Apple Banana Cupcakes
2 cups all purpose flour
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1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2/3 cup shortening
1 ¼ cups white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup buttermilk
1 cup ripe bananas, mashed
2 apples, peeled, cored and shredded
1 teaspoon baking soda1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2/3 cup shortening
1 ¼ cups white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup buttermilk
1 cup ripe bananas, mashed
2 apples, peeled, cored and shredded
Parrothead Salad.jpg)
1 head leaf lettuce, rinsed, dried and torn into bite-sized pieces
½ pound fresh strawberries, hulled and sliced
½ pound fresh blueberries
1 mango, peeled, seeded and cut into strips
1 cup cherry tomatoes, halved
½ cup raisins
¼ cup toasted slivered almonds
¼ cup chopped red onion
4 slices bacon, cooked and crumbled
Toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds and onion together in a salad bowl. Cover and refrigerate for at least 30 minutes to let the flavors mingle. Do not refrigerate more than 4 hours. Sprinkle the bacon on top of the salad just before serving with your favorite dressing. Makes 6 servings.
Sage Pork Chops.jpg)
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon
Combine the salt, sage and black pepper and rub on both sides of the chops. Melt the butter in a large skillet over medium high heat and sauté the chops for 5 minutes per side, or until well browned. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until the bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes. Makes 6 servings.
2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon
Combine the salt, sage and black pepper and rub on both sides of the chops. Melt the butter in a large skillet over medium high heat and sauté the chops for 5 minutes per side, or until well browned. Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until the bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes. Makes 6 servings.
Easy Pea Salad.jpg)
1 (8 oz) package American cheese, diced
3 (15 oz) cans baby peas, drained
1 cup Miracle Whip
1 (4 oz) jar diced pimentos, drained
½ teaspoon salt
1/8 teaspoon ground black pepper
3 (15 oz) cans baby peas, drained
1 cup Miracle Whip
1 (4 oz) jar diced pimentos, drained
½ teaspoon salt
1/8 teaspoon ground black pepper
Put the diced cheese in a salad bowl. Gently stir in the baby peas, Miracle Whip, pimentos, salt and pepper until thoroughly mixed. Cover and refrigerate for 3 hours or overnight to chill and blend the flavors. Makes 12 servings.
Pecan Snack.jpg)
1 egg white
1 tablespoon water
1 pound pecans
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 tablespoon water
1 pound pecans
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
Preheat oven to 250 degrees F. In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat. Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet. Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container. Makes 1 pound.