Tuesday, November 18, 2008

Banana Nut Bread

2 cups sugar
1 cup shortening
6 eggs
6 bananas
2 tsp. soda
6 Tablespoons sour milk
4 cups flour
1 tsp. salt
1 cup nuts chopped

Dissolve soda in sour milk; set aside. Cream together sugar and shortning until smooth.
Add salt, eggs, and bananas. Alternate the flour and milk mixture; beat well. Add the nuts.
Bake 50-60 minutes at 375. Makes 3 loaves

To get sour milk add about 1 1/2 teaspoon of vinegar and enough milk to make the 6 Tablespoons needed. Let stand 3 or 4 minutes to thiken. Then desolve the soda in the milk.

Potato Pepperjack Soup

This soup comes from a neighbor and friend.
Thank you Leslie for this.
4 c. diced potatoes
1 med. Green bell pepper, diced
1 med. Red bell pepper, diced
1 carrot, diced and peeled
1 onion, diced
2 cloves of garlic, minced
2 T. olive oil
1 t. pepper
1 t. salt
1 t. thyme
1 lb. Pepperjack cheese (or 1/2 cheddar, 1/2 pepperjack)
3 c. chicken broth
1 qt. Heavy cream
½ c. flour
½ c. butter
Combine in medium sauce pan: olive oil, peppers, onion, garlic, and carrot.
Saute on medium heat until vegetables are soft.
Add chicken broth and simmer.
In separate pan, boil potatoes in water until tender (about 15 min.)
Drain and add to soup. Add cream, cheese, salt, pepper and thyme. Bring to a boil.
Prepare roux by melting butter and stirring in flour to make a paste. Cook over medium heat for about 5 minutes.
Add roux to soup, stirring to desired thickness.
You can use ½ cheddar and ½ pepperjack for a less spicy soup.
• Serves 6-8 people