Banana-Nut Muffins

2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1 cup water
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup chopped walnuts

Preheat oven to 400°. Grease a 12 muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in center. Mix milk, egg, water, oil, banana and walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened, do not overmix. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 min.

Jeff

Parsley Potatoes

1&1/2 pounds small red skin potatoes, scrubbed
1 tbsp vegetable oil
1 medium onion, chopped
1 small garlic clove, crushed
1 cup chicken broth
1 cup chopped fresh parsley, divided
1/2 tsp pepper

Peel a strip of skin from around the middle of each potato; place potatoes in cold water. Set aside.

Heat a large skillet over med-high heat; add oil. Sauté onion and garlic for 5 min or until tender. Add broth and 3/4 cup parsley; mix well. Bring to boil. Place the potatoes in single layer in skillet. Return to boil; reduce heat. Simmer, covered until potatoes are tender.

With a slotted spoon, remove potatoes to a serving bowl. Add pepper to skillet, stir. Pour sauce over potatoes. Sprinkle with remaining parsley.

Jeff

Grilled Steak Salad

1-1/4 lb boneless beef top sirloin steak, 3/4 inch thick
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Seasoning:
1 tsp dried oregano leaves, crushed
1 clove garlic, minced
1/4 tsp pepper
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1 tsp fresh lemon juice
6 cups mixed salad greens
2 medium plum tomatoes, halved lengthwise then cut crosswise into slices
1/2 cup ranch dressing

Combine seasoning ingredients. Press evenly into both sides of beef, adding salt as desired. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 13-16 min for medium rare doneness, turning occasionally.

Drizzle steak with lemon juice, then carve steak crosswise into thin slices.

In large bowl, combine salad greens and tomatoes, toss gently. Arrange beef on top of salad. Serve with dressing. Serves 4.

Jeff