INCORPORATED INTO ICE CREAM, BREAD, MUFFINS, AND PIES.  WE ADD BANANAS TO MANY OF OUR FAVORITE FOODS AND SOMETIMES JUST HAVE THEM ON THE COUNTER FOR A SNACK.

WHAT IS THE NUTRITIONAL VALUE?
200 CALORIES
27.5 GRAMS SUGAR

ROSEMARY-ROASTED POTATOES

1 CUP OLIVE OIL
4 WHOLE GARLIC CLOVES, PEELED
4 POUNDS RED SKIN POTATOES, QUARTERED
4 FRESH ROSEMARY SPRIGS


PREHEAT OVEN TO 350.


HEAT OIL AND GARLIC IN LARGE ROASTING PAN SET ATOP 2 BURNERS AT MEDIUM HIGH HEAT.  ADD POTATOES AND ROSEMARY.  COOK UNTIL POTATOES BEGIN TO COLOR, STIRRING OFTEN, ABOUT 10 MINUTES.


TRANSFER PAN TO OVEN.  ROAST UNTIL POTATOES ARE GOLDEN , ABOUT 45 MINUTES.  INCREASE HEAT TO 375.  ROAST UNTIL DEEP BROWN AND CRISP, STIRRING OFTEN, ABOUT 20 MINUTES.  USING SLOTTED SPOON, TRANSFER POTATOES TO BOWL.


SEASON WITH SALT AND PEPPER.


MAKES 10 SERVINGS.

FRESH VEGETABLE NOODLE SOUP

2 TABLESPOONS COOKING OIL


2 ONIONS, CHOPPED
3 CARROTS, CUT INTO 1/2 INCH HALF MOON SLICES
2 RIBS CELERY, CUT INTO 1/2-INCH SLICES


48-OZ VEGETABLE BROTH


1 15-OZ CAN DICED TOMATOES, UNDRAINED
1 TABLESPOON TOMATO PASTE
1 CUP POTATOES, 1/2-INCH DICE
1 CUP GREEN BEANS, HALVED
1 1/4 TEASPOON SALT


1 CUP EGG NOODLES


1/3 CUP FRESH PARSLEY, CHOPPED


IN A LARGE SAUCEPAN, HEAT OIL OVER LOW HEAT.  


ADD FIRST 3 INGREDIENTS AND COOK, STIRRING OCCASIONALLY, UNTIL VEGETABLES START TO SOFTEN, ABOUT 10 MINUTES.  


STIR IN BROTH AND NEXT 5 INGREDIENTS.  


BRING TO A BOIL.  


REDUCE HEAT AND SIMMER, PARTIALLY COVERED, UNTIL THE VEGETABLES ARE ALMOST TENDER, ABOUT 20 MINUTES.


STIR IN EGG NOODLES.  BRING SOUP TO A SIMMER UNTIL NOODLES ARE TENDER, ABOUT 5 MINUTES.  


STIR IN THE PARSLEY AND SERVE HOT.

CHICKEN, ARTICHOKE AND MUSHROOM SOUP

3 (4-OZ) CHICKEN BREAST, SKINNED/BONED
2 1/2 CUPS WATER


VEGETABLE COOKING SPRAY
3/4 CUP ONION, CHOPPED
1/2 CUP CELERY, CHOPPED
3 (10 1/2-OZ) CHICKEN BROTH
1 BAY LEAF
SALT AND PEPPER TO TASTE
1/8 TEASPOON GROUND NUTMEG
3/4 CUP MUSHROOMS, THINLY SLICED
1 (14-OZ) CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED

COMBINE CHICKEN AND WATER AND BRING TO A BOIL IN A SMALL POT.  REDUCE HEAT, COVER AND SIMMER FOR 20 MINUTES OR UNTIL TENDER.  REMOVE CHICKEN FROM BROTH;  COOL SLIGHTLY AND SHRED.  RESERVE BROTH.


SPRAY LARGE STOCK POT WITH NON-STICK;  PLACE OVER MEDIUM-HIGH HEAT UNTIL HOT.  ADD ONION, CELERY AND COOK STIRRING CONSTANTLY, UNTIL CRISP TENDER.  

ADD RESERVED CHICKEN BROTH, CANNED CHICKEN BROTH, AND NEXT 4 INGREDIENTS.  BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER 15 MINUTES.  

ADD MUSHROOMS, AND COOK 10 MINUTES.  ADD SHREDDED CHICKEN AND ARTICHOKE HEARTS, AND COOK UNTIL THOROUGHLY HEATED.  TOP EACH SERVING WITH PARMESAN CHEESE.

MAKES 8 CUPS.

BALSAMIC VINAIGRETTE

I HAVE MADE THIS SALAD DRESSING MANY TIMES AND ALWAYS HAD WONDERFUL REVIEWS.


4 GARLIC CLOVES, MINCED
1/2 TEASPOON SALT
2 TABLESPOONS SHALLOT, MINCED
4 TABLESPOONS BALSAMIC VINEGAR 
1/2 CUP EXTRA-VIRGIN OLIVE OIL


IN A BOWL WHISK TOGETHER GARLIC, SALT, SHALLOT, VINEGAR AND ADD OIL IN A STREAM, WHISKING UNTIL EMULSIFIED.


VINAIGRETTE MAY BE MADE 2 DAYS IN ADVANCE, COVERED AND CHILLED.


BRING TO ROOM TEMPERATURE AND WHISK BEFORE SERVING.


MAKES 12 SERVINGS.

SALMON PATTIES

1 POUND SKINLESS SALMON FILLET, CUT INTO LARGE CHUNKS
2 SLICES HONEY WHEAT BREAD, LARGE PEICES
2 EGGS
2 TEASPOONS LEMON JUICE
SALT TO TASTE
2 TABLESPOONS PARSLEY, CHOPPED


OLIVE OIL


IN A FOOD PROCESSOR, COMBINE FIRST 6 INGREDIENTS. 


PULSE BRIEFLY, JUST UNTIL CHOPPED.  FORM INTO 3 PATTIES.


IN A LARGE SKILLET WITH A LITTLE OLIVE OIL SAUTE PATTIES FOR 5 MINUTES PER SIDE, OR UNTIL COOK THROUGH.


MAKES 3 PATTIES.

MUSTARD CREAM SAUCE

YOU COULD ADD SOME FRESH DILL (2 TABLESPOONS) AND LEMON JUICE (1 TABLESPOON) TO MAKE A MUSTARD LEMON DILL SAUCE.

1 12-OUNCE BOTTLE LAGER BEER
1/3 CUP CHOPPED SHALLOTS
3 CUPS CHICKEN BROTH
1 1/2 CUPS WHIPPING CREAM
1/4 CUP DIJON MUSTARD
2 TABLESPOONS YELLOW MUSTARD SEEDS


BOIL BEER AND SHALLOTS IN HEAVY MEDIUM SAUCEPAN UNTIL REDUCED TO 1/4 CUP, ABOUT 12 MINUTES.  


ADD STOCK AND BOIL UNTIL REDUCED TO 1 1/2 CUPS, ABOUT 10 MINUTES.  


ADD CREAM AND BOIL UNTIL REDUCED TO 2 CUPS, ABOUT 10 MINUTES.  STIR IN MUSTARD AND MUSTARD SEEDS.


REWARM OVER MEDIUM-LOW HEAT BEFORE SERVING.


MAKES 8 SERVINGS.

GUACAMOLE CHUNK

THIS FRESH, HEALTHY AND DELICIOUS GUACAMOLE IS BEST SERVED WITH BAKED TORTILLA CHIPS.  WOULD BE WONDERFUL WITH TACOS, TOSTADAS, OR ANY SOUTHWESTERN DISH.

2 MEDIUM TOMATOES, SEEDED AND FINELY CHOPPED
1/4 CUP RED ONION, FINELY CHOPPED
1 GARLIC CLOVE, MINCED
2 TABLESPOONS LIME JUICE
1 TABLESPOON OLIVE OIL
SALT


2 RIPE AVOCADOS, SEEDED, PEELED, AND COARSELY MASHED


3/4 OF ONE JALAPENO, DICED (OPTIONAL FOR HEAT)


BAKED TORTILLA CHIPS

IN A BOWL COMBINE FIRST 5 INGREDIENTS AND SALT TO TASTE.


STIR IN AVOCADOS. 


COVER THE SURFACE WITH PLASTIC WRAP.


CHILL FOR UP TO 1 HOUR.  


SERVE WITH BAKED TORTILLA CHIPS.


MAKES 2 CUPS.

RIBS POLYNESIAN STYLE

3 LBS LEAN PORK SPARERIBS


5 TABLESPOONS SUGAR
3 TABLESPOONS SOY SAUCE
1 TABLESPOON GROUND GINGER
3 TABLESPOONS HONEY
2 TABLESPOONS KETCHUP
1 TEASPOON SEASONING SALT
1 CUP CHICKEN BROTH


PLACE RIBS IN THE BOTTOM OF YOUR CROCK POT.  


MIX REMAINING INGREDIENTS AND POUR OVER RIBS.  


COVER AND COOK ON LOW FOR 8 HOURS. 


CUT RIBS INTO SEGMENTS AND SPOON SOME SAUCE FROM COOKER.  (COULD ALSO BASTE SOME OF THE SAUCE ON RIBS AND GRILL HIGH FOR A FEW MINUTES OR BROIL IN OVEN)


SERVE WITH STEAMED RICE AND GRILLED PINEAPPLE CHUNKS.


MAKES 6 SERVINGS.

CHICKEN SATAY

1/2 CUP COCONUT MILK
1 CLOVE GARLIC, MINCED
1 TEASPOON CURRY POWDER
1 1/2 TEASPOONS BROWN SUGAR
1/2 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER


1 BONELESS/SKINLESS CHICKEN BREAST, CUT INTO 1" STRIPS


1 CUP COCONUT MILK
1 TABLESPOON CURRY POWDER
1/2 CUP CREAMY PEANUT BUTTER
3/4 CUP CHICKEN STOCK
1/4 CUP BROWN SUGAR


2 TABLESPOONS LIME OR LEMON JUICE
1 TEASPOON SOY SAUCE
SALT TO TASTE


10 (6-INCH) SKEWERS, SOAKED IN WATER, 30 MINUTES


STIR TOGETHER FIRST 6 INGREDIENTS UNTIL SUGAR HAS DISSOLVED.  POUR OVER CHICKEN AND MARINATE FOR AT LEAST 2 UP TO 12 HOURS.


BRING NEXT 5 INGREDIENTS TO A SIMMER OVER MEDIUM-HIGH FOR 5 MINUTES, STIRRING CONSTANTLY, UNTIL SMOOTH AND THICKENED.


REMOVE FROM HEAT AND STIR IN LIME JUICE AND SOY SAUCE; SEASON TO TASTE WITH SALT.  


PREHEAT GRILL FOR MEDIUM-HIGH HEAT.


THREAD MARINATED CHICKEN ONTO SKEWERS, GRILL 4 TO 5 MINUTES PER SIDE, OR UNTIL COOKED THROUGH.  


SERVE OVER STEAMED RICE WITH WARM PEANUT SAUCE.


MAKES 5 SERVINGS.

APPLE DUMPLING

1 (16.3-0Z) GRANDS BUTTERMILK BISCUITS
8 TEASPOONS BUTTER OR MARGARINE
4 MEDIUM GRANNY SMITH APPLES, PEELED, CORED AND HALVED


3/4 CUP SUGAR
3/4 CUP WATER
1/2 CUP BUTTER, MELTED
1 TEASPOON VANILLA


1/2 TEASPOON GROUND CINNAMON


PREHEAT OVEN TO 350.  


SPRAY NON-STICK ON 13X9-INCH GLASS BAKING DISH.


FLATTEN BISCUITS WITH ROLLING PIN.  PLACE 1 TEASPOON BUTTER IN THE CORE AREA OF EACH APPLE HALF.  WRAP EACH BISCUIT AROUND 1 APPLE HALF.  PLACE SEAM SIDE DOWN IN GREASED BAKING DISH.  


COMBINE SUGAR, WATER, MELTED BUTTER AND VANILLA; POUR OVER DUMPLINGS.  SPRINKLE CINNAMON OVER DUMPLINGS.


BAKE UNCOVERED AT 350 FOR 35 TO 40 MINUTES OR UNTIL GOLDEN BROWN AND APPLES ARE TENDER.


DRIZZLE WITH SAUCE AND SERVE WARM.  VANILLA BEAN ICE CREAM (OPTIONAL)


MAKES 8 DUMPLINGS.

SOUTH WESTERN CHICKEN CAESAR SALAD

1/2 CUP OLIVE OIL MAYONNAISE
1 1/2 TABLESPOON LOW SODIUM CHICKEN BROTH
1 TABLESPOON SOY SAUCE
1 TABLESPOON FRESH LEMON JUICE
1 1/2 TEASPOON MINCED CANNED CHIPOTLES  (IN ADOBO)
1 TEASPOON BROWN SUGAR


1 LARGE HEAD ROMAINE LETTUCE, CUT INTO BITE-SIZE PIECES
2 MEDIUM TOMATOES, SEEDED AND DICED
1 CAN BLACK BEAN, DRAINED AND RINSED 

1 SMALL RED ONION, SLICED THIN
1/2 CUP FROZEN CORN, THAWED AND DRAINED
4 TABLESPOON PARMESAN CHEESE, GRATED


4 CHICKEN BREASTS, GRILLED & SLICED INTO STRIPS


WHISK FIRST 6 INGREDIENTS IN A MEDIUM BOWL TO BLEND.  SEASON DRESSING TO TASTE WITH SALT AND PEPPER.


MIX LETTUCE, TOMATOES, BLACK BEANS, RED ONION AND CORN IN A LARGE BOWL.  ADD DRESSING AND 2 TABLESPOONS PARMESAN CHEESE AND TOSS TO COAT.  TOP WITH SLICED CHICKEN BREAST AND SPRINKLE WITH REMAINING 2 TABLESPOONS PARMESAN CHEESE.


SERVE.


MAKES 4 SERVINGS.

ITALIAN STEAK ROULADE

THIS RECIPE IS VERY EASY TO MAKE AND YOU COULD POUND CHICKEN AND USE INSTEAD OF STEAK.  DO NOT BE INTIMIDATED BY THE NUMBER OF INGREDIENTS.

1 CUP PLAIN BREAD CRUMBS
1/2 CUP FLAT PARSLEY, CHOPPED
1/2 CUP ITALIAN FONTINA CHEESE, SHREDDED
1/4 CUP GREEN OLIVES, PITTED AND CHOPPED
1/4 CUP PARMESAN CHEESE, GRATED
2 TABLESPOONS OLIVE OIL
1 TABLESPOON THYME, FINELY CHOPPED


1 2-POUND FLANK STEAK


5 OUNCES PROSCIUTTO, THINLY SLICED
1 CUP BASIL LEAVES
2 RED BELL PEPPERS, FIRE ROASTED OR JAR


OIL RUB:
1 TABLESPOON OLIVE OIL
2 TEASPOONS THYME, FINELY CHOPPED
2 TEASPOONS KOSHER SALT
1 TEASPOON BLACK PEPPER, GROUND
2 TEASPOONS MINCED GARLIC




PREHEAT OVEN TO 350.


IN A LARGE BOWL, COMBINE THE BREAD CRUMBS, PARSLEY, FONTINA, OLIVES, PARMESAN, OLIVE OIL AND THYME.


LAY STEAK ON WORK SURFACE AND BUTTERFLY WITH A SHARP LONG KNIFE ON LONG SIDE LEAVING 1/2 INCH UNCUT AND OPEN LIKE A BOOK.  


COVER CUT SIDE WITH PROSCIUTTO SLICES, ROASTED PEPPER AND BASIL LEAVES.  SPREAD BREAD CRUMB MIXTURE ON TOP.


ROLL TOWARDS YOU TIGHTLY AROUND THE FILLING.  USE TOOTH PICKS OR BUTCHER STRING, SECURE THE ROLL IN 4 OR 5 PLACES.


OIL RUB:  IN A SMALL BOWL, COMBINE OLIVE OIL, THYME, SALT, PEPPER AND GARLIC.  RUB THIS ALL OVER THE STEAK.


SAUTE STEAK ROLL IN A LARGE SKILLET ON MEDIUM HIGH HEAT UNTIL BROWNED ALL OVER FOR ABOUT 10 MINUTES.  TRANSFER ROLL TO BAKING DISH AND ROAST 25 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 120 TO 125 FOR MEDIUM RARE.


PLACE STEAK ROLL (COVER LIGHTLY WITH FOIL) ON A CARVING BOARD AND LET REST FOR 10 MINUTES.  DISCARD THE TOOTH PICKS OR BUTCHER STRING AND SLICE CROSSWISE INTO 1/2 INCH THINK ROULADES.


SERVE.


MAKES 6 SERVINGS.

HASH BROWN CASSEROLE

YOU COULD ADD 6 DICED HARD BOILED EGGS TO THIS ONE.  REALLY SIMPLE AND GOES GREAT WITH ANY BREAKFAST.


1 2-POUND BAG HASH BROWNS, FROZEN
1 10-OUNCE CAN CREAM OF CELERY SOUP, UNDILUTED
12 OUNCES SHARP CHEDDAR CHEESE, GRATED
1 CUP SOUR CREAM
1 CUP RED ONION, FINE CHOPPED


1 6-OUNCE CAN FRENCH FRIED ONION




PREHEAT OVEN TO 375.


COMBINE FIRST 5 INGREDIENTS IN LARGE BOWL.  


TRANSFER TO 13X9X2-INCH GLASS BAKING DISH.  


BAKE FOR 1 HOUR UNTIL TOP IS SLIGHTLY GOLDEN.  


SPRINKLE WITH FRENCH FRIED ONIONS.  


PUT BACK IN OVEN FOR ANOTHER 5 MINUTES.


SERVE HOT.


MAKES 12 SERVINGS.

BACON EXPLOSION!!!!!!!!!

FROSTED CARROT CAKE

1 1/2 CUPS ALL-PURPOSE FLOUR
2/3 CUP WHOLE WHEAT FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS GROUND CINNAMON
1/4 TEASPOON SALT


1 CUP FIRMLY PACKED BROWN SUGAR
3/4 CUP EGG SUBSTITUTE
3/4 CUP NONFAT BUTTERMILK
1 (8-OUNCE) CAN CRUSHED PINEAPPLE, DRAINED
2 CUPS CARROTS, GRATED
1/3 CUP RAISINS
3 TABLESPOONS VEGETABLE OIL
2 TEASPOONS VANILLA EXTRACT


CREAM CHEESE FROSTING


PREHEAT OVEN TO  350.


COMBINE FIRST 5 INGREDIENTS AND SET ASIDE.


COMBINE BROWN SUGAR AND NEXT 8 INGREDIENTS, AND BEAT AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL WELL BLENDED.  POUR BATTER INTO 2-9-INCH ROUND PANS COATED WITH COOKING SPRAY.


BAKE FOR 30 TO 35 MINUTES OR UNTIL  A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.  COOL CAKE COMPLETELY IN PAN ON A WIRE RACK.


SPREAD SOME FROSTING ON ONE ROUND AND STACK WITH SECOND.  COVER EVENLY OVER ENTIRE CAKE.


MAKES ONE DOUBLE LAYERED 9-INCH ROUND CAKE.

GARLIC SHRIMP

1/4 CUP OLIVE OIL
4 LARGE GARLIC CLOVES, MINCED
1 TEASPOON RED PEPPER FLAKES


1 POUND LARGE SHRIMP, PEELED AND DEVEINED
2 TABLESPOONS FRESH LEMON JUICE
2 TABLESPOONS DRY SHERRY
1 TEASPOON PAPRIKA 


SALT & PEPPER TO TASTE
FRESH ITALIAN PARSLEY, CHOPPED


IN A LARGE SKILLET ON MEDIUM HEAT, SAUTE GARLIC AND RED PEPPER FLAKES IN OIL FOR 1 MINUTE.  


RAISE HEAT TO HIGH AND ADD SHRIMP, LEMON JUICE, SHERRY AND PAPRIKA.  STIR AND SAUTE UNTIL SHRIMP TURNS PINK ABOUT 3 MINUTES.


SEASON WITH SALT & PEPPER AND SPRINKLE WITH PARSLEY.


SERVE HOT.


MAKES 4 SERVINGS.

CHILI RUBBED STEAKS

IT DOESN'T GET ANY EASIER THAN THIS.  


2 TABLESPOONS CHILI POWDER
2 LARGE GARLIC CLOVES, MASHED
1 TEASPOON SALT
1 TEASPOON GROUND CUMIN
3/4 TEASPOON SUGAR
3 1/2 TABLESPOONS WORCESTERSHIRE SAUCE


4 1-INCH THICK NEW YORK STIP STEAKS


IN A SMALL BOWL STIR TOGETHER THE FIRST 5 INGREDIENTS TO MAKE A PASTE.


RUB STEAKS COMPLETELY WITH PASTE AND SEAL IN A LARGE ZIPLOCK BAG FOR AT LEAST 4 HOUR AND UP TO 2 DAYS IN THE REFRIGERATOR.


COOK STEAKS TO DESIRED DONENESS AND SERVE.


MAKES 4 SERVINGS.

RIB-EYE STEAKS WITH BLUE CHEESE MUSHROOM SAUCE

2 10-OUNCE RIB-EYE STEAKS
1 TABLESPOON OLIVE OIL


3 TABLESPOONS UNSALTED BUTTER
1 SMALL RED ONION THINLY SLICED
1/2 POUND BUTTON MUSHROOMS, QUARTER CUT
4 GARLIC CLOVES, DICED


3/4 CUP DOUBLE RICH BEEF BROTH
1/4 CUP BRANDY
1/4 TEASPOON FRESH ROSEMARY, MINCED
1 1/4 CUP BLUE CHEESE, CRUMBLED


FRESH ROSEMARY SPRIGS


PLACE STEAKS IN SHALLOW DISH.  RUB OIL ALL OVER STEAKS.  SEASON WITH SALT AND PEPPER.  


MELT BUTTER IN LARGE SKILLET OVER MEDIUM-HIGH HEAT.  ADD OINION AND SAUTE FOR 3 MINUTES UNTIL TRANSLUCENT.  ADD MUSHROOMS AND GARLIC; SAUTE ABOUT 4 MINUTES OR UNTIL MUSHROOMS ARE JUST TENDER.  SET ASIDE.


HEAT ANOTHER LARGE SKILLET OVER MEDIUM-HIGH HEAT.  ADD STEAKS AND COOK TO DESIRED DONENESS.  TRANSFER STEAKS TO PLATES;  TENT LOOSELY WITH FOIL TO KEEP WARM.


ADD BROTH, BRANDY AND MINCED ROSEMARY TO SAME SKILLET THAT WAS USED FOR STEAKS AND BRING TO BOIL, SCRAPING UP BROWNED BITS.  ADD MUSHROOM MIXTURE.  BOIL FOR ABOUT 5 MINUTES UNTIL LIQUID IS THICK ENOUGH TO COAT SPOON.  ADD 1 CUP CHEESE; STIR UNTIL CHEESE MELTS.  SEASON TO TASTE WITH SALT AND PEPPER.


SPOON SAUCE OVER STEAKS.  SPRINKLE WITH REMAINING 1/4 CUP CHEESE.  GARNISH WITH ROSEMARY SPRIGS.


MAKES 2 SERVINGS.

BASIC CINNAMON APPLE CAKE

WITH THIS ONE YOU COULD ADD RAISINS AND WALNUTS OR JUST KEEP IT SIMPLE.  ENJOY!!!  


3 CUPS DICED APPLES
3 CUPS FLOUR
2 TEASPOONS CINNAMON
1 TEASPOONS LEMON JUICE
1/2 TEASPOON SALT
1/2 CUP BROWN SUGAR
1 CUP GRANULATED SUGAR
2 EGGS
1 TABLESPOON BAKING POWDER
1 TABLESPOON VANILLA
1 CUP VEGETABLE OIL


PREHEAT OVEN TO 350.


DICE APPLE AND ADD LEMON JUICE AND CINNAMON IN LARGE BOWL.


IN ANOTHER LARGE BOWL BEAT EGGS THEN ADD GRANULATED SUGAR AND VANILLA.  MIX.


ADD BROWN SUGAR, SALT, BAKING POWDER, OIL.  MIX.


STIR IN APPLES.


POUR MIXTURE INTO A 9-INCH BAKING PAN AND FOR 45 MINUTES OR UNTIL KNIFE COMES OUT CLEAN.


SERVE WARM.


MAKES ONE 9-INCH APPLE CAKE.

BANANA STUFFED DOWN RANGE TOAST

CHECK OUT THIS MADE EASY STUFFED FRENCH TOAST RECIPE.  I REMEMBER TAKING THIS COMPLICATING RECIPE AND MAKING IT SIMPLE BACK IN 2004.  ENJOY!!!


1 RIPE BANANA


3/4 CUP HALF & HALF
2 LARGE EGGS
1 TEASPOON VANILLA
1/4 TEASPOON CINNAMON
1/4 TEASPOON GROUND NUTMEG


4 1-INCH-THICK SLICES FRENCH BRIOCHE BREAD
2 TABLESPOONS UNSALTED BUTTER


WARM MAPLE SYRUP


PREHEAT OVEN TO 350.


CUT BANANA INTO 1/4-INCH-THICK SLICES CROSSWISE.


MIX TOGETHER NEXT 5 INGREDIENTS.


CUT A POCKET IN THE TOP OF YOUR BREAD SLICES SO THAT YOU CAN STUFF THEM.


STUFF EACH POCKET WITH 4 TO 6 BANANA SLICES.


PLACE ONE EVEN LAYER OF STUFFED BREAD IN A LARGE BAKING DISH.


POUR EGG MIXTURE OVER AND SOAK FOR 15 MINUTES TURNING ONCE OR TWICE.


MELT BUTTER IN A LARGE SKILLET AND COOK FRENCH TOAST UNTIL GOLDEN BROWN ON BOTH SIDES.


DUST TOAST WITH CONFECTIONERS AND SERVE WARM WITH SYRUP.


MAKES 2 SERVINGS. 

SWEET AND SPICY PECANS

2 CUPS PECANS
2 TABLESPOONS BUTTER, MELTED
1 TABLESPOON SUGAR
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON CHILI POWDER
1/4 TEASPOON DRIED CRUSHED RED PEPPER FLAKES
1/8 TEASPOON SALT

TOSS PECANS IN BUTTER.

COMBINE SUGAR AND REMAINING 4 INGREDIENTS; SPRINKLE OVER PECANS, TOSSING TO COAT.

SPREAD IN A SINGLE LAYER ON A BAKING SHEET.

BAKE AT 325 FOR 15 MINUTES, STIRRING OCCASIONALLY.

COOL AND SERVE.

MAKES 2 CUPS.

ITALIAN SAUSAGE AND TORTELLINI SOUP

I FOUND THIS OLD RECIPE THAT I HAVE MADE MANY TIMES ON MISSIONS.  VERY HEARTY AND DELICIOUS SOUP FOR THAT COLD COLD DAY.  MANY CHANGES HAVE BEEN MADE BY ME OVER THE YEARS.  ENJOY!!!!


1 POUND SWEET ITALIAN SAUSAGE, CASING REMOVED


1 CUP RED ONION, CHOPPED
2 LARGE GARLIC CLOVES, SLICED


6 CUPS DOUBLE RICH BEEF BROTH
3 LARGE TOMATOES, CHOPPED
1 8-OUNCE CAN TOMATO SAUCE
2 LARGE ZUCCHINI, 1/4 INCH THICK HALF CIRCLES
2 LARGE CARROTS, THIN SLICED QUARTER CUT
1 GREEN BELL PEPPER, CHOPPED
3/4 CUP DRY SAUVIGNON BLANC
2 TABLESPOONS DRIED BASIL
2 TABLESPOONS DRIED OREGANO


10 OUNCES PURCHASED CHEESE TORTELLINI
1/2 CUP PARMESAN CHEESE, SHAVED


COOK ITALIAN SAUSAGE IN LARGE SKILLET UNTIL COOKED THROUGH, CRUMBLING WITH BACK OF SPATULA, ABOUT 10 MINUTES.  REMOVE SAUSAGE WITH SLOTTED SPOON TO A LARGE STOCK POT.  

POUR OFF ALL BUT 1 TABLESPOON DRIPPINGS.  ADD ONION AND GARLIC TO SKILLET AND SAUTE UNTIL TRANSLUCENT, ABOUT 5 MINUTES.  ADD ONIONS, GARLIC AND NEXT 9 INGREDIENTS TO SAUSAGE IN LARGE STOCK POT.  

SIMMER UNTIL VEGETABLES ARE TENDER, ABOUT 40 MINUTES.

ADD TORTELLINI TO SOUP AND COOK UNTIL TENDER, ABOUT 8 MINUTES.  SEASON WITH SALT AND PEPPER TO TASTE.  SPRINKLE FRESH SHAVED PARMESAN AND SERVE.

MAKES ABOUT 9 SERVINGS.

SALMON WITH SOY-HONEY AND WASABI

THIS RECIPE COULD EASILY BE CUT IN HALF FOR SMALLER DINNERS.  A VERY SIMPLE RECIPE WITH GREAT PRESENTATION AND CAN BE SERVED WITH STICKY RICE.


1 CUP MIRIN (JAPANESE SWEET RICE WINE)
4 TABLESPOONS SOY SAUCE
1/2 CUP RICE VINEGAR
2 TABLESPOONS FRESH GINGER, FINELY GRATED
8 (12 OUNCE) PIECES SALMON FILETS


4 TABLESPOONS SOY SAUCE
1/2 CUP HONEY
2 TABLESPOONS LIME JUICE


4 TEASPOONS WASABI POWDER
2 TABLESPOONS WATER


MIX TOGETHER THE FIRST 4 INGREDIENTS IN A SHALLOW DISH.  ADD SALMON, SKIN SIDE UP, AND MARINATE COVERED FOR 10 MINUTES.


PREHEAT OVEN AT BROIL.


BOIL SOY SAUCE, HONEY, AND LIME JUICE IN A SMALL SAUCEPAN, STIRRING FREQUENTLY, UNTIL THICKENED, ABOUT 4 MINUTES.


STIR TOGETHER WASABI POWDER AND WATER IN A SMALL BOWL.


BROIL SALMON, SKIN SIDE DOWN, ON TOP SHELF 5 TO 7 INCHES FROM HEAT SOURCE ( ABOUT 6 MINUTES).


SERVE SALMON WITH BOTH SAUCES.


MAKES 8 SERVINGS. 

PORK MEDALLIONS WITH MUSTARD CREAM SAUCE

2 1-POUND PORK TENDERLOINS, EACH CUT INTO 4 MEDALLIONS


3 1/2 CUPS PANKO BREAD CRUMBS
1 CUP CHOPPED WALNUTS
1/3 CUP CHOPPED FRESH PARSLEY
1/4 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND NUTMEG


1 CUP ALL PURPOSE FLOUR


2 LARGE EGGS, LIGHTLY BEATEN


1/3 CUP OLIVE OIL


USING A MALLET OR ROLLING PIN, POUND PORK BETWEEN SHEETS OF PLASTIC TO 1/4-INCH THICKNESS.  SEASON WITH SALT AND PEPPER.


MIX BREADCRUMBS, WALNUTS, PARSLEY, CINNAMON AND NUTMEG IN PROCESSOR UNTIL NUTS ARE FINELY GROUND.  TRANSFER TO SMALL BOWL.  SEASON WITH SALT AND PEPPER.  


PLACE FLOUR AND LIGHTLY BEATEN EGGS IN SEPARATE SMALL BOWLS.


DREDGE ONE PORK MEDALLION IN FLOUR; SHAKE OFF EXCESS.  DIP INTO BEATEN EGGS TO COAT, THEN INTO BREADCRUMB MIXTURE.  REPEAT THIS WITH THE REMAINING PORK MEDALLIONS.


HEAT 1/3 CUP OIL IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT.  WORKING IN BATCHES, ADD PORK AND SAUTE UNTIL JUST COOKED THROUGH, (ABOUT 2 MINUTES PER SIDE) ADD MORE OIL AS NEEDED BETWEEN BATCHES.


TRANSFER TO PLATTER.


SERVE WITH MUSTARD SAUCE AND CABBAGE.


MAKES 8 SERVINGS.

FRENCH BREAKFAST MUFFINS

I HAVE MADE THIS RECIPE A MILLION TIMES WHILE I WAS WORKING AS A AIDE TO A FAMILY IN CALIFORNIA.  VERY SIMPLE TO MAKE AND DANGEROUSLY DELICIOUS. 


1/3 CUP SHORTENING
1/2 CUP SUGAR
1 EGG
1 1/2 CUP MILK


1 1/2 CUP WHOLE WHEAT FLOUR OR WHITE
1 1/2 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1/4 TEASPOON NUTMEG


1 TEASPOON GROUND CINNAMON
1/2 CUP SUGAR


1/2 CUP BUTTER, MELTED


PREHEAT OVEN TO 350.  


GREASE MINI MUFFIN TIN.


MIX THOROUGHLY, SHORTENING, SUGAR, MILK AND EGG IN A LARGE BOWL.


ADD NEXT 4 INGREDIENTS AND MIX WELL.


FILL MUFFIN CUPS 2/3 FULL.


BAKE 20 TO 25 MINUTES UNTIL GOLDEN BROWN TOPS.

MIX SUGAR AND CINNAMON IN A SEPARATE BOWL.


IMMEDIATELY AFTER BAKING, ROLL PUFFS IN MELTED BUTTER, THEN ROLL IN CINNAMON MIXTURE.

REMOVE FROM PAN IMMEDIATELY.

DIP IN MELTED BUTTER.


ROLL IN SUGAR AND CINNAMON.


BEST SERVED WARM.


MAKES ABOUT 30 MINI MUFFINS.

HAVE YOU TASTED A NEW WINE LATELY?

Ever find yourself stuck in the wine comfort zone? Drinking the same kind of wine because either you don’t know what to try next, or you can’t imagine that there’s anything you’d like as much, so it’s easier to keep drinking what you’ve been drinking or maybe trying a new label, but not a new variety. 



Wine tastings are a really good way to try new wines, whether you put them on yourself or attend one at a local winery. If you host one at your home, invite a half dozen friends, and plan ahead to make the most of it. I will post tips on setting up your own wine tasting next week.

COLOR
The true color of the wine is best judged by tilting the glass and looking at the wine through the rim, to see the variation from the deepest part of the liquid to its edges. Intensity can best be gauged looking straight down through the wine from above. Clarity whether the wine is brilliant or cloudy with particles is most evident when light is shining sideways through the glass.

The color indicates the age of the wine, quality and concentration. Examining wine through a colored glass is like staring at a beautiful girl that is wearing wraparound sunglasses. ROSÉ and light RED wines will be lighter in flavor, while dark red wines will be fuller in flavor. Rosé wine is pale pink when young and develops a warm orange hue with age. An overly pronounced red or orange color in a rosé is a defect. Red wines when young are usually deep purple and then become brick-red when mature. When brownish-red, they’re generally too old.

Light white wines are palest in color. Sweet white wines are usually darker in color than dry white wines. White wines begin clear yellow or greenish and then turn golden with age.

AROMA
This is the fruity, “grapey” scent in a young wine. The bouquet is a product of bottle age, and most good wines will develop it if allowed to mature. The glass should hold 10 to 18 ounces and the bowl should be biggest at the bottom, tapering to a small opening in order to concentrate the wine's aromas.

TASTE
One thing to remember is that taste is an individual thing. If you like the wine, don’t let anyone change your mind. You may taste sweetness in a wine, while the person next to you may not.
Accurate and complete wine tasting depends primarily on the concentration and acuteness of perception of the taster. But the right tools and an efficient approach can make a big difference, too.

Please drink responsible and always make smart choices and plan ahead.

DID YOU KNOW THIS ABOUT USED COFFEE GROUNDS?

Roughly more than 50 percent of Americans drink coffee each day, over 3 cups equaling more than 300 million cups a day. You may fall within that 50 percent. Ok now that is a lot of coffee but what about the leftover grounds. Have you ever heard of people talking about using coffee for various things around the house?

With recycling becoming more and more important in America, leftover coffee grounds can be used to save you money. In this blog, I am going to discuss just a few most likely uses of used coffee grounds. After reading this you may start using those old coffee grounds instead of just throwing them away.

Used as a cleaning aid - We all face hard-to-clean objects in our lives. Whether yours is a pan that just won't come clean or an ashtray full of stains, coffee grounds as a cleaner may be your solution. Coffee grounds are extremely abrasive and acidic, making them the choice when it comes to difficult cleaning. Mix some coffee grounds with a little bit of water, and then scrub with a firm brush. Make sure the pans you are trying to clean are stain-resistant. Coffee grounds may dye any surface it makes contact with. I just wonder, if coffee can clean pots and pans, what does it do to my stomach lining.

Freshening kitchen drains - Do you ever walk through your kitchen and smell a foul odor, only to discover that it is emanating from your drain? Just heat about 5 cups of water to a boil and pour about half a cup of used coffee grounds down the drain followed by the boiling water. The hot water pushes the grounds through, ensuring that they will not clog the drain. Your drain should smell fresh for at least a week.

Enhances carrot and radish growth – Most of us have heard that coffee grounds make a great fertilizer in garden and great for compost piles. Believe it or not, coffee can enhance the growth of carrots and radishes. Though I have never tried this in my garden I have heard this from many reliable sources. Mix your carrot and radish seeds with used coffee grounds and plant the seeds and coffee together. The grounds will increase your carrot and radish amount and size and ward off any underground pests attracted to your garden. Just give it a try for yourself and see.

Deodorizer for freezer - Stop spending money on baking soda and start using those when your old coffee grounds do the same job? After drying the grounds place them in an old used butter tub or something similar. Place the lid on, but poke holes in the top to allow the flow of oxygen so that the coffee grounds will be able to suck up odors effectively.

These are just a few uses for those old coffee grounds. 

SEAFOOD PASTA SALAD

1-16 ounce package multi colored bow tie pasta 
2 stalks celery, diced
1/2 pound crab meat, chopped 
1/2 pounds large Shrimp, tail off and deveined 
1/2 cup frozen green peas
1/2 cup red bell pepper, diced 
1/2 cup mayonnaise 
1 tablespoons white sugar 
1 tablespoons white vinegar 
2 tablespoons milk 

Season to taste with fresh chopped dill, salt & pepper. 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. 

While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost. 

In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving. 

Serves 4