Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
he mixture over the potato salad and stir in lightly.
Mix cubed apple with lemon juice and 1/4 tsp cinnamon, making sure apple is covered evenly.
Cover, and microwave on high for 3 minutes.
Remove from microwave and add sliced banana.
Put aside.
In separate bowl combine oatmeal, soymilk, and the other 1/4 tsp cinnamon.
Mix well and microwave on high for 3 minutes.
Combine apple, banana mixture with oatmeal. Add chopped walnuts.
Enjoy.
he grinded powder to the apple/banana mixture and mix until well
Combine apple, banana, celery, walnuts and coconut.
To prepare dressing, blend together mayonnaise, sugar, lemon juice and salt.
Fold whipped cream into mayonnaise mixture; gently fold into apple mixture.
Chill.
Arrange romaine in bowl; spoon in salad.
Garnish with additional unpared apple slices, if desired. Makes 6 servings.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
large bowl, stir together banana, apple sauce, concentrate, and 1 tablespoons
In bowl, combine diced apple, sliced banana, sliced celery, broken walnuts and flaked coconut.
To prepare dressing, blend together mayonnaise, sugar, lemon juice and salt.
Whip the cream; fold whipped cream into mayonnaise mixture.
Fold dressing into apple-banana mixture.
Cover and chill.
Combine eggs, banana, sugar, oil and milk.
In a separate bowl mix flour, salt, baking soda and baking powder.
Add to banana mixture.
Fold in apple and nuts.
Pour batter into 3 small greased and floured pans or two (9 x 5-inch) pans.
Bake at 325\u00b0 for about 1 hour.
Cool in pans 10 minutes; remove to wire racks to cool.
In a medium bowl, mix the oats and milk together. Stir in the apple, raisins, blueberries and flax.
Divide between two bowls or mason jars and store in the fridge overnight.
In the morning, top with the sliced banana and serve with honey and yoghurt, if desired and serve.
br>Core and chop the apple.
Cook the rice in
Mix jello.
When jello sets, cut in small pieces.
Cut apple and banana in small pieces.
Drain liquid from fruit cocktail.
Mix jello pieces, apple, banana and fruit cocktail together.
Add marshmallows and small Cool Whip.
Place in refrigerator to chill.
ork in pan.
Make salad; Line crispy tortillas with romaine
combine all of the above ingredients except the dressing - the citric juice preserves this salad - it will not brown so it can be made in advance.
toss with salad dressing right before serving.
This salad is pictured in my Edible Parmesan Cheese Bowls.
Dissolve jello in boiling water.
Stir in oranges with syrup, pineapple with syrup, apple, banana and nuts.
Pour into 5 individual (1 cup) molds or 8 x 10-inch mold.
Chill until firm. Makes 6 to 8 servings.
Have your Mom do the following:
Peel banana and apples.
Cut into small pieces.
Add remaining ingredients.
Mix well.
Serves one hungry kid.
ool.
Mix together the apple, banana, pineapple and pecans in a
Combine eggs, banana, sugar, oil and milk.
In a separate bowl mix flour, salt, baking soda and baking powder.
Add to banana mixture.
Fold in apple and nuts.
Pour batter into 3 small greased and floured pans or two (9 x 5-inch) pans.
Bake at 325\u00b0 for about 1 hour.
Cool in pans 10 minutes; remove to wire racks to cool.
Preheat the oven to 325 degrees and lightly grease a muffin pan.
In a large bowl, combine the flour, baking powder, cinnamon and sugar. Add the apple juice, apple and mashed banana and mix well.
Pour the batter into the muffin pan, filling each cup about 2/3 full.
Bake for 35-45 minutes, or until muffins raise and are golden brown. Enjoy!
Cream sugar and shortening in large bowl.
Add eggs and mix well.
Add buttermilk, banana and apple and mix well.
Sift dry ingredients.
Add to banana mixture and mix well.
Stir in pecans. Pour into greased miniature loaf pans and let stand for 20 minutes before baking.
Bake 20 to 30 minutes or until brown at 350\u00b0.