RECIPES

Gladys’s Banana Bread

Makes 1 large loaf or 3 mini loaves

¼ lb. (1 stick) unsalted butter, at room temperature

1 c. sugar

2 eggs

1½ c. all purpose flour

1 t. salt

1 t. baking soda

1 individual-size container banana-flavored Greek yogurt, approximately 5.3 oz.

1 c. very ripe banana, mashed (about 2)*

1 t. vanilla extract

½ c. chopped walnuts, optional

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan or three mini loaf pans.

Cream butter and sugar. Add eggs and combine well.

Add dry ingredients and mix.

Add yogurt, banana, and vanilla. Mix well. Stir in nuts if desired.

Pour batter into pan(s). Bake approximately 1 hour for large loaf, or 35 minutes for smaller loaves, or until a toothpick comes out clean.

Cool completely before slicing. Banana bread is even better the next day (try it with softened cream cheese) and, if tightly wrapped, freezes extremely well.

*Note: If you have very ripe to slightly overripe bananas but don’t want to make your bread right now, place the whole unpeeled bananas into a zip-top freezer bag and freeze. When you’re ready to use them, just let them thaw on the counter or in the refrigerator.

Keftedes (Greek Meatballs)

Serves 4

2 slices bread

½ c. milk

1 lb. meatloaf mix (any combination of ground beef, veal, lamb, or pork)

1 small onion, chopped fine

1 clove garlic, pressed or chopped fine, more if you’re a garlic fan

1 t. dried oregano

1 t. dried mint

splash of white wine or cider vinegar

1 egg, beaten

pinch of freshly grated nutmeg

olive oil for frying

about 1 c. of flour, mixed with salt and freshly ground pepper and placed in a shallow dish

Soak bread in milk for several minutes, then gently squeeze out milk. Place remaining ingredients in large bowl, add bread, and mix gently until all items are combined. Roll mixture into meatballs, roll in flour (shake off excess) and fry in olive oil until browned on all sides and cooked through. Drain on paper towels. Serve with warm pita bread or Greek Lemon Rice and Tzatziki Sauce.

Tzatziki Sauce

Serves 4

1 c. plain (unflavored) Greek yogurt

1 medium cucumber, peeled, seeded, and grated, excess juice drained

2 T. finely grated onion, excess juice drained

squeeze of lemon juice

pinch of salt

Combine all ingredients in serving bowl. Keep refrigerated.

Greek Lemon Rice

Serves 4

½ c. finely chopped onion

2 T. butter

1 c. long grain white rice

2 c. chicken broth

¼ c. lemon juice

freshly chopped parsley

Sauté onion in butter until softened. Add uncooked rice and sauté for 2 minutes. Add chicken broth and lemon juice, bring to a boil, then reduce heat. Cover and simmer for approximately 20 minutes, or until rice is cooked. Sprinkle with chopped parsley if desired.

For more recipes, visit the author’s website at www.susannahhardy.com.