Kitchen Krafts

Banana Burrito

1 large flour tortilla

1 teaspoon butter/margarine

1 small banana

1 tablespoon honey or your favorite jam or preserves

1.
Spread the butter/margarine on the tortilla.
2.
Slice the banana into 1/4″ (6 mm) disks, then arrange over the tortilla.
3.
Drizzle the honey or preserves over the banana disks.
4.
Place on a microwave-safe plate, and cook on “High” for 60–90 seconds, or place on a cookie sheet and bake at 300° F (150° C) for 10–12 minutes.

3 ounces (85 g) sweet cooking chocolate^*

1/2 teaspoon cinnamon^*

3 cups milk

Cook, stirring constantly, all the ingredients over low heat until the chocolate has melted.

1/2 cup orange juice

2 tablespoons clear corn syrup

2 tablespoons brown sugar, well packed

1/4 teaspoon nutmeg

1/4 cup raisins, halved

1 bunch (about 1 pound/.5 k) carrots, scraped and cut on a slant into “coins” 1/4″ to 1/2″ (6 mm to 12 mm) thick

1 orange, peeled and divided into sections

1.
In a saucepan, mix together the first five ingredients; stir in the carrot coins.
2.
Cook the carrot mixture over medium heat, stirring occasionally, till it boils. Turn down the heat and simmer for 25 minutes.
3.
While the carrots are simmering, cut the orange sections into chunks. Add them to the carrot mixture after the 25 minutes are up; simmer 5 more minutes. Serve.

[illustrations] Illustrated by Scott Greer

*
Make this recipe extra delicious by using one 3-ounce (85-g) cake of Mexican chocolate (you can usually get it at stores that sell Mexican foods) instead of the sweet cooking chocolate and the cinnamon.