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Elvis Presley Fried Peanut Butter and Banana Sandwich

Elvis Presley Fried Peanut Butter and Banana Sandwich
Print Recipe
Elvis loved his "peanut butter and nanner" sandwiches. At a hefty 36 grams of fat, they probably helped do him in.
Servings Prep Time
1 10 minutes
Servings Prep Time
1 10 minutes
Elvis Presley Fried Peanut Butter and Banana Sandwich
Print Recipe
Elvis loved his "peanut butter and nanner" sandwiches. At a hefty 36 grams of fat, they probably helped do him in.
Servings Prep Time
1 10 minutes
Servings Prep Time
1 10 minutes
Ingredients
Servings:
Instructions
  1. In a small bowl, mash to banana with the back of a spoon.
  2. Toast the bread lightly. Spread the peanut butter on one slice of toast and the mashed banana on the other.
  3. Fry the sandwich in melted butter until each side is golden brown.
  4. Cut diagonally and serve hot.
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Goreng Pisang (Chinese Fried Bananas)

Goreng Pisang (Chinese Fried Bananas)
Print Recipe
As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Goreng Pisang (Chinese Fried Bananas)
Print Recipe
As quoted from the book, "This is an exotic way to treat bananas and it's practically a national snack among migrant populations in Southeast Asia who serve it with scoops of coconut or mango ice cream." Source: A Little Chinese Cookbook
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Slice each banana lengthwise. Sift flours and add to water. Stir until consistency of cream. Add salt. Heat oil and, when smoking, dip each piece of banana in batter. Shake off excess and lower into hot oil. Fry until golden brown and roll in brown sugar. Serve with ice cream.
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Fried Banana 1

Fried Banana 1
Print Recipe
Light, sweet dessert - a perfect ending to the dinner. Great served with Ice Cream on the side.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Fried Banana 1
Print Recipe
Light, sweet dessert - a perfect ending to the dinner. Great served with Ice Cream on the side.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it.
  2. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain.
  3. Pour 1 tablespoon of honey on each banana piece and serve.
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Black Beans and Rice

Black Beans and Rice
Print Recipe
Simple and tasty recipe for this dish.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Black Beans and Rice
Print Recipe
Simple and tasty recipe for this dish.
Servings Prep Time
8 People 30 minutes
Servings Prep Time
8 People 30 minutes
Ingredients
Garnish
Servings: People
Instructions
Canned bean preparation
  1. In 4 quart saucepan, combine canned beans, McKays Chicken-Style Seasoning, cumin, garlic, bay leaves, oregano, salt, onion, green peper, lemon juice, and canned tomatoes.
  2. Bring to a boil, cover and let simmer on medium-low temperature for approximately 30 minutes or until vegetables are tender.
Rice preparation
  1. --Follow instructions on package.
To assemble
  1. Ladle a 1- to 2-cup serving of beans into a large soup dish. Spoon 1/2 cup rice on top of beans. Sprinkle with green onions and fresh chopped tomatoes. Garnish with dollop of low-fat or tofu sour cream and serve.
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Yellow Squash Casserole

Yellow Squash Casserole
Print Recipe
This is a nice side dish and goes well with most meals.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Yellow Squash Casserole
Print Recipe
This is a nice side dish and goes well with most meals.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. In a skillet, melt margarine over medium heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1 1/2 qt. casserole. Top with cheese.
  2. Bake at 350 degrees for 15-20 minutes.
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Sauted Crookneck Squash

Sauted Crookneck Squash
Print Recipe
Summer Squash or Yellow Squash may also be used in this recipe.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Sauted Crookneck Squash
Print Recipe
Summer Squash or Yellow Squash may also be used in this recipe.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Wash and scrape squash. Slice thinly into a bowl and set aside.
  2. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mix thoroughly with the saute.
  3. Cover and cook on low heat 15 to 20 minutes, or until squash is tender.
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Vegetable Minestrone Soup

Vegetable Minestrone Soup
Print Recipe
Italian Favorite modified for Vegetarians.
Servings Prep Time
12 People 60 minutes
Servings Prep Time
12 People 60 minutes
Vegetable Minestrone Soup
Print Recipe
Italian Favorite modified for Vegetarians.
Servings Prep Time
12 People 60 minutes
Servings Prep Time
12 People 60 minutes
Ingredients
Servings: People
Instructions
  1. In a Saute pan heat olive oil. Saute garlic, onions and leek. Add tomatoes and one can water, potatoes, celery and carrots and cook 25 minutes.
  2. Add barley and cook 10 minutes. Add remaining ingredients and cook 20 minutes or until barley is done.
  3. Makes about 1 gallon.
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ChickenStyle-Vegetable Sandwich Filling

ChickenStyle-Vegetable Sandwich Filling
Print Recipe
Tasty sandwich filling. You can also use this recipe to stuff tomatoes, which is quite good...:)
Servings Prep Time
6 Sandwiches 20 minutes
Servings Prep Time
6 Sandwiches 20 minutes
ChickenStyle-Vegetable Sandwich Filling
Print Recipe
Tasty sandwich filling. You can also use this recipe to stuff tomatoes, which is quite good...:)
Servings Prep Time
6 Sandwiches 20 minutes
Servings Prep Time
6 Sandwiches 20 minutes
Ingredients
Servings: Sandwiches
Instructions
  1. Thoroughly mix all ingredients. Chill. Use about 1/4 cup filling per sandwich.
Recipe Notes

Calories per serving:

About 100 for filling, 235 for a sandwich made with 2 slices of bread. 

VARIATION:

Tuna-Vegetable Sandwich Filling -- Use a 9-1/2- ounce can of tuno in place of the Fri-chick.

About 125 calories per serving for filling; 260 for a sandwich made with 2 slices of bread. 

NOTE:

Filling can be made the day before using. Store tightly covered in the refrigerator. Stir lightly before making sandwiches.

 

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WaterGate Salad

WaterGate Salad
Print Recipe
Pistachios and Cool whip!
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
WaterGate Salad
Print Recipe
Pistachios and Cool whip!
Servings Prep Time
8 people 20 minutes
Servings Prep Time
8 people 20 minutes
Ingredients
Servings: people
Instructions
  1. In a large bowl place all ingredients and mix well.
  2. Chill for 30 minutes before serving.
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Ranch Pasta, Tomato, and Potato Salad

Ranch Pasta, Tomato, and Potato Salad
Print Recipe
Wonderful twist on the traditional potato salad, with Ranch Dressing and Pasta.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ranch Pasta, Tomato, and Potato Salad
Print Recipe
Wonderful twist on the traditional potato salad, with Ranch Dressing and Pasta.
Servings Prep Time
8 people 30 minutes
Servings Prep Time
8 people 30 minutes
Ingredients
Salad
Dressing
Servings: people
Instructions
  1. In a Dutch Oven or 4 quart saucepan, bring about 10 cups of water to boil. Reduce heat to medium and add potatoes. Cook for about 3 minutes. Add Rotini to the potatoes and continue to cook about 15 minutes. Drain and rinse with cold water to cool. Drain well.
  2. In a large bowl, combine the cooked potatoes and rotini, bell pepper and onions.
  3. In a small bowl, combine the dressing ingredients and blend well. Add to salad, toss to coat. Cover and refrigerate at least one hour or until serving time.
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