| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jamaican |
Vegetables, Potatoes |
2 |
Servings |
INGREDIENTS
| 1 |
|
1-lb can |
| 1/2 |
md |
Banana — thickly sliced |
| 1/4 |
c |
Orange juice |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Pecans — coarsely chopped |
| 2 |
tb |
Toasted flake coconut |
|
|
Yams — drained |
INSTRUCTIONS
Start heating oven to 350=B0F. In a buttered 1-at casserole, arrange=20
yams, banana. Pour juice over all. Sprinkle with salt, pepper. Top with=
=20 pecans and coconut. Bake, covered, 30 minutes.
Source: Good Housekeeping Cookbook; edited by Dorothy B. Marsh; published=
=20
by Harcourt, Brace & World, Inc.; 1963 Library of Congress Catalog Card
Number: 63-15315
Recipe By : =20
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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