Yield: 6 Servings
|1||5 lb. roasting chicken|
|2||Cloves garlic; finely chopped|
|1 cup||Seasoned bread crumbs|
|¼ cup||Fresh lime juice|
|1 tablespoon||Lime peel; grated|
|1 tablespoon||Brown sugar|
|¼ teaspoon||Ground nutmeg|
|¼ teaspoon||Cayenne pepper|
|4||Firm ripe bananas; peeled & chopped|
From: Laura Hunter <LHunter722@...> Date: Wed, 31 Jul 1996 12:04:01 -0400 This is another recipe from the school cookbook "Now You're Cooking!".
In a large saucepan, melt 3 T. of the butter over medium heat. Add garlic and cook until soft. Add bread crumbs; cook, stirring until crisp and brown. Remove pan from heat; stir in lime juice, lime peel, rum, brown sugar, nutmeg and cayenne pepper; mix well. Add banana and toss to combine.
Stuff chicken and place in a roasting pan. Melt remaining butter and brush over chicken. Roast for 2 hours or until done. Baste occasionally with pan juices. Serves 6.
EAT-L Digest 30 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .