Also check out these other fine recipes, provided by a proud mother of the South Hill Brass: Slug-free Casserole Bread Potato-Wiener Casserole (For the budget-conscious, the slugs have been omitted from this recipe.) Green Tomato Dills (You could always toss in some slugs.  They're probably GREAT for pickling!)

Recipes of the South Hill Brass

The banana rhubarb pie recipe most commonly associated with the South Hill Brass is from The Central Market Cookbook, by Phyllis Good.  Regrettably, Sierra.com seems to have withdrawn it from their World Wide Web site.  In an effort to provide a public service, yet navigate safely around the rocky shoals of copyright infringement, we offer this alternate recipe.

Fresh Banana Rhubarb Pie 8 servings

Amount 1/2 3 1 1/4 1/4 1/4 1 1 1 1/2

Measure pound medium cup cup teaspoon teaspoon teaspoon tablespoon 9" pound

Preparation fresh rhubarb bananas sugar orange juice salt cinnamon nutmeg butter unbaked double pie crust live garden slugs (optional)

Prepare pastry. Slice rhubarb (should yield 3 cups). Slice bananas (should yield 3 cups). Combine ingredients except butter, crust, and slugs. Spread into pie crust. Dot with butter. Place crust on top. Bake at 450F for 15 minutes. Reduce oven temperature to 350F and bake for an additional 20 minutes or until browned. If desired, garnish with slugs.

Also check out these other fine recipes, provided by a proud mother of the South Hill Brass: Slug-free Casserole Bread Potato-Wiener Casserole (For the budget-conscious, the slugs have been omitted from this recipe.) Green Tomato Dills (You could always toss in some slugs.  They're probably GREAT for pickling!)