Recipe: Assorted Recipes (31) - 08-09-97 Recipe Swap Part 2 of 3 (updated)

AROUND THE CLOCK RECIPE SWAP
Part 2 of 3 - August 9, 1997

31 RECIPES IN THIS FILE:
Easy Beignets (using frozen bread dough)
Brown Beef Stew
Jackie Olden's Apple Sausage Ring (1980's)
Caesar Salad Dressing (using blue cheese dressing)
Roscoe Village Inn Apple Butter Harvest Soup
Creamy Crab and Cheddar Cheese Soup
Rodney's California Cuisine Creamy Crab and Cheddar Cheese Soup
Family Vegetable Casserole
Presto Pesto Chicken
Maple Chicken
Mexican Corn Casserole
Stuffed Cooked Yams
Apple Dijon Onion Pork Roast
Lime Salsa Chicken
Apple-Maple Cake
Old Fashioned Molasses Cookies
Spiced Watermelon Pie
A Weddle Bit of Peach Tea
Impossible Ratatouille Pie
Easy Pudding Cake with Pudding Frosting
Chicken in Secret Sauce
Dreamy Orange Salad
Soft Chocolate Chip Cookies
Scalloped Broccoli
Korner Dairy Onion Ring Batter
Easiest Ever Frozen Peanut Butter Pie
Jailhouse Rolls
Caribbean Bars
Black Russian Cake
Exotic Apricot Chicken
Strawberry Chicken Salad Pitas

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EASY BEIGNETS
From: Vicki,La - 08-09-97

This is my easy beignets recipe.

1 (1 lb) loaf frozen French bread dough, thawed
Oil for frying
Powdered sugar

Cut dough in pieces and stretch it out.

Drop into hot oil and fry until brown on both sides. Drain on paper towels.

Dust with powdered sugar or just put it in the sugar and coat it well (that's the best way).

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BROWN BEEF STEW
From: Donna, NY
Makes 6 servings

This is my recipe from a long time ago. Best if made the day before serving.

1/3 cup all-purpose flour
1/4 teaspoon ground black pepper
1/2 teaspoon celery salt
2 pounds beef stew meat
1/4 cup oil
1 clove garlic, minced
3 cups hot water
3 cubes beef bouillon
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
Onions, small whole or quartered
Potatoes, peeled and cut in cubes
Carrots, peeled and sliced

In bowl combine flour, pepper, and celery salt. Drop in meat, a few pieces at a time. Toss until well-coated. Reserve leftover flour.

Brown meat in hot oil. Remove and set aside.

Saute garlic. Stir in reserved flour. Slowly stir in water, bouillon cubes, salt, and Worcestershire. Add meat. Simmer covered over low heat about 2 hours or until fork tender.

Add carrots, onions, and potatoes and cook until tender. Cool and refrigerate.

Serve hot.

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JACKIE OLDEN'S APPLE SAUSAGE RING (1980's)
From: SueA, CA
Makes 8 servings

This was a Jackie Olden recipe (she used to be on the radio in Los Angeles). Good for company over brunches.

2 pounds bulk pork sausage
2 eggs, slightly beaten
1/2 cup milk
1/2 cup cracker crumbs or herb stuffing mix
1/4 cup onion, minced
1 cup finely chopped apple

Combine all ingredients; mix thoroughly and press lightly into a greased six-cup ring mold. Turn out onto shallow baking pan.

Bake at 350 degrees F for one hour and drain.

TO MAKE AHEAD:
You can make this up ahead of time and partially bake for 30 minutes. Bake remainder of time before you are ready to serve.

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CAESAR SALAD DRESSING (using blue cheese dressing)
From: Donna, NY

1/2 cup extra virgin olive oil
3 cloves garlic
1 tablespoon graded Romano cheese
1 tablespoon Marie's blue cheese dressing
1 head romaine lettuce
1 lemon
Salt and pepper, to taste

Blend the first 4 ingredients together in a blender of food processer.

Separate lettuce leaves.

Serve dressing over lettuce; squeeze juice from lemon onto salad. Add salt and pepper to taste.

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ROSCOE VILLAGE INN APPLE BUTTER HARVEST SOUP
Source: Chef Milton Awa, Roscoe Village Inn, Coshocton, OH
From: Dee, OK - 08-09-97

"This recipe was created specially for the festival held in historic Roscoe Village. Recipe courtesy of Roscoe Village Foundation, host of the Apple Butter Stirrin' Festival, Coshocton, OH."

1/4 cup diced onions
2 tablespoons unsalted butter
1 (46 ounce) can chicken broth
1 cup lima beans (cooked)
1 cup garbanzo beans (cooked)
1/4 cup diced carrots
1 cup whole baby corn
1 cup diced potatoes
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
16 ounces apple butter
8 ounces heavy cream (40%)

Saute onion in butter over medium heat until tender. Add broth and next six ingredients, bring to a boil. Cover, reduce heat and simmer 15 minutes or until vegetables are tender.

Stir in apple butter, salt, nutmeg and white pepper. Simmer five minutes.

Stir in cream, and cook until heated. Keep warm until served.

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CREAMY CRAB AND CHEDDAR CHEESE SOUP
Source: Chef Rodney Aanerud, Rodney's California Cuisine, Los Osos, CA
From: Dee, OK

1 (46 ounce) can clam juice
1 bunch green onions, chopped
1/2 cup white sweet onion, diced
1 cup diced celery
1 tablespoon dried dill weed
Ground white pepper, to taste
3/4 cup roux (50/50 butter and flour)
8 ounce mild cheddar cheese, grated
1 cup sour cream
8 ounce snow crab meat

Bring clam juice to boil with onions, celery, dill, and white pepper. Boil for 15 minutes.

Add roux a little at a time, stirring constantly to thicken. Add cheese while stirring and reduce heat to simmer.

Put sour cream in mixing bowl and add a little of the hot stew to temper. Add sour cream soup mixture to simmering soup. Squeeze liquid out of crab meat; stir crab meat into soup. Taste and adjust seasoning.

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FAMILY VEGETABLE CASSEROLE
Adapted from source: Pat Rehg
From: Dee, OK
Makes 8-10 servings

1 1/2 cups fresh or frozen corn
1/2 cup onion, chopped
1/2 cup green bell pepper strips
1/2 cup water
1 cup yellow summer squash or zucchini, diced
1 large tomato, diced
1 cup shredded Cheddar cheese, divided use
2/3 cup cornmeal
1/2 cup milk
2 eggs, slightly beaten
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons prepared horseradish (optional)
Tomato and green pepper slices (for garnish)

In a medium saucepan, combine corn, onion, green pepper and 1/2 cup water. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Do not drain.

In a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, black pepper and horseradish, if using. Add undrained cooked vegetables to cornmeal mixture. Mix well, turn into a greased 1 1/2 quart casserole.

Bake uncovered in a 350 degree F oven for 45 to 50 minutes.

Garnish with remaining cheese, and some tomato and green pepper slices.

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PRESTO PESTO CHICKEN
Source: Yvette Carozza, Central Falls, RI
From: Dee, OK
Makes 4 servings

4 boneless, skinless chicken breast halves
1/2 cup Italian-style bread crumbs
1/2 cup prepared pesto
4 slices Provolone cheese
2 tablespoons chopped parsley

In a shallow dish, place bread crumbs. Add chicken, one piece at a time, turning to coat.

Place chicken in single layer in oiled baking pan. Spoon pesto over chicken. Top each breast with 1 slice cheese and 1/2 tablespoon parsley.

Bake in 350 degrees F oven about 20 to 25 minutes or until chicken is fork tender.

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MAPLE CHICKEN
Adapted from source: Nanci Paxton Miller, New Brighton, PA
From: Dee, OK
Makes 4 to 6 servings

4 to 6 nice size boneless chicken breasts
2 cans (10 3/4 ounces each) condensed cream of tomato soup
1/2 cup pure maple syrup
1/3 cup water
1/4 cup French dressing
1 tablespoon mustard
1 teaspoon dried parsley
Salt, to taste (optional)

Using a wire whip, combine (undiluted) soup, maple syrup, 1/3 cup water, French dressing, mustard, parsley and salt. Pour into a baking pan. Add chicken.

Bake, covered, for 35 to 40 minutes at 350 degrees F. Baste chicken a couple of times during baking.

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MEXICAN CORN CASSEROLE
Source: Lee Ann Schmid, Eddyville, NE
From: Dee, OK

2 cans (1 pound each) cream-style corn
4 eggs, beaten
1/2 cup butter, softened
1 (4 ounce) can diced green chiles, drained
1/2 cup flour
1/2 cup cornmeal
1/2 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt

Mix all ingredients together and put into casserole dish.

Bake at 350 degrees F for one hour.

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STUFFED COOKED YAMS
Recipe by Olivia LeDee, Lawtell, LA
From: Dee, OK
Makes 4-6 servings

1 pound ground beef
1 stick (1/2 cup) butter or margarine
1 onion, chopped
2 cloves garlic, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
1 cup oatmeal, uncooked
1 egg
4 large yams or sweet potatoes, boiled
1 cup bread crumbs

Fry meat with butter in skillet until brown. Saute onions, garlic, bell pepper, and celery with meat.

Add oatmeal, egg, and mix well; cook 5 minutes.

Place cooked yams in a separate pan. Make cavity in each yam by removing portion from center of each. Fill cavities with meat mixture and sprinkle with bread crumbs.

Place in a greased baking pan with a little water and cook for 20 minutes in 300 degree F oven.

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APPLE DIJON ONION PORK ROAST
Recipe by Chef Joe Czuk at Windows on the Lake, Kimberling City. MO
Makes 6 servings

FOR THE ROAST:
5 pound pork roast
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (16 ounce) jar Dijon mustard
1 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon dried tarragon
1/4 teaspoon dried marjoram
1/4 teaspoon curry powder
2 cups white wine, divided use
1 cup water
FOR THE APPLES AND ONIONS:
1/4 pound butter
3 large onions, sliced
6 Granny Smith apples, sliced
1/4 cup cornstarch or flour (for the sauce)
Fresh parsley (for garnish)

TO PREPARE THE ROAST:
Season pork roast with salt and pepper. Let stand for 1 hour in refrigerator.

In blender or processor blend Dijon mustard, brown sugar, cinnamon, tarragon, marjoram, and curry powder just to mix. Rub this over pork roast saving 1/4 cup.

Place roast in roasting pan with wire rack in the bottom. Add 1 1/2 cups white wine and 1 cup water to pan.

Cover with foil tightly. Roast for 3 1/2 to 4 hours at 350 degrees F. Only open if needed to add more liquid.

TO PREPARE THE APPLES:
While cooking, brown sliced apples and onion in butter with remaining seasoning mixture. Let stand. Don't overcook.

TO MAKE THE SAUCE:
When roast is done, let stand. Drain broth from pan. Save 2 cups pork broth, add 1/2 cup white wine. Thicken with cornstarch or flour.

TO SERVE:
Slice roast into 1/4-inch thick slices. Set on a bed of apples and onion. Pour sauce over and garnish with parsley.

SERVING SUGGESTION:
Serve with wild rice or oven roasted potato, and fresh steamed green beans with bacon bits, and hard crusted rolls.

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LIME SALSA CHICKEN
Source: M. Lynne Armstrong, Wilmington, DE
From: Dee, OK
Makes 4 servings

4 boneless, skinless breast halves
1/4 cup lime juice
2 tablespoons sherry
2 tablespoons light olive oil
1/2 teaspoon oregano
1/2 teaspoon garlic salt
FOR SERVING:
Avocado slices
Tortilla chips
Salsa (recipe follows)

In a large bowl or resealable plastic bag, make marinade by mixing together lime juice, sherry, oil, oregano, and garlic salt. Remove 3 tablespoons of marinade; set aside for salsa. Add chicken to remaining marinade, turning to coat. Marinate in refrigerator 1 hour.

Remove chicken from marinade; set aside. Place used marinade in small saucepan; heat to boiling and boil 1 minute.

Place chicken on grill with rack about 8-inches from heat source. Brush marinade over chicken. Grill, turning and basting frequently with marinade, about 16 to 20 minutes or until chicken is fork tender.

Arrange chicken on platter. Garnish with avocado slices and tortilla chips. Serve with Salsa.

SALSA
Makes 1 cup

1 tomato, peeled, seeded and chopped
1 green onion, sliced
1/4 cup sliced black olives
3 tablespoons reserved marinade (from above recipe)
1 tablespoon seeded, chopped jalapeno chili pepper
1 tablespoon chopped fresh cilantro
1 tablespoon chopped mint
1 tablespoon slivered almonds
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a bowl, make salsa by mixing all ingredients together; chill.

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APPLE-MAPLE CAKE
Adapted from source: Louise Myers, Marshall, IN
From: Dee, Ok

1 1/3 cup sugar
3/4 cup butter, softened
1 cup real maple syrup
2 eggs
1 teaspoon vanilla
3 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup milk
3 cups finely chopped apples
Maple Cream Frosting (recipe follows)

Cream sugar and butter together. Mix in syrup. Beat in eggs and vanilla.

Combine flour, baking powder, baking soda, cinnamon and salt. Gradually add dry ingredients to sugar mixture alternately with milk; beat until well blended.

Stir in apples. Pour into a greased and floured 13x9x2-inch baking pan.

Bake in preheated 350 degrees F oven for 40 to 50 minutes. Set cake in pan on rack to cool.

Frost cooled cake with Maple Cream Frosting.

MAPLE CREAM FROSTING

1 pound powdered sugar
1 (8 ounce) package cream cheese, room temperature
1/3 cup butter, softened
3 tablespoons real maple syrup
1 teaspoon vanilla

Mix all ingredients together well. Spread on cooled cake.

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OLD FASHIONED MOLASSES COOKIES
Source: Lillian Nickell, West Liberty, KY
From: Dee, OK

6 to 8 cups plain flour, divided use
4 teaspoons baking soda
4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup shortening
2 cups sorghum molasses
1 cup sugar
1 egg
1 cup boiling water
2 teaspoons vinegar

Stir together 2 cups flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, mix shortening, molasses, sugar, eggs, and vinegar. Add 1 cup boiling water. Stir dry ingredients into molasses mixture. Mix in remaining flour; chill.

Take out all or part of the dough. Roll to 1/4-inch thick. Cut into rounds. Place on cookie sheets.

Bake at 350 degrees F for 10 or 12 minutes or until done.

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SPICED WATERMELON PIE
Source: Watermelon Festival; Hope, AR
From: Dee, Ok

"This makes a light, summertime mincemeat pie."

1 3/4 to 2 cups cubed watermelon rind (not pickled rind)
1 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 heaping teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped pecans
1/8 teaspoon salt
2 teaspoons flour
1/4 cup cider or white vinegar
2-crust pie pastry, uncooked

Preset oven to 450 degrees F.

Remove the outer green rind and most of the pulp from the watermelon and cut into 1/4-inch cubes before measuring. Place the measured, cubed rind in a medium saucepan; add water to cover. Bring to a boil, then simmer until translucent and tender.

Add sugar, cinnamon, cloves, nutmeg, raisins, pecans, salt, flour, and vinegar to cubes. Stir well. Pour the mixture into pastry shell, cover with top pastry crust and cut steam vents.

Bake at 450 degrees F until crust is slightly browned. Reduce temperature to 350 degrees F and bake until filling is set.

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A WEDDLE BIT OF PEACH TEA
Source: Naomi Weddle, Weatherford, TX
From: Dee, OK
Makes 2 quarts

2 large really ripe peaches, peeled and sliced thin
2 cups hot water in small pot
6 to 8 small tea bags, or enough to make tea for 2 quarts
Sugar or artificial sweetener (to taste)
Peach slices (for garnish)

In a small pot of hot (not boiling) water, add peeled and sliced peaches and cook on low heat for 5 minutes. Turn off the heat, add tea bags and cover. Let stand for 3 to 5 minutes.

Pour the mixture through a strainer into a pitcher of cold water (do not mash the tea bags as this makes tea bitter).* Add sugar to taste.

Add a peach slice to the side of the glass for a garnish.

*For a peachier flavor, separate the peaches from the tea bags and put them into the tea.

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IMPOSSIBLE RATATOUILLE PIE
Makes 6 servings

1 cup chopped zucchini
1 cup chopped pared eggplant
1/2 cup chopped tomato
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 medium clove garlic, crushed
1/4 cup butter or margarine
3/4 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
1/8 tsp. ground black pepper
1 cup shredded Monterey Jack cheese
1 1/4 cups milk
3/4 cup Bisquick baking mix
3 eggs
1/4 cup sour cream

Heat oven to 400 degrees F. Lightly grease a 10-inch) pie plate.

Cook zucchini, eggplant, tomato, green pepper, onion and garlic in butter until crisp-tender. Stir in seasonings.

Spread in pie plate; sprinkle with cheese.

Beat remaining ingredients together until smooth (15 seconds in blender on high speed or 1 minute with hand beater). Pour into pie plate.

Bake until knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5-10 minutes.

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Sandy G. OH: Here's some of our family favorites:

EASY PUDDING CAKE

"This receives rave reviews at church "covered dish suppers", picnics, and family gatherings."

2 cups flour
1 cup sugar
3/4 cup chopped walnuts or pecans
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
2/3 cup oil
1 tsp. vanilla
1 (21 oz.) can cherry pie filling

In a large bowl, mix flour, sugar, nuts, salt, baking soda and salt.

In a small bowl beat eggs, oil and vanilla; add to flour mixture. Beat well with a spoon.

Stir in cherry pie filling, mixing well. Pour into a greased 9x13-inch baking pan.

Bake at 350 degrees F for 40-50 minutes. Cool in pan, then frost with Pudding Frosting.

PUDDING FROSTING

1 (4 oz.) pkg. instant vanilla pudding mix
1 envelope Dream Whip topping mix
1 1/2 cups cold milk

Beat together in deep bowl, with electric mixer on high until very fluffy.

CHICKEN IN SECRET SAUCE
From: Sandy G. OH
Makes 4-6 servings

"I got this recipe from a pen-friend in South Carolina, whom I've corresponded with over 30 years now."

4 cans (8 oz. each) tomato sauce
1/2 cup vinegar
1 cup dark Karo syrup
1 1/8 tsp. Tabasco sauce
3/4 to 1 tsp. salt
3 to 4 tbsp. mustard
4 tbsp. Worcestershire sauce
1 cup finely chopped onion
1/4 tsp. black pepper
3/4 to 1 tbsp. sugar
1 large fryer chicken, cut up (par-boiled a few minutes)
Hot cooked rice (for serving)

Combine all ingredients except chicken and rice in electric skillet; stir until well blended. Bring to a boil and boil 2 minutes.

After 2 minutes, add the chicken and cover. Simmer 50-60 minutes, turning occasionally. When chicken is done, remove from sauce, then simmer sauce until of desired thickness.

Spoon sauce over chicken, serve with cooked rice.

Note: Makes a lot of sauce.

DREAMY ORANGE SALAD
From: Sandy G. OH
Makes 6-8 servings

"This is dee-licious! It came from a recipe round robin a few years back." - Sandy

BLEND IN A LARGE BOWL:
1 (3 ounce) package orange jello
1 (9 ounce) carton Cool Whip, thawed
1 (8 ounce) carton sour cream
1 cup flaked or grated coconut
ADD:
2 cans (8 oz. each) Mandarin oranges, drained
1 (6 oz.) can pineapple tidbits, drained
1/2 cup chopped pecans (optional)

Fold together gently until all ingredients are well mixed. Chill until ready to serve.

SOFT CHOCOLATE CHIP COOKIES
From: Sandy G. OH

These are nice and soft... cake-like... hubby's favorite!

1 cup brown sugar
1 cup shortening (half butter)
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
2 1/2 cups flour
1/2 cup chopped nuts
2 packages chocolate chips

Mix sugar and shortening until fluffy. Beat in eggs and add baking soda (which has been dissolved in 1 tbsp. hot water).

Sift flour and salt together and add to creamed mixture. Add vanilla, and fold in nuts and chocolate chips.

Bake 9 to 10 minutes at 375 degrees F.

SCALLOPED BROCCOLI
From: Sandy G. OH
Makes 6-8 servings

Got this from a bag of Green Giant broccoli cuts....yum!

1 (16 ounce) package Green Giant frozen broccoli cuts
1 cup wide egg noodles
1 (10 3/4 oz.) can condensed Cheddar cheese soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1/8 tsp. ground black pepper
1 (2 1/2 oz.) jar sliced mushrooms, drained
1/4 cup bread crumbs
1 tbsp. margarine or butter, melted

Preheat oven to 350 degrees F.

Cook broccoli and noodles according to package directions; drain.

In greased 1 1/2-quart casserole, blend (undiluted) soup and milk together until smooth. Stir in broccoli, noodles, cheese, pepper and mushrooms.

Combine crumbs with melted margarine; sprinkle over broccoli mixture.

Bake at 350 degrees F for 30-35 minutes.

KORNER DAIRY ONION RING BATTER
From: Sandy G. OH

"This recipe was given to me by a waitress at a tiny old-fashioned Mom and Pop grocery/diner in Niles, Ohio where I used to live. We used to walk there a couple nights a week or on weekends just for these onion rings and a Zombie soda. Now I make them at home!" - Sandy

Stir together:
2 eggs, beaten
A little more than 1/2 cup milk.

Sift together and beat into egg mixture:
1 cup flour
1 tsp. baking powder
1 tsp. salt

Beat in:
1 tsp. melted fat or cooking oil.

Slice large Bermuda, Walla Walla, or other favorite onions.

Dip onion slices in the batter, and drop into hot oil. Deep-fry until golden brown and puffy.

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EASIEST EVER FROZEN PEANUT BUTTER PIE
From: Sandy G. OH

"SUPER-GOOD!" - Sandy

1 cup (heaping) creamy or crunchy peanut butter
1 (9 oz.) carton Cool Whip, thawed
1/2 of a half-gallon vanilla ice cream, softened
2 (9-inch) graham cracker pie shells

Combine peanut butter, Cool Whip, and softened vanilla ice cream; mixing well. Pour into pie shells; cover and freeze.

To serve, let thaw a couple minutes or eat right from freezer.

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JAILHOUSE ROLLS
From: Sandy G. OH

"This recipe came from Country People magazine, May/June 1985 and are supposedly made every day in Geraldine, Alabama for the jail!" - Sandy

1/2 cup warm water
3 packages dry yeast
11 cups flour
1/4 cup sugar
9 tbsp. soft shortening
2 cups tepid water (65 degrees)
1 (12 oz.) can evaporated milk, room temperature
1/2 cup sugar
3/4 tsp. salt

Dissolve yeast in 1/2 cup warm water. Mix with remaining ingredients until dough is smooth, about 3 minutes. Cover; let rise 20 minutes in a warm place.

Punch down dough and let stand another 5 minutes.

Shape into rolls and place on a greased baking sheet. Let rise until doubled.

Bake at 450 degrees F for 12 minutes or until done.

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CARIBBEAN BARS
From: Sandy G. OH - 08-09-97

"Makes a lot... got this recipe from a friend in Hanska, Minnesota, and its one of my favorite bar cookies." - Sandy

3/4 cup butter or margarine, softened
1 1/2 cups brown sugar
1 tsp. vanilla
3 eggs
1 cup mashed bananas
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 (6 oz.) pkg. butterscotch chips
1/2 cup chopped nuts
Powdered sugar icing or glaze or melted chocolate (for topping)

Cream butter with brown sugar and vanilla. Add eggs, one at a time, beating well after each. Mix in mashed bananas. Blend in flour, baking powder and salt.

Stir in chips and nuts. Spread in greased 10x15-inch baking pan.

Bake at 350 degrees F for 35 minutes. Cool and frost with a powdered sugar icing or glaze. Good also, drizzled with melted chocolate! :-)

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CarolB,FL: Hello, I am dropping off this cake.. see you later!

BLACK RUSSIAN CAKE

1 (2-layer-size) box chocolate cake mix (without pudding)
1 (4-serving-size) instant chocolate pudding mix
1/2 cup cooking oil
4 eggs
1/2 cup very hot tap water
3 teaspoons instant coffee granules
1/4 Cup Kahlua
1/4 Cup Vodka
1/4 Creme de Cacao
FOR THE GLAZE:
1 cup sifted confectioner's sugar
2 tablespoons strong coffee
2 Tablespoons Kahlua
2 Tablespoons Creme de Cacao

Grease a Bundt pan with solid shortening. Dust with flour.

In a large bowl, sift cake mix, breaking up any lumps. Add pudding mix, oil and eggs along with the coffee granules dissolved in 1/2 cup very hot tap water. Add Kahlua, vodka and creme de cacao. Blend batter well and pour into prepared cake pan.

Bake in oven preheated to 325 degree F oven for 45 minutes to an hour. Check for doneness with a toothpick - it should come out clean when inserted in the middle of the cake.

Mix glaze ingredients together. Poke deep holes in the cake with a skewer or cake tester. Pour glaze over cake and let it soak. When completely cool, turn cake onto serving plate.

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EXOTIC APRICOT CHICKEN
Source: the California Apricot Advisory Board. Recipe courtesy of Patterson Apricot Fiesta, Patterson CA.
From: Dee, OK
Makes 6 servings

FOR THE CHICKEN:
1 whole chicken (3 pounds)
1 teaspoon thyme
Garlic powder, to taste
Ground black pepper, to taste
FOR THE RICE:
1 (16 ounce) can apricot halves
2 cups water
1 cup uncooked rice
1 tablespoon unsalted butter
1/2 teaspoon salt
1 short cinnamon stick
1/2 cup pine nuts
1 tablespoon minced parsley
1/2 cup sliced almonds, toasted (for garnish)
Apricot Sauce (recipe follows)

TO PREPARE THE CHICKEN:
Remove excess fat from chicken. Truss chicken; sprinkle with thyme, garlic powder, and pepper. Place chicken in roasting pan.

Bake at 350 degrees F for 1 1/2 hours or until done, basting with pan juices.

TO PREPARE THE RICE:
Meanwhile, drain apricots; reserve syrup. Chop 1/2 cup apricot halves; set aside.

Bring 2 cups water to a boil; add rice, butter, salt, and cinnamon stick. Cover; simmer 20 to 25 minutes or until rice is tender. Stir in chopped apricots, pine nuts, and parsley.

TO SERVE:
Arrange rice in a ring on platter. Put chicken in the center. Arrange remaining apricot halves in ring at base of chicken. Sprinkle chicken with almonds. Serve with sauce on the side.

APRICOT SAUCE

2 tablespoons pan drippings
3/4 cup reserved apricot syrup
1 1/2 tablespoon brown sugar
2 teaspoons cornstarch
2 teaspoons cider vinegar

Skim fat off pan drippings. Combine apricot syrup, pan drippings, brown sugar, cornstarch and cider vinegar. Cook, stirring over medium-high heat until mixture boils and thickens.

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STRAWBERRY CHICKEN SALAD PITAS
From: Dee, OK
Makes 4 servings

2 cups cubed, cooked chicken
1 cup shredded lettuce
1 cup strawberries, halved
1 cup sprouts
3/4 cup green grapes, halved
Mayonnaise or salad dressing (to taste)
4 pita bread pockets

Combine salad ingredients. Add choice of dressing and stuff into pita bread.