|
Your family will love this dessert!
Crust:
1 1/4 c. graham cracker crumbs or vanilla wafer crumbs
2 tsp. sugar
1/3 cup unsalted butter melted
Banana Split:
1 1/2 cup powdered sugar
2 whole eggs
1 tsp. vanilla
1 stick unsalted butter, softened to room temperature
4-5 bananas
1 20 oz. can crushed pineapple, drained
Frozen topping, thawed
3/4 cup pecans, toasted
Maraschino cherries (garnish)
Make crust by combining graham cracker crumbs, sugar and
melted butter. Press into bottom of 9 x 13 inch baking dish.
Set aside.
In a mixer bowl combine powdered sugar, eggs, vanilla and softened
butter. Mix with electric mixer for 15 minutes on medium speed.
Spread over prepared crust. Slice bananas lengthwise and arrange
over butter mixture. Spread crushed pineapple over bananas and top
with frozen topping; refrigerate. Must chill for at least an hour
before serving. Add toasted, chopped pecans and maraschino cherries
when serving.
Delicious flavors! Can be made a day ahead
and rewarmed with no loss of flavor.
Add chives or chopped green onions just before serving.
2 bell peppers (any color combination)
3-4 large red skinned potatoes
2 Tbls. butter
2 Tbls. olive oil
1-2 cloves of garlic, peeled and minced
Salt and freshly ground black pepper
1 1/4 lb. spicy sausage (Italian or Polish)
12-16 pitted black olives (we used Kalamata)
1/2 lemon
Chives or chopped green onions (optional)
Preheat broiler. Place peppers on foil-lined tray; broil,
turning until skin blackens. When charred, place peppers in a
paper bag or in a bowl. Cover with plastic wrap. Let cool
until you can easily peel away skin. Rinse peppers. Remove
stem and seeds and cut each one into 4 to 5 slices.
Scrub potatoes and leaving skins on, cut into slices. Pat dry. Melt
butter and 1 tablespoon oil in large skillet. Add potatoes and saut?
over medium heat until golden. Toward the end of cooking, add garlic
and salt and pepper to taste. Turn off heat.
Meanwhile, in a separate skillet, saut? sausages in 1 tablespoon
olive oil over medium-low heat. For pork sausages, saut? with 2-3
tablespoons water over medium-low heat. When sausages are browned
and cooked through, drain and cut into 1/2-inch slices.
Add peppers and sausages to cooked potatoes and heat through. Stir in
olives and chives or green onions; add lemon juice to taste. Serves 4.
This versatile dish may be served as the
main fare or as a side to any grilled meat or fowl. If fresh tomatoes
are not available, a good quality canned tomato may easily be
substituted.
1 lb. eggplant, cut diagonally into 1/4-inch-thick slices
Cooking spray
1/4 tsp. salt
1/2 cup (2 oz.) grated fresh Parmesan cheese
2 tsp. chopped fresh or 1/2 tsp. dried oregano
1/4 tsp. freshly ground black pepper
4 garlic cloves, minced
6 plum tomatoes, cut into 1/4-inch-thick slices
2 medium zucchini, cut into 1/4-inch-thick slices
Preheat oven to 375°. Arrange eggplant slices in a single
layer on a baking sheet coated with cooking spray. Coat
slices with cooking spray; sprinkle with salt. Bake at 375°
for 16 minutes, turning eggplant over after 8 minutes.
Combine cheese, oregano, pepper and garlic in a bowl.
Arrange half of eggplant slices in an 8" square or 6" x 9" baking
dish; coat with cooking spray. Arrange half of tomato slices over
eggplant slices. Top with half of zucchini slices; sprinkle with
half of cheese mixture. Repeat procedure with remaining eggplant
slices, tomato slices, zucchini slices and cheese mixture.
Bake, covered, at 375° for 1 hour. Uncover and bake an additional
10 minutes or until vegetables are tender and cheese is golden brown.
Depending on serving size, this dish will yield 2 -3 generous main
servings or 6 side servings.
|