4 bananas, firm
2 lemons, grated rind & juice
1/4 cup brown sugar, firmly packed
1/4 cup butter (or marg.), melted
Directions
Cut bananas in half lengthwise; place cut side down in a buttered
baking dish. Brush bananas with lemon juice; sprinkle wiht grated
lemon juice; sprinkle with grated lemon rind and brown sugar. Drizzle
with butter.
Bake at 350 degrees for 15 to 20 minutes. Serve warm as a side dish
with meat, or as a dessert plain or with ice cream.
SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by
Nancy Coleman.
Servings: 4 servings
Baked Bananas Recipe brought to you by Recipe Ideas
Categories: Banana; Fruit
The History of Recipes
It is possible to track the history of meal recipes back into ancient history, in truth as far back into history as pharonic Egypt, and possibly even further. In practice though, these, ancient cookbooks were just very basic pictorial recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history are a few tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in The time of the romans around 25BC a man called Apicius created some documents which described recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, entrees and desserts, a very modern way of dining. This early Roman chef describes how the ancient Romans were skilled in the use of many spices, including some familiar names such as bay, fennel and dill. Later, we have a couple of interesting cookery books which were published in the 1300s ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that we all know today, but rather recipes for the types of meals eaten by the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the holy lands, such as rosemary and coriander. These new foods and spices created an eruption in manuscripts on food, the majority of which are kept safe in academic collections. For the centuries that followed, the rich and powerful families of the West tried to lay on the most exotic meals, and consequentially cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery books were increasing in popularity mostly as a result of better eduction, more free time and having more money to spend. |
We hope you enjoy this Baked Bananas recipe.
