| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chinese |
Dessert |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 3/4 |
c |
Brown sugar |
| 6 |
|
Bananas; peeled & sliced lengthwise |
| 1 |
tb |
Cinnamon |
| 3 |
oz |
Banana liqueur |
| 6 |
oz |
White rum |
|
|
Vanilla ice cream |
INSTRUCTIONS
Melt butter in chafing dish. Add brown sugar & blend well. Add bananas &
saute lightly. Sprinkle w/ cinnamon & lower flame. Pour rum & banana
liqueur over bananas. Ignite carefully, basting bananas w/ flaming liquid.
Serve over ice cream when flame dies out. **Caution is the rule whenever
liquors are ignited. Flames beneath pan must be low-or the pan removed from
flame entirely-to protect against accidents.** Tip: Bananas must be ripe
for this recipe.
CHINA ROW
CANNERY ROW; MONTEREY
BEVERAGE: CHINESE TEA
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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