Black Bottom Banana Cream Pie

6 tbsp. butter or margarine, divided
25 Nilla wafers, finely crushed (about 1 1/4 cups crumbs)
2 tbsp sugar
4 squares semi-sweet baking chocolate
2 large bananas, sliced
1 pkg. (4 serving size) JELL-O vanilla flavor instant pudding and pie filling
1 3/4 cups cold milk
1 cup thawed Cool Whip whipped topping

Melt 1/4 cup of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.

Microwave chocolate and remaining 2 tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.

Prepare dry pudding mix with 1 3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 tbsp. crumb mixture. Store leftover pie in refrigerator.

Eight servings.

Original Nilla Banana Pudding

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 wafers, divided
5 medium ripe bananas, sliced (about 3 1/2 cups)

Preheat 350.
Mix 1/2 cup of sugar, flour and salt in top of double broiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.

Remove from heat; stir in vanilla.

Reserve 12 of the wafers for garnish. Spread small amount of custard on bottom of 1 1/2 quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas. Pour about 1/3 of the remaining custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spoon over custard; spread evenly to cover surface of custard and sealing well to edge.

Bake 15 to 20 minutes or until browned. Cool slightly. Top with reserved 12 wafers just before serving. Garnish with additional banana slices.

Salmon Burgers with Spinach and Ginger

45 minutes start to finish

1 (1 pound) piece salmon fillet, skinned and cut into 1/4 inch dice
1/4 pound baby spinach, coursely chopped (3 cups)
3 scallions, minced
1 tbsp finely grated peeled fresh ginger
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large egg white
1 tbsp soy sauce
1 tbsp vegetable oil
2 tbsp drained sliced Japanese pickled ginger (optional, I left out)

Stir together salmon, spinach, scallions, fresh ginger, salt, and pepper in large bowl until well combined.
Beat egg white with soy sauce and stir into salmon mixture.
Form into four 1/2 inch thick patties.
Heat oil in 12-inch nonstick skillet over medium heat until hot but not smoking. Add patties and cook, carefully turning once, until golden brown and cooked through, 6-7 minutes total.
Serve burgers (with or without buns and with or without pickled ginger topping).

Saucy Meatloves

1 1/2 lbs. ground beef
1/4 c. chopped onion
3/4 c. milk or tomato sauce
3/4 c. oatmeal
1 egg
salt and pepper
*Form loaves.*

1/2 c. ketchup
1 tbsp. brown sugar
1 tbsp. mustard
*topping*

350 degrees
35 minutes

Seared Salmon with Balsamic Glaze

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tbsp. fresh lemon juice
1 tbsp. + 1 tsp. brown sugar
4 (6 oz.) center-cut pieces of salmon fillets with skin
salt and pepper
2 tsp. vegetable oil

• Stir vinegar, water, lemon juice, and brown sugar in small bowl.
• Pat salmon dry and season with salt and pepper.
• Heat oil in 12 inch skillet over medium high heat until hot, not smoking.
• Increase heat to high, add salmon (skin up) and sear until well brown (about 4 min.)
• Turn over until just cooked through (about 3-4 min.)
• Transfer salmon to plates and add mixture to skillet (liquid will bubble and steam). Simmer, stirring until thick and reduced to 1/3 cup (2 min.)
  
• Spoon over salmon.
  

Darrin's Chicken Enchiladas

4 oz. can of chopped green chiles
4 oz. cream cheese
1/4 tsp. cumin
2 cups shredded rotisserie chicken
8 (7 inch) flour tortillas
*Fill tortillas*

11 oz. jar of salsa
15 oz. jar of chili no beans
*Pour on top*

Sprinkle shredded monterey jack or cheddar over the top.

350
20 minutes