Danette's Banana Bread

1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp table salt
1 cup sugar
1/2 cup vegetable oil
2 eggs
1 tsp. vanilla extract
1/1/2 cups mashed bananas
1/2 cup toasted & chopped walnuts or pecans (optional)

 Preheat oven to 325. Coat a 5x8" loaf pan with nonstick spray. Whisk flour, baking soda, and salt together in a bowl; set aside Blend sugar, oil, eggs, and vanilla together in a second bowl with a mixer until light in color; 2-3 minutes. Alternately add flour mixture and mashed banana to the egg mixture, starting and ending with flour. Blend just until flour is combined, then fold in walnuts. Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean 1--1 1/4 hours. Let bread cool in pan for 10 minutes before turning out; cool completely before slicing. *I cooked mine for 70 minutes. I sometimes put mini chocolate chips in it and that is yummy!

Canned Salsa

Tomato Salsa
Yield:16-18 pints

7 quarts peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup finely chopped, seeded, jalapeños
2 cups bottled lemon juice
6 cloves garlic, finely chopped
2 T salt
1 T black pepper
1/3 cup sugar
1 tsp paprika
1 tsp cumin
Combine and bring to boil, stir frequently, then reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2 inch headspace. Adjust lids and process in a boiling water canner for 20 minutes.