Recipes by Peggy Fleming: Banana Bread; Individual Meat Loaves

Peggy Fleming's Banana Bread

2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup (1/2 stick) butter, softened
1 cup sugar
1 egg, beaten
2 large ripe bananas, mashed
3 tbsp. sour cream
1 cup chopped pecans (or walnuts), optional

Sift together flour, baking powder, baking soda and salt; set aside.

Cream butter, gradually add sugar; work mixture until light and fluffy. Add egg and mashed bananas; stir well. Add flour mixture alternately with sour cream; add nuts mixing well.

Pour batter into greased 4 inch by 8 inch loaf pan. Bake in preheated 350 degrees F. oven about 40 minutes (or until a toothpick inserted in center of cake comes out dry.) Remove bread from pan; cool on rack. To serve cut in thin slices lightly spread with sweet butter. To give the loaf the treatment, spread outside with butter cream icing. Serve with chilled mixed fresh fruit.

Peggy Fleming's Individual Meat Loaves

2 pounds lean ground round (or chuck)
1/3 cup minced onion
1 egg, beaten
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups cooked rice
1/3 cup minced green pepper
1 1/2 cups canned marinara (or tomato) sauce

Mix together ground beef, onion, egg, oregano, salt and pepper. Turn out on large sheet of wax paper. With fingers (or rolling pin) press out meat mixture forming oblong shape.

Combine cooked rice, green pepper, about one cup marinara sauce (thin down with a few teaspoons water); season with salt and pepper to taste. Mix well. Place rice mixture on top of meat, spreading evenly over entire surface. Roll up and cut into 8 portions.

Place individual loaves on cookie sheet lined with aluminum foil. Bake 30 minutes in preheated 400 degree oven. During last 10 minutes spoon remaining sauce over each loaf. Serve with cooked fresh vegetables (carrots, snap peas and lima beans) and a tossed green salad. Serves 8.