You will need 4 large, ripe bananas 1 cup orange juice 4 tablespoons butter ½ cup brown sugar 2 teaspoons cinnamon Optional: cream or whipped cream as a topping.
Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.
You will need 4 red snapper fillets 1 large onion, thinly sliced 2 cups tomato purée ¼ cup capers ½ cup green olives stuffed with pimento 2 yellow chiles in vinegar (optional) 3 tablespoons oil salt and pepper lemon and parsley as garnish
Sauté onion in hot oil until transparent. Add tomato purée, salt and pepper. Simmer 10 minutes. Add fish, capers, olives and chiles. Simmer over low heat 15 minutes or until fish is done and the sauce is thick. Garnish with lemon and parsley.
You will need 4 to 6 poblano chiles or green peppers, halved and seeded (Poblano chiles must first be roasted and peeled) ¼ lb. chopped or ground beef ½ onion, finely chopped ⅓ cup lard or vegetable oil ¾ cup cooked rice ¼ cup chopped nuts ¼ cup raisins 4 to 6 slices mild cheese 2 cups tomato sauce (thin) salt and pepper to taste
Parboil the chiles and rinse in cold water. Heat lard and sauté meat and onion. Add rice, nuts, raisins and ¼ cup tomato sauce. Season with salt and pepper. Simmer about 10 minutes or until slightly thick. Stuff peppers with filling and top each with a slice of cheese. Arrange in a deep baking dish and pour the remaining sauce over top. Bake at 350° F. for 30 minutes.
Bean Stuffed Peppers
You will need 4 to 6 poblano chiles or green peppers, halved and seeded 4 to 6 slices mild cheese 3 cups cooked, mashed beans (See Recipe No. 7) ⅓ cup lard or oil 1 cup cream, thick 1 cup tomato purée 1 tablespoon minced onion 1 tablespoon minced parsley salt freshly ground pepper
Parboil chiles and rinse with cold water. Heat oil and sauté onion. Add tomato purée and mashed beans. Season with salt, pepper and parsley. Stir frequently until mixture is thick. Fill each pepper and top with cheese and cream. Bake in a greased dish at 350° F. for 20 to 30 minutes.