Posts Tagged With: Ameican

Paul’s Banana Strawberry Nut Bread

American Breakfast



3 bananas (overripe ones are better)
5 ripe strawberries
½ cup pecans
½ cup butter (softened or melted)
½ cup raisins
2 eggs
½ cup sugar
2¾ teaspoons baking powder
¼ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon salt
¾ teaspoon vanilla extract
2¼ cups flour
no-stick spray


spice grinder
electric beater
9″ x 5″ loaf pan

Makes 1 loaf. Takes 1 hour 20 minutes.


Preheat oven to 350 degrees. Peel bananas. Put bananas and strawberrues in large mixing bowl. Mash or smoosh with potato masher or fork. Chop pecans or grind with spice grinder until all the pecan bits are quite small. Add butter, pecan bits, raisins, eggs, sugar, baking powder, cinnamon, nutmeg, salt, and vanilla extract to mixing bowl. Blend with electric beater set on medium or “cake.” With electric beater running, gradually add all the flour. Blend until the batter is smooth. Spray loaf pan with no-stick spray. Pour batter into pan. Put pan in oven. Cook for 45 minutes or until a toothpick or fork inserted into the middle comes out clean. Let cool for 20 minutes. Turn loaf pan over onto a plate.


1) This is a moist and tasty bread. However, it would surely harden like a brick if left out under a hot, summer Sun and forgotten. Indeed, the Great Wall of China, built to keep out northern invaders, was constructed with banana-strawberry-bread bricks. These ingredients arrived via caravan along the great Banana Strawberry Road, stretching from Bananistan to Peking. The fruit bricks of Great Wall did their job until the advent of the Mongols, fierce fruit lovers who ate their way through. No country has a built a culinary wall ever since.

Chef Paulcookbookhunks

My cookbook, Following Good Food Around the World, with 180 wonderful recipes is available on My newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, is also available on

Categories: cuisine, history | Tags: , , , , , , , , , , , , , , , , , , | 8 Comments

Garlic Potato Rice Soup And Sad Sack comic

French Soup



1/3 cup rice
2/3 cup water

2 russet potatoes
1 red potato
2 garlic cloves
1/3 large yellow onion
1 2/3 cups chicken broth
1/3 cup water
1/3 tablespoon Poultry MagicTM Spice
1/6 teaspoon lemon pepper spice


potato masher


Cook rice separately according to instructions on package. While rice is cooking, peel russet and red potatoes. Cut both types of potatoes into eighths. Peel and mince garlic cloves and onion.

Put potato eighths, garlic, onion, chicken broth, water, Poultry Spice, and lemon pepper into large soup pan. Cook at low-medium heat for about 50 minutes or until all the potato eighths are completely soft. Stir occasionally. Mash the potatoes constantly until you feel no resistance. (No, there is no masher for human relationships. No. No! I said no.) Stir frequently. Add cooked rice to potato soup.

Supermarket potatoes cost almost the same whether you buy five pounds, two pounds, or just one microwavable tater. So, we all purchase the economical five-pound bag, leaving us with a lot of potatoes. This tasty recipe reduces your spud surplus wonderfully.


1) The nutritious potato almost single-handedly kept European peasantry alive during the Thirty Years War in the 17th century.

2) Deadly nightshade is related to the potato. Unlike, its cousin, the tater, this plant is a deadly poison.

3) Which is why my recipes never include deadly nightshade.

4) Nor any other poison for that matter.

5) I do, however, use tomatoes frequently. Tomatoes are related to both the potato and deadly nightshade and were considered poisonous by American settlers in the late 17th century.

6) This fear by early colonials of the mighty tomato completely explains the lack of pizza parlors in early America.

7) Salem, Massachusetts became notorious for its Witch Trials of 1692.

8) In 1905, Lombardi’s in New York became the first restaurant licensed to sell pizza.

9) So, the Witch Trials delayed the licensing of American pizza by 213 years.

10) This explains resistance to capital punishment among many chefs.

– Chef Paul


My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:

Sad Sack comic book from about 1967.






Categories: cuisine, humor, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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