May Recipes

"Branana" Nut Bread

1 1/2 c. flour 1 egg
2 tsp. baking powder 1 tsp. vanilla
1/2 tsp. baking soda
1 1/2 c. mashed, ripe bananas
1/2 tsp. salt
1 1/4 c. 40% bran flakes
1/4 c. shortening
1/2 c. chopped walnuts
1/2 c. sugar

Sift together flour, baking powder, soda and salt; set aside. In a large bowl, combine shortening and sugar, and beat until fluffy. Add egg and vanilla; beat well. Stir in bananas, bran flakes and nuts. Add dry ingredients, stirring only until combined. Bake in a greased loaf pan at 350 for 50 minutes or until browned (use toothpick test).

Strawberry-Rhubarb Jam

2 c. rhubarb (fresh or frozen)
1 3/4 c. sugar
1 3-oz. pkg. strawberry gelatin

If using frozen rhubarb, thaw. In a saucepan, bring to a boil the rhubarb and sugar, stirring occasionally (watch carefully to prevent burning). Turn heat to low and simmer fruit until soft. While hot, add gelatin powder and stir until dissolved. Cool 10 minutes, then pour into small jars. When cool, cover tightly with lid or plastic wrap and refrigerate. Yield: 1 pt.; keeps up to 2 months.

Spring Ham & Asparagus Roll-ups

1/4 c. butter or margarine
2 c. grated sharp cheddar cheese
1/4 c. flour
2 lb. asparagus, cooked and well-drained
2 c. milk 12 thin slices of ham
salt and pepper to taste paprika

Over medium heat, melt butter or margarine in a saucepan. Gradually stir in flour, then add the milk slowly, while stirring constantly. Add salt and pepper to taste. When the sauce becomes thickened, add the cheese and blend well. Remove from heat.

On each slice of ham, place 4 spears of asparagus and roll up. Place rolls, seam-side down, in greased baking dish. Pour sauce over top and sprinkle with paprika. Bake at 350 for 30 minutes or until sauce becomes lightly browned. Yield: 6 servings.

Aunt Thelma's "Soupy" Sandwiches

1 1/2 lb. ground beef
1 can cream-of-mushroom soup
1 can chicken and rice soup

Brown meat in skillet; drain. Add both cans of soup (both undiluted). Bring to a boil, and then simmer until most of the liquid is absorbed (should be the consistency of Sloppy Joes or a thick gravy). Serve in buns for sandwiches, or as a gravy over mashed or baked potatoes or noodles.

Asparagus & Onion Quiche

1 unbaked pie crust
6-8 asparagus spears, cooked
1 Tbsp. butter 2 eggs
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 tsp. cornstarch salt and pepper to taste
1 c. milk (not skim)
1/2 tsp. prepared mustard
3/4 c. sliced onions
3/4 c. grated Swiss cheese

Preheat oven to 400. Spread mustard on bottom of pie crust. Bake for 10 minutes. Melt butter in skillet. Add onions and saut for 3 minutes. Mix in basil, oregano, salt, pepper and asparagus. Combine eggs with cornstarch and milk. Mix everything together and pour into pie crust. Top with cheese. Bake at 325 until knife inserted comes out clean (about 50 minutes).

Chicken Cashew Casserole

Presented by The Parsley Pot, Ashland

2 c. cashew pieces
2 c. cooked chicken, cut in large pieces
1 medium onion
1 1/4 c. mayonnaise
3 Tbsp. lemon juice
2 cans cream of chicken soup
1 8-oz. can mushroom pieces, drained
3 c. celery, chopped coarsely (optional)
crushed potato chips

Combine all ingredients except potato chips and place in a an ungreased 9"x13" baking dish. Crush potato chips and sprinkle on top. Bake at 350 for 45 minutes to 1 hour. Serves 6-8.

Amish Shoe-Fly Pie

2 8" pie crusts, unbaked
4 c. flour
2 c. brown sugar
1 c. butter
1 Tbsp. cinnamon
1 c. boiling water
1 tsp. baking soda
3/4 c. molasses

To make crumb mixture, cut butter into the flour, brown sugar and cinnamon. In another bowl, mix together the boiling water, soda and molasses. In the unbaked shells, alternate layers of crumbs and liquid, ending with the crumb mixture. Bake at 350 for approximately 45 minutes or until set. Yield: 2 pies, 12 servings.