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From Our Home to Yours: Recipes For a Cottage Weekend

As we soak up these last few weekends of summer, spending time outdoors and at the cottage, this month’s recipes are easy to prepare and will delight groups big or small. Check out these favorites from Lori our administrator and try them out for your next gathering. Print these recipes here.


APPETIZER – BEAN SALAD

bean1

“This is a great recipe passed on to me from an old friend years ago.”

Ingredients
1 can yellow beans
1 can green beans
1 can kidney beans
1 can lima beans
1 can chick peas
1 cup green/red pepper
1 cup celery

Dressing
2/3 cup white vinegar (preferably wine vinegar not balsamic)
1/3 cup white sugar
1/2 cup oil
1/2 teaspoon salt
Preparation
Add dressing to beans and mix well together. Then add 1 thinly sliced onion (red or white, but I prefer the red as it is sweeter). Refrigerate 24 hours and mix again once ready to serve. Will keep for up to 1 week.


DESSERT – PINEAPPLE BANANA LOAF

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“This is my famous banana loaf, I’ve made this for the office many times.”

Ingredients
3 cups all purpose flour
2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup undrained, crushed pineapple
3 eggs
1 ½  cups canola oil
2 cups mashed ripe bananas (about 5 bananas)
2 tsp vanilla

Preparation
Combine first 5 dry ingredients. Beat remaining ingredients together in a large bowl until blended. Add remaining dry ingredients, stirring until thoroughly combined. Spread in two greased pans, dividing evenly. Bake at 350°F for 60 – 70 minutes. Cool 15 minutes in pan, then remove rack and cool completely. Tip: Stir 1 cup of chopped nuts into batter if desired.