Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Saturday, August 22, 2015

••••BAKED BANANAS••••

(Source: marthastewart.com & photo also)

INGREDIENTS

3 tablespoons unsalted butter, plus more for baking dish
3 tablespoons dark-brown sugar
4 firm bananas
4 cardamom pods, seeds removed and crushed (about 1/4 teaspoon)
Pinch of coarse salt
Juice of 1 lemon
Vanilla ice cream, for serving

DIRECTIONS

Preheat oven to 500 degrees. Butter a large shallow baking dish, and sprinkle with 1 tablespoon sugar; set aside.
Peel, and cut bananas diagonally into 1/2-inch slices. Add bananas to prepared dish, and sprinkle with remaining 2 tablespoons sugar, cardamom, and salt. Dot with butter. Drizzle with lemon juice.
Bake until bubbling, about 8 minutes. Serve with ice cream.

••••BANANA BASICS••••

(Source: marthastewart.com & photo also)

Banana Basics

Bananas are easy to eat, great to cook with, and have a mellow, creamy flavor that still suggests tropical sun.

In Season: The banana's peak season is January through April, but the fruit is available year-round in supermarkets.

What to Look For: Choose plump, evenly colored yellow bananas flecked with tiny brown specks (a sign of ripeness). Avoid those with blemishes, which usually indicate bruising.

How to Store: Ripe bananas can be stored in the refrigerator for several days. The peel will turn brown but the flesh will remain unchanged.

Friday, August 21, 2015

••••MARIE OSMOND'S RASPBERRY AND CREAM SALAD••••

(Source: Los Angeles Times, 1976 & Pinterest.com & marieosmond.com & google+ & kathy's photos)

••SERVES 8••

•FOR RASPBERRY FRUIT LAYER:

•1 cup boiling water

•1 pkg (3 oz) raspberry-flavored gelatin

•2 ripe bananas

•1 pkg (10 oz) frozen raspberries

•FOR WHITE LAYER:

•1-1/2 cups dairy sour cream

•FOR RASPBERRY LAYER:

•2 cups boiling water

•1 pkg (3 oz) raspberry-flavored gelatin

•2 crisp lettuce leaves (optional)

•RASPBERRY FRUIT LAYER:

1. Pour boiling water over raspberry-flavored gelatin in large mixing bowl; stir until gelatin is dissolved. Stir in frozen raspberries. Chill until slightly thickened but not set. Pour into an 8-cup mold or 9 by 9 by 2-inch baking pan. Peel, slice bananas into gelatin. Chill until almost firm.
•WHITE LAYER:

2. Spread sour cream on gelatin in mold.
•RASPBERRY LAYER:

3. Pour water over raspberry-gelatin, stir until gelatin is dissolved. Chill until slightly thickened but not set. Pour evenly over white layer. Cover; chill until firm.

4. To serve, unmold on large glass serving plate garnished with fresh raspberries, or cut into squares and serve on salad plates on lettuce leaves (optional). You can also garnish the top of the salad with additional sour cream with the fresh raspberries.
•AFTETHOUGHTS:

5. Marie's favorite salad is especially good when made with fresh raspberries. Use 2 cups fruit and 2 cups water for raspberry fruit layer. If desired, skip white layer and frost the entire salad with sour cream. Marie's salad is pink, pretty and delicious for hot weather dining.