Banana Bread

BlogRecipe-BananaBread

Ingredients:

  • 3 ripened bananas, mashed, to equal one cup
  • 3/4 cup sugar
  • pinch of salt
  • 1 egg, beaten
  • 1/2 cup butter, melted
  • 1 tsp baking soda
  • 1 Tbsp water
  • 2 cups flour

 

Directions:

Blend sugar, salt and egg into bananas. Stir in butter. Dissolve soda in water and add with flour. Mix and bake in loaf pan for 45 minutes at 350 degrees. Makes 1 loaf.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Chicken Wild Rice Soup

BlogRecipe-ChickenWildRiceSoup

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1/2 cup white rice
  • 1 can cooked wild rice (or 1/2 cup uncooked wild rice)
  • 1 small green pepper, chopped
  • 1/4 cup green onions, chopped
  • 1/2 tsp salt
  • 1 cup flour
  • 2 sticks margarine
  • 1 can mushrooms
  • 2 cans cream of mushroom soup
  • 3 tsp salt
  • 1 pint half and half (or regular milk)
  • 1/2 tsp pepper
  • 1/4 cup pimento
  • 1 quart milk
  • 5 tsp parsley flakes

 

Directions:

Wash and cook rice. Set aside. Cook chicken. Set aside. Boil the green pepper, onions and celery with 1/2 tsp salt. Cream flour and margarine and add the remaining ingredients, including the rice and chicken. Warm through. Excellent served with croissants.

Makes a large batch. Leftovers may be frozen. Reheat slowly, stirring constantly. It may be necessary to thin with cream or milk.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Sweetheart Pie

BlogRecipe-SweetheartPie

Ingredients:

  • 3 oz. package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup whipped topping
  • 21 oz. can strawberry pie filling
  • 1 graham cracker crust pie shell

 

Directions:

In a medium bowl, mix cream cheese and powdered sugar until smooth and creamy. Stir in whipped topping and pie filling. Mix well. Pour into pie shell. Refrigerate at least 4 hours before serving.

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Easy Artichoke Spinach Dip

 

BlogRecipe-ArtichokeSpinachDipIngredients

  • 1 can artichoke hearts, whole or quartered (not packed in oil), cut in small pieces, reserve juice
  • 1 cup fresh spinach
  • 8 oz. cream cheese, softened
  • 1 cup shredded Parmesan cheese
  • garlic to taste
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. white vinegar
  • salt and pepper to taste
  • imitation crab meat, optional

 

Directions

Saute spinach, oil and vinegar in pan over low heat. This should only take a few minutes – do not overcook! In mixing bowl, combine cream cheese and artichoke pieces; add approximately 2 tablespoons of juice from can of artichokes. Add remaining ingredients. Add remaining ingredients. Stir well. Serve with baguette bread, crackers, bagels or breadsticks. You can also add imitation crab meat. This dip can be served cold or warm.

Cook’s note: To serve warm: Top with more cheese and bake in pan at 350 degrees for 20 minutes. Add parsley to garnish.

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Pork Tenderloin

BlogRecipe-PorkTenderloin

What’s on your menu for Christmas this year? Try this delicious Pork Tenderloin recipe, found in the Merchants Family Cookbook.

Ingredients:
1 package pork tenderloin
1/2 cup flour
minced dried garlic or onion salt, to taste
1 can Beef Consommé soup

Directions:
Cut loin into 1 1/2 to 2″ slices. Dredge in flour and flatten with palm of hand or glass. Brown in skillet. Put in baking dish and sprinkle each piece with garlic or onion salt. Pour soup over top. Cover and bake at 325 degrees for 1 1/2 to 2 hours.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.

Grandma Helen’s Cut-Out Cookies

BlogRecipe-CutOutCookies

Cut-out cookies are a favorite at Christmastime. Here’s a recipe you’re sure to love!

Cookies:

  • 2 cups white sugar
  • 1 cup butter
  • 1 cup lard
  • 2 eggs
  • 1 tsp salt
  • 2 cups thick sour cream
  • 1 1/2 tsp baking soda (mixed into sour cream)
  • 1 1/2 tsp baking powder
  • 6 cups flour

Mix first 8 ingredients well, then add flour. Roll and cut-out. Bake at 300 degrees. Watch carefully, don’t let the bottoms get brown. When they look a little tan, pull them out of the oven. Makes 6 dozen cookies, depending on size of cut-outs.

 

Frosting:

  • 1 stick of butter (in cereal bowl)
  • Pour milk until halfway up butter (I know, grandmas’ recipe!)
  • Microwave for 2 minutes, stop every 45 seconds to stir. Add:
  • 3 cups powdered sugar
  • 3 tsp vanilla

Blend with mixer. If it is too thick, add milk; if too runny, add powdered sugar. Split into separate bowls to add food coloring as desired.

Whipped Sweet Potatoes

BlogRecipe-SweetPotatoes

Ingredients:
3 pounds sweet potatoes, peeled and cut in 1″ pieces
4 medium sized carrots, peeled and cut in 1″ pieces
2 chicken bouillon cubes
6 Tbsp butter
1/4 cup brown sugar
2 Tbsp fresh orange juice
salt, to taste

Directions:
Place sweet potatoes, carrots & bouillon cubes in a large, heavy pot. Cover with cold water. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are very tender. Drain, reserving 6 Tbsp of cooking liquid, and place in a bowl. Mash the vegetables with the reserved cooking liquid. Add remaining ingredients. Serve immediately or reheat, covered, in a 350° oven for 15-20 minutes.

 

Merchants Family Cookbooks are available at all Merchants Bank locations for $15. Proceeds benefit local food shelf programs.