5 or more ripe bananas
4 eggs, well beaten
1/2 cup applesauce
1/2 cup oil
2 cups sugar
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup broken walnuts, optional
In a small bowl or blender, beat bananas to a liquid; add eggs. In a large bowl, cream oil, applesauce and sugar. Add banana mixture. Combine flour, soda and salt; blend into batter. Stir in nuts. Bake in two well-greased loaf pans at 300* for 1 hour and 15 minutes, or until firm ot the touch. Makes 2 loaves.
From my Mom
Monday, August 31, 2009
Raspberry Oatmeal Bars
1 package of yellow cake mix (18-1/4 oz.)
2 1/2 cups quick oats
3/4 cup butter, melted
1 jar (12 oz.) seedless raspberry preserves
1 Tbsp. water
Combine cake mix, oats and butter in a large mixing bowl. Mix until crumbly. Press 3 cups of the oat mixture into a 9 X 11 inch baking pan. Bake at 350* for 10 minutes. Cool on wire rack for 10 minutes.
In a small bowl, mix the preserves and water. Spread over crust.
Sprinkle with remaining oatmeal mixture. (I like to press the top layer down just a little.) Bake for 25-28 minutes, or until the edges get browned. Cool on wire rack in the pan. Cut into bars. Makes about 2 dozen.
From Simple & Delicious Set/Oct 2009 page 57
Halibut Heaven
1 1/2 pounds fresh halibut, the fresher, the better
1 cup olive oil (or vegetable oil)
1/2 cup dry bread crumbs
1/2 cup shredded cheese (shred yourself; don't use preshredded cheese)
2 garlic cloves, minced OR 1/2 to 1 tsp. garlic powder, depending on flavor preferences
1/2 tsp. salt
With knife or traditional ulu knife, cut halibut into one inch cubes. Marinate for 1-3 hours in the olive oil in the refrigerator. Mix bread crumbs, garlic, salt and cheese in a pie plate. Cover each cube with the bread crumb mixture and place on cookie sheet. When all pieces are covered, sprinkle the remaining crumbs over the halibut on the cookie sheet. Bake at 350* for about 10 minutes or until the halibut flakes when checked for doneness. Serves 4.
1 cup olive oil (or vegetable oil)
1/2 cup dry bread crumbs
1/2 cup shredded cheese (shred yourself; don't use preshredded cheese)
2 garlic cloves, minced OR 1/2 to 1 tsp. garlic powder, depending on flavor preferences
1/2 tsp. salt
With knife or traditional ulu knife, cut halibut into one inch cubes. Marinate for 1-3 hours in the olive oil in the refrigerator. Mix bread crumbs, garlic, salt and cheese in a pie plate. Cover each cube with the bread crumb mixture and place on cookie sheet. When all pieces are covered, sprinkle the remaining crumbs over the halibut on the cookie sheet. Bake at 350* for about 10 minutes or until the halibut flakes when checked for doneness. Serves 4.
Sunday, August 23, 2009
Thurston's Halibut Dip
2 cups fresh halibut
2 cups mayo
2 cups sour cream
1 small can green chilis
Blanch the halibut in boiling water briefly until the halibut is tender and flakes. Mix all ingredients together. Put mixture in baking dish and bake in oven for 30 minutes at 350 degrees. Serve with crackers or whatever you want.
Mike Thurston, Eagle River, AK
2 cups mayo
2 cups sour cream
1 small can green chilis
Blanch the halibut in boiling water briefly until the halibut is tender and flakes. Mix all ingredients together. Put mixture in baking dish and bake in oven for 30 minutes at 350 degrees. Serve with crackers or whatever you want.
Mike Thurston, Eagle River, AK
Potato Latkes
3 large potatoes (about 1 1/2 pounds, peeled)
2 onions, grated
4 Tbs. matzo meal (or flour)
1 tsp. baking powder
2 eggs, lightly beaten
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
Vegetable oil for shallow frying
Sour cream, yogurt or apple sauce for toppings
Grate the potatoes. Put in seive to strain out starchy water. Mix the other ingredients (except the oil and toppings) with the potatoes. Heat the oil in a thick frying pan to about 1/4 inch. Mix should sizzle when a piece falls into the oil. Make patties about 3 inches in diameter and 3/8-1/2 inch thick out of the potato mixture. Fry on one side until underside is brown and crisp. Flip over and fry other side until brown and crisp. Remove with slotted spoon and place on paper towel on a baking sheet in a warm oven until the other latkes are finished. Serves about four.
From Marty Goldberg, Eagle River, AK--(Jewish Cooking, Marlena Spieler)
2 onions, grated
4 Tbs. matzo meal (or flour)
1 tsp. baking powder
2 eggs, lightly beaten
1/2 tsp. sugar
1 tsp. salt
1/4 tsp. ground black pepper
Vegetable oil for shallow frying
Sour cream, yogurt or apple sauce for toppings
Grate the potatoes. Put in seive to strain out starchy water. Mix the other ingredients (except the oil and toppings) with the potatoes. Heat the oil in a thick frying pan to about 1/4 inch. Mix should sizzle when a piece falls into the oil. Make patties about 3 inches in diameter and 3/8-1/2 inch thick out of the potato mixture. Fry on one side until underside is brown and crisp. Flip over and fry other side until brown and crisp. Remove with slotted spoon and place on paper towel on a baking sheet in a warm oven until the other latkes are finished. Serves about four.
From Marty Goldberg, Eagle River, AK--(Jewish Cooking, Marlena Spieler)
Sunday, August 9, 2009
Tia Talana's Flatulence-Free* Beans
3 cups dry pinto beans
1 onion, chopped
1 can diced chiles
1 can chopped tomatoes
1 tsp. cumin
pepper and garlic to taste (you can use a few cloves of minced fresh garlic or garlic powder)
1 Tbsp. salt
In a large slow cooker (Crock Pot) place the beans and enough water to cover the beans two inches above the beans. Let soak over night.
In the morning, replace the water with enough fresh water to cover the beans by an inch.
Add the chiles, onion, tomatoes, cumin, pepper and garlic. Set cooker on high for 8 hours. One hour before the beans are done (at 7 hours cook time) add the 1 Tbsp of salt.
Serves 6-10 people, depending on how much you want to eat!
I also melt some cheese into each bowl when I serve it. It's pretty good with the cheese.
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