1 pt cottage cheese
2 tbsp sugar
1 tsp vanilla extract
1 tsp lemon rind, freshly grated
1 tsp lemon juice
4 bananas
4 graham cracker squares, crumbled
1 ground cinnamon
Directions
Combine cottage cheese, sugar, vanilla lemon rind and lemon juice in
food processor; blend until smooth. Spread blended cheese mixture in
a shallow 7 x 12" glass baking dish or put 1/4 cup mixture in
individual au gratin dishes. Thinly slice bananas and spread slices
evenly on top of cheese mixture. If using individual dishes, put half
a sliced banana on top of each serving. Sprinkle top evenly with
Graham cracker crumbs and sprinkle lightly with cinnamon. Place under
broiler until hot and lightly browned.
Per Serving: 120 calories, 3 mg cholesterol, 1 g fat,
277 mg sodium.
Source: San Francisco Examiner Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Servings: 8 servings
Bananas Au Gratin Recipe brought to you by Recipe Ideas
Categories: Banana; Casserole; Fruit; Vegetable
The History of Recipes
We are able to read the history of meal recipes back into distant history, at least as far as ancient Egypt, and possibly even further. Interesting though that maybe, these, ancient cookbooks were just very basic pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius compiled some documents describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main meal and desserts, something we still use today. Aspicius also describes how the Roman cooks used a good variety of aromatic flavours, including some that we all recognise like basil, mint and asafoetida. During the next few centuries, the wealthy families of Europe competed with each other to serve the most exotic meals, and as a consequence, chefs and their recipes increased in prestige. Even so, it wasn`t until the 19th century that cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. The revolution that is television brought us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Bananas Au Gratin recipe.
