I remember as a young girl growing up, Mom made banana salad quite often. It was one of my favorite homemade salads.
I had totally forgotten about the recipe until one day, when I was going through my recipes in my recipe box and ran across it. I served it one night with grilled pork steaks. What a treat. The fresh flavors of the lettuce and bananas with the light dressing was a very pleasant flavor served with the pork steaks.
1/3 cup light cream or milk
1/3 cup salad dressing
2 tablespoons sugar
1/2 head lettuce, chopped
2 large bananas, sliced
1/4 cup cashew nuts, broken
Mix together cream, salad dressing and sugar; pour over the lettuce, bananas and cashews. Toss lightly. Serve immediately.
3 cups corn flake crumbs
5 tablespoons chili powder
2 tablespoons garlic salt
4 medium potatoes, cut into wedges
1 teaspoon parsley flakes
Lightly beat eggs in a shallow bowl. In another bowl, combine crumbs, chili powder, parsley flakes and garlic salt. Dip potatoes into eggs and then into the crumb mixture; coat completely. Arrange potatoes in one layer on baking sheets coated with vegetable cooking spray. Bake at 375 degrees for 20 minutes.
Turn potatoes, bake 10-15 minutes longer, until potatoes are brown and crisp and the insides are tender when tested with a fork. Serve immediately with low-fat sour cream.
Grilled Pork Steaks
4 pork blade chops
1/2 cup barbecue sauce
1/3 cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon prepared mustard
Pound steaks with a meat mallet. For sauce, in a small bowl, combine the remaining ingredients; mix well. Place steaks on grill about four inches above medium low coals. Cook about eight minutes on each side. Brush steaks with sauce and continue cooking five minutes more, turning and brushing with sauce.
FOOD FOR THOUGHT: In listening quietly to the troubles of others, our own burdens are sometimes lightened.
GARY'S TIP: To keep cut flowers looking fresh and healthy, add a little lemon-lime soda to the water to give the flowers an extra boost.
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