| 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
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