Banana Oatmeal Pancakes

Sunset Recipe Annual 1988 Edition

www.sunset.com

3/4 cup quick-cooking rolled oats
2/3 cup whole wheat flour
1/4-1/2 teaspoon salt (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 medium-size ripe banana, mashed
3/4 cup buttermilk
About 2 tablespoons salad oil

In a bowl, combine oats, flour, salt, baking powder and baking soda.

In another bowl, mash the banana with an electric mixer or a fork (you should have about 3/4 cup).

With mixer or fork, beat egg with the mashed banana until blended. Add buttermilk and 2 tablespoons oil; mix until smooth. Add the dry ingredients and stir until blended.

Heath an electric griddle to 350 (or place a 10-12-inch frying pan over medium heat until a drop of water sizzles on it). Brush griddle lightly with oil. Spoon 3 tablespoons batter per pancake onto griddle; cook until top of pancake is set and bottom is medium brown, about 2 minutes. turn pancakes, cook until medium brown, 1 1/2 minutes more. Repeat with remaining batter.

Makes 10 pancakes.


                                                                                                                Lois Anderson
                                                                                                               Truckee, California      

Note: Mine cooked quicker. I sprinkled with chopped pecans and drizzle some honey.

Sopapillas

Angie Baker

www.allrecipes.com

Sopapillas are a fried pastry that originated in New Mexico some 200 years ago. They are popular in Hispanic culture and can be eaten either salty or sweet.

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons shortening
1 1/2 cups warm water
2 quarts oil for frying

In a large bowl, stir in flour, baking flour, salt and shortening. Stir in water. Mix until dough is smooth.
Cover and let stand for 20 minutes.

Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3-inch squares. Heat oil in deep fryer until 375 F (190 C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Makes 24

Note: The dough has to be rolled out thin in order to puff up properly. I learned this the hard way.

Tri-Color Pasta Salad

Mel's Kitchen Cafe
www.melskitchencafe.com

Great for potlucks, picnics and BBQs.

1 (12 oz) tri-color rotini pasta salad, cooked and drained
3 roma tomatoes, diced
1 can black olives sliced
1/4 cup red onion finely diced
3/4 cup Parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons saute spice (equal parts of black pepper, salt and garlic powder)
1/2- 1 cup tasted pine nuts

Cook pasta and drained, coat with Caesar dressing while warm. Ass the rest of the ingredients minus the pine nuts and toss.

Top with toasted pine nuts. Refrigerate until ready to serve.