Spinach and Orange Salad

Ingredients:
1 pound fresh spinach, washed and patted dry
8 whole scallions, cut into pieces
3 oranges, peeled, cut into bite-sized pieces, and reserved
8 slices bacon
3 Tablespoons bacon drippings
3 Tablespoons lemon juice
3 Tablespoons vegetable oil
1 Tablespoon sugar
1/2 teaspoon salt
1 teaspoon tarragon

Procedure:
1. Stem spinach and tear leaves into bite-sized pieces.
2. Toss with scallions in a salad bowl.
3. Fry bacon, reserving drippings.
4. Drain well, crumble, and set aside.
5. Mix three Tablespoons drippings, lemon juice, oil, sugar, salt, and tarragon in a small saucepan.
6. Bring to a boil and pour over spinach and scallions; toss.
7. Add orange pieces and bacon.
8. Toss again and serve immediately.

Serves eight people.

Banana Nut Cake

Ingredients:
1 cup mashed bananas (about 3 small bananas)
1/2 cup sour cream
2-1/4 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1-1/2 teaspoons cinnamon
1 cup pecans, chopped
1/2 cup unsalted butter
1 cup sugar
1/2 cup light brown sugar, lightly packed
2 large eggs
1-1/4 teaspoons vanilla extract
Powdered sugar (optional)

Procedure:
1. Preheat oven to 350 degrees.
2. Butter and flour a 9x13-inch pan.
3. Mash bananas well and stir in sour cream.
4. Sift together flour, baking soda, salt, nutmeg and cinnamon.
5. Stir in the chopped nuts and set aside.
6. Cream butter for 1-1/2 to 2 minutes.
7. Add the sugars, blending well.
8. Add the eggs one at a time.
9. Stir in vanilla.
10. Add the flour mixture alternately with the banana mixture.
11. Mix well.
12. Spoon batter into the prepared pan and smooth surface.
13. Bake for 40-45 minutes or until cake is golden brown on top and comes away from sides of pan.
14. Cool completely on cake rack.
15. Just before serving, dust top with powdered sugar, if desired.

Serves eight people.

Steak with Gingersnaps

Ingredients:
2 pounds beef round steak
Seasoned flour
Bacon drippings
2 onions, finely chopped
2 fresh tomatoes, peeled and chopped
Salt and pepper
2 bay leaves
6 peppercorns
4 whole cloves
2 cups beer
6 gingersnaps, crushed
2 or 3 Tablespoons lemon juice

Procedure:
1. Cut steak into cubes or bite-sized strips.
2. Dredge in seasoned flour and brown on all sides in small amount of bacon drippings.
3. Add onions, and saute until soft.
4. Add tomatoes, salt and pepper.
5. Tie bay leaves, peppercorns and cloves in a cheesecloth bag and add to beef.
6. Stir in beer.
7. Cover and simmer slowly 2 to 3 hours, or until beef is tender.
8. Thicken gravy with crushed gingersnaps; add lemon juice.
9. Serve with buttered noodles.

Serves six people.

Red Beans

Ingredients:
1 cup red beans, washed and drained
3 cups of water
1 clove of garlic, chopped
1 medium onion, chopped
1 rib celery, chopped
2 Tablespoons parsley, chopped
1 large bay leaf, crushed

Procedure:
1. Cook beans in water.
2. Season with salt and bacon drippings, ham or other seasoning meat.
3. Cook for 1-1/2 to 2 hours.
4. Add onion, garlic, celery, and bay leaf.
5. Continue to cook over low heat for 1/2 to 1 hour.
6. If beans become too dry, add heated water.
7. Two tablespoons of sugar improve the whole effect.
8. Serve with rice.

Serves four people.

Scrambled Eggs in Sour Cream

Ingredients:
4 Tablespoons butter
8 large eggs
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper

Procedure:
1. Melt butter in top of double boiler over hot, not boiling, water.
2. In bowl, lightly beat eggs, sour cream, salt, and pepper with a rotary beater.
3. When combined, pour mixture into top of double boiler with butter.
4. Stir occasionally, scraping the bottom as mixture begins to set.
5. Serve as soon as cooking is completed.

Serves six people.