Banana Bread

This is my favorite banana bread recipe. I think I got it from my mom years ago but, it has become the only recipe I make. Ford is my banana bread fanatic. Every time we have bananas he guards at least three of the bananas in order for me to make banana bread.

Banana Bread

1 c. butter

2 c. sugar

6 ripe bananas (can use as few as 3)

4 eggs

1/4 tsp. salt

2 tsp. baking soda

1/2 tsp. baking powder

4 c. flour

1 c. chopped nuts or chocolate chips

Mix together butter and sugar. Beat bananas into butter and sugar mixture. Mix in eggs. Combine dry ingredients and add 2 cups at a time. Add nuts or chocolate chips. Bake at 350 for an hour. Makes 2 large or smaller loaves.

Just For Trase...So You Don't Have To Wait To See Me

This is one of our favorite dips. My friend Andrea discovered it and it is made quite often between myself and our other friends. It usually pops it's little bean head into every get together we have.

Corn Salsa

1 bunch cilantro, chopped fine

6-8 roma tomatoes, diced (I typically only use 3 or 4)

5-6 ripe, but firm avocados, diced

1 bunch green onions, chopped fine

2 cans shoepeg white corn

1 can black-eyed peas

1 can white beans (navy or great northern)

1 pkg. dry Good Seasons Italian dressing

1/4 c. fresh lime juice

1/4 c. olive oil

1 bag tortilla chips

Drain and rinse the white beans and black-eyed peas in a colander. Partially drain the shoepeg corn; do not rinse. Add corn and beans to a large bowl. Mix dry dressing with lime juice and olive oil. Dice Avocados. Add avocados to dressing to coat, so they don't turn brown. Toss and add to corn mixture. Add minced cilantro, green onions, and diced tomatoes. Chill the salsa for at least an hour to allow flavors to meld, or make the night before. Serve with regular or hint of lime tortilla chips.