Food – BREADED PORK CHOPS RECIPE

INGREDIENTS

  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 6 pork chops (1 inch thick)
  • 1-1/2 cups crushed saltines
  • 1/4 cup cooking oil

DIRECTIONS

In a shallow pan, combine milk and egg. Dip each pork chop in the mixture, then coat with cracker crumbs, patting to make a thick coating. Heat oil in a large skillet. Cook pork chops, uncovered, for about 8 to 10 minutes per side or until browned and no pink remains inside. Yield: 6 servings.

Food – BEST-EVER BANANA BREAD RECIPE

INGREDIENTS

  • 1-3/4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 medium ripe bananas, mashed (1 cup)
  • 1/2 cup canola oil
  • 1/4 cup plus 1 tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

DIRECTIONS

In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into a greased 9×5-in. loaf pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf (16 slices).

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Food – BASIC HOMEMADE BREAD RECIPE

INGREDIENTS

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • 6-1/4 to 6-3/4 cups all-purpose flour

DIRECTIONS

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Food – BANANA PUDDING RECIPE

I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him for the first time at the airport last fall, I just grabbed hold of him and busted out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia

INGREDIENTS

  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups 2% milk
  • 3 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 8 ounces vanilla wafers (about 60 cookies), divided
  • 4 large ripe bananas, cut into 1/4-inch slices

DIRECTIONS

In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers.
Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top. Yield: 9 servings.
Test Kitchen Tips

  • Pop unpeeled bananas in the fridge to slow the ripening process. They may look a little funky, but they’ll taste great.
  • Use plastic wrap over the pudding to prevent a skin from forming. The plastic peels off easily after the pudding cools.
  • Gild that lily! A peanut butter drizzle and chopped salted peanuts take this to another level.
Originally published as Banana Pudding in Taste of Home June/July 2013