Preheat the oven to 350?. Arrange the plantains in an ovenproof casserole, pour the wine, sherry, and sugar over them, and sprinkle with butter and cinnamon. Cover the plantains and bake 20 to 25 minutes. Uncover, turn the plantains over, baste, and bake, uncovered, until golden brown on top, another 15 minutes. Serve hot. Recipe By : Mary Urrutias "Memories of a Cuban Kitchen" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (162g)|
|Recipe Makes: 6|
|Calories from Fat: 73 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 20.3mg||6 %|
|Sodium 65.5mg||2 %|
|Potassium 634.7mg||17 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 54.6g|
|Protein 1.7g||2 %|
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Calories per serving: 302
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