| 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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