overmix . Using a large spoon , form meatballs , roughly the size of a golf ball , and place about 1-inch apart on foil-lined baking sheet . Place baking sheet in the oven and pour beef broth around the meatballs . Bake for 30 minutes ( The liquid evaporates as the meatballs cook .) Serve in your favorite tomato sauce on top of pasta or in a bowl with some toasted garlic bread for dipping .
Banana Bread
Recipe by Annette Faulk-A Taste of Athens 2019 Cookbook
½ cup Butter 1½ cups Pureed Bananas 1 cup Sugar 2 cups Flour 2 Eggs ( or egg sub . equivalent ) 1 tsp Baking Soda
Cream Butter and Sugar ; Beat well ; Add Eggs , then Pureed Bananas and mix until smooth . Combine Flour and Baking Soda then add to creamed mixture ; Stir just until dry ingredients are moistened . Pour into 2 greased and floured loaf pans . Bake at 375 degrees for 15 minutes , then reduce heat to 350 degrees and bake for 30 to 40 minutes .
Black Bean and Rice Soup
Serves 4
Recipe by Sunny Hall-A Taste of Athens 2019 Cookbook
2 - 15 oz cans Black Beans , drained ½ cup Bell Pepper , chopped 1 - 14½ oz can Chicken Broth
½ tsp
Cayenne Pepper ½ cup Onion , chopped 2 cloves Garlic , minced 1 cup Cooked Rice
Blend 1 can Beans and Chicken Broth in blender . In saucepan bring mixture and other ingredients ( except Rice ) to boil , turn down heat , simmer 15 minutes . Salt to taste . Place ¼ cup rice in each serving bowl , pour soup over .
Swirled No-Bake Reese ’ s Peanut Butter Bars
Serves 12 Recipe by Jennifer Browning
For the Bars ½ cup Salted Butter , melted ¾ cup Confectioners ’ Sugar ¼ cup Brown Sugar 1 cup Crushed Graham Crackers 1 cup Creamy Peanut Butter
( Regular , not the natural or less fat kind )
For the Swirl Topping ¾ cup semi-sweet chocolate chips
¼ cup plus 2 Tbsp Creamy Peanut Butter , divided
Line an 8x8 inch baking pan with aluminum foil or parchment paper and spray with cooking spray . In a medium microwave-safe bowl , melt Butter and add Confectioners ’ sugar and Brown sugar . Mix with a rubber spatula to combine . Add Graham crackers and give it a good stir . Lastly , add creamy Peanut Butter and stir until smooth and thoroughly combined . Spread in an even layer in the prepared baking pan . Set aside .
In another bowl , melt ¾ cup Chocolate chips and add 2 Tbsp creamy Peanut Butter , stir until melted . Spread over peanut butter bars . Heat ¼ cup Peanut Butter in the microwave for 20 to 30 seconds ( this helps to pour
it .) Drizzle peanut butter over the chocolate , creating 5 to 6 straight lines . Rotate pan 90 degrees and using a toothpick , drag it through the lines to create a pattern . Repeat 5 to 6 times . Cover pan and refrigerate for at least 2 hours before cutting . Bars will keep up to 2 weeks in the refrigerator .
Greater Athens Magazine | February 2023 | 23