| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Dairy, Eggs | Fruits | 4 | Servings | |
INGREDIENTS
| 3 | lb | Green bananas |
| 2 | c | Chicken Stock |
| 2 | T | Butter |
| 1 | Small Onion, chopped | |
| 1 | c | Light cream or milk |
| 2 | Eggs, beaten | |
| Salt | ||
| Ground Nutmeg | ||
| 1 | pn | Cinnamon |
| 1 | c | Grated Cheddar Cheese |
| 1/2 | c | Fresh Bread Crumbs |
INSTRUCTIONS
Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock will be absorbed). Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist. Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden. Serves 4 - 6. From The Gazette, 91/02/13. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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