Spicy Fish Wild Rice and Mushrooms Spice and Crumb Banana Bars

Spicy Fish

2 (6 oz.) fish fillets

1/4 tsp. garlic pwd.

Salt and pepper to taste

1/4 cup salsa

Juice from half a lime

Place fish on a greased (or foil lined) baking sheet. Sprinkle with garlic powder, salt and pepper. Pour on salsa, then top with lime juice. Bake at 350F/180C degrees for 15-20 minutes until it flakes with a fork. You could experiment and use lemon pepper, a pat of butter, other fresh herbs or green onions on it, too.

Wild Rice and Mushrooms

3 Tbsp. margarine or butter

1 (5 oz.) pkg. fresh mushrooms, sliced

1 cup uncooked wild rice

1/2 cup green onions, sliced

3 cups chicken broth

Saute mushrooms in margarine in a large skillet for 3 minutes. Add rice and cook 10 minutes, stirring. Stir in onions and broth, bring to boil and pour into greased 1 1/2 qt. casserole dish. Bake at 350F/*180C degrees for 45-60 minutes until rice is tender.

Spice and Crumb Banana Bars

2 cups flour

1 cup sugar

3/4 cup brown sugar, firmly packed

1/2 cup butter or margarine, softened

1 cup ripe bananas, thinly sliced

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

1/2 tsp. nutmeg

1/2 cup sour cream

1 egg

Preheat oven to 350F/180C degrees. Combine first 4 ingredients until crumbly and press 1 1/2 cups of it into an ungreased 9×13 pan. Reserve 1/2 cup of crumb mixture for the top. Add the rest of the ingredients to the remaining crumb mixture and beat for 1 minute at medium speed until well blended. Pour over crust and sprinkle with reserved crumbs. Bake 30-40 minutes until golden brown. Cool before cutting.

#fish #rice #mushroom #sice #banana #bars