I did not plan a travel theme for this weekend’s recipe’s, but I stumbled upon this recipe in my copy of “The Dinah Shore American Kitchen, Homestyle Cooking With Flair.” Joe and I received it as a shower gift.
The recipes sound delicious but were either more involved than what I had time for or contained ingredients such as squash, eggplant and mushrooms. Getting Joe to eat anything other than meat, corn and potato’s was not going to happen.
In going through the book tonight I found a couple of recipes to try that are quick and easy. This one sounds wonderful for a hot summer’s day.
“I’ve Never Been to Cuba – But”
8 teaspoons half and half
8 teaspoons dark rum
Coffee ice cream or frozen yogurt (vanilla or coffee)
Cut the bananas into 2-inch pieces. Carefully place them ina large flat glass dish and marinate them in the half and half and rum for an hour or so.
Place a scoop of ice cream or frozen yogurt in the bottom of a large, stemmed red wineglass or pretty fluted glass bowl if you have it. cover generously with the banana mixture.
If you’re doing this ahead, place in the freezer until you’re ready to serve it. The glass, the ice cream-almost everything is frosty but the rum.
Makes 4 servings.