1 c. butter
2 c. sugar
4 eggs
6 bananas, mashed
4 c. flour
2 tsp. soda (sifted in flour)
2 c. nuts
2 c. raisins
1 tbsp. vanilla
Cream butter and sugar together. Add eggs 1 at a time. Then add bananas, sifted flour and soda; mix well
Add nut, raisins and vanilla. Pour into a greased loaf pan and bake at 350 for 30-40 minutrs. This makes 2 loaf pans of banana bread.
Wednesday, March 25, 2009
Friday, March 13, 2009
Caribbean Pork Roast
1 can (8 oz. sliced pineapple, undrained
2 tablespoons packed brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
3 garlic cloves, pressed
1 boneless rolled pork loin roast (about 3 pounds)
1 1/2 pounds peeled sweet potatoes (2-3 medium)
2 medium red onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Drain pineapple, reserving 1/2 cup juice for marinade. Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper. Add garlic cloves, pressed
Place roast and juice mixture in resealable plastic food storage bad. Refrigerate 4 hours or overnight to marinate.
Preheat oven to 35. Cut sweet potatoes into 2-inch slices; cut slices into quarters. Cut each onion in 8 wedges and pineapple rings into quaters.
Remove roast from amrinade and place in 9/13 pan. discard marinade. Place vegetables and pinapple aournd roast. Sprinkle roast, vegetables and pinapple with salt and black pepper. Cover, bake 1 hour.
Remove cover and continue baking 15-30 minutes longer or until 155 degrees for medium. Let stand 10 minutes before carving.
Hi, Melinda!
2 tablespoons packed brown sugar
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper
3 garlic cloves, pressed
1 boneless rolled pork loin roast (about 3 pounds)
1 1/2 pounds peeled sweet potatoes (2-3 medium)
2 medium red onions
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Drain pineapple, reserving 1/2 cup juice for marinade. Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper. Add garlic cloves, pressed
Place roast and juice mixture in resealable plastic food storage bad. Refrigerate 4 hours or overnight to marinate.
Preheat oven to 35. Cut sweet potatoes into 2-inch slices; cut slices into quarters. Cut each onion in 8 wedges and pineapple rings into quaters.
Remove roast from amrinade and place in 9/13 pan. discard marinade. Place vegetables and pinapple aournd roast. Sprinkle roast, vegetables and pinapple with salt and black pepper. Cover, bake 1 hour.
Remove cover and continue baking 15-30 minutes longer or until 155 degrees for medium. Let stand 10 minutes before carving.
Hi, Melinda!
Strawberry Pretzel Salad
Strawberry Salad with Pretzel Salad
First layer:
2 Cups crushed pretzels (not too fine)
3 Tablespoons sugar
1 stick margarine
Mix together and put in 9x13 pan. Bake 8 minutes at 400. Cool.
Second layer:
1- 8 oz. Package cream cheese
1 cup milk
2 tablespoons milk
1 small can crushed pineapple (not drained)
1- 8 oz. Carton Cool Whip
Mix these ingredients together & put in pan on top of pretzel layer.
Third layer:
1 large box jello (strawberry)
2 cups boiling water2-10 oz. Boxes frozen strawberries undrained
Mix together and let jell slightly before pouring on salad
Can be salad or dessert.
First layer:
2 Cups crushed pretzels (not too fine)
3 Tablespoons sugar
1 stick margarine
Mix together and put in 9x13 pan. Bake 8 minutes at 400. Cool.
Second layer:
1- 8 oz. Package cream cheese
1 cup milk
2 tablespoons milk
1 small can crushed pineapple (not drained)
1- 8 oz. Carton Cool Whip
Mix these ingredients together & put in pan on top of pretzel layer.
Third layer:
1 large box jello (strawberry)
2 cups boiling water2-10 oz. Boxes frozen strawberries undrained
Mix together and let jell slightly before pouring on salad
Can be salad or dessert.
Subscribe to:
Posts (Atom)
