More about June

Home Sweet Home

Home Sweet Home Recipes

Poetry

Photo Gallery

E-mail June

BANANA NUT BREAD
1 cup sugar
½ cup butter
1 cup mashed ripe banana (about 3 bananas)
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1/3 cup milk or buttermilk
1 cup chopped nuts (optional)
Cream together the butter and sugar. Add banana, eggs, and vanilla. Mix well. Sift together the dry ingredients. Add milk, a little at a time, and blend well. Stir in nuts. Pour into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours or until toothpick inserted in center comes out clean.

CREAM OF MUSHROOM SOUP
¾ lbs. sliced mushrooms
1/3 cup finely chopped onion
2 cloves garlic
¼ cup butter
3 tablespoons flour
1-3/4 cups chicken stock
½ teaspoon salt, or less to taste
¼ teaspoon pepper
2 cups half and half
1 tablespoon lemon juice
1/3 cup sherry, optional
Sautee mushrooms, onion, and garlic in butter. Stir in lemon juice and flour. Slowly stir in chicken stock and seasonings. Add sherry, if desired. Cook over low heat until slightly thickened, stirring constantly. Stir in cream. Heat until hot, but do not boil. Serves 4.

CHICKEN CURRY SALAD TEA SANDWICHES
12 thin slices of white or whole wheat bread
3 cooked boneless, skinless chicken breast halves, chopped or shredded
3 ribs of celery, chopped
¼ cup toasted almonds, slivered or sliced
½ cup mayonnaise (low fat or regular)
2 teaspoons curry powder
Trim crusts off bread and set aside. Combine all other ingredients and mix well. Spread a thin layer of butter on the bread (to prevent soaking). Spread ¼ cup of chicken salad on 6 slices of the prepared bread. Place remaining bread slices on top. Cut sandwiches in halves or triangles. To keep fresh, place a damp towel on the bottom of a large shallow pan. Cover the towel with waxed paper. Place the sandwiches on top. Layer waxed paper over each layer. Serves 6.