1 cup blueberries or raspberries, fresh or frozen, divided
Preheat the oven to 375 degrees. Lightly grease a 2-quart baking dish.
In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
This recipe freezes very well. Put leftovers in individual freezer containers. When ready to reheat, place in the microwave for about 2 minutes.
Recipe from the kitchen of Liz Kyle. Thanks for the awesome Christmas present!
Favorite Recipes of the Good Cooks of the First Presbyterian Church, Saginaw Michigan.
1 pound ground beef
1/3 cup rice, uncooked
Salt and pepper to season
2 tablespoons onion
1 can tomato soup
Mix ground beef with the raw rice and onion, add salt and pepper.
Form into balls, pour the tomato soup over the balls, and bake in a covered baking dish for about 1-1/4 hours in a moderate oven.
As the rice cooks, it projects out from the meatballs, and when they are done, the rice sticks out all over the balls, similar to the quills on a porcupine. If the mixture thickens too much while cooking, add some hot water.
I served this wonderful Chinese dish to my sister and brother-in-law and learned a very important cooking lesson. Be sure to REMOVE the ginger root slices BEFORE serving to your family. Otherwise they might bite down into the ginger root and nearly kill themselves by choking to death!
1 pound skinless, boneless, chicken breast
1/2 teaspoon onion powder
2 slices ginger root
1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon wine sherry
2 teaspoons cornstarch
4 tablespoons corn oil
1 medium onion, minced
1 cup mushrooms, sliced
1 medium green pepper, diced
2 tablespoons soy sauce
Mix chicken slices with onion powder, ginger root, pepper, salt, wine sherry and 1 teaspoon of the cornstarch.
Heat oil in wok; brown minced onion. Add chicken and stir constantly until the color of the chicken meat turns whitish (about 2 minutes). Remove to a dish.
Put the mushrooms, diced green pepper, soy sauce, 1/4 cup water, and 1 tablespoon water blended with 1 teaspoon cornstarch in the pan and bring to a boil. Add the cooked chicken slices to the vegetables and stir for 1 minute.