Keep whole or cut crosswise into halves. Fry bananas slowly in butter or margarine until tender ... easily pierced with a fork ... turning the bananas until evenly browned. Sprinkle lightly with salt. Serve hot as a vegetable. _Meal Suggestions_: Pan-Fried Bananas, served as a hot vegetable, are excellent flavor partners with fish, meat, poultry or eggs for luncheon or dinner. Pan-Fried Bananas with Hamburg Patties and Whole Carrots make an appetizing, colorful and nutritious plate combination. To complete the menu, begin with chilled vegetable juice. With the Hamburg platter, serve hot rolls and a tossed green salad. For dessert, jelly roll slices with ice cream and coffee. SWISS STEAK [Illustration: uncaptioned] 2 pounds top round, cut 1-inch thick ½ cup flour 1 teaspoon salt ⅛ teaspoon pepper 2 tablespoons fat 1 cup canned tomatoes 2 large onions Cooked broad noodles 1. Cut meat into serving pieces. 2. Combine flour, salt and pepper. Pound flour mixture into meat, using the edge of a heavy saucer or a mallet designed especially for the purpose. 3. Melt fat in chicken fryer over low heat. Brown meat on both sides; add tomatoes, cover; cook slowly about 1 hour. 4. Cut onions crosswise into half-inch slices. Place on top of meat. Continue to cook, covered, about ½ hour longer, or until meat and onions are tender. 5. Serve on hot noodles with one or two slices of onion on top of each portion of meat. Pour pan drippings over all. Makes 6 servings. FRIZZLED BEEF [Illustration: uncaptioned] 4 tablespoons butter or margarine 1 small green pepper, chopped 1 small onion, finely chopped 1 jar (2½ oz.) dried beef 4 tablespoons flour 2 cups milk 1. Melt butter in skillet. Add chopped pepper and onion. Cover; cook slowly about 5 minutes until onion is tender but not brown. (Cover for 4-quart saucepan fits skillet.) 2. Rinse dried beef with hot water; drain; add; cook slowly 2 or 3 minutes longer. 3. Sprinkle flour over all; stir to distribute flour evenly. 4. Stir in milk. Stir constantly until mixture comes to a boil and sauce thickens. 5. Serve over squares of hot corn bread made with corn muffin mix. Makes 4 to 5 servings. STUFFED PORK CHOPS [Illustration: uncaptioned] 6 thick pork chops 2 cups soft bread crumbs ¼ cup melted butter or margarine ½ cup water ¼ teaspoon salt ¼ teaspoon poultry seasoning, sage or thyme 2 tablespoons minced onion few grains pepper 1. Cut pocket in pork chops from side next to the bone. 2. Combine next 6 ingredients for stuffing. Fill pockets with stuffing. Brown chops in chicken fryer over low heat. 3. Season with salt and pepper. Add water. Cover; cook over low heat 1 hour. Make gravy from pan drippings. Makes 6 servings. MENU