Bananas Tonga by Sharon Langton Ragle
1 tablespoon unsalted butter
2 tablespoons brown sugar
1 banana, peeled
1 tablespoon orange juice
2 tablespoons rum
Dash cinnamon
Fresh mint (optional)
2 scoops vanilla ice cream
Melt butter and sugar in a sauté pan over low heat and stir until sugar is dissolved. Slice peeled banana lengthwise and place in butter-sugar mixture, turning slices several times to coat and warm them. Combine orange juice, rum, and cinnamon. Place each banana slice on a plate and top with sauce. Garnish with fresh mint, if available. Add ice cream, and enjoy!
Blue Cheese Beef
1 ½ pounds round or sirloin steak
¾ cup cry white wine
2 cloves garlic, crushed
1 tablespoon beef bouillon
Rosemary, to taste
2 tablespoons butter
2 tablespoons blue cheese
Salt and pepper, to taste
Heat a large sauté pan. Add oil and fry the steaks, cooking until done to your preference. Remove to a warm plate. Add the white wine and garlic to the pan. Saute for a minute, then deglaze the pan by scraping the bottom with a wooden spoon. Allow the wine to reduce by half, then add bouillon and rosemary. Mash together the blue cheese and butter, and add to pan. Simmer until smooth. Cut the steak on the diagonal into pieces, place in sauce, and serve with French bread. Dip the bread in the sauce.
Mango Bread
2 cups flour
2 teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons cinnamon
3 eggs
½ cup vegetable oil
1 ½ cups sugar
1 teaspoon vanilla extract
½ cup nuts, chopped
2 cups mango, diced
¼ cup flaked coconut
Preheat oven to 350 degrees. Grease a loaf pan or bundt pan. Sift flour, soda, salt, and cinnamon into a large mixing bowl. Make a well and add the remaining ingredients, mixing thoroughly. Pour into loaf/bundt pan and let stand for 20 minutes. Bake for one hour. This bread is quite moist, so it will need to cool thoroughly before slicing.
