Recipes from the kitchen of Natalie Merrick

Posted: Wednesday, October 13, 2010

Banana Bread

For this recipe I tweaked about five different ones to come up w/what I believe is the easiest and tastiest. A few years ago my dear friend Jim Hatfield was suffering from cancer and was having difficulty keeping anything down. This was something he enjoyed and I think of him every time I make it.

For a kicked up dessert idea, toast slice of banana bread. Top w/vanilla ice cream and sliced bananas.

Sift and set aside

1 1/2 c. flour

1 1/2 tsp. baking powder

1/4 tsp. cinnamon

dash salt

Preheat oven 350 degrees. Grease loaf pan. Mix together 1 egg, 1 c (3 bananas), 3/4 c. sugar, 1/4 c. vegetable oil, 1 c. walnuts of pecans (optional)

Add flour mixture all at once to egg mixture. Stir until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan. Bake at 350 degrees for 50-55 min. or until toothpick comes out clean. Yummy!

Corn Chowder

I got this recipe from an old fisherman I picked up hitch hiking. I wanted a hearty chowder but something easy to assemble. He gave me this simple and delicious recipe.


1 onion, chopped

3 potatoes, peeled & diced

2 cans creamed corn

2 cans whole kernal corn, drained

2 cans (12 oz.) evaporated milk

Saut onions and bacon, drain (if needed) and crumble.

Add peeled & diced potatoes along w/corn and milk.

Season w/salt & pepper. Cook till potatoes are soft.

Hot & Creamy Seafood Artichoke Dip

1 can quartered artichokes, chopped

1 c. mayo (Hellmans)

1 c. grated parmesan cheese

1-2 cloves garlic, crushed

2 green onions finely chopped

1/2 lb.-1 lb. seafood - bay shrimp, lump crab meat or suremi, sauted scallops

(I like crab & shrimp combo)

Mix all ingredients. Bake in 350 degree oven until hot & bubbly.

This recipe is so simple to prepare and always a crowd pleaser. The key I found is to use premium ingredients ex. Use fresh parm not the stuff in the green can and fresh seafood.

Serve w/garlic toasts or pita chips. This dip can also be made the night before and then heated up the next day. My mom used to always make this dip and people would hoover over it till it was gone.

Natalie Merrick, Soldotna

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