| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Caribbean | 1 | Servings | |
INGREDIENTS
| 2 | c | Diced cooked ham |
| 1 | tb | Brown sugar |
| 1/2 | ts | Allspice (up to 1) |
| 1/4 | c | Orange marmalade |
| 2 | tb | Fresh lemon juice |
| 2 | cn | (15 oz.) black beans, drained, rinsed |
| 1 | cn | (14.5 to 16 oz.) whole tomatoes, cut up, undrained |
| 1 | cn | (4.5 oz.) chopped green chilies |
| 1 | Banana, sliced | |
| 1 | ts | Fresh lemon juice |
| 1 | tb | Chopped cilantro |
INSTRUCTIONS
CHILI TOPPING Here's a recipe that I made for dinner last night. It comes from last year's Pillsbury Bake-off cookbook, and was very unusual and very good. I've left out the brand names. In a large saucepan combine all chili ingredients. Cook over medium-high heat for 10 to 12 minutes or until chili is thoroughly heated and flavors are blended, stirring occasionally. In a small bowl, combine banana slices with lemon juice; toss to coat. Top each serving of chili with banana slices and cilantro. 4 (1-1/2 cup) servings. Posted to EAT-L Digest by Cheryl Mainard <cmainard@ARTIC.EDU> on Jul 8, 1997
A Message from our Provider:
“Find God. You were born to appreciate perfection”