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Banana Dessert

Brush peeled bananas with lemon juice and sprinkle with brown sugar and nutmeg; dot with butter and bake in a moderate oven about 20 minutes. Serve with whipped cream or dessert topping for an end-of-the-meal sweet.

Author: NEWSPAPER, Appleton Post Crescent 12-24-1961

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Ruby Red Fruit and Nut Pie, American

This recipe took First Place in the category "Beets/Carrots/Turnips" in the 2007 Pennsylvania Vegetable Recipe Contest. The contest was sponsored by the Pennsylvania Vegetable Marketing and Research Program in cooperation with the Pennsylvania Department of Agriculture.

  • 1/8 tsp. Cloves- ground
  • ¼ tsp. Vinegar
  • ½ tsp. Salt
  • 1 tsp. Vanilla
  • 2 Tbs. Butter or Margarine- softened
  • ¾ c. Light Brown Sugar
  • 1 Tbs. Flour
  • 1 c. Raisins
  • ½ c. Walnuts
  • 1 Pie Shell- 9 inch, unbaked
Preparation Instructions

Preheat the oven to 400° and set the oven rack at the lowest position. Cut the leaves off the beets and discard. Cook the beets in boiling water until tender. Pour off the water and let beets stand until cool enough to handle. Slip the skins off the beets, trim the roots and remove a slice from the top. Slice or coarsely chop the beets to equal ¾ to 1 cup. Finely chop the beets in a food processor (do not puree). Remove the beets and add all the ingredients except the raisins and nuts to the processor work bowl. Blend completely, then add the raisings, nuts , and beets. Pulse 2 or 3 times, only until the raisins and nuts are incorporated into the mixture. Pour into chilled pie shell and bake on bottom rack at 400° for 10 minutes. Lower the oven temperature to 375° and bake 20-25 minutes longer until firm when gently shaken. Serves 8 to 10

Contributed by Frances Dietz, York PA, 2007

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