Greatest Recipes

2 Tbsp. butter

1 Tbsp. lemon juice

1/2 C. raisins

1/2 C. walnuts

2 Tsp. brown sugar

4 bananas — peeled and cut in

half — lengthwise 2 Tbsp. brandy

In a large skillet, melt butter; add brown sugar and lemon juice. Peel bananas; cut in half lengthwise and add to skillet. Cook, turning once, 1 or 2 minutes on each side. Add raisins and walnuts. Warm brandy, ignite; pour over bananas and shake pan until flame dies down. Serves 5.

1/2 lb Thinly sliced prosciutto

5 Firm-ripe mangoes,peeled

-and cut into 1″ pieces Lime wedges as an -accompaniment Quarter each prosciutto slice and wrap each quarter around a piece of mango, securing it with a wooden pick. Arrange the hors d’oeuvres on a chilled platter and serve them with the lime wedges. makes about 50 hors d’oeuvres. Nutritional analysis per serving: 19.1 calories; 0.2 gram total fat; (0.1 grams saturated fat); 0.9 gram protein; 3.2 grams carbohydrates; 2.6 milligrams cholesterol; 56.8 milligrams sodium.

6 Med Tart Apples

1/3 C Maple Syrup

1/2 C Brown Sugar

1 Tbsp Soft Butter

1/4 C Water

1 Tsp Lemon Juice

6 Heavy Wooden Skewers

Wash apples in warm water and dry well.

Remove stems and insert skewers into stem ends.

In a deep heavy- bottomed sauce pan, combine the syrup, brown sugar, butter, water and lemon juice. Over medium-high heat, bring to a rolling boil for 8-10 minutes, watching carefully.

Remove from heat.

Prepare a 4-inch deep pan of ice water. Working quickly, carefully immerse apples into hot syrup, twisting to coat evenly. Dip quickly into ice water then place on greased tray.

Cool completely in refrigerator.

3 c Apple pulp, some skins

1/2 lg Lemon with peel, ground

1 md Orange with peel, ground

1 c Seedless raisins, ground

1 c Seedless raisins whole

1 c Currants (or more raisins)

2 ts Cinnamon

3/4 ts Nutmeg

3/4 ts Cloves

3/4 ts Allspice (optional)

1/2 ts Salt (optional)

2 tb Flour (or 1 tb arrowroot fl)

1/4 c Date sugar (optional)

1 1/2 ts Rum flavoring (optional)

Quarter and core apples, but do not peel. Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade. Remove seeds from lemon and orange, grind and add to apples. Grind 1 cup raisins. Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired. Add flavoring and mix again. Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning. (1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.) If any jars fail to seal, freeze for later use. To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and place in sharp-freeze section of freezer until frozen. Thaw overnight in the refrigerator before using. Makes 1 quart, enough for 2 8-inch pies. 1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0,

carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup contains 7 mg sodium. Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D. Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by Elizabeth Rodier Oct 93

1 c All purpose flour

1 c Bran

1 T Baking powder

1/2 t Salt

1/2 t Ground cinnamon

1/2 t Ground nutmeg

1/2 t Ground allspice

1/2 c Firmly packed brown sugar

1/2 c Chocolate chips

1 Egg, beaten

3/4 c Milk

1/4 c Vegetable oil

1/2 c Pumpkin pie filling

Combine flour, bran, baking powder, salt and spices. Add brown sugar and mix until no lumps remain. Stir in chocolate chips. Combine beaten egg, milk, oil and pumpkin; mix thoroughly. Add to dry ingredients all at once stirring just until moistened. Do not overmix. Spoon into greased muffin tins, filling 2/3 full. Bake at 375 F. for 25 minutes. Remove from pan to cool.

6 green-tipped bananas

1/4 C. melted butter or margarine

1/2 C. molasses

1/4 Tsp. salt

2 Tsp. grated lemon rind

1/4 C. lemon juice

1/2 Tsp. cinnamon

1/2 C. flaked coconut

Preheat oven to 375 degrees. Peel bananas and cut in half lengthwise; place in shallow baking dish. Combine butter, molasses, salt, lemon rind, lemon juice and cinnamon. Pour over bananas; sprinkle with coconut. Bake for 15 minutes, basting occasionally. Makes 6 servings.