Ingredients

3 ripe bananas
3/4csugar
2eggs
1/2c chopped nuts(optional)
2c flour
1 tsp salt
1 tsp baking soda

Directions

Crush ripe bananas with fork. Add eggs beaten lightly, sugar, flour with salt, soda and nuts. Bake at 325F for 1 hour.Makes 1 loaf 5"x9"

Ingredients

3 eggs, well beaten
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla
2 cups zucchini, shreaded
3 cups self-rising flour
3 teaspoons cinnamon
1 cup chopped nuts
1 cup crused pineapple, drained

Directions

Combine eggs, oil, sugar and vanilla. Add zucchini. Add flour and cinnamon. Fold in pineapples and nuts. Spoon batter into 2 greased and floured loaf pans. Bake at 325 degrees for 30 minutes. Increase to 350 degrees and bake until brown.

Ingredients

5 cups crumbled up corn bread
3 cups diced fresh tomatoes
1 cup diced red onion
¾ cup diced green pepper
1 lb. Bacon, cooked and crumbled
¼ cup sweet pickle relish
1 cup mayonnaise
¼ cup sweet pickle juice
Parmesan cheese (shredded is best)

Directions

Place corn bread in a large bowl. Add tomatoes, onion, pepper, bacon, and relish. In a small bowl,mix mayonnaise and pickle juice. Pour over the veggie/cornbread mix and top with Parmesan cheese. Chill until ready to serve. Makes approximately 10 to 12 servings.

Ingredients

1 1/2 cups dry Cream of Wheat
3 eggs beaten
1 cup orange juice
3 tablespoons granulated sugar
1 teaspoon vanilla extract
12 slices firm wheat toast cut into quarters
Margarine or butter

Directions

Place Cream of Wheat on waxed paper and set aside. Blend the eggs,  orange juice, sugar and vanilla. Dip each bread piece into orange juice mixture, coat lightly with the Cream of Wheat. Melt some margarine or butter in a skillet over medium heat. Cook the bread pieces about 2 minutes on each side, or until golden brown. Remove from heat, and keep warm. Sprinkle with powdered sugar if desired.

Ingredients

1/4 cup butter
1/3 cup milk
3Tbsp.water
Pinch of salt
2/3 cup flour
2 eggs
1 cup Parmesan cheese,grated

Directions

Combine butter, milk, water and salt in a large saucepan. Heat thoroughly over medium-high heat. Add flour and stir well. Place  mixture in a bowl and add eggs and Parmesan cheese mixing to form a batter. Drop individual rolls on a greased cookie sheet and  bake for 18 - 20 minutes at 450 degrees. Makes 8 - 10 rolls

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped seeded jalapenos
1/4 cup finely chopped red bell pepper
1/4 cup fresh or thawed frozen corn kernels
3/4 cup sugar
1/2 cup vegetable oil
1 3/4 cups all-purpose flour
1 1/4 cups medium-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs, lightly beaten

Directions

Preheat the oven to 400. Butter a 12-by-4 1/2 -inch loaf pan. Heat the olive oil in a small skillet. Add the jalapenos, red pepper and corn and cook over moderate heat, stirring, until wilted, about 4 minutes. Scrape the mixture onto a plate and let cool completely. In a large bowl, dissolve the sugar in 1/2 cup of water. Stir in the vegetable oil. In a medium bowl, sift together the flour, cornmeal, baking powder and salt. Using an electric mixer, beat the dry ingredients into the sugar mixture. Add the eggs and the cooked vegetables and beat until just blended. Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted in the center comes out clean; if the top browns too quickly, cover it with foil. Turn the corn bread out onto a rack to cool before slicing.

Ingredients

1 teaspoon garlic salt or powder
1 tablespoon parsley flakes
1 teaspoon Italian seasonings
2 cups Bisquick
1/2 cup cold water (or gingerale)
3/4 cup sharp cheddar cheese, grated
1/2 c Butter

Directions

Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning (a little seasoning goes a long way.)