Serving size : 2 loaves

Ingredients

• 8                                     Bananas, mashed
• 1/2 cup                           unsalted butter, softened
• 2 cups                             raw sugar
• 4                                      eggs, well beaten
• 2 1/2 cups                      flour, sifted
• 1 teaspoon                     salt
• 2 teaspoons                   baking soda

Cream the butter and the sugar well. Add the mashed bananas and beaten eggs. Sift in the dry ingredients and blend into a creamed mixture. Pour mixture into 2 greased loaf pans. Bake at 35o degrees for 45 – 50 minutes or until nicely browned.

NOTES: The raw sugar in this recipe gives the loaves a rich brown color, just short of a burnt look.

Recipe by : Cecilia Gilbert

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Serving : makes 2 loaves

Ingredients

• 2 cups                                Zucchini, coursely chopped (about 4 medium zucchini)
• 3                                         eggs
• 1 cup                                  salad oil
• 1 cup                                  granulated sugar, can use 3/4 cup
• 1 cup                                  brown sugar, lightly packed, can use 3/4 cup
• 3 teaspoons                     maple flavoring
• 2 1/2 cups                        all purpose flour
• 1/2 cup                             toasted wheat germ
• 2 teaspoons                     soda
• 2 teaspoons                     salt
• 1/2 teaspoon                   baking powder
• 1 cup                                 walnuts or pecans, chopped
• 1/2 cup                             sesame seeds, can use 1/3 cup

With a rotary mixer, beat the eggs to blend, add oil, sugar and maple flavoring and continue beating until mixture is thick and foamy. Using a spoon stir in zucchini. Combine the flour, wheat germ, soda, salt, baking powder and nuts. Stir gently in zucchini and mix until blended.

Divide the batter equally between 2 greased and floured 5.9 inch loaf pans.

Sprinkle with sesame seeds over tops of each loaf.

Bake at 350 degrees for 1 hour or until wood pick comes out clean.

Cool in pan for 10minutes

Turn out onto wire racks to cool.

NOTES: Genie had a luncheon for me a couple of years ago at her house on Lower Long Lake. It was a beautiful spring day and we ate outside on the patio. The garden and lake made a quite lovely setting. She served this bread along with a salad. Everything was tasty. Diane Vandevelde, Barb Perry and Valerie Manaia were the other guests.

Recipe By : Genie Lanthorne

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Serving Size : 12

• 1 package                     Fresh cranberries
• 1 medium                     orange
• 1                                     lemon
• 2 cups                           sugar, start with 1 cup

Cut the orange and lemon into eights and process or grind in a blender to fairly tiny pieces. This means the entire fruit, skins and all, just the ends removed. Grind the cranberries as well. Place all the ingredients in a large bowl and stir. These flavors should ‘get to know each other’ for several days before serving.

Serving ideas : Serve with poultry or pork

NOTES: This uncooked cranberry relish has turned into a family favorite at holiday time.

Recipe By : Jack’s Mother

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Serving size : 1

Ingredients

• 1/2 cup                                Raisins
• 1/2 cup                                fresh tangerine or orange juice
• 3 tablespoons                     unsalted butter
• 1/2                                        red onion, peeled and halved and sliced thinly lengthwise
• 1 small                                 bulb fennel, halved, cored and thinly sliced lengthwise
• 1 teaspoon                           sugar
• Salt and Pepper to taste

Combine the raisins and the juice and let macerate for 30 mintues

Melt 2 tablespoons of the butter in a large skillet and saute the onion for 5 minutes until softened. Add the fennel. Cook over medium heat for 5 further minutes. Add the raisins, juice and the remaining tablespoon of butter. Stir in the sugar and season to taste.

Serving ideas : With pork tenderloin

NOTES: There is a lot you can do with this conserve. Substitute the raisins for dried cherries on any other dried fruit. Substitute the fennel with celery, or leave it out entirely, using more onion. The conserve would also compliment chicken.

Recipe by : CECI (from Martha)

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• 2                                Eggs
• 5 tablespoons          fresh lemon juice
• 2 tablespoons          Dijon mustard
• 1 cup                          corn oil
• 1 cup                          light olive oil
• 2 lemons                   zest
• 1/4 cup                      Dill, tarragon or parsley , finely chopped
• black pepper to taste

Combine the eggs, lemon juice and mustard in a food processor or blender and process for 15 seconds

While the machine is running, slowly pour the oils in through the feed tube. Process until the mayonnaise is thick. Transfer it to a bowl.

Lightly fold in the lemon zest and pepper. Add the herbs if desired. cover and refrigerate for at least 2 hours before serving (the flavors will intensify)

Recipe By : The New Basics

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• 9                                        Kiwi fruit, peeled, cubed (1/4″)
• 3 tablespoons                  fresh mint leaves, finely chopped
• 1 tablespoon                    honey
• 1 1/2 tablespoon             fresh rosemary, chopped (optional)

Mix all ingredients in a bowl – May be prepared 4 hours ahead, cover and chill

Notes : This is a different and quite pleasant accompaniment to lamb I have never used the rosemary in the recipe. At first the honey might seem to be overpowering the kiwi, but the flavors blend nicely after a short time

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