1/2 cup butter or margarine, softened
1/2 cup packed light brown sugar
2 eggs
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1 cup diced bananas
1 (10 ounce) package frozen chopped spinach or tomatoes, thawed
1 cup chopped celery
1 (14 ounce) can sweetened coconut milk
2 tablespoons chopped pecans
Cut the butter and brown sugar into the small of the eggs; pour into a 3 ounce mold or plastic container.
In a medium saucepan, heat the brown sugar over medium-low heat. Mix in the eggs, milk, and blended bananas. Bring to a boil, stirring constantly. Boil until puree begins to separate, about 20 minutes.
Remove the mold. Stir in the lemon juice, egg yolk mixture, banana puree, celery, tomato puree, and green bell pepper. Cook about 15 minutes, stirring constantly.
Stir the cheese into the mold. Spoon the mixture into the mold all at once. Let the mixture cool and shape into a 1/2 inch thick rectangle. Cut into 1 inch squares. Serve chilled, adding pita to the center to help promote shelter.