Don’t you just love old cookbooks?
One of the many treasures I inherited from my Aunt Peggy was her vast collection of cookbooks. Not the traditional hardbound cookbooks mind you. No, her collections were more like cookbook pamphlets. Short on pages, small on height, and softbound. These cookbook pamphlets are an awesome treat to browse through.It’s like an archeological excavation of eating patterns and trends in America.
So I got to thinking… why not try some of these recipes out? Where they ask for margarine, substitute butter. Where they ask for processed cheese, substitute real cheese. Where they ask for beef bone marrow on toast, substitute… wait, I’ll skip that recipe thank you.
Here is the first recipe I tried last night from “Chiquita Banana’s Recipe Book,” dated 1947 from the United Fruit Company. This is a cookbook pamphlet dedicated entirely to the humble banana. (Or, as my almost one-year old niece Jocelyn says “Ha-nana!”)
One word regarding this recipe: Wow!
Who knew baked bananas could be so satisfying?And the best part is that since bananas are the #1 basket item in America, this means you always have a desert on hand! And who knew such a staple would actually be delicious? Actually that is a Walmart statistic. I just substituted Walmart with America.
4 firm bananas
1 ½ tablespoons melted butter or margarine
Place into well-greased baking dish.
Brush well with butter or margarine and sprinkle lightly with salt.
Sprinkle bananas lightly with brown sugar.
Bake in a moderate oven (375 degrees).
15 to 18 minutes, or until bananas are tender… easily pierced with a fork.
Serve hot as a vegetable (really?), or as a dessert with cream, syrup or a hot fruit sauces.
Important: When browning is desired, place the baked bananas under broiler heat for 1 to 2 minutes.
Eat well, my friends. Eat well.