| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Dairy, Eggs |
|
Fruits |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Green bananas |
| 2 |
c |
Chicken Stock |
| 2 |
tb |
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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