| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
New, Vegtime6 |
40 |
servings |
INGREDIENTS
| 1/2 |
|
Yellow onion; diced |
| 1/2 |
tb |
Vegetable oil |
| 3 |
md |
Ripe bananas; mashed |
| 1/3 |
c |
Apricot jam |
| 3/4 |
c |
Orange juice |
| 1 |
tb |
Firmly packed brown sugar |
| 1/2 |
tb |
White vinegar |
| 1 |
tb |
Lime juice |
|
|
(about 1/2 large lime) |
|
|
Salt and pepper; to taste |
| 40 |
|
SERVINGS VEGAN |
INSTRUCTIONS
In saute pan, saute onion in oil over medium heat until transparent,
about 5 minutes. Add bananas and continue cooking for another 5
minutes. Add jam, orange juice and sugar. Bring to a boil; continue
cooking until thickened, about 30 minutes. Cool.
Add vinegar, lime juice, salt and pepper. Rewarm over low heat,
stirring. Makes about 2 1/2 cups.
PER TABLESPOON: 20 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 5G CARB.;
0 CHOL.; 1MG SOD.; 0 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 46
Converted by MM_Buster v2.0l.
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”