5 bananas
1 stick butter
1 c brown sugar
1 tsp vanilla
3/4 c rum
1/2 c banana liqueur
Cinnamon

Slice bananas into three slices length-wise then in half.

Melt butter in skillet, add brown sugar, 1/2 tsp cinnamon. Cook on low until thick paste. Add vanilla and banana liqueur and stir well. Cook 3 minutes.

Add banana slices and cook over medium heat, basting with sugar-butter mixture. Cook 5 minutes. Will bubble while cooking.

In a separate pan, heat rum.

Ignite the rum in the pan (will have low blue flame) and pour over the banana mixture (will flame up dramatically). Serve with bananas and ice cream.

1 head nappa cabbage
5 green onions
1-2 packs of raman noodles
1/2 c sunflower seeds
3/4 c slivered almonds

Dressing (mix well):
1 c sugar
3 T soy sauce
1 c sunflower oil
1/2 c vinegar

1 stick butter
sautee onions in oil

cut bread in slices
soak bread in water, squeeze oil, fry with onions and butter in batches while seasoning with salt, pepper, sage, marjoram.

Allow to cool and then mix with 6 eggs and a can of chicken broth. Bake.

8 c whiskey
4 14-oz cans sweetened condensed milk
2 oz semisweet chocolate, melted and cooled
1 1/2 tsp almond extract
4 tsp vanilla extract
12 large eggs
4 c light cream or half-and-half
2 cups milk

Combine all ingredients in a blender or food processor until smooth.

Hint: Blend the eggs and condensed milk first and stir a cup of that mixture into the chocolate before adding the chocolate to the whole thing. It seems to help the chocolate blend better.

Store in tightly covered bottled or plastic milk jogs in the refrigerator at least 2 weeks before using. Keeps up to six weeks. By the way, if you taste when you first make it, it will be very strong. As it ages over the 2 weeks, it gets smoother and smoother and continues to get even smoother throughout the six weeks.

1 pkg spice cake mix
1 16 oz can pumpkin
3/4 c miracle whip
3 eggs

Frosting:
3 1/2 c powdered sugar
1/2 c butter
2 T milk
1 tsp vanilla

bake in breased 15x10x1 pan at 350 for 18-20 minutes. Makes about 3 dozen.

1 large can pumpkin

2 c sugar

3 eggs

1 quart milk

6 tsp pumpkin pie spice

1 T flour

1 tsp salt

2 T butter

1/4 stick butter, nelted in large pan.

Sautee:
2 medium onions, finely diced
3 pieces of celery, finely diced
1 carrot, finely diced

add 4-5 heaping T of flour to make paste. Swly stir in 2 cans of chicken broth.

Add 1 – 1 1/2 c cooked wild rice and 1 c cooked chicken, diced. Boil until rice is tender. Add 1 can evaporated milk, 2 c cooked white rice, 16 oz sour cream, and salt and pepper to taste.

2 cans black beans
1 can crispy corn
diced red onion
diced green pepper
fresh cilantro
cumin
1 lime, juiced
2 T red wine vinegar
1 T olive oil
drops of hot sauce
red pepper
black pepper
garlic powder

serve chilled

Sirloin tip sliced paper thin

Marinade:
1/4 c oil
clove garlic
salt/pepper
1 tsp ground ginger

Brown meat and marinade lightly.

Add:
3 large green peppers
2 large onions
1/4 c soy sauce
salt/pepper
beef bouillon
several quarts of water (until covered)
pea pods

simmer everything together until desired tenderness. Thicken with corn starch.

Marinade:
1/4 c oil
4 tsp sugar
2 tsp corn starch
4 tsp soy sauce
wine
(We usually double the marinade.)

Coat beef to marinate and refrigerate.

Sauce:
2 tsp sugar
1 T corn st
1 T soy sauce
3 T ketchup
1 1/2 tsp Worcestershire sauce
(We usually triple the sauce.)

Green peppers, onions, tomatoes.

Brown meat on low until tender with marinade. Simmer 30 minutes, add green pepper and onion until a little soft. Add sauce and tomatoes and heat until warm. Serve over rice.