I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

Fried Bananas

Slice bananas in half lengthwise and crosswise.  Put butter in pan.  Fry bananas until brown on both sides.  Sprinkle with a mixture of cinnamon and sugar (white or brown), and pour butter in pan over bananas to serve.  Serve over ice cream.

This recipe came from Vermeil Gager, mother of our friend Sonny Gager.  She lived in Pascagoula, Mississippi, near New Orleans. In New Orleans, this dessert is served with the following additions: Warm 1/4 cup rum and 2 Tbsp. banana liqueur.  Pour over bananas in pan, and light with match.  Scoop sauce over bananas until the flame goes out.  Now you have "Bananas Foster."
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