From: "Edward J. Branley" <elendil@mintir.new-orleans.la.us>
Date: 21 Feb 1994 13:18:12 -0500
Split and slice bananas into small pieces. Melt butter over low heat, add sugar, spices and creme de banana (if used) and bring to a boil. Heat bananas in sauce and pour brandy and rum over mixture, then ignite. Serve over vanilla ice cream after flames subside. Serves 6 (use 6 scoops ice cream for one scoop person, 12 scoops for 2 per person). From _La Bonne Cuisine, Cooking New Orleans Style_
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives.
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