Banana Sour Cream Walnut Loaf

This is a recipe I came across several years ago.  It comes from the Pennsylvania State Grange Cookbook.  The sour cream gives it a nice dense, moist crumb.  I do not use the nuts.  Try this - I think you'll agree it's the best!

2/3 c. butter or margarine, softened
1½ c. sugar
2 eggs, beaten
1½ c. mashed bananas
2-3/4 c. flour, sifted
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ c. sour cream
1 c. chopped walnuts (optional)

Cream butter and sugar in mixing bowl until light and fluffy.  Beat in eggs and bananas.  Sift together flour, baking powder, baking soda, and salt.  Add to creamed mixture alternately with sour cream, stirring well after each addition.  Fold in walnuts.  Pour into greased and floured 5x9 inch loaf pan.  Bake at 350º for 1¼ hours or until loaf tests done.  Cool in pan for 20 minutes; remove to wire rack to cool completely.  Store, tightly wrapped, in refrigerator.  Yields 1 loaf.

Pork Shish Kebabs

1 large onion
12-16 cherry tomatoes
Green, yellow, or red pepper(s)
Whole mushrooms
2 lbs. your choice of meat, cut into 1" cubes
(chicken, lamb, pork, beef, etc. - we used  BBQ ribs in this recipe)
1 bottle Greek (or Italian) dressing
salt and pepper

Cut vegetables into large chunks (uniformly shaped, for even cooking time).  Place in a large bowl.  Add half a bottle of dressing, salt and pepper, and allow to marinate for several hours in the refrigerator. 

Place meat cubes in a separate bowl.  Add the other half of the dressing.  (With the BBQ boneless pork, I used garlic and ¼ cup olive oil).  Allow to marinate for one hour in the refrigerator.

If using wood skewers, soak in water for an hour, to prevent burning.  In this recipe, metal baskets were used.  Arrange on skewers, alternating vegetables and meat.  Place on hot grill and cook, rotating, until meat and vegetables begin to get charred on all sides.  Serve over rice or noodles.

Veal Piccata

4 veal cutlets
1 c. white wine
Juice from ½ lemon
2 T. lemon rind
2 T. capers
¼ c. finely chopped parsley leaves
2 cloves garlic, minced
4 T. extra virgin olive oil
6 T. butter
1 c. chicken stock
2 tsp. Salt
2 tsp. Lemon Pepper
Flour (for dredging)
4 c. cooked noodles

Veal cutlets should be pounded thin.

 

In a plastic bag, add 2 c. flour, 2 tsp. salt, and 2 tsp. lemon pepper.  Place veal cutlets in bag and shake, to coat with the flour mixture.  In a skillet, add 4 T. olive oil and 4 T. butter over medium heat, until the butter is melted.  Add the veal cutlets.  Fry until they are lightly browned on both sides.  Remove to an oven-proof pan and place in a 275º to stay warm.

In the skillet, add 2 T. butter, 2 T. flour from the plastic bag and stir until the flour is absorbed (about 2 minutes).  Add 1 c. white wine and stir until drippings are loosened from the pan.  Add garlic, lemon rind, lemon juice, and capers.  Add about 1 c. chicken stock, until sauce is desired thickness.  Allow to simmer for about 4-5 minutes, then add parsley.  Season with salt and pepper, to taste.

Add veal cutlets back into the sauce to warm and coat them on both sides.  Serve over noodles and add additional sauce, as desired.  Garnish with lemon slices and sprigs of parsley.