Banana-Pineapple Ice

Note: whenever you have ripe (not black) bananas that you can’t use up fast enough, peel them, wrap them in saran wrap or put in baggies, and put in your freezer.You can use them in fruit smoothies or this instant dessert!
4 frozen bananas
1 cup canned crushed pineapple with its juice

Whirl the bananas and pineapple in the blender and serve.

4 servings

 

Bean-Pepper Salsa

1 16-ounce can small red beans
1 10-ounce can shoepeg corn
2-4 tablespoons hot red pepper relish, or to taste
1 bunch green onions, white part only, sliced thin
1 red bell pepper, seeded and chopped

Mix all ingredients together and chill.

Yield: About 3 cups

 

Black-Eyed Pea Relish

1 16-ounce can black-eyed peas
1 large sweet Vidalia or red onion, chopped fine
1 red bell pepper, chopped
2 stalks celery, chopped
1 tablespoon hot red pepper relish, or to taste
1/4 cup cider vinegar
2 tablespoons prepared Dijon mustard
1/2 teaspoon whole mustard seed (optional)

Combine all ingredients and chill.

Yield: About 3 cups

 

Moroccan Orange-Onion Relish

6 oranges
1 large red onion, chopped
12 olives (green or black), pitted and sliced
1/4 teaspoon Harissa sauce (see page XX) or hot sauce, to taste

Peel the oranges and slice them crosswise. Mix the remaining ingredients and stir them into the orange slices. Let sit at least 20 minutes, or refrigerate until ready to serve.

Yield: About 4 cups