Page 11 Advertisements Column 1

Press, Volume CXII, Issue 33051, 19 October 1972, Page 11

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The stores are full of'Bananas Uln 9 sorts of d/stes •ithv u / / f b /fl n 11/! f 1 \ 1 Jt&n&n&sane " t> / i I T I 1 w I husmca//(/ Try these NEW AMERICAN I ' < > \ f I ‘ BANANA RECIPES you’ll love them 1 f\ -I < 'few BANANA MAYONNAISE -W J' I t 1 f own 1 ripe banana, 1 tablespoon freshly squeezed lime or lemon ® V » t juice, v 2 cup mayonnaise. ' .* Mash the ripe banana and add juice. Blend in mayonnaise. V ''-'W- I el KlriA Cover and chill in refrigerator. Makes 1 cup, W V/»***V BANANA HAM GRILLWICH 1. jO Jf. f®. t 8 slices bread, soft butter or margarine, prepared mustard. W ’ S B // orange marmalade, 4 thin slices boiled ham, 2 bananas. gfe "JR 1 yft. * -/ - . 2 eggs. % cup milk, dash salt. 188 ' W To make each sandwich: Butter bread, spread one buttered , f f JtQf side with mustard, then cover with orange marmalade. J Place ham slices on top of marmalade. Peel bananas and Jsg v cut in haff lengthwise and then crosswise. Put two banana s v / F .g.-rjE l jMfc. ” pieces on top of ham and cover with a slice of bread. W-V ■/ > w wSgß' ■ ~ ‘ Iff / 4 / butter side down. Repeat to make 4 sandwiches. Beat eggs WwHr IB ' V> S WBw' ■-'WffIUW with milk and salt. Dip both sides of sandwiches in egg afe. 'J , 1 / rf/f/ fff mixture. Brown in butter on grill or in skillet over medium ® | ' / ff g iI W* lUi •heat, then turn to brown other side. Serve at once. Makes RAN ANA S / / // eromte SPOOn DUtmeB ' bananaS ’ Ch “ nkS ’ C ° rnfiake ,nto A2 3 additional peanut brittle to Sift flour over cheese in bowl and toss to coat. Heat wine Hinw-tinnc Heat oven to 400 ‘ > - Grease bottom of 8-inch square or 8 ’ in fondue pot or saucepan over low heat to just simmering. J?ix andl cook or 9 inch round bakin 8 Pan- 1 Add cheese and flour mixture slowly, gradually, stirring constancy until cheese is melted and mixture bubbles. ® wlth ,ork s P°° n - Add miik - e gg and coffee cake mix from X / Adjust seasonings to taste. Keep warm. fnn package. Blend at low speed until all ingredients are / / Cut bananas into chunks. Have cornflake crumbs in shallow w,th . P 2 d ;wi2 g =nL°L,?«r a moistened. Then beat at medium speed of electric mixer f vj* bowl. Spear banana chunk with fondue fork; dip into cheese « ndv br £ le - serving. for 2 mjnutes or 300 strokes wjth spoon I X mixture, then into crumbs. Serve while hot Allow one Makes 4 to 5 servings. Spread half the batter in pan. Sprinkle with half of the ’ J D \j) banana per person. Fondue will accommodate 4 to 5 PANAMA CftElffEr Z'AIZF topping mix from the package. Spread remaining batter I Ct servings. oAiNmINh vUrrEX. vAItE and sprinkle with remaining topping mix. ’ This makes an elegant dessert to serve leisurely with coffee 1% cups diced bananas, ’A cup milk, 1 egg, 1 14’/ 2 ounce Bake 35 to 40 minutes or until top springs back when in the living room or on the patio in season. package cinnamon streusel coffee cake mix. pressed with finger. Makes 9-12 servings. DISTRIBUTORS LIMITED