One Banana, Two Banana, Three Banana,
Four!
Banana Splits w/ Fruit
Salsa
Ingredients:
Fruit Salsa (see below)
3 medium bananas
1 1/2 quarts vanilla ice cream (can substitute other flavors or yogurt)
1/2 cup whipped topping from a can
Chocolate sprinkles
6 maraschino cherries with stems
Preparation:
Prepare Fruit Salsa (see below).
Cut each banana crosswise in half and then cut each half lengthwise in half.
Divide ice cream among 6 serving dishes.
Arrange 2 banana pieces in each dish on either side of the ice cream.
Spoon salsa over top.
Garnish with whipped topping, chocolate sprinkles and cherries.
Fruit Salsa
Ingredients for Salsa:
1 medium kiwi fruit, peeled and chopped (2/3 cup)
1 medium orange, peeled, sectioned and chopped (1/2 cup)
1/2 cup sliced strawberries
1 tablespoon lime juice
2 teaspoons sugar
1/2 teaspoon finely chopped ginger root, or 1/4 teaspoon ground ginger
Preparation for Salsa:
Mix all ingredients in 1-quart saucepan.
Heat over medium-low heat, stirring occasionally, just until warm.
Cover and refrigerate until chilled.
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The
Ultimate Sole Food!
Flip-Flops Cake
Create the talk of the table with these edible
"sandals"!
Ingredients:
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 containers (12 oz each) vanilla frosting
Assorted food colors
Large bag of M&M candies or other round candies
Assorted colors decorating icings
Fruit Roll Ups any kind, cut into strips
2 edible pansy or silk daisy flowers
Preparation:
Heat oven to 350°F.
Grease bottom only of 13x9-inch pan with shortening or spray bottom with cooking spray.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30
seconds.
Beat on medium speed 2 minutes, scraping bowl occasionally, and pour into pan.
Bake 30 to 40 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes and then run a knife around sides of pan to loosen cake.
Remove from pan to wire rack and let completely cool for about 1 hour.
Cover large flat tray or foam display board with wrapping paper and plastic wrap; or cover
with foil.
Cut cake lengthwise in half.
Continue cutting each piece to form flip-flop shape.
Place pieces on tray and freeze pieces uncovered about 1 hour for easier frosting if
desired.
In small bowl, mix 1 cup frosting with food color to make desired color; frost sides of
each flip-flop.
In another small bowl, mix 1 cup frosting with second food color to make desired color;
frost top of each flip-flop.
Place small candies around side edge of each flip-flop to resemble jewels.
Decorate top of each flip-flop with decorating icing.
Cut two 6-inch pieces about a half inch wide from fruit roll and arrange on flip-flops for
straps.
Just before serving, top with flowers.
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My
Big Fat Greek Meal!
Mediterranean Steak
Sandwich
Ingredients:
1 lb boneless beef top sirloin steak, 1" thick
4 pita breads, warmed
1/4 C crumbled feta cheese
Seasoning:
2 tsp. olive oil
2 cloves garlic, crushed
1 tsp. dried oregano leaves
1/4 tsp. pepper
Tomato Relish:
1 C chopped seeded tomato
1 can (2-1/4 oz) sliced ripe olives, drained
1/3 C onion, chopped
2 T Italian style salad dressing
Preparation:
Combine seasoning ingredients.
Press evenly into both sides of steak.
Place steak on rack in broiler pan so surface of beef is 3" to 4" from heat.
Broil 16 to 21 minutes for medium-rare to medium doneness, turning once, or you could also
grill the meat.
While cooking the meat, combine relish ingredients and set aside.
Carve steak into thin slices and season with salt.
Arrange equal amount of meat on top of each pita and top with relish and cheese.
Garnish with grapes and slices of cucumber.
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Floridian
Finger Food
Sunshine Baby Back Ribs
Ingredients:
6 pounds pork back ribs
2 C fresh orange juice
2 T cornstarch
2 T packed brown sugar
1 T minced fresh mint leaves
1/4 tsp. salt
2 T fresh lime juice
1 tsp. grated lime zest
1 tsp. grated lemon zest
Preparation:
Combine cornstarch, brown sugar, mint and salt in medium saucepan and gradually stir in
orange and lime juices.
Cook and stir until thickened.
Remove from heat and stir in lemon and lime zest.
Cut ribs into serving-size pieces.
Brush ribs with sauce and place on broiler pan.
Cover with foil and bake at 350F for 1 to 1-1/2 hours or until tender.
Remove foil and brush with additional sauce.
Heat remaining sauce and serve with ribs and a side of corn-on-the-cob.
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Don't
Gotta Poke A Stick In It!
Inside-Out Caramel Apples
Ingredients:
1 package (12-oz) STOUFFER'S frozen Harvest Apples, defrosted (or any frozen pre-cooked
apple pie filling)
4 large apples (Granny Smiths work great but any apple will do)
8 caramels
1 pint vanilla ice cream
Preparation:
Preheat oven to 350F.
Fill a 9-inch-square baking pan with water to 1/2 inch in depth.
Core each apple and place one piece of caramel in each apple.
Spoon escalloped apples over each caramel and repeat layering.
Place filled apples in baking pan and cover.
Bake for approximately 40 minutes or until apples are tender.
Serve warm with vanilla ice cream on the side.
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They're
called YEE-ROS, not HEE-ROS!
Gyros
Use ground lamb for these quick, easy to make Greek-style
sandwiches for the same takeout restaurant taste at home!
Ingredients:
4 pita breads
1/2 cup plain yogurt
1 tablespoon chopped fresh mint leaf or 1 teaspoon dried mint leaves
1 teaspoon sugar
1 small cucumber, seeded and chopped
1 pound ground lamb (or beef)
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 garlic cloves, finely chopped
1 small onion, chopped
2 tablespoons vegetable oil
2 cups shredded lettuce
1 medium tomato, chopped
Preparation:
Split each pita bread halfway around edge with knife and separate to form pocket.
Mix yogurt, mint and sugar in small bowl and stir in cucumber.
Mix lamb (or beef), water, lemon juice, salt, cumin, oregano, pepper, garlic and onion.
Shape mixture into 4 thin patties.
Heat oil in 10-inch skillet over medium heat.
Cook patties in oil 10 to 12 minutes, turning frequently, until no longer pink in center.
Place cooked patty in each pita pocket.
Top with yogurt mixture, lettuce and tomato.
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Cooked
Chiquitas!
BBQ Bananas
Ingredients:
4 large bananas
60 ml dark rum (4 Tablespoons)
50 g demerara sugar (2 oz)
1 large orange, juice and zest of (grated)
2 1/2 ml ground cinnamon (1/2 teaspoon)
25 g butter or margarine (1 oz)
orange slices, to decorate
whipped cream or ice cream
Preparation:
Cut 4 large rectangles of baking foil, peel the bananas (keeping them whole) and lay one
on each piece of foil.
Stab them carefully in several places with a small toothpick.
Use a small long dish with low sides to place your foil into while assembling these so
that you don't let the liquid escape while you are folding up the parcel.
Mix together rum, sugar, orange juice and cinnamon, add to each parcel and place 1/4 of
the butter on top of the banana in each parcel.
Carefully join up the long sides of the foil over the banana and fold over several times
to seal, then fold up the short ends of the foil so that the liquid can not escape during
cooking.
Place the parcels on the BBQ and grill for 15 minutes, turning them over once after 7
minutes.
Open the parcels carefully and transfer to serving dishes, pour over liquid that is left
in the foil, decorate with orange slices and serve with whipped cream or ice cream.
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The
Age of Asparagus!
Deep Fried Asparagus in
Beer Batter
Ingredients:
For asparagus:
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon finely grated fresh lemon zest
1/4 teaspoon black pepper
1 cup beer (pour slowly into measuring cup; do not measure foam)
About 4 cups vegetable oil
1 lb medium asparagus, trimmed and cut into 3-inch pieces
For lemon dipping sauce:
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper
Preparation:
Make dipping sauce:
Stir together mayonnaise, lemon juice, zest, and pepper in a small bowl.
Chill, covered, until ready to use.
Make batter and fry asparagus:
Put oven rack in middle position and preheat oven to 200°F.
Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer,
whisking until smooth.
Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it
registers 375°F on thermometer.
Submerge asparagus spears in batter to coat.
Working in batches of 10, drag 1 asparagus at a time gently against rim to remove excess
batter, then transfer to oil and fry.
Stir gently to keep asparagus from sticking together and until golden brown, approximately
2 to 3 minutes.
Use a slotted spoon to transer asparagus from oil to a paper-towel-lined baking sheet and
keep warm in oven.
Return oil to 375°F between batches.
Serve with lemon dipping sauce.
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Deep
Side Dish
Layered Summer Salad
Ingredients:
4 cups shredded lettuce or spinach
1-1/2 cups Shredded Mild Cheddar Cheese, divided
2 cups sliced mushrooms
1 small red onion, sliced, separated into rings
2 cups chopped fresh plum tomatoes
1 pkg. (10 oz.) frozen green peas, cooked, drained
1/2 cup mayonnaise
1/2 cup Sour Cream
1/4 cup chopped fresh basil
4 slices Bacon, crisply cooked, crumbled
Preparation:
Layer lettuce, 1 cup of the cheese, mushrooms, onion, tomatoes and peas in a 3-qt. serving
bowl.
Mix mayonnaise, sour cream and basil and spread over salad to seal.
Cover and refrigerate at least 5 hours or overnight.
Sprinkle with remaining 1/2 cup cheese and bacon just before serving.
Serve with any grilled meat for a great summertime meal.
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Tasty
Tenderloins!
Steakhouse-Style Grilled
Steak
w/ Baked Tomatoes
Ingredients:
Tomatoes:
4 tomatoes, halved crosswise
1/4 cup Balsamic Vinaigrette Dressing
1/4 cup Grated Parmesan Cheese
Steak:
4 steaks of choice (Tenderloin, NY Strip, Delmonico, T-Bone) 6 oz. each
2 tsp. each brown sugar, garlic powder and onion powder
1 tsp. coarse ground black pepper
1 Tbsp. vegetable oil
Preparation:
Tomatoes:
Prepare your grill for tomatoes and steaks.
Place tomatoes with cut-sides up in disposable foil pan.
Cover with vinaigrette dressing and sprinkle tops with cheese.
Place pan on grill with sealed lid.
Grill 15 min. or until tomatoes are soft and cheese begins to turn golden.
Remove from grill and place in oven to keep warm until steaks are finished.
Steaks:
Mix brown sugar and seasonings.
Brush steaks with oil and sprinkle seasoning mixture evenly over both sides of steaks.
Press seasoning gently into steaks to secure.
Grill 6 minutes on each side for medium well or 8 minutes each side for well done. Keep an
eye on steaks during grilling so they don't burn.
Serve steaks with baked tomatoes.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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