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C.14 Additional recipes

C.14.1 Orange baked bananas

  1. Mix in a saucepan 1/2 cup firmly packed brown sugar, 1 tablespoon cornstarch, 1/8 teaspoon cinnamon, and a few grains salt.
  2. Add gradually, blending in 3/4 cup boiling water.
  3. Bring rapidly to boiling and cook about 5 minutes or until sauce is thickened, stirring constantly.
  4. Remove from heat and blend in 11 2 teaspoons grated orange peel, 1/4 cup orange juice, 1 teaspoon lemon juice, and 2 tablespoons butter.
  5. Peel and cut into halves lengthwise 6 bananas with all-yellow or green-tipped peel.
  6. Arrange halves cut side down in baking dish and brush with about 2 tablespoons melted butter.
  7. Sprinkle 1/2 teaspoon salt over bananas and then pour the orange sauce over bananas.
  8. Bake at 375∘ F for 10 to 20 minutes.

C.14.2 Mexican chicken vegetable soup with bananas

  1. In large, covered kettle, over medium-low heat, simmer 4 pounds cut up stewing chicken, 1/c cup coarsely chopped onion, 1 teaspoon salt, and 4 cups of hot water for 2 hours or until chicken is tender.
  2. Remove chicken to cutting board; cut meat from bones into chunks; discard bones. Skim any fat from surface of broth.
  3. Add chicken, 1/2 cup chopped celery, 1 12-ounce can whole-kernel corn and 1 16-ounce can tomatoes to soup. Continue simmering, covered for 10 minutes. Season to taste.
  4. Five minutes before serving, peel 4 firm (green-tipped) bananas, slice diagonally into 1-inch slices.
  5. Add sliced bananas to soup, continue cooking just until bananas are tender. Serve immediately.
  6. Thanks to Turbana Corporation (www.turbana.com).

C.14.3 Orange gingered bananas

  1. Combine in a small saucepan 1/4 cup orange juice and 1/2 teaspoon cornstarch. Cook and stir over medium heat until boiling.
  2. Add 1/4 cup orange juice, 1 1/2 teaspoons honey, and 1 1/2 teaspoons chopped crystallized ginger and cook, stirring, until thoroughly heated.
  3. Place 2 peeled, green-tipped bananas in a shallow baking dish and cover with sauce.
  4. Bake at 350deg about 15 minutes or until the bananas are tender (but not soft), basting with the sauce several times.

C.14.4 Frozen Push-Ups

  1. Peel 2 bananas and slice into blender or food processor.
  2. Add 1 6-ounce can frozen orange juice (thawed), 1/2 cup instant non-fat dry milk, 1/2 cup water, and 1 cup plain low-fat yogurt.
  3. Cover and blend until foamy. Pour into small paper cups and freeze.
  4. To eat, squeeze bottom of cup.
  5. Thanks to Ruthe Eshleman The American Heart Association Cookbook.

C.14.5 Banana mallow pie

  1. Combine 2 cups vanilla wafer crumbs and 1/3 cup melted butter. Press into 9-inch pie plate and bake at 375∘ F for 8 minutes.
  2. Prepare a 3 1/8 ounce package vanilla pie filling using 1 3/4 cup milk. Cover surface with transparent wrap and chill.
  3. Fold 1 1/2 cups mini-marshmallows and 1 cup Cool Whip into pie filling.
  4. Slice 2 bananas into pie crust, pour filling over bananas, and chill several hours or overnight.

C.14.6 Bananes rôties

  1. Preheat oven to 375∘ F.
  2. Place 6 (peeled) bananas in a baking dish.
  3. Sprinkle bananas with juice of 1/2 lemon.
  4. Pour 2 tablespoons melted butter and 2 tablespoons dark rum over the bananas. Sprinkle with 2 tablespoons brown sugar.
  5. Place in oven for 10 minutes.
  6. Pour on 2 more tablespoons melted butter and 2 more tablespoons dark rum and bake for 5 minutes more.
  7. Serve at once, spooning some sauce over each banana.

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