GRILLED RED SNAPPER AND RAGOUT STEW in Ramstein

I was out and about in Ramstein when I went into Natalie's Beauty Supply Store. Natalie is from Jamaica. Not only does she sell hair products, wigs, imports, shoes, boots, but you guessed it she has one room in her store where she sells imported Ackee food from Jamaica. I got a frozen ten-pound whole red snapper, head, eyes, tail, and all to grill for Friday night dinner.

1 red snapper chart-grill seasoning

Lemon pepper

Garlic powder

Salt & pepper
Soy sauce
Lime slices (optional)






Cut 2 slits across red snapper on both sides. Sprinkle one side liberally with soy sauce, salt, pepper, char-grill seasoning, lemon pepper, and garlic powder. Place 2 or 3 lime slices over fish. Place fish, seasoned side down, on basket for grilling. Season another side of fish the same as the first side. Clamp fish in basket and grill over the charcoal about 15 minutes on each side or until fish flakes easily. (30 minutes is too tough)

For the ragout: (French- ragu)

3 tablespoons extra-virgin olive oil
12 fingerling potatoes or small new potatoes
12 cipollini onions, roasted, peeled and halved
12 artichoke hearts, cooked and quartered
24 green olives, pitted
1/2 cup chicken stock
Salt and freshly ground black pepper

For the Sauce Vierge:
1 lemon
3 cloves garlic, chopped
2 tomatoes, peeled, seeded, and diced small
1/2 cup parsley leaves
2 tablespoons extra-virgin olive oil
Salt and pepper

Directions
For the Fish on the Stovetop:
Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.

For the Ragout:
In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.

For the Sauce Vierge:
Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.

Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.

Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Will, I contest it was great.

Peach Habanero Sauce

Compliments of Caryl Henry my friend in DC, enjoy.

PEACH HABANERO SAUCE 

1 Golden Habanero (or 2 or 3 other Habaneros), seeded and chopped
1 cup chopped peaches (about one 15 oz can drain and chopped)
1/2 cup finely chopped onions
3 cloves garlic, minced
2 Tbsp fresh lime juice (about 1/2 lime)
1/4 cup white wine vinegar
3/4 cup fresh orange juice (about 1 big orange)
1/4 tsp salt
4 Tbsp light brown sugar


Combine ingredients in a blender jar and liquefy. Transfer to a small saucepan and slowly bring to a boil over medium heat, providing good ventilation. Simmer 5 minutes. Strain into sterilized jars.

Yields about 1 3/4 cup.

Grilled Orange-Coriander Steaks

Ground coriander flavors marinade.
1 teaspoon grated orange peel
¾-cup orange juice
1-small onion, chopped
3-garlic pressed or minced
¼ cup white wine vinegar
1 ½ tablespoon ground coriander
1-teaspoon cracked black pepper
1-teaspoon dry basil leaves

4- Tender beefsteaks such as New York strip or loin (each about 8 oz, and about 1” thick)

Watercress sprigs
Salt

Mix orange peel, juice, onion, garlic, vinegar, coriander, pepper, and basil. Cover and chill ½ cup of the; mixture until serving. In a 9- inch pan, coat steaks with remaining marinade. Cover and chill, turning meat once, 4 hours or up to overnight.

Lift steaks from marinade and place on a grill, 4 inches from heat, over a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds) Cook, turning once, until browned on outside and pink inside (cut to test), 14 to 18 minutes total. Place steaks on warm plates. Garnish with watercress. Offer reserved marinade to spoon over each piece. Sprinkle with salt to taste. 
Makes 4 servings. Kazuko Nakane, Seattle. May 1987 Sunset.

A HAPPY BIRTHDAY CAKE & Banana Pudding

Banana Pudding

Happy Birthday Cake

(Bolo Espera Marido) Brazil

German products I used to make the cake:

Haltbare Schlagsahne (whipping cream)

Kokosnuss geraspelt- (coconut)

Feinaucker - (sugar)

Weizen Mehi (flour)

Feine Speisestarke- (cornstarch)

Original Back in- (baking powder)

Apricot Jam-

"I think I will stick with American products that I know for the next time I make this cake. The problem here was not that the cake wasn’t made right, it was a very heavy cake, heavier than a pound cake, and very rich. Substituting sea salt, for table salt made the cake a little salty. But the icing compensated for it, and the cake was able to hold more of the orange liqueur. I also think that the spirit of which the cake was made will be a conversation piece for years to come."

"HAPPY BIRTHDAY" SUNDAY DINNER IN RAMSTEIN GERMANY 2010

August 8, 2010, at 8:35am, Herbert E. Raney Jr, (TARRI) was born. Today thirty-two years later we are celebrating another year. I took my vacation this year so I could come home and cook a Sunday dinner for him. He is inviting some of his close friends over to help with the celebration. Everything was prepared to form scratch, no box, or store made stuff for this cookout.

MENU:

Grilled Pork Ribs

Grilled Chicken

Grilled Hot Links, and Hot Dogs

Potatoe Salad

Baked Beans

Cole Slaw

Avocado/Mango Salsa

Banana Pudding

(Bolo Espera Marido) Brazil

Sweet Tea

BYOB

The theme, we hid everything downstairs in my space, like the yard tiki lamps, paperhangers, and the tea candles we are using to light around his cake, 32 of them. No ballons, just candles on the patio for when we bring out the cake. It gets dark here around 10pm, so I don't know how that is going to work out but we shall see.

German products I used to make the cake:
Haltbare Schlagsahne (whippng cream)
Kokosnuss geraspelt- coconut
Feinaucker - sugar
Weizen Mehi (flour)
Feine Speisestarke- (cornstrach)
Original Backin- (baking powder)

Alpha's Potatoe Salad:
1 pound of small/medium potatoes
1/2 onions
1- medium green pepper
1- medium red pepper
6- garlic cloves, minced
6- celery stalks
1/2 can black olives pitted
6 small pickles
6- brown hard-boiled eggs
Mayo, mustard, onion salt, season salt to taste

MANGO SALSA OVER SALMON

I made mango salsa tonight, oven-baked salmon. With a little help from Natalie who prepared the salmon. She used olive oil, and lemon juice seasoned the salmon and baked under the foil until it was nice and pink.

Mango Salsa: 1 medium ripe mango, peeled and diced, 1 cup diced cucumber, 1 medium onion diced, 1 medium tomato, seeds removed, diced, 2 small habanero peppers, seeded and finely minced, 6 clove garlic, finely chopped, 2 tablespoons lemon juice, season salt.

To make the mango salsa, combine everything in a medium bowl, stirring gently to combine. Add the salt, to taste. Cover and set aside. If not using the salsa right away, chill in the refrigerator.

Tomorrow I'm adding avocado, and a little more salt, another tomato to make salsa for perhaps tocos.

Pesto Pasta with Green Beans and Potatoes

Sunday April 18th, 2010

Recipe pesto-pasta-with-green-beans-and-potatoes


Susan Fox the point person for Urban Explores hosted Sunday dinner this month. She prepared appetizers, main course, followed by a salad to cleanse the palate. Here is her recipe for presto pasta:  A blend of fresh garlic, green beans, and red potatoes, yellow potatoes, onions, elbows pasta, mixed together and placed in a serving bowl. Served with dinner rolls, with olive oil dipping sauce, and tossed romaine salad.

Sunday dinners are how the host takes the time to have special little things for the guest. Like a platter of crackers, goat cheese, topped with while we watched Susan cook away. The appetizers were so good that several times I know I dropped the cracker before I got it to my lips. No, it was not the wine.

Laurel brought Korbel Champaign to toast the day; we saved the red wine for the pasta. Now the conversation was lively of course we chatted about new relationships, our daughters, and transitions they are going through, while the meal is being prepared. Do you not just love to get together with girlfriends, for an afternoon of chit-chat, wine, and food?

For dessert we went all out, I had picked up the fixing’s for ice-cream sundaes, those little one server ice-cream cups are a hit, with M&M chocolate coated candies, chopped nuts, fresh blue berries, raspberries, cut bananas, in small bowls, sat on a serving platter, and whip cream to top it all.

Creole Chicken Side Bar-- for the Holidays

MENU:

Creole Chicken

Red Beans & Neckbones

Uncle Ben's Rice

Tossed Roman Salad

Avocado

Peanuts

Coconuts shredded

Golden Raisins

Tomatoes

Bell Peppers

Peppers

BYOB: Assorted Red and White Wines

 Cultivating community is what we do, and we celebrate by showing our friends the art of sharing, good food, music, and conversation.

A Melting Pot of Culinary Heritage Chicken Creole is a testament to New Orleans cuisine's rich cultural tapestry.

Born in the heart of the French Quarter, this dish reflects the historical convergence of diverse culinary traditions that shaped the region. The French contributed their culinary refinement, the Spanish added a touch of spice, and the African and Caribbean influences infused the dish with an array of exotic flavors. Over time, these elements came together to create the unique symphony of taste that defines 

Chicken Creole today.

The Flavorful Ensemble of Ingredients

At the heart of Chicken Creole lies a medley of ingredients that harmonize to create an unforgettable taste experience:

Chicken: Traditionally, bone-in chicken pieces are used for Chicken Creole. In our recipe, we use boneless, skinless chicken breasts. This reduces the amount of fat in your recipe and makes it a little more kid-friendly. Feel free to use bone-in chicken if you prefer that!

Holy Trinity: This triumvirate of onions, bell peppers, and celery is the backbone of Creole cuisine, lending a robust and aromatic base. Plus – check out these excellent health benefits you get when you include the "holy trinity" in your meal:

Onions:

Antioxidant-rich, especially quercetin.

Supports heart health and healthy cholesterol levels.

Contains prebiotic fibers for gut health.

It may aid in blood sugar management.

Bell Peppers:

High in vitamin C for immune support.

Rich in beta-carotene (vitamin A) for eye health.

Good source of dietary fiber for digestion.

High water content contributes to hydration and skin health.

Celery:

Rich in vitamins and minerals like vitamin K and potassium.

Contains antioxidants that may help reduce inflammation.

Provides dietary fiber for improved digestion.

It may contribute to hydration due to its high water content.

Tomatoes: A key ingredient in the dish's sauce, tomatoes provide acidity and sweetness that balance the spices.

Spices: Creole cuisine is known for its bold use of spices. A blend that often includes paprika, cayenne pepper, thyme, and bay leaves contributes to the dish's distinctive flavor profile. Our recipe includes bay leaf, thyme, garlic, and hot pepper.

Rice: Chicken Creole is commonly served over a bed of fluffy rice, soaking up the luscious sauce and completing the meal. Our recipe calls for brown rice. This adds a whole grain to your meal, giving it more nutrients!

Chicken Creole Recipe

Ingredients: 

1 cup uncooked brown rice 

2-3 boneless, skinless chicken breasts 

1 (16 oz.) can tomatoes 

1 cup tomato juice 

1 onion, chopped 

1 cup celery, chopped 

1 bell pepper, chopped

1 bay leaf 

1/2 teaspoon thyme 

1 clove garlic, minced 

1 pinch hot pepper 

Directions to make Chicken Creole:

Start by cooking your rice according to the instructions on the package.

Combine all other ingredients in a heavy pot and bring to a boil.

Lower the heat, cover it, and simmer it for 1 hour or until the chicken is tender and cooked to an internal temperature of 165 degrees.

Remove the chicken and cut it into bite-size pieces. 

Add chicken back to the pot and reheat.

Remove the bay leaf and discard it. 

Serve chicken over rice. Consider adding fruit and a cup of milk for a full MyPlate meal. 

What is Creole cuisine?

Creole cuisine ( French: cuisine créole; Portuguese: culinária crioula; Spanish: cocina criolla) is a cuisine style born in colonial times from the fusion of European, African, and pre-Columbian American traditions. Creole is a term that refers to those of European origin who were born in the New World and have adapted to it ( melting pot ).

Creole cuisine is found in regions of the world that were previously European colonies. Creole food can be found in Louisiana (USA), Cuba, Brazil, Peru, the French Antilles, French Guiana, La Reunion (France), Jamaica, Annobón (Equatorial Guinea), Sierra Leone, Liberia, Cape Verde, Dominican Republic, etc. In each region, Creole cuisine has been adapting to local products (so there is no "single" Creole cuisine). [3] However, they share certain features in common:

By region

• Argentinian Creole cuisine[7]
• Brazilian Creole cuisine
• Guianan Creole cuisine
• Louisiana Creole cuisine
• La Réunion Creole cuisine
• Mauritius Creole cuisine
• Caribbean Creole cuisine[8]
• Mexican Creole cuisine[1]
• Peruvian Creole cuisine[9]

The Origin & History Of The Humble Indian Curry

Vatsala Devki Vats

Updated on Sep 14, 2019, 11:34 IST

The history of the Indian curry as we know it dates back to 1498, a time when the Portuguese first came to India's southern shores in search of cardamom, cloves, and black pepper, which were considered to be among the world's most valuable commodities. These rare spices were grown only in India at the time.

Unable to come up with an apt word to describe the spicy stew, sometimes served with or without coconut cooked there, the Portuguese were forced to make one up: 'carel.' The word was taken from the Tamil word 'kari.' 

Then came the East India Company, which overthrew the Portuguese and seized control of India. Since the British believed they improved everything about India, they changed the word 'carel' into 'curry'. They used curry to describe the wide range of thick stews made from the most fundamental ingredients like tomatoes and spices, served alongside rice or bread (roti). 

And that's not the only thing Britishers did to our curry. It's believed that Britishers would learn how to cook curry in India only to go home and serve "Indian curries" at home in an attempt to come across as authentic and native. By the mid-19th century, you needed a curry recipe or a chemist's shop that didn't carry curry powder to find a British cookbook. 

Levelle's New Years African American Mexican Style Dinner

This dinner was simply unbelievable. Levelle is my younger brother, who loves to cook and cater holiday dinners for the family. This Christmas, he outdid himself with his special holiday cookies. He made two batches: one was an oatmeal, raisin, apple cinnamon cookie, and the other was a cranberry, almond oatmeal, which was huge, like a breakfast bar.

He also made his fabulous Cherry Cheese Cream Pie from scratch, and sweat potato pie, he has always been a baker.

But, what he really cooked for after New Year's dinner was his famous:

"Enchilada"

Spanish Rice

Chili Beans and Salsa dip

The salsa is the key. He cuts up his tomatoes and de-veins his jalapeno peppers and bell pepper, cilantro, green onion, white onion, garlic, cumin, paprika, and chili powder, with a twist of lime juice and vinegar. He adds this salsa to the meat and to the Spanish rice. He adds his cheeses (whatever is in the fridge), wraps them in corn tortilla shells, and tops them with more black olives. I waited all day long for this dinner because he got up early to get everything together and took his time to really chop the vegetables and cook his meat, make his sauce, and grate his cheeses before backing over two dozen enchilada for family and friends that may stopover.

He made dozens of cookies and passed them out to family and friends, a tradition he has done every year, forever.

Vanishing Oatmeal Raisin Cookies
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats Quick or old-fashioned, uncooked
1 cup raisins
Add chopped apples
Family and friends in Fresno, California, love to go to Levelle's house for the holidays; he has made this a tradition for our nieces and nephews. They drive up to his house to experience a light show, which each year wins praise from the neighbors for the Christmas lights and reindeer themes. He has entertainment for the kids and movies for the adults going all day and night.

Leandra Lowe-Evans Kwanzaa/New Years party

The tradition I am doing my best to keep alive is our Kwanzaa/New Year's party - I wasn't going to do it this year, but I plan on being out of town...now putting together something small & last minute - the recipe: Gumbo!!

Leandra has hosted the family Kwanzaa Dinner for almost a decade. She goes all out and spares no expense for her neighborhood block party in Stockton, California. She has games, prizes, art activities, food, conversation, music, and Deejays spinning music for young adults & teenagers.

This party also celebrates Nano's birthday on the 31st of December. Minnie Pearl is in her 80s and is out on the dance floor with her great-grands, having so much fun. That was two years ago when I attended. Yes, Gumbo is the main course meal. Leandra spares no expense when she puts her traditional Gumbo pot together.

Big Mama Memory Quilt, 2012 Grandmother Nine Patch, repurposed fabric.

Annual Holiday Celebration @ Switching Station

This is the season to eat, drink, and be merry. My annual Holiday Sunday Dinner Celebration will not be held this year. I moved from the Switching Station officially on December 3rd, 2009. I will miss all my friends who made the holidays in Chicago wonderful. Please carry on our tradition, post your special celebrations, or send them in an email so I can post them for you.

I will share photos I take during the holiday season here in California.

Here's to a decade in Chicago, "CHEERS."

Teenagers’ Dream Cake -OREO Cookies

Teenagers' Dream Cake starts with a package of OREO Cookies; it must be Oreos, at least in the Bruton family. I made this cake when Jazz was beginning to be a teenager.

A dense and creamy New York-style cheesecake loaded with popular chocolate sandwich cookies seems a teenager's dream come true. I got this recipe from Nicole Perzik, Saratoga California May of 1987. 

You start with a standard crumb crust, using half the package of cookies, then sandwich the rest between two layers of the creamy filling and bake. If the batter is thin (because it is made in a food processor), cookies float up to make a bumpy-looking top. A thicker batter (made with an electric mixer) holds the cookies in the middle.

Chocolate Cooky Cheesecake

1 package (1 ¼ lb.) Oreo cookies

1/3 cup butter or margarine, melted

4 packages (8 oz each) cream cheese, cut into chunks

1-cup of sugar

1/3 cup whipping cream

6-large eggs

2-tablespoons all-purpose flour

2-teaspoons vanilla

In a food processor, whirl ½ a package of the cookies, including filling, until they form fine crumbs (or place cookies in a paper-plastic bag and crush with a rolling pin); mix in butter. Scoop crumbs into a 9-inch cheesecake pan with a removable bottom and press crumbs evenly over the bottom about ½ inches upside down. Chill crust to firm, about 20 minutes.

In a food processor or bowl of an electric mixer, whirl or beat the cream cheese, sugar, and whipping cream at medium speed until smooth. Add eggs, flour, and vanilla; whirl or beat again to blend.

Pour ½ of the cream cheese mixture over the chilled crust. Break the remaining cookies in half and scatter over the mixture, overlapping cookies, if necessary, to use all. Pour the remaining mixture over the cookies. (If you whirl the cream cheese mixture in a food processor, a filling will be thin enough to allow cookies to float to the top during baking. Filling will keep cookies in place if prepared in the electric mixer.)

Bake the cake in a 300-degree oven until the cheesecake is golden on top and jiggles only slightly in the center when gently shaken, about 1 hour and 20 minutes.

Take the cake from the oven and let it cook on a rack. Cover and chill until cold, at least 4 hours, or overnight. Before serving, run a knife between the cake and pan sides; remove the rim. Cut cheesecake into slender wedges to serve. Makes 12 to 16 servings.

BACARDI RUM CAKE- Made in Puerto Rico

BACARDI RUM CAKE – Family Circle April 1987

My birthday is November 4th, and on November 6th is Ben Davis Jr's Birthday, we gave a Scropian' Party on our 35, 33, 31, birthdays. The party started on a Friday and ending on a Monday. Zanta's Ragster's birthday was November 18th, when we lite candles on three cakes it was like 99 glazing all at once.

1 cup chopped pecans or walnuts
1-18 ½ oz pkg Yellow cake mix
1-3 ¼ oz pkg Jell-O Vanilla Instant Pudding and Pie Filling
4-eggs
½-cup cold water
½-cup Wesson oil

If using yellow cake mix with pudding already in the; mix: omit instant pudding, use 3 eggs instead of 4, 1/3 cup oil instead of 1/2.

GLAZE:
¼ lb butter
¼-cup water
1-cup granulated sugar
½ cup Bacardi dark rum (80 proof)

Preheat oven to 325F. Grease and flour 10” tube or 12-cup Bundt pan. Sprinkle nuts over the bottom of the pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Melt butter in a saucepan. Stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with the border of sugar frosting or whipped cream.
CAKE:

Hoping For-A- Husband Cake- Brazil (Bolo Espera Marido)

(Bolo Espera Marido)

The sweet delight of Brazil’s towering coconut torte need not be reserved (as it was traditionally) for hopeful maidens and their bashful suitors. I  had this cake cooking lesson in my clipping files since May/1978 when I ripped it out of a Sphere Magazine. Of course, it took me thirty years later to make it.

It was the centerpiece for my dinner party in December of 2008. Now it is the centerpiece for my dinner party in November 2018,

Served with hot rum, rum punch, or coffee.
1 ¼ cups grated fresh coconut
1 cup milk
3 cups all-purpose flour
3 tablespoons cornstarch
3 teaspoons baking powder
1 teaspoon salt
1 cup butter or margarine
2 cups of sugar
4 eggs, separated Frosting (recipe follows)
1 jar(12 ounces) apricot jam
1 tablespoon orange-flavored liqueur
½ cup sliced unblanched almonds

Heat oven to 350 degrees
1. Heat coconut and milk in a small saucepan over medium heat until hot, about 10 minutes: cool slightly. Strain milk, pressing liquid from solids; flaked coconut in a small bowl. Reserve.

2. Sift flour, cornstarch, baking powder, and salt in a small bowl. Cream butter and sugar in large mixer bowl until light and fluffy; beat in egg yolks until smooth. Beat egg whites in small mixer bowl until stiff but not dry; beat into egg yolk mixture alternately with dry ingredients. Beat in strained milk; fold in flaked coconut.

3. pour batter into 3 buttered and floured 9-inch round baking pans; bake until wooden pick inserted into the center is withdrawn clean, about 35 minutes. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.

4. Make Frosting.

5. Mix jam and liqueur. Place 1 cake layer on a serving platter; spread 1/3 cup of the jam over the cake layer. Place the second layer over the first; spread with 1/3 cup of the jam over the cake layer. Place the second layer over the first; spread with 1/3 cup of the jam. Top with the remaining layer. Place the second layer over the first; spread the top and sides of the cake with Frosting. Spread remaining jam over the top of the cake; press almonds onto the side of the cake.

Frosting (makes about 3 cups)
1 cup whipping cream
1 ¾ cups sugar
3 eggs, separated
½ cup butter or margarine
1 teaspoon vanilla
1 ¼ cups grated fresh coconut
¼ teaspoon orange-flower water

Heat cream, 1 cup of the sugar, the egg yolks, and butter in a medium-size saucepan over medium heat, stirring constantly, until thick, about 20 minutes; cool slightly. Beat in vanilla and coconut with a spoon until light. Beat egg whites in a small mixer bowl until soft peaks form; beat in remaining sugar, 1 tablespoon at a time, until stiff and glossy. Stir in orange-flavored water; fold egg white mixture into egg yolk mixture. Use immediately.

Wooden Spoon Bread Book "BANANA BREAD" – CATHY SORICH

Cathy Sorich loaned me her book, “The Wooden Spoon Bread Book,” The Secrets of Successful Baking. By Marilyn M. Moore

When your bananas start to overripe, try this recipe.
Preheat oven to 350°F. Grease and flour a 9 x 5-inch baking pan. Sift together and set aside.
1-½ cups unbleached all-purpose flour (Cathy adds 1 cup of sugar)
1 teaspoon baking soda (Cathy adds ½ teaspoon)
1 teaspoon salt (Cathy adds ½ teaspoon)
(Cathy adds cinnamon )

In a large bowl, blend together in this order
1/3 cup oil (Cathy adds ½ cup of oil)
¾ cup brown sugar
1 cup mashed ripe bananas (2 to 3 bananas) (She adds 4 bananas)
2 eggs
½ cup milk
Stir into the banana mixture in this order
Sift dry ingredients
½ cup chopped walnuts

Turn into a prepared pan. Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean. Turn out to cool on a wire rack. Wrap in foil to store. This bread is easier to cut on the second day. Makes 2 loaves.

Cathy adds 2T Oatmeal, 1T Brown Sugar, and ½ t Cinnamon on top before baking.

She swears by this recipe.

TEX-MEX POTLUCK FOR 12

We rarely use the backyard garden at the Switching Station Artist Lofts for apparent reasons. But this time, we felt like, hey, let's GO outside, in the Positive Vibrations Garden, for our "Sunday Dinner".

"Cathy Sorich is making a point. After a long day at work, she joined us, coming home to a cold Millers."

Sunday Menu:

Festive Midwestern Tex-Mex Potluck

CHICKEN TACOS

ALPHA'S MANGO SALSA

 JALAPENO BREAD

           SWEET TOMATO SALSA

       DAN'S GRILLED CHICKEN

 TOSSED SALAD WITH TORTILLA STRIPS

 BLACK BEANS

   JENNIFER'S HARD SHELL TACO SALSA/CHEESE

 DAN'S SANGRIA

FRUIT PUNCH

ALPHA'S SWEET TEA

   JOHN AND NICOLE's ICE CHEST OF BEER

Alpha's Mango Salsa

Mango Salsa: 1 medium, ripe mango, peeled and diced; 1 cup diced English hothouse cucumber, 2 green onions, sliced; 1 medium tomato, seeds removed, diced, 1 small jalapeno, seeded and finely minced; 1 clove garlic, finely minced, 1 tablespoon coarsely chopped mint, 2 tablespoons fresh lime juice, sea salt.

To make the mango salsa, combine everything in a medium bowl, stirring gently to combine. Add the salt to taste. Cover and set aside. If not using the salsa right away, chill in the refrigerator.

Guest: Trish, Jennifer

Jalapeno Bread- I cooked this one this summer for our August potluck in the garden.
2cups cornmeal, 1 can cream corn, 2 eggs, 1/2 cup Crisco, 2 tsp sugar, 1 cup milk, 1- 1/2 ground beef, 1 large onion chopped, jalapeno peppers (you decide), and 2-3 cups cheese. Add all together; pour in a heated, well-greased baking dish, 350 degrees, for 45-50 minutes.

Shortcut: use Jiffy and add other stuff.

Guest Deborah, Nicole, Julie, Bernard

Ashawn had so much fun at the "T-Party."

Creole Chicken

½ cup green pepper chunks

¼ cup green onion slices

1 28oz can tomatoes

1 clove garlic, crushed

2 tablespoon flour

Creole Chicken, a saucy, one-pot recipe, contains celery, onions, and tomatoes- traditional vegetables that appear often in Creole dishes. Creole cooking seems to have taken the best from its varied background and come up with distinctive dishes that are truly delicious.

Ebony February 1983

GARBANZO SALAD

1 16 ounces can garbanzo beans

2-tablespoons chopped onion

2-tablespoon diced red pepper

1 tablespoon chopped parsley

1 cup diced carrots, cooked

¼-cup peanut oil

2-tablespoons wine vinegar

¾-teaspoon salt

¼-teaspoon black pepper

¼-teaspoon Worcestershire sauce

8 large stuffed Spanish olives, cut in half

Drain beans; rinse under cold water. Placed beans in a salad bowl. Add next 9 ingredients; toss gently to blend. Chill thoroughly. Serve on crisp spinach or lettuce leaves. Garnish with olive halves. Makes servings