Banana Salad

This recipe is a lot like my banana pudding with peanuts recipe - which is an absolute all-time favorite of mine.

But this particular recipe uses a homemade pudding - interesting. It is a recipe I uncovered in a cookbook that Brian's Grandma White gave me.

In my opinion you can't go wrong with bananas and ground peanuts - no matter if your pudding is cooked or instant. It is bound to be good!

1 cup milk
1 cup sugar
1 Tbsp. flour
1 egg
1 tsp. vinegar
1 (8oz.) can Spanish peanuts, ground
4-5 bananas, sliced

Cook first 4 ingredients until thick. Remove from heat. Add vinegar and cool.

Layer sliced bananas, pudding, and peanuts. Repeat layers.

Chill before serving.

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Birdnests

This is another Grandma White recipe - and it has been a staple at our house since Brian and I were married.

1 pound bologna
sliced cheese
mashed potatoes (left over or instant)

Pinwheel bologna and place one slice in each cup of a well-sprayed muffin tin. Add a large scoop of mashed potatoes inside each bologna cup.

Cut sliced cheese into quarters. Place two quarters on top of each mound of mashed potatoes.

Bake in 350 degree oven until browned and bubbly.

Serve warm.

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Ritz Mock Apple Pie

While not low carb by any means - I love this recipe. It is one in my collection of Grandma White recipes.

There is just something historic about it - something novel that intrigues me.

This is an apple pie that does not contain apples. Instead of apples it has soda crackers that mysteriously change form to taste, well - like apples.

Background: In the nineteenth century, American pioneers, short on supplies of fresh apples, came up with an innovative way to make their favorite pie without apples. Their secret: soda crackers. Americans, though disappointed with the lack of apples, became so enthralled with a easy-and-quick-to-make pie that tasted very much like the original that the recipe became a public success. In 1936, Ritz Crackers introduced a recipe that called for their very own round-shaped crackers. This recipe has become a classic:

Pastry for two-crust 9 inch pie
36 Ritz Crackers, coarsely broken
2 cups water
2 cups sugar
2 tsp. cream of tartar
2 Tbsp. lemon juice
grated rind of one lemon
2 Tbsp. margarine
1/2 tsp. ground cinnamon
(No apples are needed)

Roll out half the pastry and line a 9-inch pie plate. Place crackers in prepared crust. In saucepan, over high heat, heat water, sugar and cream of tartar to a boil; simmer for 15 minutes. Add lemon juice and rind; cool.

Pour syrup over crackers. Dot with margarine; sprinkle with cinnamon.

Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.

Bake at 425 degress for 30-35 minutes or until crust is crisp and golden. Cool completely.

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Ode to Cottage Cheese

Cottage cheese - the underrated side dish. Full of protein and low on carbs. And very versatile.

Good with sliced peaches or pineapple for a sweet treat. Good with pepper as a savory dip for potato skin chips.

Brian's Grandma White introduced me to this cottage cheese brand. It may be more expensive than the store brand, but there is just no comparison.

I love the drier consistency. But my experience has found that the lowfat (2 % milk fat) version is not as dry.

Michigan Brand Cottage Cheese

Michigan Brand Cottage Cheese was developed in 1929 by a German immigrant in Michigan. He produced what is called "Old Fashioned" or "Farmers" cheese.

This cottage cheese is very dry and small curded. Because the product is so dry it will have a longer shelf life than other cottage cheeses. Michigan Brand Cottage cheese is excellent for cooking and is a great replacement for ricotta cheese in lasagna.

Available in 4 varieties: Small Curd, Lowfat, Nonfat, and Large Curd...in both a 15 oz and a 24 oz size. The Small Curd is also available in a 3 lb and 5 lb container for families and Food Service cases, as well as an 8 oz individual size!

Thanks Grandma White!

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