“Pear Pecan Salad”

1 pint pears (use canned)
1 (3 oz) pkg. lemon flavored gelatin
1 (8 oz) pkg. cream cheese
1 c. chopped pecans
1 c. whipping cream (uses Cool Whip instead)

Drain the juice the pears. Reserve 1 c. of the liquid. You may need to add a little water to make it 1 c. Bring the juice to a boil. Remove from the heat and add th lemon gelatin. Chill until partially set. Blend the pears and cream cheese until creamy. Stir in the gelatin. Add the nuts and whip cream and fold into the mixture. Pour into a large mold (or whatever you choose) and chill for several hour.

Barb H., Macon

“Banana-Stuffed Peanut Butter French Toast”

2 eggs
1/4 c. milk
1/2 c. peanut butter, divided
1 T. sugar
1/4 tsp. ground cinnamon
4 slices bread
1 medium banana, cut into 1/4-inch slices
1 T. butter
confectioners’ sugar, for sprinkling
maple syrup for serving (optional)

In a bowl, whisk together the eggs, milk, 1/4 c. of the peanut butter, sugar, and cinnamon. Spread the remaining peanut butter on two bread slices and top with bananas. Cover with remaining bread to make two sandwiches. In a frying pan, over medium heat, melt the butter. Dunk each side of the sandwiches into the egg mixture, allowing mixture to slightly soak into both sides. Place in pan and cook for 3 to 4 minutes per side, or until golden. Serve sprinkled with confectioners’ sugar and drizzled with maple syrup (if using).

co-1st place winner in the Old Farmers Almanac Recipe Contest (using bananas)
Anna Benefiel-Stayton, Oregon

“Spicy Banana Shrimp Stir-Fry”

3 T. extra-virgin olive oil
2 tsp. fresh lime juice
2 tsp. minced or grated fresh ginger
2 tsp. soy sauce
2 tsp. agave syrup or honey
salt and freshly ground black pepper, to taste

(stir fry)
1/2 lb. angel hair pasta
1 1/2 T. canola oil
2 T. finely minced red onion
1 serrano pepper, seeded and finely minced
2 cloves garlic, minced
2 ripe bananas, cut into 1/2-inch slices
1 1/2 c. diced fresh pineapple
1 lb. medium shrimp, peeled and deveined
salt and freshly ground pepper, to taste
1/4 c. chopped fresh cilantro, to garnish

(for dressing)
In a bowl, whisk together all the ingredients and set aside
(for stir fry)
Cook pasta according to directions. Drain and keep warm. Meanwhile, in a wok or large skillet, over medium-high heat, warm canola oil. Add onions and peppers and stir-fry for 1 to 2 minutes. Add garlic and stir-fry for 30 seconds more. Add bananas, pineapple, and shrimp and continue stir-fry until shrimp are fully cooked. Season with salt and pepper. Add pasta to the wok or skillet and toss to combine. Re-whisk dressing, then stir into wok mixture. Turn off heat and let sit for 1 to 2 minutes. Taste again for seasonings, adding more salt and pepper if desired. Garnish with cilantro and serve. Makes 4 servings.

co-1st place winner in the Old Farmers Almanac Recipe Contest (using bananas)
Frank Millard-Edgerton, Wisconsin

-need a recipe homemade Angel Food Cake