" MAD HATTERS MUFFINS "

2 cups all-propose flour

2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoons cinnamon

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

2 eggs

1 - 1/2 cup mashed ripe bananas

1 teaspoon vanilla

1/2 cup buttermilk

1 cup semisweet chocolate chips

1 cup pecan pieces

2 tablespoons sugar plus 1/2 teaspoons cinnamon for topping

Preheat oven to 400 F.

Butter twelve 3 by 1 - 1/2 inch muffin cups.

In a large bowl stir together flour, baking powder, salt and cinnamon.

In a separate bowl cream together butter and brown sugar until lightly and fluffy.

Beat in eggs, one at a time. Add bananas and vanilla. Stir in flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in chocolate chips and pecans. Spoons mixture into prepared muffin cups.

Sprinkle the cinnamon/sugar mixture evenly over muffins.

Bake for 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean.

Yields: 12 large muffins

" ASIAN BEEF and NOODLES "

1 tablespoon vegetable oil

1 pound lean ground beef

1 small green bell pepper, seeded and thinly sliced

4 scallions, trimmed and thinly sliced

2 tablespoons ginger, finely chopped

1 clove garlic, finely chopped

1/4 teaspoon red pepper flakes

3 tablespoons stir - fry sauce

3 tablespoons lime juice

8 ounces thin spaghetti

Bring a large pot of lightly salted water to a boil

In a large skillet, heat oil over medium-high heat. Add beef to skillet and cook for 6 minutes or until no longer pink.

Add green pepper, scallions, ginger, garlic and red pepper flakes to skillet, cook for minutes, stirring occasionally. Turn off heat and stir in stir fry sauce and lime juice.

Well beef is cooking prepare spaghetti following package directions. Drain and add to skillet with beef mixture. Toss to combine.

Makes 4 serving.

"CHERRY TOMATO & CUCUMBER SALAD "

3 large greenhouse seedless cucumbers

1/2 cup balsamic vinegar

1 - 1/2 teaspoons salt

1 round tablespoons sugar

22 cherry tomatoes or 4 large beefsteak tomatoes

2 large diced avocados

1 cup diced red onion

1/4 cup chopped fresh mint

4 tablespoons olive oil

salt and pepper to taste

Slice cucumbers in half lengthwise, then slice the halves diagonally into 1/4 - inch wide pieces. Place in a large serving bowl.

in a small bowl, combine vinegar, salt and sugar; mix until granules are fully dissolved.

Drizzle dressing over cucumbers and toss to coat.

Slice tomatoes in half if using cherry tomatoes or cut into large chunks if using beefsteaks.

Cut avocados in half, remove avocado seed. Dice avocados in the avocados in they skin, remove avocados.

Add tomatoes and avocados, onion, mint and olive oil to the cucumber mixure; toss to blend.

Season to taste with salt and pepper.

Serves 10