These recipes are from a June 1980 issue of Gourmet
Magazine. Easy to prepare and both are delicious. I have
made them many times and recommend them highly.

The bourbon marinade is wonderful on swordfish (when I can
afford it) and does not need to be marinated for very long
(about 1 hour). I have marinated beef and pork for as long
as two days. It's wonderful on the barbeque grill.

Please enjoy!

Robin Palmer-Kulwicki
palmerr@chplink.chp.edu

Bourbon Marinade

In a dish combine 1/4 cup each bourbon, soy sauce,
Dijon-style mustard, minced scallion, and firmly packed
brown sugar (dark or light), 1 teaspon salt, a dash of
Worcestershire sauce, and pepper to taste. Use the marinade
to marinate shrimp or scallops for 1 hour or beef or
chicken, or pork in the refrigerator overnight and to baste
the shellfish or meat as it is grilled. Makes 1 cup.

Hoisin Marinade

In a bowl combine 1/4 cup hoisin sauce, 3 tablespoons rice
wine or medium dry sherry, 2 tablespoons each of minced
scallion and soy sauce, 2 garlic cloves, minced, and 1
teaspoon each of peeled and grated gingerroot, sugar and
salt. Use the marinade to marinate chicken, pork, or beef
in the refrigerator overnight and to baste as grilled.
Makes about 3/4 cup.

Robin Palmer

Banana Cream Cheese Pie

Crust:

1 1/2 vanilla wafer crumbs
1/4 c. sugar
6 Tab. melted butter or margarine

Mix ingrediets together and press into a 9-inch pie pan. Bake 10 minutes at
350F degrees. Set aside to cool.

Filling:

16 oz. cream cheese, softened
1 c. sugar
3 eggs
1/2 c. mashed bananas
1 sliced banana

Beat the softened cream cheese with an electric mixer until light and fluffy.
Gradually add the sugar, mixing well after each addition. Add the eggs, one
at a time, beating after each. Stir in the mashed bananas. Pour filling
into the cooled pie shell and place sliced bananas on top. Bake for 50 minutes
in a preheated 350F degree oven. Cool on a wire rack and refrigerate until
ready to serve.

Originated by Jenee Burns
June 13, 1992

Breezy Puff Bowl

2/3 c. water
1/4 c. butter
1 c. Bisquick baking mix
4 eggs

Preparation method:
Heat oven to 400 degrees. Grease deep dish 9 inch pie plate. Heat water and butter to rolling boil in 2 quart saucepan. Add baking mix all at once. Stir vigorously over low heat until mixture forms ball, remove from heat. Beat in eggs, one at a time, with spoon, beat until smooth. Spread into pie plate (don't put up on sides). Bake until center is dry (35 to 40 minutes). Cool completely. Fill with fruit salad or ice cream. Cut into wedges.