DEEP FRIED BANANA BITES

2 Cups Bananas, sliced
1/2 Cup Flour
1/2 Teaspoon Chili Powder or Cayenne powder
1/8 Teaspoon Salt
Oil for deep frying

In a medium bowl mix the flour, salt and chili powder. Add enough water to make this like a thick pan cake batter or a little thicker. Cut the bananas into 1/2 inch thickness. In a thick pan or fry daddy heat the oil hot but not smoking. Dip the banana slices in the batter and put into the hot oil. Fry until golden. Serve hot. Can sprinkls with some powdered sugar.

GARLIC OLIVE OIL PASTA

1 Box Angel Hair Pasta
6 Tablespoons Olive Oil
3 Garlic Cloves, minced
4 Tablespoons Parsley, chopped
Salt and Pepper
Parmesan Cheese, grated

Cook pasta in boiling salted water, cook till al dente. Meanwhile, in a large frying pan heat oil and gently saute garlic, do no allow garlic to brown. Stir in the parsley and season with salt and pepper. Remove form heat till pasta is ready.
Drain cooked pasta. Put drained pasta in pan with olive oil mixture. Mix well and cook another 2-3 minutes, stirring constantly. Take off heat and top with Parmesan cheese. Serve immediately with chicken.

YAKA SOBA

1 Head Cabbage, cored and quartered


1 package bacon, chopped
Reserve 2 Spoonsfuls of Bacon Grease
8-10 oz. Thin Spaghetti or Regular Spaghetti
Garlic Salt
Onion Powder
Pepper
Soy Sauce

Place the quartered cabbage into a large pot and cover with water. Bring to a simmer and cook to desired tenderness. But slightl crispy.
No one likes soggy cabbage. Drain cooked cabbage well and
cut into bit size pieces. Then cook the bacon in a frying pan until crispy. While the cabbage and bacon is cooking bring a large pot of salted water to a boil. Cook pasta in the water until aldente. Place drained cabbage, bacon and reserved bacon grease around 2 spoonsful and pasta in a large bowl. Toss well. Sprinkle welll with garlic salt, onion powder and pepper. Add enough soy sauce to coat noodles but not to much. Toss well and taste, adding more seasoning or soy sauce if you need it. Serve at once. Can put a bottle of soy sauce on the table for those who like more.

RICE AND GROUND BEEF CASSEROLE

1Lb. Ground Chuck
1/2 Yellow or White Onion, chopped
1 Green Bell Pepper, chopped
3/4 of a 28oz. Can Crushed or Diced Tomatoes
2-3 Garlic Cloves, minced
1-2 Jalapenos, chopped fine
2 garlic cloves, minced
1 Cup White Rice, uncooked
1 (151/2oz.) Can Corn, drained
Salt and Pepper to taste
1/2 Teaspoon Garlic Salt
1 Teaspoon Chili Powder
2-3 Cups Cheddar Cheese


In a large skillet brown the hamburger with the onion and green pepper.
Crumble the meat well. If it is lean may need to add 1 tablespoon oil.
Meanwhile cook the rice according to package directions. Fluff and set aside. Once the meat mixture is browned, add the garlic and jalapeno. Cook 1 minute. Add 3/4 can of the tomatoes and bring to a simmer. Simmer 5 minutes. Salt and pepper to your taste. Stir in the garlic salt and chili powder until well combined. Simmer 5 minutes longer.
Add the rice and corn to the meat mixture and mix well. Pour mixture into a 2 quart casserole dish. Sprinkle with the cheese. Bake at 350 degrees for 30 minutes. Cool 5 minutes before serving.

CHRISPY CHICKEN TENDERS

1 Pack Chicken Tenders
Oil for frying


Batter:

1 egg, beaten
1/2 Cup milk
1/2 Cup Chicken Broth
11/2 Teaspoons Salt
1/4 Teaspoon Black Pepper
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
3/4 Cup Flour

Breading:




Breading:

11/2 Cups FLour
11/2 Teaspoon Salt
3/4 Teaspoon Paprika
1/2 Teaspoon Black Pepper
11/2 Teaspoon Garlic Powder

Whisk together all ings. for the batter, excluding flour, in a shallow bowl. Whisk for 30 seconeds to dissolve the salt. Add the flour and mix well. Set aside. Make brading by combining all ings. in another shallow bowl. Set aside. Heat oil to 350. Dip each piece of chicken into the batter. Lift the chicken out of the batter and allow some batter to drain off. Then toss in the dry breading. Completely coat chicken in the breading. Continue this with all the chcken. Drip 3-4 pieces of braded chicken into the fryer. Fry about 4 minutes or until golden brown. Remove chicken from the hot oil and drain on paper towels.

EASY CHEESE FONDUE

1/2 Cup Butter
1/4 Cup All-purpose Flour
1/2 Teaspoon Salt
1/4 Teaspoon
1/4 Teaspoon Dry Mustard
1/4 Teaspoon Worcestershire Sauce
11/2 Cups Milk
2 Cups Cheddar Cheese, shredded
For Dipping:

Any variety of bread, cut into cubes
Little Smokie
Apple Slices
Pine Apple Chunks
Pear Chunks
Pretzels

For the fondue, melt the butter into a medium saucepan over medium heat. Whisk in flour, salt, pepper, mustard, and worcestershire sauce until smoth. Cook one minute. Gradually add the milk while constantly stirring. Bring to a boil, cook 2 minutes or until thickened, stirring often. Reduce heat. add cheese, stirring until melted. Transfer to a fondue pot or crockpot to keep warm. Serve with the sides for dipping.

BEST EVER ONION RINGS

3 Large Yellow Onion or 1 extra, exta large
Flour for coating
1 Cup Buttermilk
Plain Bread Crumbs
Cracker Meal
Salt
Oil for frying
Parmesan Cheese

Slice the onions about 3/4 inch thick to create rings. Soak them in ice water for 2 hours. Drain well. In a medium bowl mix equal parts of bread crumbs and cracker meal.(Crackers crushed fine in a ziplock bag) Season with a little salt. Using three different bowls make up the coating. In first bowl add the flour. In second bowl add the buttermilk, and in the third add the bread/cracker crumbs mixture. Coat the rings in the flour, shaking them slightly to get excess flour off them. Dip the flour coated rings into the buttermilk, allow excess to drip off. Then cover them well witht he bread crumb/cracker meal mixture. Stack the breaded onion rings slanted on a plate or baking sheet. Place in ref. overnight. The next day fry in hot oil until brown and crispy. Drain on paper towel or wire rack. Season at once with a little salt and parmesan cheese.