Review of last recipe - I made the tartar sauce instead, and my fries look greasy in the pic (not my best effort) ... the fish was quite good, however.

TODAY'S RECIPE - BANANA-CARAMEL BISCUITS
From Woman's Day September 2, 1980 ... These can be prepared to baking point in the morning or the day before.  If so, refrigerate and bake a little longer.  Can also be reheated after baking.

Homemade biscuit mix (will keep at room temperature for several months)
6 cups flour
3 tbsp baking powder
1 tbsp salt
1 cup shortening

In large bowl, mix the dry ingredients well.  Cut in shortening until particles are fine.  Store at room temperature in a large glass container with tight cover.  Makes about 7 cups.

1/2 cup butter, melted, divided
1/2 cup brown sugar, divided
2 cups homemade biscuit mix
2 small ripe bananas, mashed
1 tsp cinnamon

Put a generous tsp butter in each of 12 muffin cups and top each with a generous tsp of brown sugar.  Set aside.

Mix biscuit mix and bananas.  On lightly floured surface, knead until well blended.  Roll out in 12" long rectangle.  Spread with remaining butter, and sprinkle with remaining brown sugar and the cinnamon.  Roll up jelly-roll fashion and cut into 12 slices.  Place each slice, cut side down, in a muffin cups. 

Bake in preheated 450 degree oven for 12-15 minutes or until light brown.  Immediately turn out upside down and serve hot.  Makes 12.

Nutritional information:  223 calories, 2 G protein, 26 G carbohydrates, 13 G fat, 24 mg cholesterol