Mom's Banana Cream Pie

Pre-bake a pie shell. Set aside to cool.

Combine in a medium bowl and set aside:

3/4 c. sugar
1/3 c. flour
1/8 tsp. salt

In a saucepan, combine the following, stirring constantly:

2 cups scalded milk
2 eggs, beaten
2 T. butter

Add dry ingredient mixture slowly, stirring vigorously during addition.

Cook on low heat until thick and smooth. Remove from heat and add vanilla.

Slice 2-3 bananas into the pie shell. Pour pudding mixture over the bananas in the pie shell. Chill.

Banana Nut Bread

Mash 3 bananas
1 c. brown sugar
2 eggs
2 T. melted butter
3 T. milk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 c. nuts

Mix together and bake in oven at 325 degrees for 1 hour.

Buttermilk Pancakes

3 cups all purpose flour
3 T. white sugar
3 t. baking powder
1 1/2 t. baking soda
3/4 t. salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cups butter melted

In large bowl combine flour, sugar, baking powder, baking soda, and salt. In separate bowl beat together milk, eggs, and melted butter. Keep separate until ready to cook. Blend together, don't overstir.

German Apple Pancakes

Pancakes
2 T. US butter
6 eggs
1 cup flour
2 T. sugar
1/2 t. salt
1 cup milk

Apples
4 T. US butter
2 large granny smith apples
6 T. sugar
1/2 t. cinnamon
2 t. powdered sugar

Preheat oven to 400 degrees farenheit. While preheating put 1 T. butter each in 2 round cake or pie tins. Put in oven and let melt while preheating oven. Combine eggs, flour, sugar, salt and milk. Beat until a little fluffy. Pour even in two your two dishes and bake 12-15 min. While baking pancakes, start apples. Peel, core, and slice apples. Combine apples, butter, sugar, and cinnamon in skillet. Cook until tender. When pancakes are done serve with apples and powdered sugar on top.

Beef Stroganoff

1/2 c minced onion
1 clove garlic, minced
1/4 c butter
1 lb ground beef
2 T flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. MSG (optional)
1 lb fresh, or 8 oz. canned mushrooms
(1) 10.5-oz can cream of chicken soup
1 cup sour cream
2 T minced parsley

Saute onion and garlic in butter. Stir in meat and brown. Stir in flour, salt, pepper, paprika, MSG and mushrooms. Cook for 5 minutes. Stir in soup. Simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve over hot rice, noodles or baked potatoes.

Yield: 6 servings

Note: Mom does not use paprika, MSG or butter.

Coconut Syrup

This recipe comes from the Bartons.

Coconut Syrup

Melt and stir together:
1 cube butter
1 cup sugar
Add 1/2 cup buttermilk and boil for 1 minute.
Add 1/2 tsp. baking soda and 1/2 tsp coconut extract.

The soda makes it get BIG, so be sure you have it in a fairly large pan. Cooks down to only a cup or so of syrup.

You can use other flavors of extract in this recipe just fine.

White Chicken Chili

2 medium onions, chopped
Small amount of butter or oil
4 c. cooked, cubed/shredded chicken
4 cans white beans (I used great northern beans)
3 c. chicken broth
1 chicken bouillon cube
2 cans white corn, drained
2 cans green chiles
1 T oregano
2 T cumin
1 T garlic powder
1/2 tsp. cayenne pepper
24 oz. sour cream
4 c. Monterey Jack cheese

Saute onions in butter/oil until transparent. Add chicken, beans, chicken broth, bouillon cube, corn, green chiles and spices. Simmer for 30 minutes.

Add the sour cream and cook for an additional 15 minutes.

Pour into bowls and top with cheese.

Makes 12 servings.