Down Home Kitchen

1 egg
2 cups buttermilk baking mix
1 cup ripe bananas, mashed
1/4 cup sugar
2 Tbs. milk
2 Tbs. vegetable oil, or butter, melted
1/4 cup chopped nuts

Preheat oven to 400° F. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Place egg in a bowl and beat slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake 15-17 minutes, until golden brown.

If your interested in making a loaf, pour mix into a greased loaf pan and bake about 20 mins.

1 c. yellow cornmeal

1 c. white flour

2 to 4 tsp. sugar (optional)

4 tsp. baking powder

1/2 tsp. salt

1 c. milk

1 egg

1/4 c. vegetable oil

Pre-heat oven to 425*F, in large bowl combine cornmeal, flour, sugar, baking powder and salt.  Add milk, egg and oil, beat until smooth.  Spray 8 in. baking pan or grease it, pour batter into pan, bake 20 to 30 mins. or till toothpick comes out clean.  Best served hot with butter.

1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 teaspoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound lean ground beef
2 large plum tomatoes, diced
1 14-ounce can kidney beans, rinsed
2 teaspoons cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
8 cups shredded romaine lettuce
1/2 cup shredded sharp Cheddar cheese
Combine salsa and sour cream in a large bowl.  Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add beef and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture.

Ingredients:
4 cup low fat mayonnaise
2 cup dill pickles, finely chopped
1 cup minced fresh parsley
2/3 cup chopped pimentos
1/3 cup onions\raw, grated

Cooking Directions:
Mix all ingredients together and refrigerate.

I don’t always put pimentos and parsley in it, but it adds flavor and color.  If I’m in a hurry I mix in some pickle relish instead of chopping up a bunch of pickles………