| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | 5 lb. roasting chicken | |
| 7 | tb | Butter |
| 2 | Cloves garlic; finely chopped | |
| 1 | c | Seasoned bread crumbs |
| 1/4 | c | Fresh lime juice |
| 1 | tb | Lime peel; grated |
| 1 | tb | Rum |
| 1 | tb | Brown sugar |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Cayenne pepper |
| 4 | Firm ripe bananas; peeled & chopped |
INSTRUCTIONS
From: Laura Hunter <LHunter722@AOL.COM> Date: Wed, 31 Jul 1996 12:04:01 -0400 This is another recipe from the school cookbook "Now You're Cooking!". In a large saucepan, melt 3 T. of the butter over medium heat. Add garlic and cook until soft. Add bread crumbs; cook, stirring until crisp and brown. Remove pan from heat; stir in lime juice, lime peel, rum, brown sugar, nutmeg and cayenne pepper; mix well. Add banana and toss to combine. Stuff chicken and place in a roasting pan. Melt remaining butter and brush over chicken. Roast for 2 hours or until done. Baste occasionally with pan juices. Serves 6. EAT-L Digest 30 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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