Love Curry...love bananas...love crunchy...you'll love this.
4 firm bananas, peeled
6 tablespoons melted butter
1 teaspoon curry powder
2 cups crushed cornflakes
Sugar, for sprinkling, optional
Directions
Preheat the oven to 450 degrees F.
Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in the butter, coat well. Roll the bananas in the cornflakes until completely coated. Sprinkle with sugar, if desired. Place the bananas in a greased baking dish and bake for 10 minutes.
Sam Coates
Showing posts with label Misc. Show all posts
Showing posts with label Misc. Show all posts
Monday, January 10, 2011
Wednesday, July 21, 2010
Watermellon Rind Pickles
A favorite summer treat. This way you can eat the WHOLE•watermelon rind, 4 quarts of 1-inch chunks (see directions for preparation)
•3 quarts water
•3/4 cup salt
•1 quart white or cider vinegar
•8 cups sugar
•2 tablespoons whole cloves
•10 to 12 3-inch cinnamon sticks, broken into 1-inch pieces
•1/2 teaspoon mustard seed
•red food coloring, optional
Peel green skin and cut off inner pink from watermelon rind; cut into 1-inch chunks and measure 4 quarts. Put in a non-metal bowl and add the water and salt. Add more water if necessary, to cover the rind chunks. Cover and soak overnight in refrigerator. Drain and cover with clear water; transfer to a large saucepan or Dutch oven. Bring to a boil and continue to boil for 30 minutes; drain. Pour vinegar into an 8-quart kettle; add sugar. Tie spices in a cheesecloth bag and add to vinegar mixture. Bring mixture to a boil. Remove from heat and let stand for 15 minutes. Add the drained watermelon rind. Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes. Remove spices 15 minutes before done and add the food coloring, if using, just to tint.
Spoon into hot sterilized 1-pint jars, leaving about 1/2-inch head space, and seal. Process jars in boiling water bath for 10 minutes. For altitudes from 1,001 to 6,000 feet, process for 15 minutes. For altitudes over 6,000 feet, process for 20 minutes.
Makes about 4 pints.
•3 quarts water
•3/4 cup salt
•1 quart white or cider vinegar
•8 cups sugar
•2 tablespoons whole cloves
•10 to 12 3-inch cinnamon sticks, broken into 1-inch pieces
•1/2 teaspoon mustard seed
•red food coloring, optional
Peel green skin and cut off inner pink from watermelon rind; cut into 1-inch chunks and measure 4 quarts. Put in a non-metal bowl and add the water and salt. Add more water if necessary, to cover the rind chunks. Cover and soak overnight in refrigerator. Drain and cover with clear water; transfer to a large saucepan or Dutch oven. Bring to a boil and continue to boil for 30 minutes; drain. Pour vinegar into an 8-quart kettle; add sugar. Tie spices in a cheesecloth bag and add to vinegar mixture. Bring mixture to a boil. Remove from heat and let stand for 15 minutes. Add the drained watermelon rind. Boil gently until rind is transparent and syrup is slightly thickened, about 45 to 55 minutes. Remove spices 15 minutes before done and add the food coloring, if using, just to tint.
Spoon into hot sterilized 1-pint jars, leaving about 1/2-inch head space, and seal. Process jars in boiling water bath for 10 minutes. For altitudes from 1,001 to 6,000 feet, process for 15 minutes. For altitudes over 6,000 feet, process for 20 minutes.
Makes about 4 pints.
Tuesday, June 8, 2010
White Chocolate Trash
Are you headed for the beach and need something sinful to eat in the car as you drive.
White Chocolate Trash
3 C Rice Krispies
3 C Cap 'N Crunch
3 C mini marshmallows
3 C peanuts
3 C M & M's
2 bags white chips
Melt white chips in microwave (1 minute at a time and stir) or in a double boiler. Stir in all ingredients. Spoon globs onto waxed paper. Let harden. Enjoy.
White Chocolate Trash
3 C Rice Krispies
3 C Cap 'N Crunch
3 C mini marshmallows
3 C peanuts
3 C M & M's
2 bags white chips
Melt white chips in microwave (1 minute at a time and stir) or in a double boiler. Stir in all ingredients. Spoon globs onto waxed paper. Let harden. Enjoy.
Friday, June 4, 2010
Sticky Sweet BBQ Sauce
It's summer and I love BBQ ribs and chicken on the grill...I like my BBQ sweet. Now talkin' BBQ the best in the world is in Kingstree, SC. It's worth a swing through on the way to the beach to stop in at Brown's Bar-B-Que...it's pork cooked in just a vinegar/pepper base.
Sticky Sweet BBQ Sauce
1 12-oz bottle chili sauce (I prefer Heinz)
1 12-oz jar grape jelly
2 T yellow mustard
2 T Worcestershire sauce
1/2- 1 t freshly ground black pepper
1 t salt
pinch granulated garlic or garlic powder
1 T apple cider vinegar (optional) I recommend it.
In sauce pan combine chili sauce and jelly. Heat over med. heat, stirring occasionally until jelly is melted; whisk together. When mixture is smooth and begins to bubble add the rest of the ingredients. Vinegar keeps it from being too sweet. Cool. Will keep in fridge tightly covered 1 week. Makes 2 1/2 cups.
Sticky Sweet BBQ Sauce
1 12-oz bottle chili sauce (I prefer Heinz)
1 12-oz jar grape jelly
2 T yellow mustard
2 T Worcestershire sauce
1/2- 1 t freshly ground black pepper
1 t salt
pinch granulated garlic or garlic powder
1 T apple cider vinegar (optional) I recommend it.
In sauce pan combine chili sauce and jelly. Heat over med. heat, stirring occasionally until jelly is melted; whisk together. When mixture is smooth and begins to bubble add the rest of the ingredients. Vinegar keeps it from being too sweet. Cool. Will keep in fridge tightly covered 1 week. Makes 2 1/2 cups.
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