Lemon Bars

*I had never made these until last night. They are SO easy (and delish)! I don't have a grater - I know - so I didn't use the lemon rind. They were yummy, but not very "lemony".

Also, wait until these are completely cool before cutting - I am an impatient cook, and when I cut them, the edges were so messy because it was still warm...

Crust:

1. Cream together

1 cup butter

1/2 cup powdered sugar

2. Add & mix well

1/2 tsp salt

2 cups flour, unsifted

3. Pat into a 9"x13" greased baking pan. Bake at 350 for 15-20 min

Filling:

1. Mix together & pour over hot crust

4 eggs, slightly beaten

2 cups sugar

1/2 cup flour

1/4 cup lemon juice

rind of one lemon, grated

2. Bake at 350 for 18-22 minutes. When done, sprinkle with powdered sugar. Cut when cool.

Sweet Pink Lemonade

from Jen Dining, Westerville, OH

1 (6oz) can frozen lemonade

3 cans water

2 cups cranberry juice

Mix well!

Fried Tortillas

2 cups all-purpose flour

2 1/2 tsp baking soda

1/2 salt

1 Tbsp sugar

1 Tbsp oil

approx. 1/2 cup warm water

Mix dry ingredients together. Add oil, then add water until doughy consistency is made. Knead for 3 minutes. Roll out on floured counter & cut into rectangles. Fry in hot oil until brown, turn over & do same.

Hawiian Banana Bread

*This recipe is from one of my roommates when I lived in the "Quiet House" in Laie, HI. It was definitely a house favorite!

2 cups flour

1 1/2 cup sugar

2 tsp. baking soda

1/2 tsp salt

1 cup oil

2 cup mashed bananas

3 eggs

1 tsp vanilla

1/2 cup walnuts or coconuts

Mix all ingredients and cook at 350'F; makes 3 loaves.

Beanie Roll-Ups

*Perfect Hors d'oeuvre to bring to a party!

a variation of Meg Fender's recipe

Ingredients:

2 - 15oz cans black beans

1 clove garlic

1 tbsp oil

1 - 8oz pkg of cream cheese, softened

10 flour tortillas (taco size)

1 jar of your favorite salsa

Open, drain and rinse 1 can of black beans thoroughly. Put in food processor or blender. Add the other entire can of black beans (DO NOT drain or rinse) and the clove of garlic. Blend until slightly lumpy.

Heat oil in skillet on medium. Pour bean mixture into skillet and cook for 5 minutes, slowly stirring consistently. Let cool for 5-10 minutes.

With the back of a spoon, spread a thin layer of cream cheese over one side of a tortilla. Leave about 1/2 inch of space on one end. Then spoon a thin layer of the (now) refried black beans over the cream cheese layer, again leaving 1/2 inch of space.

Gently roll up the tortilla towards the open space. Some of the beans & cheese will spread it self and fill in the space on the end securing the roll.

Now cut the ends off the tortilla, and slice the roll into 1/2 inch pieces.

Serve with salsa for dipping.

Easy finger food! Enjoy!

Fast Bangers and Mash (um...sausage and potatoes)

4 italian sausage links (sweet or spicy), removed from casings and sliced into 1/2 inch pieces
1/2 purple onion, carmelized
1/4 cup beef broth
1/4 cup water
1/2 cup frozen mixed vegetables (peas, carrots and corn)
salt
pepper

Heat medium nonstick skillet on Medium-high. Add sausage. Brown about 2 mins each side or until cooked through. Add carmelized onions, beef broth and water, scraping brown bits off bottom of pan. Season with salt and pepper. Allow to simmer 1-2 minutes until liquid has thickened. Add frozen veggies and cooked until heated through and gravy is thick. Serve with instant mashed potatoes made with milk and butter.

Beef Tacos

*We had this for dinner tonight and it was DELICIOUS! You can also serve this beef over rice for a simple and tasty meal.

Ingredients:

1 lb stewing beef, diced

1 envelope onion soup mix

water

Put the stewing beef and the onion soup mix in a 2qt slow-cooker. Add water until it just covers the beef. Cook on low for 8 hours.

Serve with corn tortillas, and sprinkle with onions & cilantro. Mmmmmmm.....