| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Mexican |
Fruits, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 6 |
|
Bananas |
| 1/2 |
|
Lemons — juice only |
| 1/2 |
c |
Honey |
| 1 1/2 |
tb |
Dark rum |
|
|
Ground cinnamon — optional |
INSTRUCTIONS
1. Butter a baking dish with 1 tablespoon of the butter; or use solid
margarine, not the soft diet type. 2. Peel bananas and leave whole or cut
into 3-inch pieces. Place in a single layer. Sprinkle with the juice of 1/2
lemon. Pour honey on top evenly and dot with remaining 3 tablespoons
butter. 3. Bake in preheated 350-degree oven for about 20 minutes. Turn
bananas once or twice as they are baking. Sprinkle with cinnamon or a few
grains of nutmeg if you prefer. 4. Just before serving, heat rum carefully
and ignite. Pour over bananas and serve immediately.
Recipe By : Jo Anne Merrill
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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