6-5
Salads
BANANA SALAD
7bananas 1/2lb. Spanish peanuts, chopped 1lemon
1 egg 1 cup sugar 2 Tbs. flour 2 Tbs. butter
Peel and slice bananas into bowl. Blend sugar, flour, and pinch of salt in a microwave-safe bowl. Beat in the egg and juice of the lemon. Cook on high in microwave until thick - it will have to boil first. I cook for 3 minutes at a time, stirring between times. When thick, add butter and stir until it melts. Mix the sauce with the sliced bananas and chopped nuts. Serves 10. Lindsay Bagnall '76 BA Psych, Alumni Office Kent, '76 BS CE
I chop the nuts by putting them in a Ziploc freezer bag and pounding them with a wooden mallet or rubber hammer - it's faster than running them through a nut grinder! This is one of Kent's childhood favorites and it is traditional with his family at Thanksgiving, Christmas, his birthday, and other important family holidays.
OVERNIGHT FRUIT SALAD
3 medium sized oranges 116 oz. can lite chunky mixed fruits
1 cup halved strawberries 2 cup mini marshmallows 8 oz. lite lemon yogurt
Pare oranges and section; cut each in half. Combine with drained mixed fruits, strawberries and marshmallows in a medium size bowl; fold in yogurt. For salad, spoon mixture into 9" pie plate; cover. Freeze overnight until firm. Remove pie plate from freezer and let stand in refrigerator for 10 minutes before serving. Cut salad into wedges; place each on a lettuce lined plate; garnish with whole strawberries. For dessert, cover prepared fruit mixture and chill overnight. When ready to serve, stir fruit lightly; spoon into sherbet glasses. Serve with plain cookies or angel food cake. Serves 6. Marilyn Ferkel UMR Parents Board son David, student
Can be served as a salad or dessert.