In this issue:

Monday's Recipe: *Banana Coconut Loaf*
Requests & Replies from Subscribers:  Easy Bread Bowls

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 * Exported from MasterCook *

Banana Coconut Loaf

Recipe By : Real Food for Real People
Serving Size : 24    Preparation Time :0:00
Categories : Coconut             Nuts
Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Eggs
1 cup Sugar -- or Splenda
1/2 cup Butter or Margarine
1 cup Bananas -- ripe, mashed
1/2 teaspoon Almond Extract
1 cup Flour
1/2 cup Wheat Gluten
1/2 cup Bran Buds® -- (or other bran cereal)
1/2 cup Unsweetened Coconut Meat -- (or sweetened flakes)
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Walnuts -- chopped
1/2 cup Maraschino Cherries -- cut up - optional


In a large bowl, mix together flours, cereal, coconut, baking powder, baking soda, salt,
chopped walnuts, and cherries. Break eggs in a mixing bowl and beat until light and
frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana
and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9 x 5 x 3
inch loaf pan. Bake at 350 degrees F for 1 hour, or until a toothpick inserted in center
comes out clean. Let stand for 10 minutes, and remove from pan. Cool.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 9g Fat (43.7% calories from fat);
7g Protein; 19g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 172mg Sodium.

Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other
Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Does any one have a low fat and/or low sugar recipe for Chocolate Zucchini Muffins?
The ones I had were delicious, not too sweet. The muffin batter itself had chocolate
mixed in but there were also chocolate chips and walnuts on top of each muffin.
Thanks in advance.

Lena

Hi,

I am looking for a recipe that is similar to the Melting Pots house salad dressing. The
waitress said it was made of peanut oil, mustard powder and powdered sugar.
Thanks,

Karen

Good Morning!

Does anyone have a recipe for biscuits similar to the "Grands" biscuits that are in
tubes that you can buy in the store? I would love to make some ahead for my own
use- or even have a recipe that can be made on the spot. My family loves these, but I
hate to spend what they ask for them. Thank you so much!

Tanya

~ Subscriber Responses ~
 

Re: Easy Bread Bowls

Turn over a muffin pan or place custard glass cups upside down on a large cookie
sheet. Spray with non stick spray. Use a can of large size biscuits (Pillsbury
Grands) roll out slightly or flatten with hand and place over the "mold". You can also
sprinkle some spices - any variety - on the raw dough before baking. Bake at 350
degrees till brown. Cool slightly and enjoy.

Nancy3823@aol.com
 

This is for Connie, who is remodeling her kitchen:

During our 4 month kitchen remo project, my crock pot and my BBQ became my best
friends! I had a working fridge in my living room so just used fresh stuff to make
salads & veggies as needed and used the things from my freezer (roasts, ground
meats, pork chops, chicken pieces) in the crock pot or on the BBQ. It was a bit
inconvenient at first but even though the project is finished we now use our BBQ all
year long! I live in a desert area and learned that my crock pot plugged in on the
counter in my outside patio works just as well on a hot summer day as during the
winter. I was able to use the regular recipes that I prepare normally in these 2 cooking
aids. It almost seemed like we weren't in a mess during the renovation!
Good luck, Connie! The remo will be worth it, I'm sure!

Joan              oldtimergf@gmail.com
 

Re: Energy Bars

I found this one that I haven't tried yet, but will try sometime in the near future.

Energy Bars
by Rachel Keller

These bars contain four grains: barley, oats, rye, and wheat, plus dried fruits, nuts.
They are "guaranteed to give you an energy surge when you most need it" [quote] from
Bar Cookies A to Z (Hardcover) by Marie Simmons.

2 c. uncooked Quaker Multi-Grain cereal
1/2 c. raisins
1/2 c. snipped (1/2-inch pieces) pitted prunes
1/2 c. coarsely chopped (unblanched) almonds
1/2 cup unsalted sunflower seeds
1 1/4 c. flour
2 tsp. cinnamon
1 tsp. b. soda
1/2 tsp. salt
1/2 c. vegetable oil
2/3 c. brown sugar
1 large egg
1 cup unsweetened applesauce
2 tsp. vanilla

Preheat oven to 350. Lightly grease a 9x13-inch baking pan. In a large bowl, combine
the cereal, raisins, prunes, almonds, sunflower seeds, flour, cinnamon, baking soda
and salt. In another bowl, whisk the vegetable oil, brown sugar and egg until blended.
Stir in the applesauce and vanilla. Add the dry ingredients, stirring just until blended.
Spread the batter in the pan and bake for 35 to 40 minutes or until golden brown. Cool
until lukewarm on a wire rack before cutting into bars. About 24 bars.

truleelee@msn.com
 

Re: Hors D'oeuvres

I'm a bit mystified by your wish for hors d'oeuvres for a luncheon; hors d'oeuvres are
usually served with cocktails or before dinner in the evening. A formal luncheon is a
much lighter affair. I'll offer a luncheon menu and then discuss hors d'oeuvres in case
you insist (but you may fail to impress the knowledgeable amongst the "important
people").

Luncheons are light but full of flavor and textures.

First Course:
Consomme Bellevue
Good crackers such as Stoned Wheat Thins

Main course:
Poached Lobster and Asparagus Plate with Hollandaise Sauce
Watercress Sandwiches

Fruit Course:
Cup of Diced Mango and Pomegranate Seeds Garnished with Fresh Mint Leaves

With the above, offer both still and sparkling water and generous bowls of lemon, lime
and orange wedges to add to the water at the diner's discretion. If appropriate, offer
well-chilled white wine or peach sangria.

Dessert:
Petits Fours
Coffee and Tea
Jordan Almonds

Recipes:

Consomme Bellevue

2 parts clear chicken broth
2 parts clear veal consommé
1 part heavy cream
Salt and freshly ground pepper
Chopped fresh summer savory

Heat chicken and veal broths together. Stir in cream until just hot; do not boil cream.
Serve in consommé cups garnished with chopped herbs.

Figure about 1/2 cup total per person.

Lobster and Asparagus Plate

Figure about 5 stalks asparagus and 1 lb. live lobster per person.

Steam asparagus until crisp-tender.

Boil lobsters in plenty of water along with a sliced lemon, several whole black
peppercorns and 2-3 bay leaves.
When cool enough to handle, break open lobsters and remove flesh, keeping pieces
as large and pretty as possible.

Pour a puddle of about 1/4 cup hollandaise sauce in the center of each plate. Arrange
lobster pieces on one side of the plate and asparagus on the other. Garnish with
radish roses and carrot curls.

Hollandaise Sauce

4 oz. unsalted butter (not margarine!!!)
Strained juice of 1 lemon
2 egg yolks, well beaten
Dash hot sauce such as Tabasco
Salt and freshly ground white pepper

Place a ceramic bowl over a saucepan of simmering water. Do *not* permit water to
touch the bottom of the bowl! Melt butter and whisk in lemon juice. Temper beaten
yolks and then slowly whisk into butter mixture. Stir over simmering water until thick
enough to coat the back of a spoon. Stir in hot sauce and season.

Watercress Sandwiches

1 1-pound loaf thinly sliced square white sandwich bread
1/2 lb. unsalted butter (*not* margarine!!!), softened to room temperature
1 bunch watercress, well washed and allowed to dry, coarse stems discarded

Generously spread one side of each slice of bread with butter. Make sure you go all
the way to edges and corners. Divide watercress over half the slices of bread and top
with the other slices. Using a very sharp bread knife, remove crusts. Halve diagonally
to make triangles. Arrange prettily on sandwich trays garnished with whole cherry or
grape tomatoes.

An hors d'oeuvres spread needs to be varied and the flavors should be vibrant. The
easy elements include a platter of assorted cheeses and another of cured meats. One
that can be labor-intensive but always pleases is the crudites arrangement.

A cheese selection must *never* include process cheeses!!! All cheeses should be
natural; avoid Kraft junk and choose real cheese. The types should include at least
something mild such as brie, a blue-veined cheese such as cabrales or gorgonzola
and something stronger such as a well-aged manchego wrapped in grape leaves and
cured for a year in a barrel of olive oil. Go to a good cheese vendor and seek advice.
Accompanying crackers should be of good quality (not common saltines!) and not
compete in flavor, so avoid flavored crackers. Simple original Stoned Wheat Thins are
an excellent choice.

The cured meats selection is mot meant to be large pieces of sandwich cold cuts!
Choose small items such as thin slices from small sausages (not big enough for a
single slice to cover a slice of sandwich bread) such as air-cured Spanish chorizo,
Italian sopressata or French saucisson.

Get an assortment of Spanish, French, Italian and Greek olives from a good deli; this
is not the time for canned olives from the supermarket! Try an assortment including
Nicoise, Cerignola, Kalamata and other olives.

Make a few hot items as well. Use gem muffin pans to shape tiny quiches. (Make sure
to use a good quality homemade pastry that is at least 60% real butter.) Wrap bacon
around peeled shrimp, skewer with toothpicks and bake. Do *not* let the bacon get
crisp!

Speaking of toothpicks, invest in the round kind; don't use flat ones for hors d'oeuvres.
That's tacky.

Make slivers of galiano melon or cantaloupe; wrap in slivers of paper-thin serrano or
prosciutto and secure with toothpicks.

Stuffed Mushrooms Malaga

30 mushrooms, cleaned, stems removed, trimmed and minced
1/2 bunch Italian (flat-leaf--do not use curly) parsley, minced
15 cloves garlic, minced
Kosher or sea salt and freshly ground black pepper
Extra virgin olive oil

Brush a baking tin with olive oil and preheat broiler. Place mushroom caps upside
down on tin.

Combine minced stems, parsley and garlic. Season and add a little olive oil to
moisten. Divide among caps and drizzle with olive oil. Broil 5 minutes or until tender.
Arrange on a platter and garnish with sprigs of parsley and lemon wedges.

Dorine S. Houston            dshouston@earthlink.net
 

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