Elvis would have been 80 yesterday, so lots of Elvis going on. I searched out some of his favorite recipes for the Recipe Exchange this week. Let’s start with the obvious:
- 3 large ripe bananas
- 1-1/2 cups peanut butter
- 8 slices white bread
- 1/2 cup butter
Peel and mash the bananas in a medium bowl. Combine the peanut butter with the bananas and mix well.
Toast the bread lightly and spread the mixture on three of the slices; top with the remaining three slices.
Melt the butter in a large skillet and slowly brown the sandwiches on both sides until golden brown.
Not your style, how about a black-eyed pea dip to go with your tortilla chips?
From the Graceland’s Table: Recipes Fit for the King of Rock and Roll Cookbook:
“JUST PRETEND” HARVARD TEXAS CAVIAR
- 1 16-ounce can black-eyed peas, drained and rinsed
- 1 16-ounce can black-eyed peas with jalapenos, drained and rinsed
- 1 green bell pepper, cored, seeded and chopped
- 1 onion, chopped
- 2 avocados, chopped
- 2 tomatoes, chopped
- 1 10 3/4-ounce can tomato soup
- 1/2 cup white vinegar
- 1/4 cup salad oil
- Dash of Worcestershire sauce
- 1 cup sugar
- 1 teaspoon mustard
For complete recipe and many more, follow the link to here.