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 Chicken salad with banana mayonnaise and grapes

  1. Place 3 medium bananas cut in chunks, 2 teaspoons chopped garlic, 3/4 cup non-fat plain yogurt, 1 tablespoon honey, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a blender or food processor. Blend until creamy.
  2. Arrange 12 cups mixed lettuces on six plates.
  3. Toss 6 chicken breasts cooked and cubed with banana mayo; divide onto salads.
  4. Sprinkle with 2 bunches (48) halved grapes and 1/2 cup walnut or pecan halves.
  5. Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.