• 1-1/2 Cups Flour
• 3/4 Cup Sugar
• 1/2 Tsp. Salt
• 2 Tsps. Baking Powder
• 3/4 Cup Rolled Oats
• 1/4 Cup Oil
• 2 Eggs - slightly beaten
• 1 Cup Bananas - mashed
• 2 Tbsps. Lemon Juice
• 1/2 Tbsp. LEMON ZESTO
• 3/4 Cup Blueberries - fresh or frozen

Preheat oven to 350°. Grease a 9” x 5” loaf pan. Sift flour, sugar, salt and baking powder together. Add oats, oil, eggs, bananas, lemon juice and LEMON ZESTO. Do not over mix.
Gently fold in blueberries. Pour into pan and bake for one hour at 350°. Cool in pan and turn out onto wire rack when completely cool. Chill. Much tastier if left a few hours before cutting.

TEA SCONES

Mix flour, sugar, baking powder and salt together. Cut in margarine to make a crumb-like mixture. Stir in ZESTO and raisins. Beat eggs in a one cup measuring cup. Fill up to 1 cup measure with milk. Stir lightly into dry mixture, to form a soft dough. Roll out dough to 1/2” thickness. Cut in rounds with a cutter. Place on lightly greased cookie sheet. Bake at 450° for 15 minutes. Serve with butter and strawberry jam.

EASY SALMON PATÉ

Blend all ingredients to smooth consistency. Pour into a crock or serving bowl. Cover and chill several hours or overnight. Garnish with sprig of dill and serve with melba toast or assorted crackers. Makes 1-1/2 cups. Freezes well.

ARLENE'S HINT FOR MARCH

After cleaning, wrap your silver in a shower cap. You will be surprised how it will protect it from tarnishing.