THE nearly three hundred banana recipes which poured into the CATHOLIC HERALD office from Great Britain and Ireland set the judges a mammoth task. There were recipes for cream and chiffon pies, chutneys (one reader sent a sample), bread puddings, banana meat relishes and jams, in addition to the more usual ways of serving bananas with cream, jam, or frittered. There was even a banana soup recipe from Africa.
Top two recipes with originality, good taste, and practicality won prizes for MRS. FLANAGAN of STAFFORD, and MISS JOSEPHINE McCORMICK, of PURLEY, SURREY.
Mrs. Flanagan gets the fourplace settings of Lion stainless stell and black nylon cutlery for her simple, delicious and inexpensive "nameless sweet":
Mash 4 bananas. Mix with 8 tablespoons sweetened apple puree, 8 tablecpoons cream. Fold in one stiffly beaten egg-white and one tablespoon caster sugar. Sprinkle with chopped nuts. Service slightly chilled.
Miss Josephine McCormick wins the Moulinex Electric mincer/ grater with her Cooked Savory Dish (recipe for 4): Take: 6 bananas, one onion, one egg, 8 tablespoons rice, raisons, walnuts, mayonnaise. Fry bananas and onion in butter, add a few raisins and chopped walnuts: fold in boiled rice Ind two tablespoons mayonnaise. Keep temperature high, break egg over pan and fold in with fork. Garnish, if liked, with cayenne pepper and chopped parsely.