---------- Recipe via Meal-Master (tm) v8.06
Title: Mini Swiss Quiches
Categories: Appetizers
Yield: 24 Appetizers
15 oz Pkg. refrigerated pie crusts
1 1/2 c Shredded Swiss cheese
2 tb Sliced green onions
1 tb Chopped pimientos
2 Eggs
1/2 c Milk
1/4 ts Salt
1 ds Nutmeg
Allow both pie crust pouches to stand at room temperature for 15-20
minutes. Heat oven to 375F degrees. Spray 24 miniature muffin cups with
nonstick cooking spray. Unfold one pie crust; press out fold lines. Place
crust on work suface. With floured 2 1/2-inch round cookie cutter, cut 12
rounds. Repeat with remaining pie crust. Press 1 round of dough in bottom
and up sides of each sprayed muffin cup. Place 1 tablespoon cheese in each
cup. Top each with a few onion slices and pimiento pieces. In 2-cup
measuring cup, combine eggs, milk, salt and nutmeg; beat well with a fork.
Pour mixture into crusts, filling to within 1/4 inch of top. Bake at 375F
degrees for 25-30 minutes or until golden brown. Cool slightly; lift
quiches from cups with tip of knife. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Asian Noodle Salad
Categories: Salads
Yield: 6 Servings
1 lb Pkg. frozen broccoli,
-carrots and water chestnuts
3 c Shredded cabbage
1/4 c Sliced green onions
2 tb Oil
1 tb Cider vinegar
4 ts Sugar
3 oz Pkg. oriental flavor instant
- ramen noodle soup mix
1 tb Sesame seed, toasted
Cook vegetables as directed on package until crisp-tender. Drain; rinse
with cold water. In a large bowl combine vegetables, cabbage and onions.
In a small jar with tight-fitting lid, combine oil, vinegar, sugar and
seasoning package from soup mix; shake well. Pour over vegetable mixture,
just to coat. Cover; refrigerate at least 1 hour to blend flavors. Just
before serving, break noodles into pieces. Add noodle pieces and sesame to
salad; toss to combine.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chinese Barbecued Ribs
Categories: Main dish
Yield: 6 Servings
1/2 c Oyster sauce
1/4 c Hoisin sauce
1/4 c Honey
3 tb Lite soy sauce
2 tb Chili paste, if desired
1/3 c Finely chopped green onions
4 lb Spareribs, cut into 6-inch
- sections
Heat grill. In a small bowl, combine all ingredients except spareribs; mix
well. Set aside. When ready to grill, place spareribs on gas grill over
medium heat or on charcoal grill 6 to 8 inches from medium coals. Brush
with sauce. Cover; cook 1 to 1 1/4 hours or until meat is tender and
starts to pull away from bone, brushing frequently with additional sauce.
To serve, cut ribs apart carefully with a knife and arrange on platter.
Bring any remaining sauce to a boil. Serve sauce with ribs.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Wild Rice And Mushrooms
Categories: Side dish
Yield: 8 Servings
3 tb Margarine or butter
5 oz Pkg. fresh brown mushrooms
- sliced
1/2 c Slivered almonds
1 c Uncooked wild rice
1/2 c Sliced green onions
3 c Chicken broth
Heat oven to 350F degrees. Grease 1 1/2-quart casserole. Melt margarine
in large skillet over medium heat. Add mushrooms and almonds; cook and
stir 3 minutes or until mushrooms are tender and almonds begin to brown.
Add wild rice; cook 10 minutes, stirring frequently. Stir in onions and
broth. Bring to a boil. Pour into greased casserole; cover. Bake at 350F
degrees for 45 minutes. Uncover; bake an additional 45-60 minutes or until
rice is tender and liquid is absobed.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Apple Brown Betty
Categories: Desserts
Yield: 8 Servings
5 c Sliced peeled apples
1/2 c Firmly packed brown
1 ts Grated lemon peel
1/4 ts Nutmeg
1 tb Lemon juice
1 c Unseasoned dry bread crumbs
1/2 c Margarine or butter, melted
Heat oven to 375F degrees. Grease 8-inch square (2 quart) baking dish. In
a large bowl, combine apples, brown sugar, lemon peel, nutmeg and lemon
juice; mix well. In a medium bowl, combine bread crumbs and margarine;
sprinkle 1/2 cup bread crumb mixture in greased baking dish. Spoon apple
mixture over crumb mixture; top with remaining bread crumb mixture. Cover
with foil. Bake at 375F degrees for 45 to 50 minutes or until apples are
almost tender. Uncover; bake an additional 15 to 20 minutes or until top
is crisp and golden brown. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Easy Pesto Pinwheels
Categories: Appetizers
Yield: 16 Appetizers
8 oz Can refrigerated crescent
- dinner rolls
1/3 c Purchased pesto
1/4 c Chopped roasted red bell
- peppers
Heat oven to 350F degrees. Unroll dough into 2 long rectangles. Firmly
press preforations to seal. Spread rectangles with pesto to within 1/4
inch of edges. Sprinkle with roasted peppers. Starting at shortest side,
roll up each rectangle; pinch edges to seal. Cut each roll into 8 slices.
Place, cut side down, on ungreased cookie sheet. Bake at 350F degrees for
13 to 17 minutes or until golden brown. Immediately remove from cookie
sheet. Serve warm.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chef's Salad
Categories: Salads
Yield: 6 Servings
3 Eggs
1 cl Garlic, halved
3 c Torn iceberg lettuce
1/2 c Sliced cucumber
1/2 c Chopped celery
1/4 c Sliced green onions
1 Carrot shredded
3 Radishes, sliced
1 c Julienned cooked chicken
1 c Julienned cooked ham
1 c Julienned Swiss cheese
2 Tomatoes, cut into wedges
1/2 c Croutons
1 c Favorite salad dressing
Place eggs in medium saucepan; cover with cold water. Bring to a boil.
Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over
eggs to stop cookin. Peel eggs; slice. Meanwhile, rub large salad bowl with
garlic clove; discard garlic. Add lettuce, cucumber, celery, onions, carrot and
radishes to salad bowl; toss to combine. Arrange chicken, ham and cheese over
lettuce. Top with eggs, tomatoes and croutons. Serve with dressing.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Lemon-Poached Salmon
Categories: Main dish, Fish
Yield: 4 Servings
3 c Water
2 tb Sliced geen onions
1/2 Lemon, sliced
1/8 ts Salt
1 ds Pepper
4 4 oz salmon steaks
In a large skillet, combine all ingredients except salmon. Bring to
a boil. Reduce heat to low; simmer 5 minutes to blend flavors. Add
salmon; cover and simmer 6 to 9 minutes or until salmon flakes easily
with fork. With slotted spoon, remove salmon from liquid; place on serving
platter. If desired, garnish with dill and additional lemon slices.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Fettuccine With Garlic-Herb Butter
Categories: Side dish, Pasta
Yield: 4 Servings
6 oz Uncooked fettuccine
1 ts Butter
1 lg Garlic clove, minced
3 tb Chopped fresh herbs
1 tb Butter, softened
1/8 ts Salt
1 ds Pepper
In a large saucepan, cook fettuccine to desired doneness as directed on
package. Drain; return to saucepan. Meanwhile, in a small saucepan, melt
1 teaspoon butter over medium heat. Add garlic; cook 30 to 60 seconds or
until garlic begins to turn golden brown. In a small bowl, combine herbs, 1
tablespoon buter, salt, pepper and cooked garlic; mix well. Add to
fettuccine; toss to coat.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Sour Cream Cake
Categories: Desserts, Cakes
Yield: 12 Servings
2 c All-purpose flour
2 c Sugar
1 1/4 ts Baking soda
1 ts Salt
1/2 ts Baking powder
1 c Water
3/4 c Sour cream
1/4 c Shortening
1 ts Vanilla
2 Eggs
4 oz Unsweetened chocolate,
- cut into peices, melted,
- cooled
Heat oven to 350F degrees. Grease and flour two 8 or 9-inch round cake
pans; line bottom of pans with waxed paper. In a medium bowl, combine
flour, sugar, baking soda, salt, and baking powder; mix well. In a large
bowl, combine all remaining ingredients; blend well. Add dry ingredients; blend a
low speed until moistened. Beat 3 minutes at high speed. Pour batter into
greased, floured and lined pans. Bake at 350F degrees for 30 to 40 minutes or
until toothpick inserted in center comes out clean. Cool 10 minutes. Remove
from pans. Cool 1 hour or until completely cooled. Fill and frost as desired.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Spicy Honey Chicken Drumettes
Categories: Appetizers
Yield: 12 Drumettes
1/4 c Honey
1/4 c Soy sauce
1/4 c Chili sauce
1/4 ts Ginger
1/4 ts Dry mustard
1/4 ts Hot peper sauce
12 Chicken drumettes
In a 12x8-inch baking dish, combine honey, soy sauce, chili sauce, ginger,
dry mustard and hot pepper sauce; mix well. Add drumettes; turn to coat.
Cover; refrigerate 1 hour to marinate. Heat oven to 375F degrees. Uncover
dish. Bake chicken in marinade at 375F degrees for 45 to 60 minutes or
until chicken is fork-tender and no longer pink next to bone, brushing
with marinade occasionally.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Vichyssoise
Categories: Soups
Yield: 5 Servings
2 tb Butter
3 md Leeks, sliced
3 md Potatoes, peeled, sliced
4 c Chicken broth
2 c Half-and-half
1/2 ts Salt, if desired
Chopped chives
Melt butter in a large saucepan over medium heat. Add leeks; cook
and stir until tender. Add potatoes and broth. Cover; simmer 15 to 20
minutes or until potatoes are tender. In a blender container or food
processor bowl with metal blade, process mixture until smooth and
creamy. Stir in half-and-half and salt. Refrigerate 1 hour or until
cold. To serve, ladle into bowls; sprinkle with chives.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Grilled Walleye With Pecan Butter
Categories: Main dish, Fish
Yield: 4 Servings
1/4 c Butter, softened
2 ts Chopped fresh chives
2 ts Orange juice
1/2 c Chopped pecans, toasted
4 6-oz. walleye fillets
1/4 ts Salt
1 ds Coarse ground black pepper
Heat grill. Cut two 12-inch-square pieces of heavy-duty foil. With tip of
sharp knife, cut 2-inch slits every 2 inches accross foil. Spray foil with
nonstick cooking spray. In a small bowl, combine butter, chives,
orange juice and 1/4 cup of the pecans; mix well. When ready to
grill, place foil pieces on gas grill over medium heat or on charcoal
grill 4 to 6 inches from medium coals. Sprinkle walleye fillets with
salt and pepper. Place fillets on foil; cook 8 to 12 minutes or until
fish slakes easily with fork, turning once. During last minute of
cooking time, top fillets with pecan butter. Remove fillets from heat;
place on serving platter. Sprinkle with remaining 1/4 cup pecans.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Quick Mushroom Risotto
Categories: Side dish
Yield: 8 Servings
2 tb Butter
1/2 c Chopped onion
4 1/2 oz Jar sliced mushrooms,drained
2 c Uncooked instant white rice
1 ts Garlic powder
1/4 ts Pepper
2 14 1/2oz cans ready-to-serve
- chicken broth
1/3 c Whipping cream
1/3 c Grated Parmesan cheese
In large skillet, melt butter over medium-high heat. Add onion and
mushrooms; cook and stir 3 minutes. Add rice, garlic powder
and pepper; cook 2 minutes. Stir in 1 can of the broth; cook 4
minutes, stirring constantly. Gradually stir in remaining can
of broth; cook 7 minutes or until liquid is almost absorbed,
stirring frequently. Stir in whipping cream. Remove from heat. Stir in
Parmesan cheese. Spoon on to serving dish.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Thumbprints
Categories: Cookies, Desserts
Yield: 3 Dozen
1/2 c Sugar
1 c Margarine or butter,softened
1 ts Vanilla
2 Egg yolks
2 1/4 c All-purpose flour
1 ts Baking powder
1/4 c Any flavor jam or preserves
In medium bowl, combine sugar, margarine, vanilla and egg yolks;
beat until light and fluffy. Gradually add flour and baking powder; mix
well. Cover with plastic wrap; refrigerate 30 minutes for easier
handling. Heat oven to 350F degrees. Shape dough into 1-inch
balls, place 2-inches apart on ungreased cookie sheet. With
thumb, make indentation in center of each cookie. Bake at 350F
degrees for 11 to 14 minutes or until light golden brown around
edges. Immediately remove from cookie sheets. Spoon about 1/4
teaspoon jam into each baked cookie.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Frittata With Sun-Dried Tomatoes
Categories: Appetizers
Yield: 3 Servings
6 Sun dried tomatoes, drained
4 tb Olive oil
1 sm Onion, finely chopped
1 pn Fresh thyme leaves
Salt and black pepper
6 Eggs
1/2 c Grated parmesan cheese
Place the tomatoes in a small bowl, and pour on enough hot water to just
cover them. Soak for about 15 minutes. Lift the tomatoes out of the water, and
slice them into thin strips. Reserve the soaking water. Heat the oil in a large
non-stick or heavy frying pan. Stir in the onion, and cook for 5-6 minutes or
until soft and golden. Add the tomatoes and thyme, and stir over medium heat
for 2-3 minutes. Season with salt and pepper.
Break the eggs into a bowl and beat lightly with a fork. Stir in 3-4 tablespoons
of the tomato soaking water and the grated parmesan cheese. Raise the
heat under the pan. When the oil is sizzling pour in the eggs. Mix them
quickly into the other ingredients, and stop stirring. Lower the heat to moderate,
and cook for about 4-5 minutes on the first side, or until the frittata is puffed and
golden brown. Take a large plate, place it upside down over the pan, and
holding it firmly with oven gloves, turn the pan and the frittata onto it. Slide the
frittata back into the pan and continue cooking until golden brown on the
second side, 3-4 mintues more. Remove from the heat. The frittata can
be served hot, at room temperature, or cold. Cut it into wedges to serve.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Sweet And Sour Onion Salad
Categories: Salads
Yield: 6 Servings
1 lb Baby onion, peeled
1/4 c Wine vinegar
3 tb Olive oil
3 tb Caster sugar
3 tb Tomato puree
1 Bay leaf
2 Parsley sprigs
1/2 c Raisins
Salt and black pepper
Put the onions in a pan with the wine vinegar, olive oil, sugar, tomato puree,
herbs, raisins, salt and pepper and 1 1/4 cups water. Bring to a boil and simmer
gently, uncovered, for 45 minutes or until the onions are tender and most of the
liquid has evaporated. Remove the bay leaf and parsley, check the seasonings,
and transfer to a serving dish. Serve at room temperature.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Meatballs With Pepperonata
Categories: Main dish, Meats
Yield: 4 Servings
INGREDIENTS
14 oz Minced beef
2 c Fresh white breadcrumbs
2/3 c Grated parmesan cheese
2 Eggs, beaten
1 pn Paprika
1 pn Grated nutmeg
1 ts Dried mixed herbs
2 Thin slices of mortadella
- (2 oz total), chopped
Vegetable oil
Salt and black pepper
Snipped fresh basil leaves
PEPERONATA
2 tb Olive oil
1 sm Onion, thinly sliced
2 Yellow peppers, cored,
- seeded and cut lengthwise
- into thin strips
2 Red peppers, cored, seeded
- and cut lengthwise into
- thin strips
1 1/4 c Finely chopped tomatoes
1 tb Chopped fresh parsley
Put the minced beef in a bowl. Add half the breadcrumbs and all the remaining
ingredients including salt and pepper to taste, except peperonata ingredients and
vegetable oil. Mix well with clean wet hands.
Divide the mixture into 12 equal portions and roll each into a ball. Flatten the meat balls
slightly so they are about 1 cm thick. Put the remaining breadcrumbs on a plate and roll the
meatballs in them, a few at a time, until they are evenly coated. Place on a plate, cover
with plastic wrap and chill for about 30 minutes to firm up.
Meanwhile, make the peperonata. Heat the oil in a medium saucepan, add the onion and
cook gently for about 3 minutes, stirring frequently, until softened. Add the pepper strips
and cook for 3 minutes, stirring constantly. Stir in the tomatoes and parsley, with salt and
pepper to taste. Cover and cook for 15 minutes, then remove the lid and continue to cook,
stirring frequently, for 10 minutes more, or until reduced and thick. Taste for seasoning,
keep hot.
Pour oil into a frying pan to a depth of about 1 inch. When hot but not smoking, shallow fry
the meatballs for 10-12 minutes with vegetable oil, turning them 3-4 times and pressing
them flatly with a cheese slice. Remove and drain on kitchen paper. Serve hot, with the
pepperonata alongside. Garnish with the basil.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Tagliatelle With Smoked Salmon
Categories: Side dish, Pasta
Yield: 4 Servings
3/4 c Smoked slamon slices or ends
1 1/4 c Single cream
1 pn Ground mase or nutmeg
12 oz Green and white tagliatelle
Salt and black pepper
3 tb Chopped fresh chives
Cut the salmon into thin strips about 2 inches long. Place in a bowl with the
cream and the mase or nutmeg. Stir, cover, and allow to stand for at least
2 hours in a cool place. Bring a large pan of water to boil for the pasta. While
the water is heating, gently warm the cream and salmon mixture in a small
saucepan without boiling it. Add salt to the boiling water. Drop in the pasta all
at once. Drain when it is just al dente. Pour the sauce over the pasta and mix
well. Season and garnish with chives.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Peaches With Amaretti Stuffing
Categories: Desserts
Yield: 4 Servings
4 Ripe fresh peaches
Juice of 1/2 lemon
2/3 c Crushed amaretti biscuits
2 tb Marsala or brandy
2 tb Butter, at room temperature
1/2 ts Vanilla extract
2 tb Granulated sugar
1 Egg yolk
Preheat oven to 350F degrees. Wash the peaches. Cut them in half and
remove the stones. Enlarge the hollow left by stones by scooping out some
of the peach with a small spoon. Sprinkle the peach halves with lemon juice. Soften
the amaretti crumbs in the marsala or brandy for a few minutes. Beat the butter
until soft. Stir in the amaretti mixture and all the remaining ingredients. Arrange the
peach halves in a baking dish in one layer hollow side upwards. Divide the amaretti
mixture into 8 parts, and fill the hollows, mounding the stuffing up the in the center.
Bake 35-40 minutes. These are delicious seved hot or cold.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Won Ton Flowers
Categories: Appetizers
Yield: 4 Servings
20 Wonton wrappers
Vegetable oil, for deep fry
1 tb Vegetable oil
2 tb Light brown sugar
3 tb Rice vinegar
1 tb Light soy sauce
1 tb Tomato ketchup
4 tb Stock or water
1 tb Cornflour paste
Pinch the center of each wonton wrapper and twist it around to form a floral shape.
Heat the oil in a wok and deep fry the floral wontons for 1-2 minutes, until crisp.
Remove and drain on kitchen paper.
To make the sauce, heat the oil in a wok or frying pan and add the sugar, vinegar,
soy sauce, tomato ketchup and stock or water. Stir in the cornflour paste to thicken
the sauce. Continue stiffing until smooth. Pour a little sauce over the wontons and
serve immediately with remaining sauce.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Miso Soup
Categories: Soups
Yield: 4 Servings
3 Shiitake mushrooms
5 c Vegetable stock
4 tb Miso paste
4 oz Tofu, cut into large dice
1 Spring onion, green part
- green part only, sliced
If usuing dried mushrooms, soak them in hot water for about 3-4 minutes, then
drain. Slice the mushrooms thinly and set aside. Bring the stock to a boil in a
large saucepan. Stir in the miso paste and mushrooms, lower the heat and
simmer for 5 minutes. Ladle the broth into 4 soup bowls and divide the tofu
between them. Sprinkle over the spring onion and serve immediately.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pork Chow Mein
Categories: Main dish, Meats
Yield: 4 Servings
6 oz Medium egg noodles
12 oz Pork fillet
2 tb Sunflower oil
1 tb Sesame oil
2 Garlic cloves, crushed
8 Spring onions, sliced
1 Red pepper, seeded and
- roughly chopped
1 Green pepper, seeded and
- roughly chopped
2 tb Dark soy sauce
3 tb Chinese rice wine or dry
- sherry
6 oz Beansprouts
3 tb Chopped fresh parsley
1 tb Toasted sesame seeds
Soak the noodles acording to the packet instructions. Drain well.
Thinly slice the pork fillet. Heat the sunflower oil in a preheated wok
or large frying pan and cook the pork over high heat until golden
brown and cooked through. Add the sesame oil to the wok or frying
pan, with the garlic, spring onions, and peppers. Cook over a high
heat for 3-4 minutes, or until the vegetables are beginning to soften.
Reduce the heat slightly and stir in the noodles, with the soy-sauce and
rice wine or sherry. Stir-fry for 2 minutes. Add the beansprouts and
cook for a further 1-2 minutes. If the noodles begin to stick, add a splash
of water. Stir in the parsley and serve sprinkled with sesame seeds.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Stir-Fried Greens
Categories: Vegetables, Side dish
Yield: 4 Servings
2 bn Spinach or chard
3 Garlic cloves, crushed
2 Inches fresh root ginger,
- peeled and cut into
- matchsticks
4 tb Groundnut oil
4 oz Boneless, skinless chicken
- breast, very finely sliced
1 Fresh red chili, seeded and
- shredded
3 tb Oyster sauce
1 tb Brown sugar
2 tb Cornflour, mixed with 1/4 cup Cold water
Salt
Wash the chosen leaves well and shake them dry. Strip the tender leaves
from the stems and tear them into pieces. Discard the lower, tougher part
of the stems and slice the remainder evenly. Fry the garlic and ginger in the
hot oil, without browning, for a minute. Add the chicken and keep stirring it in
the wok until the meat changes color. When the meat looks cooked, add the
sliced stems first and cook them quickly; then add the torn leaves and chili. Spoon
over the oyster sauce and a little boiling water if neccessary. Cover and cook for
1-2 minutes only. Remove the cover, stir and add sugar and salt to taste. Stir in the
cornflour and water mixture and toss thoroughly. Cook until the mixture is well
coated in a glossy sauce. Serve immediately, while still very hot and the
colors are bright and positively jewel-like.
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---------- Recipe via Meal-Master (tm) v8.06
Title: Deep-Fried Bananas
Categories: Desserts
Yield: 8 Servings
4 oz Self-raising flour
1 1/2 oz Rice flour
1/2 ts Salt
1 c Water
Finely grated lime rind
8 sm Bananas
Oil for deep-frying
Sugar
1 Lime, cut into wedges
Sift both the flours and the salt together into a bowl. Add just
enough water to make a smooth coating batter. Mix well, then add
the lime rind. Peel the bananas and dip them into the batter two or
three times. Heat the oil to 375F degrees. Deep fry the battered
bananas until crisp and golden. Drain and serve hot with sugar
and with lime wedges to sqeeze over the bananas.
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