Guincitos Verdes En Escabeche (pickled Green Bananas)

When God’s name and character are belittled, we ought to be indignant. But when others attack our lives and ministries, God remains the issue. He will bring everything to light at the proper time for the vindication of His glory and power (Matt. 10:26; 1 Cor. 4:5)... Taking personal offense at the attacks of others makes our reputation the issue and stores up personal “baggage” in our hearts, leading to bitter grudges.

Jerry Wragg

CATEGORY	CUISINE	TAG	YIELD
		Ethnic	1	Servings

INGREDIENTS

2	c	Olive oil
1	c	Vinegar
12		Peppercorn
		whole black peppers
1/2	t	Salt
2		Whole bay leaves
1 1/2	lb	Onions, peeled and sliced
2		Garlic, minced
10		Green bananas, plantains
8	c	Water
2	T	Salt

INSTRUCTIONS

           ESCABECHE SAUCE:
           PART A:
           PART B:
           PART C:
In a Calder (heavy kettle), mix ingredients included in A, and cook
over low heat for 1 hour. Allow to cool. Trim ends of bananas and  slit
just the peel, lengthwise on both sides, in a deep pot, bring to  a
boil water to cover bananas.  Add bananas, cover and boil over low
heat for 15 minutes. Drain and peel. Fill the pot with ingredients
included C and bring rapidly to a boil.  Add peeled bananas, cover  and
boil over low heat for 10 minutes. Add 1 cup of water and boil  for 5
minutes. Drain and allow to cool.  Cut bananas into 1 inch  rounds.
Place in a deep glass or porcelain dish, alternating with  the
Escabeche sauce. Marinate for 24 hours. Serve as an appetizer.  Posted
to MM-Recipes Digest  by "jack lewis" <jlewis@bigsky.net> on  Aug 14,
98

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