| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Dairy, Eggs |
|
Fruits |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Green bananas |
| 2 |
c |
Chicken Stock |
| 2 |
T |
Butter |
| 1 |
|
Small Onion, chopped |
| 1 |
c |
Light cream or milk |
| 2 |
|
Eggs, beaten |
|
|
Salt |
|
|
Ground Nutmeg |
| 1 |
pn |
Cinnamon |
| 1 |
c |
Grated Cheddar Cheese |
| 1/2 |
c |
Fresh Bread Crumbs |
INSTRUCTIONS
Grated Gruyere cheese can be used instead of cheddar cheese. Place
bananas in saucepan and add just enough chicken stock to cover. Bring
to a boil, reduce heat and simmer until bananas are tender, about 20
to 25 minutes. Using a potato masher, mash until smooth (chicken stock
will be absorbed). Let cool slightly. Meanwhile, heat butter in a
small frypan and saute onions until tender. Add the onions, cream,
beaten eggs to cooked bananas until combined; season with salt, nutmeg
and cinnamon to taste. Mixture will be quite moist. Place banana
mixture in a buttered shallow baking dish. Combine cheese with bread
crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until
top is golden. Serves 4 - 6. From The Gazette, 91/02/13. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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