Banananut Bread

Makes one 9x5" loaf
PreHeat Oven to 350
Butter or spray loaf pan

Ingrediants: 1 stick butter or 8 tablespoons
                    2 eggs
                    2 cups flour
                    1 teaspoon baking soda
                 1/2 teaspoon salt
                 1/4 cup milk
                    1 cup mashed ripe bananas (about 2 big or 3 small)
                 1/2 cup chopped walnuts

Directions:  With the electric mixer, or by hand, cream the butter in one mixing bowl until soft and light..  Beat in sugar, a little at a time, until mixture is fluffy. Beat in eggs.
                  
                    Sift together the flour, baking soda, and salt into another mixing bowl. With the mixer on   low speed, add half the flour mixture to the batter, then the milk, then the remaining flour.

                    With the mixing spoon stir in the mashed bananas and chopped walnuts.
                  
                     Spoon the batter into the prepared pan, using the rubber spatula to scrape the sides of the  bow.  Bake for 60 minutes, or until your fork comes out clean.
                 

American Weinie Rollups

Fancy Tomato Soup

Just watch. It's too easy to talk about. It's a nice change from using crackers.

Cuddles Crumb Cake

1 - Yellow Cake Mix
1 cup - flour
1 cup - Brown Sugar (firmly packed)
1/4 tsp. - Cinnamon
1 cup - Butter (or margarine)
1 cup - Quick Cooking Oatmeal
1/4 cup - Chopped Walnuts (optional)

Prepare  yellow cake mix as instructed on box.
Cut and combine the rest of ingredients until mixed. Crumbly texture.

Bake in 350 toaster oven for 34 minutes.  Serve with warm with ice cream.

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Very easy for beginners. Get ready and bring this along to your next BBQ invite. Everyone will love it.

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Recipe: 1 can Pink Salmon 14.75oz. or 418g
             1 can Chunk Light Tuns in water 5oz. or 142g
             2 large or 3 med. potatoes
             2 eggs
             1 cup Italian Bread Crumbs
             2 tsp. Salt (I used 1 tablespoon and found it too salty.)
             1 tablespoon Pepper
             1 1/2 tsp. Dryed Parsley