HOW DO YOU MANAGE?

Using bananas; freezing spuds

Dear TEAM: I have two small children and they eat bananas in spurts. Sometimes I am left with a lot of overripe fruit. I am looking for ways to use them up. – S.S., Regina, Sask.

Dear S.S.: There are a variety of things we can do with bananas. In fact, extra bananas can be frozen. Always peel the bananas before freezing, then freeze in airtight bags or containers. Frozen bananas will keep for two to three weeks. Here are a few recipes to try:

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Choco banana milkshake

2 rounded scoops of 2

vanilla ice cream

3Ú4 cup cold milk 175 mL

1 tablespoon instant 15 mL

vanilla pudding powder (optional for thickness)

2 tablespoons 30 mL

chocolate syrup

1 ripe banana, peeled 1

and sliced

Place all of the ingredients in the blender. Process for about 20 seconds or until smooth and frothy. Makes about two cups (500 mL).

Source: Company’s Coming Kids Cooking by Jean Pare.

Banana smoothie

A healthy treat for children. They won’t even miss the ice cream.

1 cup orange juice 250 mL

6-8 strawberries, 6-8

fresh or frozen

1 banana, fresh or 1

frozen

Combine ingredients in a blender and blend for 15 to 30 seconds on high. Yields one to two servings.

Banana drops

1Ú2 cup butter or 125 mL

margarine, softened

1 cup granulated 250 mL

sugar

2 eggs 2

1 cup mashed 250 mL

banana

2 cups all-purpose 500 mL

flour

1 tablespoon baking 15 mL

powder

1Ú4 teaspoon salt 1 mL

1Ú2 cup chopped nuts 125 mL

1 cup raisins 250 mL

(optional)

1 teaspoon cinnamon 5 mL

(optional)

Cream butter and sugar together. Beat in eggs one at a time. Add banana. Measure in remaining ingredients. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake in 375 F (190 C) oven for eight to 10 minutes. Makes four dozen.

Source: Company’s Coming Cookies by Jean Pare.

Banana pancakes

Pancakes:

1 cup all-purpose 250 mL

flour

1Ú4 cup confectioner’s 50 mL

sugar

1 cup milk 250 mL

2 eggs 2

3 tablespoons butter 45 mL

or margarine, melted

1 teaspoon vanilla 5 mL

extract

1Ú4 teaspoon salt 1 mL

Filling:

1Ú4 cup butter or 50 mL

margarine

1Ú4 cup packed brown 50 mL

sugar

1Ú4 teaspoon ground 1 mL cinnamon

1Ú4 teaspoon ground 1 mL

nutmeg

1Ú4 cup light cream 50 mL

5-6 firm bananas, 5-6

halved lengthwise

Sift flour and confectioner’s sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt, then beat until smooth.

Heat a lightly greased six-inch(15 centimetre) skillet; add about three tablespoons (45 mL) batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Makes 10-12 pancakes.

For filling, melt butter in a large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to skillet; heat for three minutes, spooning sauce over them. Remove from heat.

Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and a dash of cinnamon, if desired. Yield: Six servings.

Source: Taste of Home Magazine Collector’s Edition 1994, Reiman Publications.

Specialty clothing

Dear TEAM: I am experiencing problems finding comfortable, colorful and tasteful dresses to suit my sixtyish figure. Inches are added to the waist, hips and bust, yet the shoulders and neckline remain the same, making it difficult to find a proper fitting outfit. What can women my age do? I have spoken to many clerks about the issue of specialty clothing for women, but this is not their responsibility. – L.T., Alta.

Dear L.T.: One morning, while listening to the television, an ad came on for Better Half Fashions, a specialty store for women. The commercial caught my attention, as I had your question stored in my head as I searched for an answer.

I called the shop in Saskatoon and told them the problem that you were facing. The staff assured me that you are not alone in this dilemma. Their suggestions were:

Try a special clothing design for women called “large petite.”

Write a letter stating your concerns to Style, a magazine for clothing manufacturers. The address is: 1448 Lawrence Ave. East, Suite 302, Toronto, Ont., M4A 2V6.

Freezing potatoes

Dear TEAM: I am looking for information on freezing potatoes. Can potatoes, cut for french fries, be frozen raw or must they be partially or fully cooked first? – D.U., Regina, Sask.

Dear D.U.: I turned to a resource book, Freezing Foods, published by Agriculture Canada to answer your question. See the chart below.

Tips for freezing potatoes

Product preparations packaging storage reheating

Boiled, plain Do not refreeze, n/a n/a n/a

baked becomes soft and mushy.

French fried

water blanched Wash, peel and cut in 1 cm Freeze on baking sheet 6 months Fry in deep fat, 7-10

fingers. Blanch in boiling until firm. Package in minutes at 190 C.

water two minutes. Drain. freezer bags.

oil blanched Prepare as for frying. Freeze on baking sheet 1 month Bake 20 minutes at

Blanch in deep fat, two until firm. Package in 200 C or fry 10 min. in

minutes at 190 C. Drain. freezer bags. 2 cm oil on top of stove.

Mashed Shape into mounds or patties. Freeze on baking sheet. 1 month Place on baking sheet.

Package in freezer bags Brush with melted butter,

or wrapping. bake at 220 C for 30 min.

Scalloped Bake until almost tender. Freeze until firm, wrap in 2 weeks Bake in covered dish at

freezer bags or wrapping. 180 C about 90 min.

Stuffed, baked Bake and stuff as usual. Wrap in foil. 1 month Unwrap, bake 50 min.

Source: Agriculture Canada

WP graphic

Lemon spread recipe

Dear TEAM: I want a recipe for lemon butter. It has the consistency of smooth mayonnaise and can be used on toast. – R.K., Clearwater, B.C.

Dear R.K.: My sister-in-law Mary Ellen Pearson has a lemon cheese recipe that is a family favorite. It originally came from a friend’s aunt, Edna Trimble of Loon Lake, Sask. Usually she serves it in small tart shells, but I’m sure it would be great on toast.

6 whole eggs 6

juice and grated

rind of 3 lemons

2 cups sugar 500 mL

1 cup butter or 250 mL

margarine

Melt butter in heavy pan, add sugar, the slightly beaten eggs and lemon juice. Beat continually until it starts to thicken. Cool a bit, then pour into jar. It thickens more as it cools. This makes one quart (1 L) and should be stored in the fridge. It will fill about 36 small tart shells.