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11.4 Additional recipes

11.4.1 Roasted turkey quesadillas with banana

  1. Place 6 corn or whole wheat flour tortillas flat.
  2. Sprinkle with 6 ounces grated low-fat Jack or cheddar cheese, 2 tablespoons chopped fresh cilantro or parsley, 1/2 pound shredded roasted turkey or chicken meat, 2 seeded and minced jalapeño peppers, 1 cup alfalfa sprouts, and 2 medium bananas, sliced into thin circles.
  3. Place 6 tortillas on top and press firmly.
  4. Place on a lightly oiled cookie sheet; cover with another cookie sheet of similar size. Bake in a pre-heated 350∘ F oven for 15 minutes until soft and melted. Cut into wedges and serve with hot sauce and salad.
  5. Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.

11.4.2 Churros de Plátano

  1. Heat about 1 inch of salad (or part salad and part olive) oil in a large frying pan.
  2. Peel and split 3 large, green-tipped bananas lengthwise. Then cut each piece in half and dip in lemon juice.
  3. Separate 4 eggs. Beat the egg yolks until thick and light. Then add 1/4 cup flour and 1/2 teaspoon salt.
  4. Beat the egg whites until stiff, but not dry, and fold into yolk mixture.
  5. Drop the drained banana pieces one at a time into the batter. Pick up with a spoon and slide into the hot oil.
  6. Cook over medium heat, turning almost at once, until brown on both sides. Drain on paper towels.

11.4.3 Cream of banana soup

  1. Cook 1 quart green banana pulp, 1 1/2 quarts chicken stock, 1 small celery stalk, 1/2 onion, 1 carrot, 1 small bay leaf, 5 peppercorns, and salt to taste together for about 30 minutes until the mixture thickens.
  2. Strain over 1/4 cup flour and 1/4 cup butter which have been combined as for a white sauce. Cook until thickened.
  3. Just before serving, add 2 cups cream or milk and heat.
  4. Serve with a slice of lemon on each plate as a garnish.

11.4.4 Easy banana bread

  1. Preheat oven to 350∘ F.
  2. In a food processor cream 1/2 cup soft tofu, 3/4 cup honey, 1/4 cup sunflower or safflower oil, 1 teaspoon vanilla extract, egg substitute for 1 egg, and 1 cup mashed ripe banana.
  3. In a bowl combine 2 cups whole wheat pastry flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.
  4. Add to food processor along with a dash salt and process until creamy. Pulse in 1 tablespoon poppy seeds.
  5. Pour into an oiled 9 x 5 x 3-inch loaf pan. Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan.
  6. Thanks to Tim D. Culey, Baton Rouge, La. (tsculey@bigfoot.com).

11.4.5 Banana mandarin cheese pie

  1. In large mixer bowl, beat 8 ounces softened cream cheese until fluffy.
  2. Gradually beat in 8 ounces sweetened condensed milk until smooth.
  3. Stir in 1 teaspoon lemon juice and 1 teaspoon vanilla extract.
  4. Slice 2 medium bananas, dip in lemon juice, and drain.
  5. Line 8(?)-inch graham cracker pie crust with bananas and about 2/3 of an 11-ounce can (drained) mandarin oranges.
  6. Pour filling over fruit and chill for 3 hours or until set.
  7. Garnish top with remaining orange segments and 1 medium banana sliced and dipped in lemon juice.

11.4.6 Banana pick-me-up

  1. Slice ripe, peeled bananas into 3 cm chunks.
  2. Wrap each chunk in strip blanched bacon.
  3. Prepare mixture of brown sugar and cinnamon to taste.
  4. Sprinkle mixture over banana chunks.
  5. Bake at 350∘ F until the bacon is crisp and the sugar slightly caramelized.

11.4.7 Banana Bombay salad

  1. Puree 3 bananas.
  2. Whisk with 1/4 cup lemon juice, 1/4 cup mayonnaise, 1/4 cup plain yogurt, and 1/8 – 1/4 ounce taragon. Refrigerate at least 2 hours.
  3. Cut 2 pounds cooked turkey or chicken breast into bitesize pieces.
  4. Add 1/2 cup raisins, 3 green apples cut into pieces, and 1/2 cup chopped walnuts. Mix.
  5. Add banana puree and mix. Cut 2 bananas into thick chunks and add. Serve chilled.
  6. Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.

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