Banana Spice Cookies with icing (a soft, cakey cookie!)

1/4 cup shortening
1/4 cup butter or marg
1 cup brown sugar
2 eggs
2 mashed bananas
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves

Icing:

1/3 cups butter or marg
3 cups icing sugar
2 tbsp lemon juice

Mix first 5 ingredients together. Stir in the rest and let sit for 30 minutes.

Drop by spoonfuls onto a greased cookie sheet.

Bake at 375 degrees for 8-10 minutes (although in my oven, it takes only 7 so be very careful or the bottoms will burn).

Makes approx 3 dozen cookies.

** The recipe makes enough icing for a double batch of cookies, so if you're just making the one batch, half the icing recipe.

Manicotti

1 clove garlic, minced
1/2 cup finely chopped onions
3 boneless, skinless chicken breast halves, cut into small pieces
1 cup each grated carrots, grated zucchini, and finelly chopped mushrooms
3 tbsp minced fresh basil (or 1 1/2 tsp dried)
1 tbsp minced fresh oregano (or 1 tsp dried)
1/4 tsp pepper
4 oz light cream cheese, cut into cubes
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
12 manicotti shells, uncooked
2 cups tomato-based pasta sauce
1/2 cup shredded mozzarella cheese

• to make filling, spray a large, non-stick skillet with non-stick spray. Add garlic and onions. Cook and stir over medium heat until softened, about 2 minutes.
• add chicken, increase heat to medium-highand cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano and pepper. Cook for 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and parmesan cheeses. Transfer filling to a large bowl and refrigerate for 20 minutes.
• while filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well.
• using a teaspoon, stuff shells equally with filling. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella.
• cover with foil and bake at 350 for 40 minutes. Let cool for 5 minutes before serving. Garnish with chopped parsley if desired.

Makes 6 servings.

Spaghetti with cheeseburgers

1/2 lb (500 g) spaghetti
1 lb ground beef
2 tbsp ketchup
3/4 tsp salt
pinch of pepper
2 tbsp butter
1 medium onion, chopped
1/3 cup chopped celery
1 28 oz can tomatoes
1/2 tsp celery salt
salt and pepper
1/3 cup grated cheese

Break pasta strands in 3 and cook as indicated. Drain and rinse with cold water; set aside.

Combine ground beef, ketchup, salt and pepper; shape mixture into 4 or 5 patties. Brown patties quickly in butter and set aside.

Cook onion and celery until tender, add tomatoes and seasonings. Bring to a boil and simmer uncovered for 5 minutes.

Stir in pasta and pour into a 2 quart baking dish. Top with patties and grated cheese.

Bake at 375F for 20-30 minutes.

Hamburger Casserole

potatoes - cut into bite size chunks
carrots - cut into bite size chunks
onions - diced
lean ground beef, browned
1 10 oz can tomato soup
1 10 oz can water

Mix soup and water together until lumps disappear.

Place layers of vegetables, in order given, into slow cooker (season each layer with salt and pepper).

Place browned ground beef on top of vegetables.

Pour soup/water mixture over the meat.

Cover with lid and cook on low for 6-8 hours or high for 2-4 hours. Stir occasionally.

Citrus Punch

2 cans frozen orange juice
2 cans frozen lemonade
8 cans water
2 cups grenadine syrup
juice of 3 lemons
4 litres 7-Up or Ginger Ale
float orange slices on top
add cherries

Chicken in Mushroom Gravy

1 whole chicken breast (or 2 halves)
1/4 cup chicken broth
1 can cream of mushroom soup
1 can sliced mushrooms (drained)

Cook on high for 4 hours (do not open lid!)

Add cornstarch/water to thicken if necessary.

(I like to serve this over mashed potatoes)

Gravy

2 tbsp all-purpose flour
1/4 tsp salt (See Note)
1/16 tsp pepper
1 cup meat juice or liquid, strained if needed, fat removed, plus water (enough to make 1 cup total)
1 tsp bouillon powder (beef for beef/pork/lamb, chicken for poultry)
liquid gravy browner (optional - enough to make a pleasing colour)

Combine flour, salt and pepper in saucepan. Stir.

Gradually whisk in meat juice and water until no lumps remain. Heat and stir until boiling and thickened.

Taste, adding bouillon powder for more flavour if needed. Stir in gravy browner to colour. Add more salt/pepper if needed.

Note: the more bouillon powder used, the less salt required. Salt may be added as the last step.

Makes 1 cup.