Garlic Bread

Ingredients

• 1 (14 oz.) loaf Italian 
• bread, halved lengthwise 
• 1 stick (1/4 lb.) unsalted butter 
• 8 garlic cloves, finely chopped 
• Salt and pepper 
• 1/2 teaspoon dried oregano
• 1/4 cup freshly grated Parmesan 

Preparation

1. Preheat oven to 500°F. Line a large, rimmed baking sheet with foil. Arrange bread, cut side up, on baking sheet.
2. Melt butter in a small pan over medium heat. Add garlic, salt, pepper and oregano; cook, stirring once or twice, until garlic is fragrant, 1 to 2 minutes.
3. Use a pastry brush to spread garlic butter evenly over bread. Sprinkle evenly with cheese. Bake until bread is golden, 8 to 10 minutes. Cut loaf halves into thick slices and serve.

source

Banana Bread

Ingredients:

• 3 ripe bananas
• 1/2 cup soft butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 4 eggs
• 1/2 cup buttermilk
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking power
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 cup chopped walnuts

Topping:

• 1 sliced banana
• 1/4 cup chopped walnuts

Method:

In a large bowl peel the bananas and break them into small pieces. Use a potato masher and mash the bananas. Set aside. In a separate bowl cream the soft butter, white sugar and brown sugar all together with a wooden spoon. Add in the beaten eggs and mix till smooth. Add in the buttermilk and vanilla. Continue to mix together till well combined. Add in the mashed bananas, then mix. In a separate bowl combine the flour, salt baking powder, baking soda and cinnamon. Using a wire whisk mix together. Pour the flour mixture into the liquid. Mix together till just combined. Fold in the chopped walnuts. Pour batter into a well greased 9x 5 loaf pan. Peel a banana and slice into pieces. Place the banana slice down the middle of the loaf. Top the banana slices with chopped walnuts. Bake in a 350 degree oven for 55 - 60 minutes. If you place a thermometer into the center of the loaf it should register between 180 to 185 degrees or until a skewer inserted into center of the loaf comes out clean. Allow the banana bread to sit for 10 minutes before removing from the pan. Cool on a wire rake.

Curtido (Cabbage) Salvadoreño

• 1 medium head cabbage, chopped
• 2 small carrots, grated
• 1 small onion, sliced
• 1/2 tsp dried red pepper (optional)
• 1/2 tsp oregano
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp brown sugar
• 1/2 C vinegar
• 1/2 C water

1. Blanch cabbage with boiling water for 1 minute. Discard water.
2. Place cabbage in large bowl and add grated carrots, sliced onion, red pepper,oregano, olive oil, salt, brown sugar, vinegar, and water.
3. Place in refrigerator for at least 2 hours before serving.

Each serving provides:

• Calories: 41
• Total fat: 1 g
• Saturated fat: less than 1 g
• Cholesterol: 0 mg
• Sodium: 293 mg
• Total fiber: 2 g
• Protein: 2 g
• Carbohydrates: 7 g
• Potassium: 325 mg

Apricot-Orange Bread

• 1 package (6 oz) dried apricots, cut into small pieces
• 2 C water
• 2 Tbsp margarine
• 1 C sugar
• 1 egg, slightly beaten
• 1 Tbsp orange peel, freshly grated
• 31/2 C all-purpose flour, sifted
• 1/2 C fat free dry milk powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/2 C orange juice
• 1/2 C pecans, chopped

1. Preheat oven to 350 °F. Lightly oil two,9- by 5-inch loaf pans.
2. Cook apricots in water in covered medium-size saucepan for 10–15 minutes or until tender but not mushy. Drain and reserve 3/4 cup liquid. Set apricots aside to cool.
3. Cream together margarine and sugar. By hand, beat in egg and orange peel.
4. Sift together flour, dry milk, baking powder, soda, and salt.Add to creamed mixture alternately with reserved apricot liquid and orange juice.
5. Stir apricot pieces and pecans into batter.
6. Turn batter into prepared pans.
7. Bake for 40–45 minutes or until bread springs back when lightly touched in center.
8. Cool for 5 minutes in pans. Remove from pans and completely cool on wire rack before slicing.

Each serving provides:

• Calories: 97
• Total fat: 2 g
• Saturated fat: less than 1 g
• Cholesterol: 6 mg
• Sodium: 113 mg
• Total fiber: 1 g
• Protein: 2 g
• Carbohydrates: 18 g
• Potassium: 110 mg