Prep: 15 min, cook: 50 min, plus refrigeration time.
2 cups bananas, mashed
1 tbs. Lemon juice
1/2 cup sugar
1/2 cup buttermilk baking mix
2 tbs. Unsalted butter
1 tsp. Vanilla extract
14 ounces sweetened condensed milk
1-1/2 cups whipped cream
1/2 cup walnuts, coarsely chopped
Preheat oven to 350°f. Combine bananas and lemon juice in a bowl and set aside. Combine remaining ingredients, except whipped topping and walnuts, in a bowl. Beat on medium speed until smooth. Add banana mixture and beat on high speed until smooth. Pour into a greased 10 inch pie plate. Bake 50-55 minutes, until golden brown and a knife inserted in center comes out clean. Cool. Refrigerate until chilled. Spread top with whipped cream. Sprinkle with walnuts. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
Don’t handle this dough any more than necessary or it will be tough. Treat it firmly, not timidly but don’t fuss with it. The flour and shortening should not be blended too well it is the bits of shortening left in the dough that puff and expand during baking and give the pastry its flaky identity. For that reason the dough cannot be mixed as successfully in a food processor.
For a 9 inch pie shell
1 1/2 cup Flour
1/4 tsp. Salt
1/2 cup shortening
3 – 4 tbsp. cold water
Mix the flour and salt, cut in the shortening with a pastry blender. Combine lightly only until the mixture resembles course meal. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a bowl.
Roll the dough out 2 inches larger than the pie pan, and then fit it loosely but firmly into the pan. Crimp the edges. For a baked pie shell, prick the bottom dough all over with a fork and bake the shell for 16- 18 minutes in a pre-heated 425 oven. Check the shell once or twice during baking to be sure it is not puffing up anywhere. Or fill the unbaked pie shell with pie filling and bake as indicated in the recipe.
For the filling:
1/2 cup sugar
1/2 tsp. Salt
2 1/2 cups milk, scalded
1 1/2 tsp. Vanilla
4 eggs, slightly beaten.
Preheat oven to 425 line a pie pan with the pastry dough, prick the dough all over and bake for 16- 18 minutes, until lightly browned. Set aside. Reduce the oven heat to 350. Combine the sugar, salt, milk, and vanilla, add the eggs, and mix well. Pour into the shell and bake about 35 minutes or until the custard is barely set. Over-baking will make it watery. Remove from the oven and cool. Refrigerate if it is not to be served within a couple of hours. [Source Unknown]
2 TBSP butter
Salt, Pepper, Paprika
3 egg yolks
1/4 c. Sherry
t T flour
1 c. milk
make sauce, add yolks and sherry. Add crab or lobster meat and heat up again. Serve on thin toast with asparagus and new potatoes
JICAMA, AVOCADO AND CHEDDAR SALAD WITH LIME DRESSING
Makes 4 servings
• 1 medium jicama
• 3 medium carrots
• 1/2 small red onion
• 1/4 cup fresh lime juice
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/3 cup coarsely chopped fresh cilantro
• 4 ounces Cabot 50% or 75% Reduced Fat Cheddar, grated
• 1/2 small avocado, peeled and diced
1. In food processor with julienne blade or by hand, cut jicama and carrots into matchsticks, to yield 4 cups of jicama and 2 cups of carrots. Thinly slice red onion to yield 1/2 cup.
2. In large bowl, whisk together lime juice, honey, salt and cumin. Add jicama, carrots, red onion and cilantro and toss together well.
3. Mound mixture on four plates and top each with some of cheese and avocado.
JICAMA AND ASIAN PEAR SALAD
Makes 6 servings
Each serving equals one 5 A Day serving
2 cups Romaine lettuce, shredded
2 cups Jicama, julienne-sliced
2 Asian pears, cored and chopped
1/2 cup Golden raisins
1/4 cup White wine vinaigrette
1/4 cup Apple cider or juice (for Dressing)
1/4 tsp Chinese five-spice powder or ground allspice
In a bowl, toss the shredded lettuce, jicama, Asian pears and golden raisins until combined.
For dressing, whisk together the salad dressing, apple cider or juice, and five-spice powder or allspice until well mixed.
JÍCAMA SALAD WITH CHILE AND LIME
• 1 medium jícama, about one pound
• 2 small cucumbers, seeded and sliced into 1/4-inch slices
• 3 seedless oranges, peeled, halved and sliced
• 8 radishes, thinly sliced
• 1/3 cup lime juice (2 limes)
• 2-3 teaspoons ground red chile*
• 1/3 cup chopped fresh cilantro
Peel jícama, cut in half, then slice 1/4-inch thick; cut slices in half diagonally.
Toss jícama with cucumbers, oranges, radishes and lime juice.
Season to taste with salt.
Arrange on a serving platter, sprinkle with chile and garnish with cilantro.
*Check Mexican markets for ground red chile. Substitute cayenne pepper (for a hot flavor) or chili powder (for a milder flavor) if ground chile is not available
Jicama (pronounced HEE-kah-mah) is a large crunchy, root vegetable. A popular Mexican vegetable, it is sometimes called the “Mexican potato”. Jicamas are available year round and can be found in Hispanic markets and most supermarket produce aisles.