For each serving, you will need:
6 pancakes, 2 1/2″ (8 cm) in diameter, hot off the grill
2 tablespoons brown sugar
1 tablespoon sour cream (more, if wanted)
1/2 banana, in slices 1/8″ (3 mm) thick
Place one pancake in the center of a plate and overlap the other pancakes around it slightly, as petals.
Sprinkle the brown sugar over all the pancakes.
Dollop the sour cream onto the center pancake.
Top with the banana slices, and serve.
4 slices bacon, fried and crumbled
1 pound (.45 k) bite-size pork cubes, cooked
6 cups head lettuce, in bite-size pieces
1 8-ounce (227-g) can sliced water chestnuts, drained
1/2 cup sliced green onions
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon catsup
1 teaspoon dry mustard
1 3-ounce (85-g) can chow mein noodles
In a large bowl, combine the first five ingredients; cover and refrigerate 2 to 3 hours.
Meanwhile, in a jar with a lid that screws on, combine the next four ingredients; cover, and shake well.
At serving time, add the noodles and salad dressing to the pork-and-lettuce mixture; toss lightly to coat.
2 cups sugar
1 cup butter or margarine
4 cups flour
1 egg white
colored sugar or crushed nuts (any kind)
Cream the sugar and butter, then add the eggs and mix well.
Blend in the flour.
Roll the dough very thin and cut with cookie cutters.
Brush the tops of the cookies with the egg white, then sprinkle on the colored sugar or crushed nuts.
Bake at 350° F (175° C) for 8 to 10 minutes.