Banana Chocolate Chip Bread

3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
3 bananas, mashed
3 cups all purpose flour
1 1/2 teaspoon baking soda
10 oz. jar maraschino cherries 1/4 cup juice reserved
6 oz. pkg. chocolate chips

In a large bowl, mix all ingredients together. Pour into 2 greased 9 x 5 inch loaf pans. Bake at 350 degrees for one hour. Makes 2 loaves.

From The Gooseberry Patch Recipes For Comfort

Sue

Linguine with Roasted Red Peppers
The bread crumbs give this pasta dish some crunch. (The reviews were 5 out of 5)

Kosher salt
1 medium clove garlic
12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup)
1 cup small grape or cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley
4-1/2 Tbs. extra-virgin olive oil
1 Tbs. capers, rinsed and chopped
1/2 tsp. crushed red pepper flakes
1/2 cup coarse fresh breadcrumbs, preferably whole wheat
12 oz. dried linguine or spaghetti
1/2 cup freshly grated Parmigiano-Reggiano; more for serving

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste.

In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.

Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.

Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all).

Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.

Laurel, I've made that bread and we really liked it, too. It's so easy I should do it more often. I don't know what made me try this recipe I'm posting, but I'm sure glad I did.

SALMON QUICHE

1/2 c. milk
3 eggs, beaten
1 c. sour cream
1/4 c. mayonnaise
3-6 drops hot sauce
1 (15-1/2 oz. can) salmon, drained
1 c. shredded cheddar cheese
2 green onions, chipped
1/2 tsp. dried dill weed
2 baked 9" pie shells

Whisk milk, eggs, sour cream, mayo and hot sauce together. Add salmon, broken into bite sized pieces. Blend in cheese, onion and dill weed. Divide between the two pie shells. Bake at 325 until set, about 40-45 minutes. Cover the crust rim if it browns too quickly. (I bake one and freeze one to bake later.)

This is written on asianinfo.org. I modify it by using wine vinegar instead of wine & vinegar. You can make your own modifications to make it your own.

Bulgogi Korean beef

This is a mainstay in Korea.
One pound of steak will serve 4 people when served with rice wrapped in lettuce.

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Luscious Bulgogi (Korean Beef Stir-fry) Recipe

Here are some tips and a recipe for making delicious bulgogi at home.

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Getting Started:

1. Choosing Meat:

It's better to buy steak, but since this can be costly, any cut of meat is okay. A pound of beef will serve about 4 people.

2. Other Ingredients Needed:

Soy sauce (about 1/4 c): Although you can find soy sauce in an American grocery store, it's highly recommended to buy Japanese or Korean-style soy sauce at an Asian market near you.

Sesame oil (about 2 to 3 T)

Kiwi (1), Fuji Apple (1) or Asian Pear (1): Choose only one fruit. (We recommend kiwi.) Kiwi tenderizes the meat and adds a sweet flavor to the meat.

Sugar

Black pepper (3 dashes)

Onion (1)

Garlic (2 -3 cloves/pieces)

Green onions (about 5 - both white and green parts)

Cooking wine (about 2 T): Korean or Japanese cooking rice wine recommended

Vinegar (about 1 T): This is optional and again, Asian vinegar is recommended.

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Directions:

It is very important to freeze the meat first, this aids you in cutting the meat into thin slices. After freezing, slightly defrost in the microwave - make sure the meat is still frozen, but workable.

Cut the meat into thin slices, as thin as possible - but watch your fingers!

Put the slices into the large mixing bowl and sprinkle sugar over it and mix with hands or chopsticks. Let it sit for about 20 minutes.

Meanwhile, prepare the marinade.

Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl.

Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar.

Chop garlic into small pieces (or use garlic press), cut green onion into 2 to 3 inch pieces and put into sugar/meat mixture.

Pour both sauces into the garlic/onion meat mixture and mix well , using hands or chopsticks. It is important to mix thoroughly so the marinade is evenly distributed throughout the meat. Refrigerate for at least two hours or overnight.

Cook in frying pan until the meat is cooked thoroughly and serve with sticky rice. Korean people eat this dish with red leaf lettuce filled with rice and meat. Other items to eat with bulgogi (Korean beef stir-fry) are Korean spicy pepper paste, Korean bean paste, sesame oil mixed with salt, sliced garlic and raw green onions. These are optional and are usually placed in the lettuce leaf along with the rice and beef.