Frosted Banana Bars

1/2 c. butter, softened
2 c. sugar
3 eggs
1 1/2 c. mashed bananas
1 tsp. vanilla
2 c. flour
1 tsp. soda
1 pinch salt

Cream butter and sugar. Add everything else. Bake in a 15" x 10" (I use a big cookie sheet and it works great) for 350 F. for 20 minutes. Let cool. Frost with cream cheese frosting.

Jubilee Jumbles

These are a recipe of my mom's. They are a humble and delicious cookie. Can you go wrong when combining brown sugar and butter?


½ c shortening
¼ c butter
1 c brown sugar
½ c sugar
2 eggs
1 c evaporated milk
2 ¾ c flour
½ t baking soda
1 t salt
1 c broken walnuts

Cream shortening, butter and sugars. Add eggs and alternately add dry ingredients and milk. Mix in nuts. Chill 1 hour. Bake on lightly greased cookie sheets at 375 F for 10 minutes. Frost while warm but not hot.

Frosting
Brown 2 T butter, add ¼ c evaporated milk and 1-2 cups powdered sugar.

Salmon with Gingery Cabbage

Another salmon favorite at our house.

1 T olive oil
1 sm onion, thinly sliced
4 pieces salmon fillet,skin removed
1/2 t curry powder
2 T dijon mustard
2 t grated peeled fresh ginger
1/2 t ground cumin
1 bag shredded cabbage

Preheat oven to 400 F. In 12 inch skillet heat olive oil on medium 1 minute. Add onion; cover and cook 8-10 minutes or until onion is tender and golden brown, stirring occasionally.

Meanwhile grease 13x9 inch baking dish. Place salmon in dish. In cup, stir together curry powder, Dijon mustard, and 2 t water; use to brush evenly over salmon.

Roast salmon, without turning over, 15 minutes or just until opaque throughout.

While salmon roasts, add ginger and cumin to onion in skillet and cook 1 minute, stirring. Add cabbage and 1/4 t salt; cover and cook 11-13 minutes or until cabbage is just tender and starts to brown, stirring occasionally.

To serve, spoon cabbage mixture onto dinner plates; top with salmon.

Salmon And Noodle Bowl

This is not a family recipe my mom made...she didn't make much seafood of any kind as a rule. We like salmon though so I thought I'd share two new recipes:

1 9-oz pkg refrigerated fettuccine
2 T olive oil
1 lb skinless, boneleess 1 inch thick salmon, cut in 8 pieces
salt and ground black pepper
6 cups packaged fresh baby spinach
1/2 c bottled roasted red or yellow sweet peppers
1/2 c reduced-calorie balsamic vinaigrette salad dressing

Prepare pasta according to package directions.

Meanwhile, brush 1 T olive oil on salmon. Sprinkle with salt and pepper. Heat an extra large skillet over medium heat; add salmon. Cook 8-12 minutes or until salmon flakes, turning once. Remove salmon; cover and keep warm. Add spinach, sweet peppers, and remaining oil to skillet. Cook and stir 1-2 minutes, until spinach is wilted. Drain pasta; add to skillet. Add dressing; toss to coat. Season with salt and pepper.