Browse Items (9 total)
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Orange Peanut Salad
Orange Peanut Salad
1 banana 1/2 cup peanuts
2 Sunkist oranges Lettuce
French dressing
Remove skin from banana;
scrape, and cut in quarters,
(lengthwise), and thirds (cross-
wise), and roll in peanuts, finely
chopped. Pare oranges, cut in
slices (crosswise); stamp out
center, and insert a piece of
banana through each slice. Ar-
range on bed of lettuce, and
serve with French dressing.
You will probably never again use vinegar
in dressings once you try the "witching drop
of lemon juice." Practically all famous chefs
have discarded vinegar because lemon juice
gives a more exquisite flavor. Learn for your-
self what these chefs have proved. Send now
for the recipes.
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# Orange Peanut Salad
## Ingredients
- 1 banana
- 2 Sunkist oranges
- 1/2 cup peanuts, finely chopped
- Lettuce
- French dressing
## Instructions
1. Remove skin from banana; scrape, and cut in quarters lengthwise, then into thirds crosswise.
2. Roll the banana pieces in finely chopped peanuts.
3. Pare the oranges and cut crosswise into slices.
4. Stamp out the center of each orange slice and insert a piece of banana through each slice.
5. Arrange on a bed of lettuce and serve with French dressing. -
Tropical Sherbet
TROPICAL SHERBET
(Saturday, June 13)
1 can (8-1/4 ounces) juice-packed crushed
pineapple, drained
1 medium-size banana, cut in chunks
1/2 cup orange juice
1/4 cup sugar
1 egg white, at room temperature
1/8 teaspoon salt
Whirl pineapple, banana, orange juice and sugar in blender until
smooth. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm.
Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy. In small
bowl combine egg white and salt; beat until stiff and glossy. Fold into fruit mixture.
Pour into 9x5x3-inch loaf pan, 4-cup bowl or mold. Freeze 3 hours or until firm.
Makes 8 servings. Per serving: 56 cal, 1 g pro, 14 g car, 0 g fat, 0 mg chol
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# Tropical Sherbet
*Saturday, June 13*
## Ingredients
- 1 can (8-1/4 oz) juice-packed crushed pineapple, drained
- 1 medium-size banana, cut in chunks
- 1/2 cup orange juice
- 1/4 cup sugar
- 1 egg white, at room temperature
- 1/8 tsp salt
## Instructions
1. Whirl pineapple, banana, orange juice, and sugar in blender until smooth.
2. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm.
3. Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy.
4. In small bowl combine egg white and salt; beat until stiff and glossy.
5. Fold egg white mixture into fruit mixture.
6. Pour into 9x5x3-inch loaf pan, 4-cup bowl, or mold.
7. Freeze 3 hours or until firm.
8. Makes 8 servings. Per serving: 56 cal, 1 g protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol. -
Banana Liquor
Banana Liquor
2 cups crystal rock candy
3 cups 100 proof vodka
2 large banannas cut in small pieces
1/2 lemon cut in small pieces (use rhine)
Place in 1/2 gallon jar and permit to set for
2 weeks. Strain and bottle.
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# Banana Liquor
## Ingredients
- 2 cups crystal rock candy
- 3 cups 100 proof vodka
- 2 large bananas, cut in small pieces
- 1/2 lemon, cut in small pieces (use rind)
## Instructions
1. Place all ingredients in a 1/2 gallon jar and permit to set for 2 weeks.
2. Strain and bottle. -
Kona Banana Bread
Kona Banana Bread
Versatile! Buttered warm, it's delicious
with fruit salad. Topped with sliced
banana or whipped cream, it's dessert—
½ cup shortening
1 cup sugar
2 eggs
¾ cup mashed ripe banana
• •
1¼ cups sifted cake flour
¾ teaspoon soda
½ teaspoon salt
Cream shortening and sugar until
light. Add eggs, one at a time,
beating well after each. Stir in
banana. Sift together dry ingredi-
ents; add to banana mixture. Mix
till well blended. Pour into a
greased 9x9x2-inch pan. Bake in
moderate oven (350°) 30 to 35
minutes. Cut in squares to serve.
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# Kona Banana Bread
*Versatile! Buttered warm, it's delicious with fruit salad. Topped with sliced banana or whipped cream, it's dessert*
## Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 3/4 cup mashed ripe banana
- 1 1/4 cups sifted cake flour
- 3/4 tsp baking soda
- 1/2 tsp salt
## Instructions
1. Cream shortening and sugar until light.
2. Add eggs, one at a time, beating well after each.
3. Stir in banana.
4. Sift together dry ingredients; add to banana mixture.
5. Mix till well blended.
6. Pour into a greased 9x9x2-inch pan.
7. Bake in moderate oven (350°) 30 to 35 minutes.
8. Cut in squares to serve. -
Banana Nut Loaf
Banana Nut Loaf
The kind Grandma used to bake. Especially good if stored at least a day—
1/3 cup shortening
1/2 cup sugar
2 eggs
• • •
1 3/4 cups sifted enriched flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon soda
• • •
1 cup mashed ripe banana
• • •
1/2 cup broken California walnuts
Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, beating well after each addition. Stir in walnuts. Pour into a well-greased 8 1/2x4 1/2x2 1/2-inch loaf pan. Bake in moderate oven (350°) about 1 hour or till done. Remove from pan; cool on rack.
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# Banana Nut Loaf
## Ingredients
- 1/3 cup shortening
- 1/2 cup sugar
- 2 eggs
- 1 3/4 cups sifted enriched flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup mashed ripe banana
- 1/2 cup broken California walnuts
## Instructions
1. Cream together shortening and sugar; add eggs and beat well.
2. Sift together dry ingredients; add to creamed mixture alternately with banana, beating well after each addition.
3. Stir in walnuts.
4. Pour into a well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
5. Bake in a moderate oven (350°) about 1 hour or till done.
6. Remove from pan; cool on rack. -
Holiday Confetti Bread
Holiday Confetti Bread
2½ c. flour 1/3 c. raisins
4 tsp. baking powder ½ c. shortening
3/4 tsp. salt 3/4 c. sugar
3/4 C. Brazil nuts 3 eggs
1½ c. mixed diced candied fruits ½ c. mashed banana
½ c. orange juice
Mix & sift flour baking powder & salt. Stir in
chopped nuts, candied fruits & raisins. Cream shortening
add sugar; beat until light & fluffy. Add eggs, one at
a time, beating after each add. Combine mashed banana
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& orange juice; add to creamed mixture alternately
with flour mixture, beginning & ending with dry
ingredients. Turn into waxed-paper-lined & greased
9" x 5" x 3" loaf pan. Bake in moderate oven (350°)
1 hr. Let bread cool in pan half a hour before
turning out on cake rack.
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# Holiday Confetti Bread
## Ingredients
- 2 1/2 cups flour
- 4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup Brazil nuts, chopped
- 1 1/2 cups mixed diced candied fruits
- 1/3 cup raisins
- 1/2 cup shortening
- 3/4 cup sugar
- 3 eggs
- 1/2 cup mashed banana
- 1/2 cup orange juice
## Instructions
1. Mix and sift flour, baking powder, and salt.
2. Stir in chopped nuts, candied fruits, and raisins.
3. Cream shortening; add sugar and beat until light and fluffy.
4. Add eggs one at a time, beating after each addition.
5. Combine mashed banana and orange juice; add to creamed mixture alternately with flour mixture, beginning and ending with dry ingredients.
6. Turn into a waxed-paper-lined and greased 9" x 5" x 3" loaf pan.
7. Bake in a moderate oven (350°) for 1 hour.
8. Let bread cool in pan half an hour before turning out on a cake rack. -
Helen's Banana Bread
350°
Helens Banana Bread 55-60 min
1/4 cup shortening 2/3 cup mashed banana
3/4 cup sugar 2 cups sifted flour
1 egg 1/2 tsp baking powder
1/2 tsp. soda 1/4 tsp salt
3 tablespoon buttermilk 1/2 cup chopped nuts
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# Helen's Banana Bread
## Ingredients
- 1/4 cup shortening
- 3/4 cup sugar
- 1 egg
- 1/2 tsp baking soda
- 3 Tbsp buttermilk
- 2/3 cup mashed banana (~1 1/2 - 2 bananas)
- 2 cups sifted flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped nuts
## Instructions
1. Preheat oven to 350°F.
2. Cream shortening and sugar together.
3. Beat in egg.
4. Dissolve baking soda in buttermilk and add to creamed mixture.
5. Stir in mashed banana.
6. Sift together flour, baking powder, and salt; add to wet mixture and mix until combined.
7. Fold in chopped nuts.
8. Pour into a greased loaf pan and bake at 350°F for 55–60 minutes. -
Strawberry Banana Jello
Strawberry Banana Jello
1 pkg. strawberry jello
1 cup boiling water
10 oz. pkg. frozen strawberries
1 diced banana
3/4 cup crushed pineapple (not drained)
1 tablespoon lemon juice or juice concentrate
Mix all together and put in refrigerator.
You may add frozen strawberries to boiling
water to thaw and not have to thaw them
beforehand.
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# Strawberry Banana Jello
## Ingredients
- 1 pkg. strawberry jello
- 1 cup boiling water
- 10 oz. pkg. frozen strawberries
- 1 diced banana
- 3/4 cup crushed pineapple (not drained)
- 1 Tbsp lemon juice or juice concentrate
## Instructions
1. Mix all ingredients together.
2. Put in refrigerator.
> Note: You may add frozen strawberries directly to the boiling water to thaw them, so you do not have to thaw them beforehand. -
Fiber One Fruit Smoothies
Fiber One Fruit Smoothies
Recipe Summary
Prep Time 5 minutes
Ready In 5 minutes
Servings 2 (1 3/4 cup each)
Ingredients
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry,
mixed berry or red raspberry yogurt
1 cup Fiber One® cereal
1 cup fresh strawberry halves or raspberries, or frozen whole
strawberries
1 1/2 cups fat-free (skim) milk
1 banana, sliced
Directions
1. In blender, place all ingredients. Cover; blend on high speed 10
seconds.
2. Stop blender and uncover; scrape down sides of blender. Cover; blend
an additional 20 seconds or until smooth.
3. Pour into 2 glasses. Serve immediately.
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# Fiber One Fruit Smoothies
## Ingredients
- 2 containers (6 oz each) Yoplait Original 99% Fat Free strawberry, mixed berry or red raspberry yogurt
- 1 cup Fiber One cereal
- 1 cup fresh strawberry halves or raspberries, or frozen whole strawberries
- 1 1/2 cups fat-free (skim) milk
- 1 banana, sliced
## Instructions
1. In blender, place all ingredients. Cover; blend on high speed 10 seconds.
2. Stop blender and uncover; scrape down sides of blender. Cover; blend an additional 20 seconds or until smooth.
3. Pour into 2 glasses. Serve immediately.