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As I promised last week, we will continue with recipes from the backs, inside or sides of boxes or containers of foods. In my filing cabinet I have a file that’s labeled just as I said in the previous sentence. I can find a recipe quicker by looking for the particular clipping or torn out recipe than if I put it in the salad or dessert file, etc. Bet you do the same, too. Oh, I know, it takes a little longer to find out at least I know where it is. I try to make the recipe before I put it in the file but that doesn’t always work, so I put a red check mark in the corner that tells me I’ve tried it and obviously it was good or I’d have tossed it out.

Let’s get to the task of recipes.

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I have seen this recipe many times in different places and decided it was time to give it a try. It’s a no-bake pie (except for the crust) and it is delicious, if you like bananas and nuts.

BANANAS FOSTER TART

one 9-inch baked pastry pie shell, cooled completely

FILLING:

2 medium bananas, cut into 1/4-inch thick slices

4-1/2 t. light rum or 1/2 t. rum flavoring mixed with 4 t. water

2 t. grated fresh orange peel

2/3 c. chopped pecans

2/3 c. firmly packed brown sugar

1/4 c. whipping cream

1/4 c. butter or margarine

1/2 t. vanilla

In small bowl, combine bananas and rum; toss to coat. Sprinkle orange peel evenly in bottom of baked shell. Arrange bananas in single layer over peel. Sprinkle with pecans. In heavy medium saucepan, combine brown sugar, cream and butter; cook and stir over medium-high heat for 2-3 minutes or until mixture comes to a boil.

Cook 2-4 minutes until mixture has thickened and is deep golden brown. Be careful not to scorch it. Stir constantly. Remove pan from heat and stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream or a dollop of whipped cream or topping. Store in fridge. Makes 8 servings.

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Even though the temp can be mighty warm these July days, a good bowl of soup tastes good for lunch. If it’s going to be a hot day, cook the pasta, chicken and bacon early in the day, cutting back the prep time in the heat of the day.

HEARTY CHICKEN AND PASTA CHOWDER

half of a 1 lb. bag of shell or other small pasta, cooking according to package directions, drained

4 slices bacon, cooked in large saucepan or Dutch oven until crisp, remove from pan, drain and crumble (save 3 T drippings)

1 lb. skinless, boneless cooked chicken breast

1/2 c. diced onion

2 T. flour

5 c. milk

4 t. instant chicken bouillon granules

1 t. dried basil leaves or 1 T. snipped fresh basil leaves

1/4 t. white pepper

2 c. whole kernel corn (frozen or canned and drained)

Cut cooked chicken breast in 1-inch pieces or a little smaller if you wish; set aside. Saute onion in bacon drippings in pan. Stir in flour until smooth. Gradually stir in milk, then bouillon, basil and pepper. Cook and stir until slightly thickened and bubbly. Stir in shells, chicken, bacon and corn; heat until hot but do not boil. Serves 6.

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How about an absolutely yummy sandwich on a big hamburger bun or Kaiser roll. It’s a meal in itself, along with some raw veggies and a tall glass of milk or iced tea.

JUMBO HAM ‘N PINEAPPLE SANDWICH

1-20 oz. can pineapple slices, drained, saving 2 T. juice (drink the rest)

3/4 c. mayo

2 T. Dijon mustard

2 T. minced green onion

1/8 to 1/4 t. cayenne pepper (ground red pepper)

5 large hamburger buns or Kaiser rolls

5 lettuce leaves (or some alfalfa sprouts if you wish)

1 large tomato, sliced

5 ham slices (can substitute turkey slices if you wish)

1 avocado, peeled and sliced

Combine 2 T. pineapple juice with mayo in small bowl. Stir in mustard, onion and red pepper. Spread sauce over each split bun. Top bottom half of bun with lettuce, tomato, ham, two slices pineapple and avocado. Put top half of bun on top and chow down. Makes five sandwiches.

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The kids and adults will like this crunchy snack mix.

CRUNCHY SWEET

SNACK MIX

9 c. corn and rice rice chex cereal (9 cups total)

3/4 c. firmly packed brown sugar

1/3 c. butter or margarine (not spread)

3 T. light corn syrup

scant 1/4 t. baking soda

1 c. peanuts or M&M’s (or 1/2 c. each)

Spray 9x13 pan with cooking spray; put cereal in pan. Combine next three ingredients in 2 qt. saucepan. Cook over medium-high heat until mixture comes to a boil (2-3 minutes). Continue cooking for one minute. Take off heat and stir in baking soda; mix well. Pour syrup mixture over cereal; stir gently until well coated. Bake for 20 minutes at 250 degrees. Stir in peanuts and/or candy. Spread mixture onto waxed paper; cool 30 minutes. Break mixture into big pieces. Store in loosely covered container. Makes 20 (half cup) servings.

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Thought for the day: The most completely lost of all days is the one in which I have not laughed. (I can’t remember when or if I’ve had one of those days!) Happy birthday to the love of my life, tomorrow! He’s a tad older and lots more fun than I thought he’d be as we get nearer to the vintage years or our lives.

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