New Castle News

Lugene Hudson

July 13, 2013

Culinary Conversation: Cook with a kid and make a memory



  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar (can be reduced to 3/4 cup)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 1/2 cups all-purpose flour

Preheat the oven to 350.

Mash the bananas in a large mixing bowl.

With a wooden spoon, mix the melted butter into the bananas. Mix in the sugar, beaten egg and vanilla. Sprinkle the baking soda and salt over the mixture and stir it in. Add the flour last and mix it in.

Pour the batter into a buttered 4-by-8-inch loaf pan. Bake for 1 hour.

Cool on a rack.

Lasagna Cupcakes

  • 1/3 pound ground beef
  • salt and pepper
  • 24 wonton wrappers
  • 1 3/4 cups grated Parmesan cheese
  • 1 3/4 cups shredded mozzarella cheese
  • 3/4 cup ricotta cheese
  • 1 cup pasta sauce
  • basil for garnish (optional)

Preheat oven to 375. Spray muffin tin with cooking spray.

Brown ground beef and season with salt and pepper. Drain.

Cut wonton wrappers into circle shapes (about 2 1/4 inches) using a biscuit cutter or the top of a drinking glass.

Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of the cupcakes and start layering.

Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle Parmesan, ricotta and mozzarella cheeses in each. Top with a little meat and pasta sauce.

Repeat the layers and top with reserved Parmesan and mozzarella cheeses.

Bake for 18 to 20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. Use a knife to loosen the edges, then pop each cupcake out.

Garnish with basil.

Makes 12 lasagna cupcakes.

Cheese-It Chicken

  • 4 chicken breasts
  • 3 eggs, lightly beaten
  • 2 cups cheese crackers, crushed
  • salt and pepper

Season the chicken breasts with salt and pepper.

Place the cheese crackers in a zip-lock bag and close securely. Crush with fists, soup can or kitchen mallet until crackers are the size of bread crumbs.

Dip the seasoned chicken breasts into the beaten eggs. Then press the chicken into the cracker crumbs until thoroughly coated. Place the coated chicken into a baking dish.

Cook in oven for about 35 minutes or until a meat thermometer reaches 165 degrees in the thickest part of the chicken.


French Toast

This can be prepared on a Friday or Saturday night and baked the next morning for a weekend treat.

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Lugene Hudson
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