Ice Cream/Frozen Yogurt
to 12 scoops vanilla,
creme de banana
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_
Posted by "Edward J. Branley" <firstname.lastname@example.org> on rec.food.recipes