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Banana Split Salad

1 Can (14 Ounces) Sweetened Condensed Milk
1 Carton (12 Ounces) Frozen Whipped Topping, Thawed
1 Can (21 Ounces) Cherry Pie Filling
3 Medium Firm Bananas, Cut Into Chunks
1 Can (8 Ounces) Crushed Pineapple, Drained
1/2 Cup Chopped Nuts

In A Large Bowl, Combine The Milk And Whipped Topping Until Well Blended
Fold In Pie Filling, Bananas, Pineapple And Nuts

10 Servings

Fried Green Tomatoes From Blue Willow Inn

1 1/2 Cups Well-Shaken Buttermilk
2 Large Eggs
1 1/2 Cups Self-Rising All-Purpose Flour
1 Teaspoon Salt
1 Teaspoon Pepper
3 Large Green Tomatoes
2 Cups Vegetable Oil

In A Bowl Whisk Together Buttermilk
1 Tablespoon Flour
1/2 Teaspoon Salt
And 1/2 Teaspoon Pepper

Immerse The Tomato Slices Into The Mixture
In A 12" Heavy Skillet Heat Oil Over Moderate Heat Until 350
While Oil Is Heating, In A Bowl, Whisk Together Remaining Flour, 1/2 Teaspoon Salt And 1/2 Teaspoon Pepper
Dredge Tomato Slices, 1 At A Time, In Seasoned Flour, Shaking Off Excess
Fry Tomatoes In Batches Of 6 Until Golden Brown And Crisp On Both Sides
Do Not Crowd The Skillet
Transfer Tomato Slices To Paper Towels To Drain And Sprinkle With Salt To Taste

Serve Immediately
Serves 4

Tomato Chutney

1 14 Oz. Can Whole Tomatoes--Drained, Reserving Juice And Chopped
1 Cup Firmly Packed Brown Sugar
1/2 Cup Granulated Sugar
2 Green Bell Peppers--Finely Chopped
1 Medium Onion--Finely Chopped
2 Tablespoons Ketchup
2 Drops Hot Pepper Sauce
1 Teaspoon Freshly Ground Pepper

In a Heavy Saucepan Stir Together Tomatoes, Sugars, Bell Pepper, Onion, Ketchup, Pepper Sauce And Pepper
Bring Mixture To A Boil And Simmer, Stirring Frequently, Until Thickened
It Will Thicken In About 2 Hours
Cool Chutney And Serve As An Accompaniment To Fried Green Tomatoes Or Almost Any Other Vegetable

Chutney Will Keep For 2 Weeks If It Is Kept Chilled And Covered

Serves 6

SauerKraut Casserole

1 Pound Mild Italian Sausage Links--Cut In 1" Slices
1 Large Onion--Chopped
2 Apples--Peeled And Quartered
27 Ounces Sauerkraut--Undrained
1 Cup Water
1/2 Cup Brown Sugar--Packed
2 Teaspoons Caraway Seed
Parsley (Optional)--Snipped

In A Skillet, Cook Sausage And Onion Until Sausage Is Brown And Onion Is Tender
Stir In Apples Sauerkraut, Water, Brown Sugar And Caraway Seed
Transfer To A 2 1/2 Quart Baking Dish
Cover And Bake At 350 For 1 Hour
Garnish With Parsley If Desired

Serves 6 To 8

Recipe By
Taste Of Home
Feb/Mar, 1993

Apple Pie With Pecan Crumb Topping


1/2 Cup Firmly Packed Light Brown Sugar--Firmly Packed
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Cup (1/2 Stick) Unsalted Butter--Cut In Pats
1 Cup Chopped Pecans
1/2 Package Refrigerated Pie Crusts--(One Crust)


3 Pounds Golden Delicious Apples--Peeled, Cored And Thinly Sliced
1/2 Cup Packed Light Brown Sugar
3 Tablespoons All-Purpose Flour
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1 Tablespoon Lemon Juice

Prepare Topping

Combine 1/2 Cup Flour
1/2 Cup Brown Sugar
1/2 Tsp. Cinnamon And Ginger In Small Bowl

Cut In Butter With Pastry Blender Or 2 Knives Until Mixture Is Coarsely Crumbled
Stir In Pecans

Preheat Oven To 400

Fit Crust Into 9" Pie Plate And CrimpThe Edges
Place On Foil-Lined Baking Sheet

Prepare Filling

Combine Apples
1/2 Cup Brown Sugar
3 Tbs. Flour
3/4 Tsp. Cinnamon
Nutmeg And Lemon Juice In A Large Bowl

Spoon Into Prepared Pastry Shell
Press Down To Compact And Round Off Top
Sprinkle Topping Over Pie

Bake In Preheated 400 Oven For 15 Minutes
Reduce Oven Temperature To 350
Bake For 45 Minutes
Or Until Apples Are Tender In Middle When Pierced With A Skewer
If Top Browns Too Quickly, Cover Loosely With Foil
Transfer Pie To Wire Rack To Cool At Least 45 Minutes

Serve With Vanilla Ice Cream
Serves 8

Cheese Biscuits

2 Cups Self-Rising Flour
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard
6 Tablespoons Butter Flavored Shortening (Up To 8 Tbl)
1 Cup Sharp Or Medium Cheddar Cheese--Grated
1 Cup Milk
Garlic Powder

Mix Flour, Pepper And Mustard In A Large Bowl
Cut In Shortening
Fold In Grated Cheese
Add Enough Milk To Make A Stiff Dough That Will Drop From Spoon
Drop Dough Onto A Greased Pan By Tablespoon (Or Medium Ice Cream Scoop)
Brush Tops With Melted Butter
Sprinkle With Garlic Powder
Dry Parsley Flakes May Be Sprinkled Over Tops For Color
Bake At 450 For 12 To 15 Minutes Or Until Nicely Browned
The Large Measure Makes A Richer Biscuit

Bacon And Tomato Potato Skins
From Better Homes and Gardens

6 Large Baking Potatoes
2 Teaspoons Cooking Oil
1 Teaspoon Chili Powder
Several Dashes Bottled Hot Pepper Sauce
2/3 Cup Chopped Canadian-Style Bacon Or Chopped, Cooked Turkey Bacon
1 Medium Tomato, Finely Chopped
2 Tablespoons Finely Chopped Green Onion
4 Ounces Cheddar Cheese Or Reduced-Fat Cheddar Cheese, Shredded (1 Cup)
1/2 Cup Dairy Sour Cream (Optional)

Scrub Potatoes Thoroughly And Prick With A Fork
Arrange On A Microwave-Safe Plate
Micro-Cook, Uncovered, On 100% Power (High) For 17 To 22 Minutes Or Till Almost Tender, Rearranging Once
(Or Bake Potatoes In A 425 Degrees F. Oven For 40 To 45 Minutes Or Until Tender)
Halve Each Potato Lengthwise
Scoop Out The Inside Of Each Potato Half, Leaving About A 1/4-Inch-Thick Shell
Cover And Chill The Leftover Fluffy White Part Of Potatoes For Another Use

Combine The Cooking Oil, Chili Powder And Hot Pepper Sauce
With A Pastry Brush, Brush The Insides Of The Potato Halves With The Oil Mixture
Cut The Potato Halves In Half Lengthwise
Return To The Baking Sheet
Sprinkle Potato Quarters With Bacon, Tomato And Green Onion
Top With Cheese
To Make Ahead, Cover And Chill For Up To 24 Hours
Bake In 450 Degrees F. Oven For 10 To 12 Minutes
Or Until Cheese Is Melted And Potato Quarters Are Heated Through
Serve With Sour Cream, If Desired

At Serving Time
Divide The Topped Potato Wedges Into Two Batches
Heat Them One At A Time
The Second Batch Will Be Ready To Eat
Just As Your Guests Finish Up The First Round
Makes 24 Servings

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