CREAMY BANANA SAMMIES

Will make 2 sammies.

4 Slices Whole Wheat Bread
1/4 Cup Cream Cheese
1 Banana


Cut the banana in half. Then cut each half into strips lengthwise. This makes them flat. Spread 2 teaspoons of cream cheese on on side of each piece of bread. Lay the banana slices on one piece of bread and then put the other piece of bread over the bananas. Cut into 4 squares. Serve.

STRAWBERRY AND BANANA CREPES

2 Eggs

1 Cup Flour
3/4 Cups Milk
1/2 Cup Water
1/2 Teaspoon Salt
2 Tablespoons Butter or Marg. melted
Butter or Marg. for sauteing
1/4 Cup Strawberry Preserves
1/4 Cup Cream Cheese
2 Bananas, sliced and cut in small rounds

Place the first 6 ingredients in a blender and puree. Ref. crepe bater for 1 hour or overnight so they will not tear. Grease a saute pan (6)in. across with butter, pour in 2 tablespoons of the batter and tilt the pan to spread the batter around into a 6 inch circle. Cook for 1 minute then flip and continue to cook for 30 seconds or until crepe turns light golden brown. Remove the crepe to a plate and make the rest of the crepes. In a bowl, combine the preserves and cream cheese until smooth. Spread some of the cream cheese mixture across the middle of a crepe and top with serveral slices of bananas. Fold over the edges to close. Do the rest of the crepes. Serve.

KALE KELBASA SOUP

1 Tablespoon Olive Oil
1 Onion, minced
1 Clove Garlic, minced
6 Potatoes, peeled and thinly sliced
2 Quarts Water
6oz. Kielbasa Sausage, thinly sliced
3 Teaspoons Veg. Bouillon Powder
Black Pepper to taste
1 Lb. Kale, washed and chopped

In a large pot put the olive oil in it and then stir in the garlic and onion. Cook for 4 minutes. Stir in the potatoes and let them cook for 3 mintues. Stir. Then pour in the water and bring to a boil. Add the bouillon and let cook for 20 minutes until the potatoes become mushy. In a skillet cook the sausages until  the fat is released and then drain off the fat. Mash the potatoes and add the sausage and pepper. Simmer for 5 minutes. Before ready to serve add the kale and let cook until it becomes jade green and tender. Serve hot.

CHICKEN, TUNA OR SALMON MELTS

1 Can Tuna or Salmon or Chopped Chicken Breasts, drained good
2 Tablespoons Ranch or Caesar Dressing
Cheddar or Mozzarella Cheese, shredded
1 Green Onion, chopped

Drain the tun or salmon and add the ranch or caesar dressing. Put on bread and then add the green onion and then put the shredded cheese on top of this and broil until the cheese is melted.

PEANUT BUTTER AND JELLY ROLL UPS

If your kids are like mine they don't like the crust on bread. When my daughter was in school someone told her it caused cancer and from then on she will not eat the crust on bread. lol.

1 Slice Whole Wheat or Regular Bread
1-2 Tablespoons Peanut Butter
1 Tablespoon or more Jelly

Take the crust off of the bread and flatten it with a glass or rolling pin. Put the peanut butter on the bread and then the jelly and roll up like a jelly roll cake. Can cut the ends off to make it look neat. You can also cut it into small pieces. This helpes keep the jelly off the clothes as it sometime runs out of the bread.

BUFFALO POTATO WEDGES

1/2 Cup Marg. or Butter, melted
1 Teaspoon Cider or White Vinegar
3 to 4 Teaspoons Red Pepper Sauce
1/2 Teaspoon Salt
4 Unpeeled Medium Potatoes about 11/4 lbs.
1 Cup Blue Cheese Dressing

Cut each potatoe lengthwise into 4 wedges. Pat dry. In a medium bowl mix the marg. vinegar, pepper sauce and salt. Dip the potato wedges into the marg. mixture. Keep any that is left. Cover and bake for 15 to 30 minutes, brushing with the leftover mixture. Serve with the dressing.

ITALIAN PASTA SALAD

1 (16)oz. Box Rotini Pasta
1 Can (8oz) Tomato Sauce
1 Cup Italian Dressing
1 Tablespoon Chopped Fresh or Dried Basil Leaves
1 Tablespoon Chopped Fresh or Dried Oregano Leaves
1 Cup Sliced Mushrooms (3)ozs.
5 Roma (plum) Tomatoes, coarsely chopped 11/2 Cups
1 Large Cucumber, Corasely chopped 11/2 Cups
1 Medium Red Onion, chopped
1 Can (2 1/2)ozs. Sliced Ripe Olives, drained

Cook and drain pasta as directed on package. Rinse with cold water, drain. Mix tomato sauce, dressing, basil and oregano in a large bowl. Add pasta and remaining ings. toss. Cover and ref. about 2 hours or until chilled.