Mom's Banana Bread √

1 cup sugar
2 tblsp soft shortening
1 egg
3/4 cup milk
3 cups flour
3 1/2 tsp baking powder
1 tsp salt
3/4 cup chopped nuts
1 cup smashed bananas (3 large or 4 med)

Heat oven to 350*. Grease a loaf pan or three 20oz cans. Mix sugar, shortening and egg thoroughly. Stir in milk. Blend dry ingredients; stir in. Blend in nuts and banana. Pour into pan or cans. Bake 60-70 minutes or until toothpick stuck into center comes out clean. (Crack in top of loaf is characteristic.) Cool thoroughly before slicing with a thin, sharp knife.

Sesame Chicken Strips

1 c. mayonnaise
2 tsp. dried minced onion
2 tsp. ground mustard
1 c. crushed butter-flavor crackers (about 25 crackers)
1/2 c. sesame seeds
8 boneless skinless chicken breast halves (2 pounds)

Sauce:
1 c. mayonnaise
2 Tbsp. honey

In a bowl, combine mayo, onion, & mustard. In another bowl, combine crumbs and sesame seeds. Cut chicken into strips lengthwise into 1/4 inch strips. Dip strips into mayonnaise mixture, the in the cracker mixture. Place in a single layer on a lrg greased baking sheet (I don't grease my baking stones). Bake in a 425 degree oven for 15 - 18 minutes or until juices run clear. Combine sauce ingredients and serve w/ chicken strips. Yields 10-12 servings.

Chili Verde √

Chili Verde
Tried & True - One of my mom's recipes. I've never made it, but I've eaten it. Very good

1 8-ounce package dry pinto beans (1 1/4 cups)
1 pound boneless, skinless chicken breasts (2 cups cooked)
1 4-ounce can chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups water
3 chicken bouillon cubes
1 teaspoon minced garlic (1 clove)
1 teaspoon salt
2/3 cup finely chopped onion
1 cup grated low-fat Monterey Jack Cheese
1 dozen corn (or flour) tortillas
1 11 1/2-ounce jar salsa

Rinse pinto beans, soak them in cold water overnight, then drain them. Cut chicken into 1-inch cubes; cook until no longer pink in small amount of water or vegetable oil. Combine chicken with chilies and seasonings' refrigerate until needed. At the same time, combine beans, water bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.

Combine chicken and spices with beans; simmer 10 more minutes. **Top chili with salsa and grated cheese; serve on warmed corn tortillas. Make 5 servings.

**Freezing Option - Before topping chili with salsa and cheese, cool the chili and freeze. To serve, thaw chili and cheese. Simmer chili 30 minutes, stirring occasioinally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.

Beef Sandwiches with Au Jus - Crock Pot

Beef Sandwiches with Au Jus - Crock Pot
Tried & True - Very tasty - SUPER easy

4-5 lb Rump Roast
1 1oz pkg onion soup mix
1 12 oz can of beer (any kind of beer you like)
1 teaspoon dried oregano leaves
2 teaspoons sugar
2 10.5 oz cans condensed beef broth (I used 4 bullion cubes in 2+ cups of water)
2 cloves of garlic - minced (I used about a teaspoon garlic powder)

Place rump roast in slow cooker.

Combine all ingredients in a medium bowl and pour over the roast. Put the lid on the slow cooker and cook on low for 8-10 hours.

When done - shred the meat with a fork or slice. Serve on onion rolls. If desired, skim fat from juices. Serve sandwiches with individual portions of meat juices for dipping.

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My roast turned out a little dry, so after I sliced the meat I returned it all to the slow cooker with all of the juices. I let it set there for another 15 minutes or so. Perfect! The meat was juicy and tender and delicious!! I had mine on small sourdough rolls and dh had his on onion rolls. This would also be good just as a traditional roast. You could add quartered potatoes and baby carrots too. I believe this recipe would also be very good with a cup or so of red wine.

Corn Dog Casserole

Corn Dog Casserole

2 cups thinly sliced celery
2 tablespoons butter or margarine
1 1/2 cups sliced green onions
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
17 ounces (2 pkgs) corn bread/muffin mix
8 ounces (2 cups) shredded sharp cheddar cheese

In a skillet, saute celery in butter for 5 minutes. Add onions;
saute for 5 minutes more. Place in a large bowl; set aside.

Cut hot dogs lengthwise into quarters, then cut into thirds. In the
same skillet, saute the hot dogs for 5 minutes or until lightly
browned; add to vegetables. Set aside 1 cup.

In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog
mixture. Stir in cornbread mixes. Add 1 1/2 cups of cheese. Spread
into a shallow 3-qt. baking dish. Top with reserved hot dog mixture
and remaining cheese. Bake, uncovered, at 400 degrees for 30
minutes or until golden brown. Yeild: 12 servings.