1 cup shortening
2 cups sugar
6 ripe broken bananas
4 well beaten eggs
2 1/2 cups flour (sifted 3 times before measuring)
1 tsp salt
2 tsp baking soda
Beat shortening and sugar until fluffy. Add bananas and mix. Then add the well beaten eggs. Mix well. With hand, blend slowly and gradually the dry ingredients to the wet, being careful not to over mix. Pour into 2 greased and floured bread pans. Bake on 350 degrees for 45-50 minutes. Let cool for 10 minutes then turn out of pan. Cool on rack.
The first time I made this I ended up with white flour chunks in the bread- don't think I stirred it in gradually enough (due to Mikey pouring it in too quickly). But it still tasted fine. It also seems to work better in the mini-loaf pans. That way the edges don't burn and the middle cooks through. This is the recipe my grandma makes and hers is so yummy. I have yet to make mine taste as great. Let me know how it turns out for you.
Acquired by Barbara Newbold
1 yellow or white cake mix
1 large (6 oz.) strawberry jello
2 cups boiling water
1 (16 oz.) package frozen strawberries partially thawed
about 10 fresh strawberries sliced
1 large (6 oz.) vanilla instant pudding
2 cups milk
whipped cream or cool whip
First layer:
Prepare the cake mix as directed on package. Bake in 2 well greased round baking pans. After cake is cooled, break one round cake into 2-3 inch pieces (save the other cake round to make a 2nd trifle or additional layers if desired). Place cake in bottom of large glass bowl.
In a sauce pan, dissolve strawberry jello in 2 cups of boiling water. Cool. Refrigerate until think and syrupy (about 20-30 minutes). Stir in semi-thawed strawberries. Pour over cake pieces. Refrigerate for about 1 hour or until firm. Cover with fresh strawberry pieces.
Second layer:
Prepare vanilla pudding using only 2 cups milk. Pour over jello and strawberries. Regrigerate 30 minutes or until firm.
Third layer:
Spread whipped cream or cool whip over top of first two layers. Top with fresh fruit or nuts of choice.
Keep refrigerated until served.
We had this at a get together the other night and it was so tasty. I like the ones with chocolate cake and chocolate pudding as well, so you can be kindof creative with this recipe too. When I stirred in the frozen strawberries, it made my jello all lumpy. I think next time I just might add them when they are almost completely room temperature or before I let the jello set. Then maybe some of the jello I pour over my cake might run into the cake instead of clump all around it. Granted the dessert still tasted great with clumpy jello. :)
Acquired by Carol McMaster
Serves 18, 2 dozen
Ingredients:
2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or shortening
5 to 5 1/2 cups all-purpose flour or bread flour
Directions:
1. In a large bowl with electric mixer, combine water and milk powder, stir until dissolved.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (dough will be getting stiff and remaining flour may need to be mixed in by hand).
5. Add about 1/2 cup flour and mix again, by hand or mixer.
6. Dough should be soft, not overly sticky, and not stiff.
7. (It is not necessary to use the entire amount of flour).
8. Scrape dough off sides of bowl and pour about 1 Tablespoon vegetable oil all around the sides of the bowl so it is covered with oil. (You can just spray a clean large bowl with vegetable spray, turning the to cover the ball with vegetable spray).
9. Cover with plastic wrap and allow to rise in a warm place until double in size.
10. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
11. Roll out and cut rolls in desired shape and size.
12. Place on greased (or parchment lined) baking pans.
13. Let rise in a warm place until rolls are double in size (about 1 to 1 1/2 hours).
14. Bake at 375 for 15 to 20 minutes or until browned.
15. Brush with melted butter while hot.
www.recipezaar.com
Serves: 10
1 lb spicy Italian sausage, crumbled
1/2 lb smoked bacon, chopped
1 qt water
2- 14 oz cans (about 3-2/3 cups) chicken broth
2 lg. russet potatoes, scrubbed clean and cubed
2 garlic cloves, peeled and crushed
1 med. onion, peeled and chopped
2 cups chopped kale OR swiss chard
1 cup heavy whipping cream
salt and pepper to taste
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In a skillet over medium-high heat, brown bacon; drain, set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.
Acquired by Dorshan Stevens
Serves 4
Prep Time: 20 min
Total Time: 45 min
Ingredients:
coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6-8 ounces each)
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground
1 to 2 tablespoons minced canned chipoltes in adobo
1 can (14.5 oz) reduced-sodium chicken broth
8 corn tortillas (6 inch)
1/2 cup grated Monterey Jack cheese (2 oz)
Directions:
1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12-14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8 inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15-20 minutes. Let cool 5 minutes before serving.
Per serv: 436 cal; 15 g fat (4.4 g sat fat); 43.6 g protein; 30.8 g carb; 3.7 g fiber.
Note: Canned Heat- chipotles in adobo (smoked, dried jalapenos in sauce) are spicy- for less heat, scrape out ribs and seeps. You'll find them in the international aisle (next to the Mexican food).
I tried this recipe with just some grilled chicken instead of the steaming method; just for my convenience. We really liked it and I would recommend this recipe to anyone. I put in a bit too much chipotles and it was quite spicy so be careful not to add too much. One gripe -I had a ton of chipotles in adobo left over in the can making the leftovers hard to store and I don't know of any other recipes that call for them. I also cooked this in a bigger dish. The 8-inch pan seemed too small.
According to Martha- "pan-steaming is a smart way to cook boneless, skinless chicken breast. Gentle heat and moisture keep the meat juicy and tender without any added fat."
Everyday Food- Martha Stewart, November 2008