My Favorite Banana Bread

3 Large Ripe Bananas
1 Cup Sugar
1 Egg
4 Tbls Butter or Margarine, melted and cooled
1 1/2 cups all-purpose Flour
1 Tsp each Salt and Baking Soda

Preheat oven in 325 degrees. Lightly grease 9 by 5 in loaf pan; set aside.

In bowl, mash banas; you should have 1 cup. Beat in sugar, then egg and butter. In another bowl, stir together flour, salt, and baking soda; add banana mixture and stir just until all flour is moistened. Pour batter into prepared pan.

Bake for 55 to 60 minutes (see doneness test below). Makes 1 loaf

Pear Gorgonzola Pizza

I recently went to a little get together with girlfriends and brough along some easy appetizers, that are always a big hit. But the one every asked how to make was this one.

1 - Trader Joe's Original Pizza Dough or a Albertson Essenssia's Brand Flatbread (Original) sold by Baguettes
1 - Fresh Pear (Ripe), thinly sliced
8-10 Thin Slices of Provolone Cheese
1/4 - 1/3 cup of Crumbled Gorgonzola Cheese
1/3 cup chopped nuts (I prefer hazelnuts but Walnuts will work)
3 Tablespoons of Finely Chopped Fresh Chives

If you using pizza dough let rest at room temp for 10 minutes and prepare as directed. Place one thin layer of provolone cheese across pizza dough or flatbread. Sprinkle evenly with Gorgonzola, Nuts and Chives. Bake as Directed....serve warm or at room temperature.

Akin's Summer Salad

4 large tomatoes, coarsely chopped
1 large cucumber, peeled and coarsely, chopped
1/2 bunch of flat FRESH parsely, finely chopped
1/2 red onion, chopped
1/2 cup chopped Kalamata olives (do not substitute black olives)
juice of 1 lime
1/4 cup of olive oil
1 tsp salt

Stir together and serve. Olives may be left out.

Yummy Swordfish Marinade

2 Large Cloves of Garlic, Minced
1/4 Cup Red Wine
1/2 Cup Ketchup
2 Tbls. Olive Oil
2 Tbls. Worcestershire Sauce
Juice of 1 Lemon
Dash of Tabasco
2 Tsp. Sugar
Salt to Taste
10 Tbls. Butter, Melted

Combine all ingredients and Marinade Thick Swordfish Steak for 1 - 2 Hours. Grill and Serve.

Handy Recipe Measurement Conversions

Poppy Seed Chicken

4 boneless chicken breasts
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup slivered almonds
8 oz. sour cream
1 tablespoon poppy seeds
1 package Wheatsworth crackers (do not substitute), crushed
1/2 cup butter or margerine, melted

Cube chicken then cook in large skillet with 3 tablespoons of olive oil. Once chicken is cooked remove from pan and place into 9 x 12 baking dish (you may use store bought roasted chicken and tear all meat into small pieces to save time). In mixing bowl combine soups, sour cream, almonds and poppy seeds. Spread soup mixture over chicken. Mix together crushed crackers and melted butter in separate bowl and spinkle on top of soup mixture.

Bake at 350 degrees for 30 minutes. Can be prepared ahead of time, but only add crackers just before placing in the oven.

Be sure not to substitute any crackers for the wheatsworth, truly the trick to this great dish!

Caryn's Concoction

1/2 lb. fresh mozarella, cut into bite size pieces
8.5 oz. jar of sun-dried tomatoes, packed in oil and julienned
1/3 cup basalmic vinegar
1 can sliced black olives
4 cloves of garlic, minced
3 tablespoons honey
1 cup fresh basil, cut into thin strips

Combine all ingredients, except basil. Add Basil just before serving to avoid getting soggy. Add more honey or vinegar to desired taste or consistency. If you prepare night before be sure to taste before serving as made need to add more honey. Serve with french bread or crackers.