World Famous Recipes

BANANA-STRAWBERRY MOUSSE
Yield: 6 servings

INGREDIENTS

- 3 small ripe bananas
- 1 cup orange juice
- 1 cup strawberries
- 6 tablespoons lemon juice
- 1/2 cup cold water
- 1 package gelatin
- Orange segments or sliced strawberries

DIRECTIONS

In a blender, combine bananas, orange juice, strawberries and lemon juice; puree until smooth. Put water in a small saucepan; sprinkle with gelatin. Let stand 1 minute. Heat gently, stirring until gelatin dissolves. With motor running, pour hot gelatin through blender feed tube; puree until smooth. Divide among 6 individual dessert dishes or champagne coupes. Chill 2 hours. Serve garnished with orange segments or sliced strawberries.

Pecan Chicken with Dijon Sauce

Ingredients:

4 boneless chicken breasts
1-1/2 sticks of butter
4 tbsp. Dijon mustard
6 ounce of pecans, finely ground
2 tbsp. canola oil
2/3 cup sour cream
1 tsp. salt
Pepper to taste

Procedure:

Place chicken between 2 pieces of waxed paper and pound gently until about 1/4 inch thick.

In a microwavable bowl, melt 1 stick of butter and 3 tbsp. of the mustard until just melted. Whisk to incorporate.

Place the pecans on a dinner plate. One by one dip the pounded chicken breasts into the butter/mustard sauce then into the pecans, coating thoroughly.

Melt the half stick of butter in a skillet, add the oil and heat to medium. Sauté the chicken for a few minutes on each side to brown and transfer to a casserole dish.

Place in a medium oven (300 degrees) for about 6 more minutes.

Drain the pan of oil and deglaze with the sour cream, stirring with a whisk over medium heat. Add the remaining tbsp. of mustard and season with salt and pepper.

Place a pool of the sauce on each of four plates and place the cooked chicken on top.

Hawaiian Bread

Ingredients
1 over-ripe banana
crushed pineapple
1 egg
1/4 cup (60 ml) milk
4 tbsp (60 ml) margarine
1 tsp (5 ml) coconut extract
1/2 tsp (2 ml) salt
1/3 cup (80 ml) sugar
1/2 cup (125 ml) potato flakes
3 cups (700 ml) bread flour
1-1/2 tsp (7 ml) quick yeast

Mash banana in a one cup measure.
Add crushed pineapple until you measure one cup.
Add all ingredients to bread maker in order directed by bread maker’s instructions.
Bake on light cycle.

Refrigerator Bran Muffins

Ingredients
1 cup (225 ml) boiling water
1 cup (225 ml) 100% bran or bran buds
1/2 cup (125 ml) shortening
1-1/2 cups (350 ml) sugar
2 eggs
2 cups (475 ml) buttermilk
2-1/2 cups (600 ml) sifted flour
2-1/2 tsp (12.5 ml) soda
1/2 tsp (2 ml) salt
2 cups (475 ml) All-Bran

Combine boiling water and 1 cup (225 ml) bran and let cool.
Cream shortening, add sugar gradually and beat until blended.
Add eggs, one at a time, beating well after each addition.
Add buttermilk and cooled bran mixture and blend.
Sift flour with soda and salt; add with remaining bran to creamed mixture, stirring just until all dry ingredients are moistened.
Bake or store in covered container in refrigerator and bake as needed.
Batter will keep for 1-2 months.
To bake, fill greased 2.5 inch muffin tins 2/3 full and bake in preheated 400 degree (200 C.) oven for 25 minutes or until done.

Dark Chocolate Frosting

Ingredients
3/4 cup (175 ml) margarine (stick type)
3 cups (700 ml) granulated sugar
1 cup (225 ml) evaporated milk
1 12 oz (336 grm). pkg. semisweet real chocolate chips
1 7 oz (196 grm). jar Kraft marshmallow creme
1 tsp (5 ml). vanilla

Mix margarine, sugar and milk in heavy 3 quarts (2850 ml) saucepan; bring to full boil, stirring constantly.
Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees (100 C.) (soft ball stage), stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in chocolate chips until melted.
Add marshmallow creme and vanilla; mix well.
Thin icing, if necessary, with 1 to 2 tablspoons hot water or coffee.