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2 1/2 lbs. of sausage links

1 very large onion, minced

1 green pepper, minced

1/2 lb. mushrooms, sliced

1/4 lb. butter

2 cups good red wine

12 cloves

2 bay leaves

1 large can red kidney beans

1 small can tomato paste

Brown sausage after parboiling in water, then set aside. Combine the onion, pepper and mushrooms in butter and cook until onion is opaque. Set aside. Place wine, cloves and bay leaf in pan and warm. Whisk tomato paste into wine and heat. Drain kidney beans. In large and deep casserole dish, layer drained beans, sausage, onion/pepper/mushroom mixture and strained wine sauce. You should be able to do two layers. Bake in oven at 325 degrees (F) for 1 1/4 hours. Serve with French bread and small salad. Reheats well.

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2 C. very ripe, banana puree, (about 6 bananas)

2 C. dark brown sugar, firmly packed

1/2 C. oil

4 eggs

2 tsp pure vanilla extract

2 tsp. cinnamon

1/2 tsp cloves

2 tsp baking soda

1 1/2 tsp baking powder

3/8 tsp salt

3 1/4 C. all-purpose flour

1 C. coca cola beverage (or coffee)

1 C. shredded semi-sweet chocolate, optional

1 C. chopped walnuts, optional

Preheat oven to 300 F. Spray two 9 by 5 inch loaf pans with non-stick cooking spray. In a food processor (you can also mix by hand in a mixing bowl), puree the bananas and set aside. Without cleaning the work bowl, blend the sugars, oil, eggs, and vanilla for a minute. Add in the dry ingredients and bananas and blend, pouring in the coca cola as mixture is blending together. Blend in the processor until smooth, about 1 minute. Spoon into the prepared loaf pans and set the pans on the baking sheet. Bake for 1 hour 20 minutes, or until cakes tests done. Make two loaves

This banana loaf is deep in colour and has a beautiful crumb. Slow baking is the secret to this one-of-a-kind loaf. This makes two large loaves. Oil makes this perfect, but you can use melted unsalted butter if you prefer. These keep well or freeze.

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4 C. torn mixed salad greens

2 C. cooked Creamette macaroni - rinsed & drained

8 oz. shredded sharp Cheddar cheese

2 lg. tomatoes, cut in wedges

1/4 lb. butter

2 cans shrimp (4 1/2 oz each) drained and soaked

10 oz. frozen green peas - thawed

4 C. shredded red or green cabbage

1 1/2 C. mayonnaise or salad dressing

1/2 C. bottled Italian salad dressing

In a large bowl, layer greens, macaroni, 1 1/2 cups cheese, tomatoes, shrimp, peas and cabbage. Combine mayonnaise and Italian dressing; pour over salad. Top with remaining cheese. Cover and refrigerate for several hours. Toss to serve. Refrigerate any leftovers. Serves 8.

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1-loaf of French bread
2 tsp.dry ranch salad dressing mix
1/2 C. butter or margarine

Make deep cuts into bread every 1-1/2 inch. Cutting down to bottom, but not through. Place dry seasoning and butter in a microwave safe dish. Cover and microwave for 2 minutes or until butter is melted. Mix and brush onto both sides of bread slices. Wrap bread in foil and bake at 350 degrees for 10 minutes or until bread is warm. YIELD:6 servings
NOTE: Everybody wants seconds of this bread so make a little extra.

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1/2 c. cold water

1 1/4 c. dry milk

3/4 c. sugar

Stir cold water and dry milk until dissolved. Add sugar. Cook 1 1/2 minutes at 70 percent power in microwave. Makes equivalent of 1 can of condensed milk. Refrigerate at least 24 hours before using.

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