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Recipes I've Shared:
Heat oil in nonreactive soup pot. Stir in the onions and garlic, cover, and saute' on low heat for 10 minutes, or until the onions are translucent, stirring often to prevent sticking. Add the oregano, salt, tomatoes, potatoes and beans. Cover the pot and simmer for about 20 minutes, until the potatoes and beans are tender.
Just before serving, stir in the parsley, and lemon juice and pepper to taste. Sprinkle the feta on top.
Place greased iron skillet into 400 degree oven. Mix dry ingredients. Stir in oil and buttermilk and eggs. Stir in corn. Pour into hot skillet and bake for about 20 minutes. Check doneness and cook until top is light brown.
This is my mother-in-laws recipe except that I used egg beaters rather than an egg and left out the 1 T of sugar.
Cream the butter and cream cheese together. Gradually add the sugar substitute (I used 1 cup of Splenda) and continue beating until light and fluffy. Add eggbeaters, a little at a time, beating well after each addition. Stir in mashed bananas, vanilla, almonds, brown sugar and cinnamon. Add flour, baking powder and soda: mix until batter is just moist. It will be thick.
Divide 1/2 batter into two greased and floured 8x4 inch loaf pans.
Bake at 350 degrees F for 45 minutes or until an inserted toothpick comes out clean.