Banana Bread

Banana Bread

2 Cup flour
1 teaspoon soda
1 1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 Cup shortening
3/4 Cup sugar
2 eggs
6 Tablespoons sour milk
1 Cup mashed banana
1/2 Cup walnuts

Sift dry ingredients together.

In separate bowl combine milk and banana

In a mixer bowl, cream shortening and sugar then add eggs. Add banana mixture and blend well. Add flour mixture and blend until damp. Add walnuts. Pour into greased 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Bake at 350 until done (about 45-50 minutes)

Quiche TURKEY Lorraine

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Quiche TURKEY Lorraine

1 single Pie crust
4 eggs
3/4 Cup cream
1 1/4 Cup milk
10 Strips TURKEY bacon - cooked crisp, drained, and crumbled
1 Cup shredded (or diced) swiss cheese
1 cup shredded cheddar cheese

Roll out pie crust and place in pie pan. Prick bottom with fork. Bake at 425 for 10 minutes. Remove from oven.
Place crumbled TURKEY bacon in pie crust and sprinkle cheese on top. Set aside.
Beat together eggs, cream, and milk. Pour into pie crust. Bake at 375 for 30 - 40 minutes or until knife inserted in center comes out clean.
Makes 4-6 servings

Rice Pie Crust Recipe

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Rice Pie Crust Recipe

1 9inch pie shell

1 1/2 cups cooked (brown) rice
1 egg
1/3 cup shredded cheddar cheese
1 tablespoon parsley flakes

1. Combine all ingredients and mix thoroughly.
2. Press into the bottom and up sides of 9-inch GLASS pie plate.
3. Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).

Crystallized Ginger Recipe

Crystallized Ginger Recipe

55 min | 10 min prep

• gingerroot
• white sugar
• water
• white sugar (for Dusting)

1. Peel the ginger and slice it into rounds 1/8 inch thick.

2. For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.

3. In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.

4. When dissolved add the ginger and boil for 45 minutes stirring almost constantly.

5. You want the ginger tender and getting that translucent look about it.

6. You also don't want it at a full rolling boil-just a little less.

7. Drain the ginger reserving the liquid.

8. Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.

9. Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.

10. Store in an air tight container.

11. As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.