½ c. shortening
3 eggs
3 large bananas
2 ½ c. flour
1 c. sugar
3 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 c. chopped nuts (optional)
Cream shortening and sugar, then add eggs, vanilla, and bananas and mix well. Add remaining ingredients and mix to combine. Pour into 2 large or 4 small loaf pans. Bake @350 for one hour. (Reduce time for small loaf pans.)

1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut
squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

½ c. Dijon mustard
½ c. sugar
2 tsp. dill
2 Tbs. white vinegar

1 can shoepeg corn (green giant)
1 can sliced olives
1-3 chopped green onions
1 chopped jalapeno
chopped cilantro
4-5 tomatoes
½ c. zesty Italian dressing
Sprinkle of sugar

small (3 loaves)
regular (5-6 loaves)
4 c. warm water
6 c. warm water
1 Tbs. salt
1 ½ Tbs. salt
1/3 c. oil
½ c. oil
1/3 c. honey
½ c. honey
1 ½ Tbs. dough enhancer
2 Tbs. dough enhancer
2 Tbs. yeast
3 Tbs. yeast
7 c. wheat kernals (10 c. flour)
10 c. wheat kernals
3 Tbs. gluten
1/3 c. gluten
Add water and several cups flour and mix. Add salt, honey, oil, dough enhancer, yeast, gluten, and mix briefly. Add flour slowly until dough pulls away from the sides. Knead about 10-12 min. Preheat oven to 150. Shape loaves and put in pans. Turn off oven and let bread rise in there until doubled (25 min.). Set oven to 350, leaving loaves in oven. Bake 30-35 min.

4 ½ c. powdered sugar
6-7 Tbs. milk
1 tsp. almond extract
Blend ingredients and divide into bowls. Dip cookies into the frosting. Marble by drizzling a second color on top and swirling with a toothpick.

1 box spice cake mix
1 can pumpkin
1 bag chocolate chips
Drop by small spoonfuls and bake @350 for 10-12 min.

1 box cake mix
1/3 c. oil
2 eggs
1 tsp. vanilla
Drop by small spoonfuls and bake @350 for 10-12 min.

2 whole wheat pita pocket breads, cut into strips about 3/4 inch wide, then toasted and crumbled
1 tsp. chopped garlic (2-4 cloves garlic)
1 tsp. salt (I used fine grind sea salt)
1/2 cup fresh squeezed lemon juice, about 2 large lemons (I love lemon, so adjust the amount to your own taste)
1 tsp. powdered Sumac, plus more for sprinkling on individual salads if desired)
1/2 cup extra virgin olive oil
2 heads Romaine lettuce, chopped
1/2 cup thinly sliced green onion
1 cup diced tomatoes (let drain a minute or two if extra juicy)
1 cup diced cucumber (same size as tomatoes)
1/2 cup coarsely chopped fresh mint leaves
1/2 cup coarsely chopped flat-leaf parsley (leaves only, no stems)

Preheat oven or toaster oven to 400F/200C. While oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife or spoon. Put garlic-salt paste in a small bowl, then add lemon juice and 1 tsp. Sumac. Whisk in olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)
Cut whole wheat pita into strips about 3/4 inch wide and arrange on baking sheet. (Some recipes call for brushing the pita with olive oil, but I didn’t do that.) Bake until pita strips are crisp but only barely starting to brown, less than 10 minutes. Watch carefully because they can go from crisp to overly brown rather quickly.

Remove outer leaves from Romaine, trim stem end, then wash and spin dry or dry with paper towels. Cut Romaine into fourths lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash.) Put chopped Romaine into salad bowl large enough toss all ingredients.

Chop tomatoes, green onions, cucumbers, mint, and parsley and add to lettuce. Add about half of the dressing and toss, then add crumbled pita chops and toss again with more dressing. (You may not want all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavors blend and so the pita chips absorb some of the dressing. To serve, arrange salad on individual plates and sprinkle with a bit more Sumac. You can also serve it in a large bowl with the Sumac sprinkled over.