butter rum bananas

Butter Rum Bananas
2 tablespoons butter
1/2 cup sugar
2 tablespoons water
2 tablespoons light rum
1/2 teaspoon lemon juice
Grated rind of half a lemon
1/2 teaspoon vanilla or rum flavoring
4 small bananas, peeled and halved
Whipping cream or ice cream
Melt butter in a large skillet. Add sugar and water. Stir well. Cook until reduced to heavy syrup, stirring occasionally so the mixture doesn’t stick to the bottom of the pan. Add rum, lemon juice, rind, and your choice of flavoring. Cook for 2 minutes, or until golden in color. Remove from stove and add banana pieces. Plunge them into the syrup, covering them as well as possible. Serve warm, not hot, topped with a dollop of whipped cream or alongside scoops of ice cream.
Makes 4 servings.

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Cherry berry cobbler

Cherry Berry Cobbler
1 (21 ounce) can cherry pie filling
1 (10 ounce) package frozen red raspberries, thawed and drained
1 teaspoon lemon juice
1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
1/2 stick butter
In a saucepan, combine pie filling, raspberries and lemon juice. Bring to a boil over medium heat. Turn into a greased 1 quart casserole. In a bowl, mix together flour, sugar and salt. Cut in butter until crumbly. Sprinkle over fruit. Bake at 350 degrees for 45 minutes, or until browned and bubbly. Serve warm (not hot) alone or over ice cream.
Makes 6 servings.

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Grilled peach melba

Grilled Peach Melba
4 large unpeeled peaches or nectarines
2 teaspoons sugar
2 cups red raspberries, fresh or frozen
Sugar, optional
Vanilla ice cream
Halve and pit peaches. Press fresh or thawed raspberries through sieve. Save juice and discard seeds. Sweeten to taste with sugar, if needed. Grill unpeeled peaches, cut-side down, for approximately 2 minutes. Turn peaches over. With cut-side up, fill each cavity with 1/2 teaspoon sugar and continue grilling until grill marks appear on the skins. Serve immediately with a scoop of vanilla ice cream and drizzle with the raspberry sauce.
Makes 4 servings.

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Maple nut bread

Maple Nut Bread
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup brown sugar
1/4 cup shortening
2 eggs
1/2 cup milk
1/4 cup maple flavored syrup
1/2 teaspoon maple extract
3/4 cup chopped nuts
Sift together flour, baking powder and salt. Add sugar, shortening, eggs, milk, syrup and maple extract. Stir until blended; beat for 2 minutes on low speed of mixer. Stir in nuts; pour into a well-greased 8 1/2 by 4 1/2 inch loaf pan. Bake at 350 degrees for 1 hour.

Hamburger macaroni casserole

Hamburger Macaroni Casserole
2 pounds hamburger (ground)
1 cup chopped onion
1 (28 ounce) can tomatoes
1 (8 ounce) package shell macaroni
1 small pepper, chopped
2 cups celery, chopped and stewed
1 teaspoon celery salt
3 tablespoons salt
3 tablespoons Worcestershire sauce
Brown hamburger; cook macaroni; stew onions, pepper and celery. Put in oven proof baking dish and cover with grated cheese. Place in oven for approxinately 15 minutes, or until cheese has melted at 350 degrees.
Yield: 6 servings.

Italian pasta pot

Italian Pasta Pot

1/2 cup chopped green pepper

1 large clove garlic, minced

1/4 teaspoon rosemary leaves, crushed

2 tablespoons olive oil

3 (10.75 ounce) cans Campbell’s Tomato Soup

3 soup cans water

1 (16 ounce) can chick peas, drained

1 cup cooked small shell macaroni

2 teaspoons chopped anchovy fillets

In large saucepan, cook pepper with garlic and rosemary in oil until tender. Stir in soup and water. Add remaining ingredients. Heat; stir occasionally. Garnish with grated Parmesan cheese, if desired.

Makes about 9 1/2 cups, 6 to 8 servings.

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Chicken breasts with curry and peanuts

Chicken Breasts With Curry And Peanuts

4 boneless chicken breast halves, skinned, about 1 1/4 pounds

Fresh lemon juice

2 tablespoons butter or margarine

1/2 cup mayonnaise

1 teaspoon curry powder

Additional fresh lemon juice

2 cups hot cooked rice

Salt and pepper to taste

1/2 cup dark raisins

Toasted coconut

1/4 cup finely chopped peanuts

Sprinkle chicken breast with lemon juice. Heat butter in heavy skillet over low to medium heat. Add the chicken breasts. Saute, turning often, for 10 minutes, or just until chicken is cooked through. While chicken cooks, mix the mayonnaise with the curry powder. Add fresh lemon juice to taste. Mix the cooked rice with salt and pepper to taste. Mix in the raisins and coconut. To serve, spoon rice onto serving plate. Top with the cooked chicken breast. Spoon pan juices over the chicken and rice. Spoon curry mayonnaise over the chicken breast. Sprinkle with the chopped peanuts. Serve immediately.

Microwave Directions:

4 boneless chicken breast halves, skinned, about 1 1/4 pounds

Fresh lemon juice

1/2 cup mayonnaise

1 teaspoon curry powder

Additional fresh lemon juice

2 cups hot cooked rice

Salt and pepper to taste

1/2 cup dark raisins

Toasted coconut

1/4 cup finely chopped peanuts

Arrange chicken on microsafe plate with thicker parts toward the edges. Drizzle with lemon juice. Cover with waxed paper. Microwave on high for 4 to 6 minutes, turning once. Let stand 2 to 3 minutes. Mix mayonnaise with curry powder and lemon juice to taste. Mix rice with salt and pepper to taste, raisins and coconut. Arrange rice on serving plates. Top with the chicken breasts. Spoon curry mayonnaise over chicken breasts and sprinkle with the chopped peanuts. Serve immediately.

Tips:

To cook rice in the microwave oven, measure 2/3 cup regular long grain rice into a microsafe casserole or glass bowl. Add 2 cups hot water. Stir. Cover. Microwave on high for 5 minutes until water boils. Reduce power to medium. Cook 20 minutes until water is absorbed. Stir with fork. Season to taste.

Makes 4 servings.

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