2 Lg Green Plantains — sliced 1″ thick
4 Tbsp Lemon Juice
2 Tbsp Peanut Oil
1 Lg Tomato — peeled and choped
Salt & Freshly Ground Black Pepper — to taste
Peel and slice plantains 1 inch thick. Dip in lemon juice and saut? them in oil over low heat, stirring constantly. Add tomato and seasoning and transfer to an oiled casserole dish with a lid. Bake at 275? for 1? hours.
Source: “Vegetarian Food for All” by Annabel Perkins.
Palm Beach Post 08/18//97 billspa@icanect.net