3 cups flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 tsp cinnamon
3 large eggs, beaten
1 cup vegetable oil
1.5 tsp vanilla
1 8 oz can crushed pineapple, undersigned
1 cup chopped pecans
2 cups chopped bananas
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dr ingredients are moistened, no beating. Stir in vanilla, pineapple, 1 cup of pecans, and the bananas. Pour batter into 3 greased 9-inch round cake pans and bake at 350 degrees for 25-30 min.
Cool in pans for 10 minutes. Put a thin layer of icing between the layers and on top.
Saturday, October 13, 2012
Sunday, April 1, 2012
SALMON WITH NOODLES
4 pieces of skinless salmon fillet ( about 1 pound in all)
8 oz egg noodles, prepared per package directions
1 lemon2 T butter
1 tsp olive oil
1.5 tsp poppy seeds
1/2 tsp salt
1/8 tsp pepper
Heat oven to 450 degrees and spray PAM on a rimmed baking sheet. Season the salmon with 1/2 tsp salt and 1/8 tsp black pepper. Put salmon on baking pan and bake for 12 to 15 minutes. Meanwhile, prepare 8 oz egg noodles per package directions.
Drain and toss with the zest of 1 lemon, 2 T lemon juice, 2 T butter, 1 tsp olive oil, 1.5 tsp poppy seeds, 1/2 tsp salt, and 1/8 tsp pepper. Serves four.
8 oz egg noodles, prepared per package directions
1 lemon2 T butter
1 tsp olive oil
1.5 tsp poppy seeds
1/2 tsp salt
1/8 tsp pepper
Heat oven to 450 degrees and spray PAM on a rimmed baking sheet. Season the salmon with 1/2 tsp salt and 1/8 tsp black pepper. Put salmon on baking pan and bake for 12 to 15 minutes. Meanwhile, prepare 8 oz egg noodles per package directions.
Drain and toss with the zest of 1 lemon, 2 T lemon juice, 2 T butter, 1 tsp olive oil, 1.5 tsp poppy seeds, 1/2 tsp salt, and 1/8 tsp pepper. Serves four.
Wednesday, February 29, 2012
CLAM CHOWDER
2 large carrots
2 large stalks celery
6 red bliss potatoes
1 large onion
1 T oil
1 tsp thyme
1/8 tsp salt
1/4 tsp pepper
1 bottle (8 oz) clam juice
2 cups water
2 T cornstarch
1 cup milk
1 cup corn kernels, fresh or frozen
Cut carrots, celery, potatoes, and onion into 1/2-inch chunks. In 6-quart saucepot, heat oil on medium. Stir in chopped vegetables, thyme, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook 12 minutes or until onion softens, stirring.
Add clam juice and water; heat to boiling on high. Cover; reduce heat to simmer 20 to 25 minutes or until vegetables are tender, stirring occasionally.
In cup, stir cornstarch into milk until dissolved. Add to soup; heat to simmering, stirring. Cook 2 minutes or until thickened, stirring. Add clams and corn; cook 3 minutes or until hot, stirring.
2 large stalks celery
6 red bliss potatoes
1 large onion
1 T oil
1 tsp thyme
1/8 tsp salt
1/4 tsp pepper
1 bottle (8 oz) clam juice
2 cups water
2 T cornstarch
1 cup milk
1 cup corn kernels, fresh or frozen
Cut carrots, celery, potatoes, and onion into 1/2-inch chunks. In 6-quart saucepot, heat oil on medium. Stir in chopped vegetables, thyme, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Cover; cook 12 minutes or until onion softens, stirring.
Add clam juice and water; heat to boiling on high. Cover; reduce heat to simmer 20 to 25 minutes or until vegetables are tender, stirring occasionally.
In cup, stir cornstarch into milk until dissolved. Add to soup; heat to simmering, stirring. Cook 2 minutes or until thickened, stirring. Add clams and corn; cook 3 minutes or until hot, stirring.
CHICKEN AND RICE
1.5 cups of rice
2 cans of mushroom soup
1.5 pounds of chicken breasts or thighs (boneless or bone-in)
Spray PAM on a 13 x 9 baking pan. Place rice in bottom of pan. Mix mushroom soup with 2 cans of water. This should total at least 3 cups of liquid. If not, add another can of soup and water. You need twice as much liquid as rice. Then place the chicken on top of the rice. Cover with foil and bake in a 350 degree oven for 1 hour.
2 cans of mushroom soup
1.5 pounds of chicken breasts or thighs (boneless or bone-in)
Spray PAM on a 13 x 9 baking pan. Place rice in bottom of pan. Mix mushroom soup with 2 cans of water. This should total at least 3 cups of liquid. If not, add another can of soup and water. You need twice as much liquid as rice. Then place the chicken on top of the rice. Cover with foil and bake in a 350 degree oven for 1 hour.
Sunday, January 8, 2012
SUNDAY GRAVY
4 T olive oil
1 large onion, diced
2 T chopped fresh basil,divided
5 garlic cloves, crushed
1 T chopped fresh oregano
3 (28 oz) cans plum tomatoes
3 (28 oz) cans crushed tomatoes
3.5 cups of water
2 T sugar
1 tsp salt
1 lb sweet Italian sausage links
1 lb uncooked meatballs
Heat oil in large stockpot for 30 seconds. Add onion and sauté for 3 minutes. Add 1 T basil, garlic, and oregano and sauté for 1 minute.
Add tomatoes, water, sugar, and salt. Bring sauce to a boil, reduce heat to a simmer, and add sausage and meatballs.
Simmer for 3 to 4 hours, stirring occasionally. Remove meats to a platter. Stir in remaining basil and add salt to taste.
Serve over pasta, adding meats and topping with Parmesan as desired.
1 large onion, diced
2 T chopped fresh basil,divided
5 garlic cloves, crushed
1 T chopped fresh oregano
3 (28 oz) cans plum tomatoes
3 (28 oz) cans crushed tomatoes
3.5 cups of water
2 T sugar
1 tsp salt
1 lb sweet Italian sausage links
1 lb uncooked meatballs
Heat oil in large stockpot for 30 seconds. Add onion and sauté for 3 minutes. Add 1 T basil, garlic, and oregano and sauté for 1 minute.
Add tomatoes, water, sugar, and salt. Bring sauce to a boil, reduce heat to a simmer, and add sausage and meatballs.
Simmer for 3 to 4 hours, stirring occasionally. Remove meats to a platter. Stir in remaining basil and add salt to taste.
Serve over pasta, adding meats and topping with Parmesan as desired.
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