F avorite R ecipes from Our Travels Hills Bank Friends Club Hosts Present: BANANAS FOSTER Provided by Kelsey Redlinger, who hosted the 2019 New Orleans trip. The group visited the New Orleans School of Cooking and watched a few dishes being made. This recipe was a stand out!
¼ lb. butter (1 stick)
½ lb. dark brown sugar (1 cup)
2 bananas
2 oz. banana liqueur Ground cinnamon
4 oz. dark rum
Ice cream
Melt butter and add brown sugar to form a creamy paste. Let this mixture caramelize over medium heat for approximately 5 minutes. Stir in the banana liqueur, bananas, and rum. Heat and ignite. Agitate to keep flame burning, and add a few pinches of voodoo magic (cinnamon) to the flame. Let the flame go out, and serve over ice cream. Yields 4 servings.
SALMON WITH CREAMY DILL SAUCE Provided by Tracy Stotler, who hosted the 2017 Friends Club trip to Alaska. The group enjoyed a lot of seafood, but this dish was a favorite!
1 salmon fillet (about 2 pounds)
Dill Sauce:
1 to 1-1/2 tsp. lemon-pepper seasoning
1/3 c. sour cream
1 tsp. onion salt 1/3 c. mayonnaise 1 small onion, sliced and separated into rings 1 tbs. finely chopped onion 6 lemon slices 1 tsp. lemon juice ¼ c. butter 1 tsp. prepared horseradish
¾ tsp. dill weed ¼ tsp. garlic salt
Line a 15-in. x 10-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon slices. Dot with butter. Fold foil around salmon; seal tightly. Bake at 350 degrees for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork. Combine the sauce ingredients until smooth. Serve with salmon. Yields 6 servings.
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1st Quarter 2021
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