Re: Fun Cooking
David Ward (dward@NWIS.BC.CA)
Wed, 11 Sep 1996 11:57:30 -0700
On Wed, 11 Sep 1996, Den W Smith wrote:
> but for desert try a baked bananna. Do not break the skin yet, gently
> knead the entire bananna until the whole inside feels mushy. Lay it down
> so that it naturally lays flat. Make a single cut with a sharp knife top
> center, end to end. (you've already washed your hands) pick out all the
> 'strings'you can find. Add raisins and fruit of the season like
> apple,peach,pear, Cut or mash the fruit, no skins. I add a little sugar
> to sweeten (it usually needs it) Mix it in evenly. Sprinkle cinnamon. You
> should do some finger tip samples so that the skin will now close. wrap
> in heavy duty foil and bake on coals, 10-20 min is usually good. I've
That sounds similar to something I recently learned how to make.
Instead of raisins and other fruit I was told to put chocolate chips
and some marshmallows in the bananna after cutting it down the centre.
We did not much the bannana beforehand either.
After wrapping in foil and backing for 10-15 minutes everthing gets soft
and gooey inside. Open up the tinfoil and eat out the centre of the
bannana boat with a spoon. I really liked it.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City