Recipes published in ‘Israeli’

Gingered Bananas

Recipe

31 Jan

Title: Gingered Bananas
Categories: Desserts
Yield: 3 Servings

1/4 c Butter
3 Firm ripe bananas, peeled
-and cut in 2″ sections
1 tb Fresh ginger, grated
3 tb Brown sugar
1/4 c Rum
2 tb Sweetened coconut, grated

Heat butter over medium high heat i skillet until
foamy. Add bananas and ginger and saute for 2-3
minutes or until golden. Remove bananas to serving
plates. Add sugar and rum, quickly stirring into
butter for 20-30 seconds or until a sauce forms.

Place hot sauce over bananas and sprinkle with coconut.
*As an option, stir chopped stem ginger into ice cream
and serve over bananas. Source: Cityline Club
CITY-TV Toronto, Ont. Typed in MMFormat by
cjhartlin@msn.com Recipe by: Lucy Waverman

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Filed under: Israeli, Soups, Vegetables

Brownie Cups

Recipe

14 Aug

Title: Brownie Cups
Categories: Cookies
Yield: 48 servings

1/2 c Margarine or butter;
-softened
1 pk Cream; (3 ozs)
Cheese; softened
3/4 c All-purpose flour*
1/4 c Powdered sugar
1/2 ts Vanilla
3 oz Semisweet chocolate
1 tb Margarine or butter
1/3 c Granulated sugar
1/4 c Chopped walnuts
1 Egg
*self-rising flour can be
-used
1 This recipe.

Recipe by: Betty Crocker’s Cookbook
Mix 1/2 cup margarine and the cream cheese. Stir in flour, powdered sugar
and vanilla. Cover and refrigerate at least 1 hour.
Heat oven to 325 degrees. Pat scant 1 tablespoon dough in bottom and up
side of each of 24 small muffin cups, 1-3/4 X 1 inch. Heat chocolate and 1
tablespoon margarine over low heat until melted; remove from heat. Stir in
remaining ingredients. Fill each muffin cup about two-thirds full with
chocolate mixture (about 1-1/2 teaspoons). Bake about 25 minutes or until
edges are light brown; cool. Remove cups from pan. 2 DOZEN COOKIES; 110
CALORIES PER COOKIE.

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Filed under: Israeli, Meats

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