Wednesday, November 24, 2010

Banana Cream Pie

1/3 cup flour
2/3 cup sugar (granulated)
1/4 tsp salt
2 cups milk scalded
3 egg yolks beaten
1/4 cup butter
1 tsp vanilla
2 or 3 bananas

Mix flour, sugar and salt. Add slowly to hot milk. Cook over medium heat, stirring for 1 minutes. Add small amount to eggs then pour eggs into milk. Cook, stirring over medium heat until thick and mixture mounds slightly. Remove from heat and add butter and vanilla. Cool but do not let set up. Pour into pie shell over bananas. Refrigerate. After set and add bananas and whipped cream.

Recipe by Sara Rencher

White Chile


1 lb chicken cooked and cubed
1 TBS vegetable oil
1 small onion, diced
6-8 small garlic cloves, minced
1 can diced green chilies
2 - 15 oz. cans white beans
3 cups chicken broth
1 tsp chicken bullion
2 tsp ground cumin
2 tsp oregano
1 tsp cayenne pepper
1 cup sour cream
chopped cilantro
Grated cheese


Cook onion in vegetable oil with garlic until onions are tender. Add chicken, green chilies, white beans, chicken broth, chicken bullion, cumin, oregano, cayenne pepper. Let simmer for 2o minutes. Add sour cream right before serving and garnish with cilantro. Serve with Tortilla chips and cheese on top.

Chicken Parmesan Tenders


1 lb chicken cubed (2 by 2 inches approx)
1/2 clove garlic, minced
1/2 stick butter melted
1/2 cup dried bread crumbs
1/3 cup grated Parmesan cheese
1 TBS parsley
pinch of salt, garlic salt, Italian seasoning, and pepper


In a bowl combine garlic & melted butter. In another bowl combine remaining ingredients
Place chicken cubes in butter mixture then cover in bread crumb mixture. Place on cookie sheet. Drizzle remaining butter mixture over chicken. Bake for 15 minutes at 450 degrees or until juices run clear.

Recipe by Haley Rencher

Poppy Seed Salad Dressing

I usually make this with a pear salad (pears, bacon bits, craisens, crumbled feta cheese, Romain lettuce)

Dressing Ingredients:
1 cup sugar
1 tsp dry mustard
3/4 cup oil
1 tsp poppy seeds
1 tsp salt
1/2 small onion finely diced
1/2 cup red wine vinegar

Combine ingredients and blend in blender. Toss with salad immediately before serving.

Recipe from Jenn Carter