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People often ask how I decide what recipes to use in this column every week. It varies. I like to do recipes to go with the seasons of the year. Hot foods in the winter, cold or grilled foods in the summer and a "Heinz 57" variety between seasons. Sometimes my brain goes on hold (intellectual interlude) and this is when relatives, friends and the guys and gals at our grocery stores give me suggestions. The produce managers, who are very knowledgeable, will suggest a fruit or veggies to use. Last week when I was shopping one of them suggested I do recipes using bananas. That was great as bananas are one of the many fruits that are available to us any time.

Pound per pound, they are one of the least expensive fruits to buy. When you want a good nutritional food to eat, bananas provide a lot of potassium, important for people taking diuretics, are 98.9 percent fat free with no cholesterol, are very low in sodium, have a lot of vitamin A, provide a natural source of fiber and have just 91 calories in an average size. Sounds like a great nutritional fruit to me. They are an ideal snack for people of all ages, are easy to eat and to pack for a lunch, and are a great energy boost after exercising.

So, let's hear it for bananas and do some recipes. Thanks for the suggestion, Lyle.

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This dressing recipe may be used either on fresh fruit or crisp salad greens.

BANANA POPPY SEED DRESSING

1 medium ripe banana

1 c. sour cream (I use lite.)

1/4 c. sugar (can use half sugar sweetener)

1 T. poppy seeds

1 T. lemon juice

1 t. dry mustard

1/2 t. salt

salad greens

fresh fruit of any kind

In a small bowl, finely mash banana so it's almost smooth. Stir in next six ingredients.

Arrange greens on a platter, fruit in the middle and greens surrounding. Pass the dressing. Makes 1-3/4 cup.

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Since I had two ripe bananas sitting on the counter, I decided to make a banana cake, using a quick cake recipe in my Betty C. cookbook, using a cake mix.

EASY BANANA CAKE

Make batter using a regular size box of cake mix (moist yellow cake mix) except stir 1/8 t. baking soda into mix before adding liquid.

Use 1/4 c. less water and add 1 c. mashed bananas (2-3 medium).

If you want, fold 1/2 c. finely chopped nuts into batter.

Bake as directed.

NOTE: I made 12 cupcakes, filling the muffin tins 2/3 full first, then poured the rest the batter into a sprayed on the bottom only 8-inch square pan, baking according to the time given on the box.

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I used the following frosting recipe that makes enough frosting for both cake and cupcakes.

CARAMEL FROSTING

6 T. margarine

3/4 c. brown sugar, packed

1/3 c. milk

about 3 cups powdered sugar

1 t. vanilla

In a medium saucepan, combine first three ingredients. Bring to a boil. Boil uncovered 30 seconds, then covered one minute.

Cool to lukewarm; stir in vanilla and powdered sugar. If frosting is too thin, add more sugar, if too thick, add just a bit more milk. Frosts a 9x13 cake and 24 cupcakes or one 8x8 cake and 12 cupcakes.

NOTE: If you can, freeze the cupcakes or cake to have when grandkids or neighbors stop by.

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This salad is a combination of sweet and tangy, crunchy and creamy and is colorful. A great salad to serve when the weather is warm and you'd like something cold to serve besides a lettuce salad.

FROZEN CRANBERRY BANANA SALAD

1-20 oz. can pineapple tidbits

5 medium firm bananas, halved lengthwise and sliced about 1/4-inch thick

1-16 oz. can whole cranberry sauce

1/2 c. sugar

1-12 oz. carton frozen whipped topping, thawed

1/2 c. chopped walnuts or pecans (I prefer pecans.)

Drain pineapple juice into a medium bowl; set aside.

Add bananas to the juice.

In a large bowl combine cranberries and sugar. Remove bananas from juice; drain well. Add to cranberry mixture. Stir in pineapple, topping and nuts.

Pour into a 9x13 pan. Freeze until solid, at least four hours or overnight. Remove from freezer 15 minutes before cutting. Makes 12-15 servings.

NOTE: If the amount this salad serves is too much, divide the mixture in half and put it into two 8x8 inch pans. If you do this but need the pans for something else, line the pans with plastic wrap, using enough length to overlap salad. Freeze it, lift it out and carefully wrap in foil to use when you need a salad in a hurry. This is a great salad to serve with chicken or pork.

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Thought for the day: We are all manufacturers -- making goods, making trouble or making excuses!

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