Brought to you by the people
at Food Frenzie!
Nothing fancy...just good food!
at Food Frenzie!
Nothing fancy...just good food!
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FOOD FRENZIE RECIPE ARCHIVES
RECIPE ARCHIVES, PG. 2
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ECONOMY COCOA CAKE
2 tablespoons butter, room temp.
1 cup sugar
3 tablespoons cocoa powder
1 egg
2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup sour milk*
Powdered sugar
Heat oven to 350 degrees.
Cream together the first 2 ingredients; blend in
cocoa. Beat in egg. Sift in the next 4 ingredients
& add alternately with the milk. Bake in a sprayed
11 x 8" pan for 25 minutes. Cool completely.
Sprinkle with powdered sugar. *Stir 1 teaspoon
vinegar into 1 cup milk & let stand for 5 minutes
before using.
2 tablespoons butter, room temp.
1 cup sugar
3 tablespoons cocoa powder
1 egg
2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup sour milk*
Powdered sugar
Heat oven to 350 degrees.
Cream together the first 2 ingredients; blend in
cocoa. Beat in egg. Sift in the next 4 ingredients
& add alternately with the milk. Bake in a sprayed
11 x 8" pan for 25 minutes. Cool completely.
Sprinkle with powdered sugar. *Stir 1 teaspoon
vinegar into 1 cup milk & let stand for 5 minutes
before using.
BEAN BURRITOS MAKES 4
4 flour tortillas
2 cups cooked black beans
1/2 cup prepared salsa
1/2 cup chopped fresh tomato
2 ounces shredded cheddar cheese
1/4 cup sour cream
Shredded lettuce
Lay tortillas, on a microwave-safe platter. Top with
the next 4 ingredients; roll up. Cook on high heat
30-40 seconds, or until beans are hot & cheese
is melted. Top with sour cream & shredded lettuce.
(From--Fifty Nifty Microwave Recipes)
4 flour tortillas
2 cups cooked black beans
1/2 cup prepared salsa
1/2 cup chopped fresh tomato
2 ounces shredded cheddar cheese
1/4 cup sour cream
Shredded lettuce
Lay tortillas, on a microwave-safe platter. Top with
the next 4 ingredients; roll up. Cook on high heat
30-40 seconds, or until beans are hot & cheese
is melted. Top with sour cream & shredded lettuce.
(From--Fifty Nifty Microwave Recipes)
BANANA SMOOTHIES & POPS MIXTURE MAKES 4
CUPS
1 (14-oz.) can sweetened condensed milk
(not evaporated milk)
8 ounces vanilla or banana-flavored yogurt
2 ripe bananas
1/2 cup orange juice
For smoothies: Process all ingredients in blender
until smooth. Pour into glasses to serve.
For pops: Spoon mixture into 8 (5-oz.) paper cups.
Freeze 30 minutes. Insert a wooden craft stick into
each pop. Freeze until firm. Makes 8 pops.
CUPS
1 (14-oz.) can sweetened condensed milk
(not evaporated milk)
8 ounces vanilla or banana-flavored yogurt
2 ripe bananas
1/2 cup orange juice
For smoothies: Process all ingredients in blender
until smooth. Pour into glasses to serve.
For pops: Spoon mixture into 8 (5-oz.) paper cups.
Freeze 30 minutes. Insert a wooden craft stick into
each pop. Freeze until firm. Makes 8 pops.
MAKE YOUR OWN HONEY-ROASTED NUTS 4
CUPS
1/4 cup honey
1/4 cup butter
1/2 teaspoon cinnamon
4 cups nuts
2-3 tablespoons superfine sugar
1/2 teaspoon cinnamon
Heat oven to 325 degrees.
Line a jelly roll pan with foil; spray foil. In a
small pan over medium heat, combine honey, butter
& cinnamon; bring to a boil. Cook for 2 minutes,
stirring constantly. In a large bowl, toss nuts with
the honey mixture, stirring until all nuts are coated.
Spread onto the jelly roll pan. Bake 10-15 minutes
or until nuts are glazed & lightly browned. WATCH
CLOSELY--THEY BURN EASILY! Let cool 20-30
minutes. Pour nuts into a bowl & add the last 1/2
teaspoon cinnamon & rest of sugar; toss to coat
well. Store airtight.(From Fifty Nifty Make Your Own
at Home --found on Food Network's Tastebook)
CUPS
1/4 cup honey
1/4 cup butter
1/2 teaspoon cinnamon
4 cups nuts
2-3 tablespoons superfine sugar
1/2 teaspoon cinnamon
Heat oven to 325 degrees.
Line a jelly roll pan with foil; spray foil. In a
small pan over medium heat, combine honey, butter
& cinnamon; bring to a boil. Cook for 2 minutes,
stirring constantly. In a large bowl, toss nuts with
the honey mixture, stirring until all nuts are coated.
Spread onto the jelly roll pan. Bake 10-15 minutes
or until nuts are glazed & lightly browned. WATCH
CLOSELY--THEY BURN EASILY! Let cool 20-30
minutes. Pour nuts into a bowl & add the last 1/2
teaspoon cinnamon & rest of sugar; toss to coat
well. Store airtight.(From Fifty Nifty Make Your Own
at Home --found on Food Network's Tastebook)
SAUSAGE GRAVY OVER BISCUITS SERVES 4-6
3 tablespoons bacon grease, shortening, butter oil
or a combination
1 pound ground pork sausage
(plain, with sage, or hot)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8-10 count) tube refrigerated biscuits
Heat fat in saucepan over medium heat. Crumble
sausage into the fat & cook, stirring occasionally,
until cooked through. Drain, leaving a little of the
fat in the pan. Add sausage back to pan &
sprinkle with flour, S&P. Cook & stir about 3
minutes. Slowly add milk, scraping up browned
bits from bottom of pan. After all the milk is
added, cook & stir until mixture is thickened &
bubbles gently, about 10 minutes. (Keep stirring
constantly near the end of the cooking time, or it
will scorch on the bottom & ruin the flavor of the
gravy.) Bake biscuits according to package
directions. Split warm biscuits open & spread with
butter. Ladle hot sausage gravy over biscuits to
serve. (From Fifty Nifty...Mom's Best Main Dishes)
3 tablespoons bacon grease, shortening, butter oil
or a combination
1 pound ground pork sausage
(plain, with sage, or hot)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8-10 count) tube refrigerated biscuits
Heat fat in saucepan over medium heat. Crumble
sausage into the fat & cook, stirring occasionally,
until cooked through. Drain, leaving a little of the
fat in the pan. Add sausage back to pan &
sprinkle with flour, S&P. Cook & stir about 3
minutes. Slowly add milk, scraping up browned
bits from bottom of pan. After all the milk is
added, cook & stir until mixture is thickened &
bubbles gently, about 10 minutes. (Keep stirring
constantly near the end of the cooking time, or it
will scorch on the bottom & ruin the flavor of the
gravy.) Bake biscuits according to package
directions. Split warm biscuits open & spread with
butter. Ladle hot sausage gravy over biscuits to
serve. (From Fifty Nifty...Mom's Best Main Dishes)
HEAVENLY HASH BARS MAKES 2 1/2 DOZEN
BARS
1 (16-oz.) package mini marshmallows
1 (11-12 oz.) can mixed nuts or peanuts
2 cups semisweet chocolate chips
2 cups butterscotch chips
1 cup peanut butter
Sprinkle marshmallows & nuts into a buttered 13 x
9" pan; set aside. In saucepan, melt the last 3
ingredients together over low heat, stirring
constantly, until melted & smooth. Pour over
marshmallows & nuts in pan. Let stand 8 minutes,
then gently stir to coat all ingredients.
Refrigerate until set. Cut into small bars to serve.
BARS
1 (16-oz.) package mini marshmallows
1 (11-12 oz.) can mixed nuts or peanuts
2 cups semisweet chocolate chips
2 cups butterscotch chips
1 cup peanut butter
Sprinkle marshmallows & nuts into a buttered 13 x
9" pan; set aside. In saucepan, melt the last 3
ingredients together over low heat, stirring
constantly, until melted & smooth. Pour over
marshmallows & nuts in pan. Let stand 8 minutes,
then gently stir to coat all ingredients.
Refrigerate until set. Cut into small bars to serve.
PUMPKIN DESSERT SERVES 12-16
1 (18 1/4-oz.) package yellow cake mix
1/2 cup butter, melted
3 eggs
1 (30-oz.) can pumpkin pie mix
1 (5-oz.) can evaporated milk
1/2 cup sugar
1/4 cup flour
3 teaspoons cinnamon
1 (18 1/4-oz.) package yellow cake mix
1/2 cup butter, melted
3 eggs
1 (30-oz.) can pumpkin pie mix
1 (5-oz.) can evaporated milk
1/2 cup sugar
1/4 cup flour
3 teaspoons cinnamon
Heat oven to 350 degrees.
In a large bowl, combine cake mix, butter & 1
egg until crumbly; set aside 2/3 cup for topping.
Press rest of crumb mixture into greased 13 x 9 x
2" baking dish. In bowl, beat rest of eggs. Add
pumpkin & milk; pour over the crust. Combine the
last 3 ingredients with reserved crumb mixture;
sprinkle over pumpkin layer. Bake 45-50 minutes
or until topping is golden brown. Cool on rack 1
hour. Refrigerate for 2 hours or until chilled. Cut
into bars.
In a large bowl, combine cake mix, butter & 1
egg until crumbly; set aside 2/3 cup for topping.
Press rest of crumb mixture into greased 13 x 9 x
2" baking dish. In bowl, beat rest of eggs. Add
pumpkin & milk; pour over the crust. Combine the
last 3 ingredients with reserved crumb mixture;
sprinkle over pumpkin layer. Bake 45-50 minutes
or until topping is golden brown. Cool on rack 1
hour. Refrigerate for 2 hours or until chilled. Cut
into bars.
Sent in by YOUKNOWWHO
CREAMY CHICKEN ENCHILADAS
About 4 cups shredded baked chicken
2 (16-oz.) containers sour cream
2 (10 3/4-oz.) cans cream of chicken, celery, or
mushroom soup (your choice)
20 flour tortillas
4 cups shredded cheddar cheese
About 4 cups shredded baked chicken
2 (16-oz.) containers sour cream
2 (10 3/4-oz.) cans cream of chicken, celery, or
mushroom soup (your choice)
20 flour tortillas
4 cups shredded cheddar cheese
Heat oven to 350 degrees.
Cook chicken & let cool until easy to handle;
shred chicken & set aside. In saucepan, combine
sour cream & cream soup; heat over low heat
until warmed through. Spread some of the sour
cream mixture in a tortilla; fill with chicken.
Repeat until you've used all the tortillas &
chicken; place rolls in 2 sprayed 13 x 9" baking
dishes. Cover with rest of sour cream sauce &
top with cheese. Bake 30-40 minutes, or until
heated through.
Cook chicken & let cool until easy to handle;
shred chicken & set aside. In saucepan, combine
sour cream & cream soup; heat over low heat
until warmed through. Spread some of the sour
cream mixture in a tortilla; fill with chicken.
Repeat until you've used all the tortillas &
chicken; place rolls in 2 sprayed 13 x 9" baking
dishes. Cover with rest of sour cream sauce &
top with cheese. Bake 30-40 minutes, or until
heated through.
Sent in by JSMITH
YOGURT POPS
1 teaspoon unflavored gelatin
1/2 cup cold milk
8 ounces any flavor yogurt
1 1/2 tablespoons sugar
1 teaspoon unflavored gelatin
1/2 cup cold milk
8 ounces any flavor yogurt
1 1/2 tablespoons sugar
Combine the first 2 ingredients in a small pan &
warm over low heat, stirring often, until gelatin
dissolves. Remove from heat & let cool a bit.
Stir sugar into the yogurt, then stir the yogurt
mixture, blending well. Pour into popsicle molds;
seal & freeze pops until firm.
warm over low heat, stirring often, until gelatin
dissolves. Remove from heat & let cool a bit.
Stir sugar into the yogurt, then stir the yogurt
mixture, blending well. Pour into popsicle molds;
seal & freeze pops until firm.
--From "Fifty Nifty...Make Your Own at
Home", vol. 3, to be published online Spring 09
Home", vol. 3, to be published online Spring 09
EASY CHICKEN WITH GRAVY SERVES 4-6
4-6 chicken cutlets
Salt & pepper
Flour, enough to coat chicken plus 1 tablespoon
1 tablespoon vegetable oil
2 tablespoons butter
1 (10-oz.) can chicken broth
1 (10 1/2 - 12-oz.) can chicken gravy
4-6 chicken cutlets
Salt & pepper
Flour, enough to coat chicken plus 1 tablespoon
1 tablespoon vegetable oil
2 tablespoons butter
1 (10-oz.) can chicken broth
1 (10 1/2 - 12-oz.) can chicken gravy
S&P both sides of chicken. Coat chicken lightly
with flour. Melt oil and 1 tablespoon butter in a
large skillet over medium heat. Add chicken and
cook, turning once, until browned on both sides
and cooked about halfway through, about 4
minutes total. Remove to chicken to platter. Add
rest of butter to skillet. Melt butter over
medium-high heat, scraping up browned bits.
Whisk in the 1 tablespoon flour and cook 1
minute. Whisk in broth. When mixture is smooth,
add the canned gravy; cook, whisking, until
smooth. Return chicken to pan along with any
accumulated juices. Simmer 5-10 minutes.
with flour. Melt oil and 1 tablespoon butter in a
large skillet over medium heat. Add chicken and
cook, turning once, until browned on both sides
and cooked about halfway through, about 4
minutes total. Remove to chicken to platter. Add
rest of butter to skillet. Melt butter over
medium-high heat, scraping up browned bits.
Whisk in the 1 tablespoon flour and cook 1
minute. Whisk in broth. When mixture is smooth,
add the canned gravy; cook, whisking, until
smooth. Return chicken to pan along with any
accumulated juices. Simmer 5-10 minutes.
Heat oven to 375 degrees.
Line a 13" x 9" pan with the
crescent rolls. Spoon sausage
& spuds on top. Beat eggs with S&P; pour over
ingredients in pan. Sprinkle Parmesan on top.
Bake 25-30 minutes. Garnish with green onions.
Line a 13" x 9" pan with the
crescent rolls. Spoon sausage
& spuds on top. Beat eggs with S&P; pour over
ingredients in pan. Sprinkle Parmesan on top.
Bake 25-30 minutes. Garnish with green onions.
BREAKFAST PIZZA
1 package refrigerated crescent rolls
1 pound bulk pork sausage, browned,
Crumbled & drained
1 cup hash browns, thawed
1 cup shredded cheddar cheese
5 eggs
Salt & pepper
2 tablespoons grated Parmesan cheese
Chopped green onions
1 package refrigerated crescent rolls
1 pound bulk pork sausage, browned,
Crumbled & drained
1 cup hash browns, thawed
1 cup shredded cheddar cheese
5 eggs
Salt & pepper
2 tablespoons grated Parmesan cheese
Chopped green onions
--From "Fifty Nifty...Make Your Own at
Home", vol. 3, to be published online Spring 09
Home", vol. 3, to be published online Spring 09
BAKED PORK CHOPS & STUFFING SERVES 4
4 pork chops
1/4 cup butter, melted
3 cups soft bread crumbs
2 tablespoons finely chopped onion
1/4 cup (or more, if needed) water
or chicken broth
1/4 teaspoon ground sage
4 pork chops
1/4 cup butter, melted
3 cups soft bread crumbs
2 tablespoons finely chopped onion
1/4 cup (or more, if needed) water
or chicken broth
1/4 teaspoon ground sage
1/4 teaspoon dried poultry seasoning or thyme
1/4 teaspoon onion powder
1 can cream of mushroom soup
1/2 cup milk
1/4 teaspoon onion powder
1 can cream of mushroom soup
1/2 cup milk
Heat oven to 350 degrees.
Brown chops on both sides in melted butter in
skillet. Place chops in a sprayed 13 x 9"
baking dish. Mix the 6 ingredients together and
place a mound of the stuffing mixture on top of
each chop. Blend soup with the milk; pour over
the chops and stuffing. Bake, covered, 30
minutes. Uncover and bake 30 minutes more.
Brown chops on both sides in melted butter in
skillet. Place chops in a sprayed 13 x 9"
baking dish. Mix the 6 ingredients together and
place a mound of the stuffing mixture on top of
each chop. Blend soup with the milk; pour over
the chops and stuffing. Bake, covered, 30
minutes. Uncover and bake 30 minutes more.
PAN-FRIED ASPARAGUS SERVES 4
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 pound fresh asparagus
spears, trimmed
Melt butter in skillet on medium-high heat.
Stir in next 3 ingredients. Cook garlic in
butter about 1 minute; do not brown. Add
asparagus; cook about 10 minutes, turning
occasionally to ensure even cooking.
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon black pepper
3 cloves garlic, minced
1/2 pound fresh asparagus
spears, trimmed
Melt butter in skillet on medium-high heat.
Stir in next 3 ingredients. Cook garlic in
butter about 1 minute; do not brown. Add
asparagus; cook about 10 minutes, turning
occasionally to ensure even cooking.
CHOCOLATE NESTS MAKES 15
1 cup chocolate chips
1/2 cup light corn syrup
1/2 cup peanut butter
4 cups crispy rice cereal
1 cup chocolate chips
1/2 cup light corn syrup
1/2 cup peanut butter
4 cups crispy rice cereal
Heat the first 2 ingredients in a large pot
until chips are melted. Add peanut butter;
heat and stir until mixture is smooth. Stir
in cereal until well coated. Scoop into
sprayed regular-size muffin cups to about
3/4 full. Press mixture against bottom and
sides to form a cup. Let set or chill until
firm. Fill with ice cream, a creamy dessert,
fresh cut up fruit or candy.
until chips are melted. Add peanut butter;
heat and stir until mixture is smooth. Stir
in cereal until well coated. Scoop into
sprayed regular-size muffin cups to about
3/4 full. Press mixture against bottom and
sides to form a cup. Let set or chill until
firm. Fill with ice cream, a creamy dessert,
fresh cut up fruit or candy.
DESSERT COFFEE serves 4
1 cup hot coffee
2 tablespoons sugar
1 tablespoon cocoa
1 cup milk
Cool Whip
In a 1-quart glass measure, stir the first 4
ingredients. Cook on high heat 3-4 minutes,
until just steaming. (Do not boil.) Pour into
pretty coffee cups. Top each with a dollop
of Cool Whip. Sprinkle tops of Cool Whip
with some cocoa powder.
1 cup hot coffee
2 tablespoons sugar
1 tablespoon cocoa
1 cup milk
Cool Whip
In a 1-quart glass measure, stir the first 4
ingredients. Cook on high heat 3-4 minutes,
until just steaming. (Do not boil.) Pour into
pretty coffee cups. Top each with a dollop
of Cool Whip. Sprinkle tops of Cool Whip
with some cocoa powder.
ASIAN RUB FOR MEAT:
Combine 1 teaspoon each granulated
garlic,teaspoon granulated onion & paprika in
small bowl. Add 1/2 teaspoon each cumin, dried
lemon grass or lemon zest, dried basil, dried
thyme, & kosher salt. Stir in 1/4 teaspoon
coarse black pepper and 1/8 teaspoon ground
cayenne pepper. Rub all over meat or poultry
and refrigerate for 1 hour.
--From "Fifty Nifty...Make Your Own at Home",
vol. 3 (To be online spring 09).
Combine 1 teaspoon each granulated
garlic,teaspoon granulated onion & paprika in
small bowl. Add 1/2 teaspoon each cumin, dried
lemon grass or lemon zest, dried basil, dried
thyme, & kosher salt. Stir in 1/4 teaspoon
coarse black pepper and 1/8 teaspoon ground
cayenne pepper. Rub all over meat or poultry
and refrigerate for 1 hour.
--From "Fifty Nifty...Make Your Own at Home",
vol. 3 (To be online spring 09).
PORK CHOPS WITH APPLE STUFFING
SERVES 4
2 tablespoons oil
4 (4-oz) pork loin chops, 1/2" thick
1/2 cup chopped apple
1/2 cup chopped celery
6 slices raisin bread, cubed
6 tablespoons apple juice or apple cider
Dash nutmeg or cinnamon
Heat oil in a large skillet over medium heat. Add
chops & brown lightly on both sides. Lower heat
to medium & continue cooking until chops are
cooked through. Remove chops from pan & keep
warm. Drain all but 3-4 tablespoons pan drippings.
Add apples & celery to hot drippings & cook until
tender. Add rest of ingredients; cook & stir until
heated through. Serve apple stuffing with the chops.
SERVES 4
2 tablespoons oil
4 (4-oz) pork loin chops, 1/2" thick
1/2 cup chopped apple
1/2 cup chopped celery
6 slices raisin bread, cubed
6 tablespoons apple juice or apple cider
Dash nutmeg or cinnamon
Heat oil in a large skillet over medium heat. Add
chops & brown lightly on both sides. Lower heat
to medium & continue cooking until chops are
cooked through. Remove chops from pan & keep
warm. Drain all but 3-4 tablespoons pan drippings.
Add apples & celery to hot drippings & cook until
tender. Add rest of ingredients; cook & stir until
heated through. Serve apple stuffing with the chops.
GARLIC-BROILED CROOKNECK SQUASH
SERVES 4
2 yellow crookneck squash
Garlic salt
Fresh black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter
Heat oven to 350 degrees.
Slice squash into 1/4-1/2" slices. Lay slices on
lightly greased rimmed baking sheet. Sprinkle with
next 3 ingredients. Place a small pat of butter on
each slice. Bake 8-10 minutes. Serve warm.
SERVES 4
2 yellow crookneck squash
Garlic salt
Fresh black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons butter
Heat oven to 350 degrees.
Slice squash into 1/4-1/2" slices. Lay slices on
lightly greased rimmed baking sheet. Sprinkle with
next 3 ingredients. Place a small pat of butter on
each slice. Bake 8-10 minutes. Serve warm.
WINTER 08/09
ORIENTAL VEGETABLE MIX
SERVES 6
1/4 pound fresh mushrooms, sliced
Butter
1 cup diagonally sliced celery
1/2 cup slivered carrots
1 cup finely slivered green onions
3 cups fresh bean sprouts
2-3 tablespoons soy sauce
1 teaspoon sesame oil
1 beef or chicken bouillon cube
SERVES 6
1/4 pound fresh mushrooms, sliced
Butter
1 cup diagonally sliced celery
1/2 cup slivered carrots
1 cup finely slivered green onions
3 cups fresh bean sprouts
2-3 tablespoons soy sauce
1 teaspoon sesame oil
1 beef or chicken bouillon cube
In skillet, saute mushrooms lightly in butter.
Add the next 3 ingredients & cook 3-4 minutes.
Add bean sprouts, soy sauce and sesame oil.
Crumble the bouillon cube over all; stir; cover.
Cook about 2 minutes, just until crisp-tender.
Stir well & serve.
Add the next 3 ingredients & cook 3-4 minutes.
Add bean sprouts, soy sauce and sesame oil.
Crumble the bouillon cube over all; stir; cover.
Cook about 2 minutes, just until crisp-tender.
Stir well & serve.
MAKE YOUR OWN...GINGERBREAD
2 cups flour
2 tablespoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup molasses
1/2 cup cold butter
1/2 cup water
1 egg
2 cups flour
2 tablespoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup molasses
1/2 cup cold butter
1/2 cup water
1 egg
Heat oven to 325 degrees.
Combine the first 4 ingredients in a large bowl.
In a small pan, combine molasses, butter and
water. Boil until butter melts. Stir in the dry
ingredients until just combined. Stir in egg.
Pour mixture into a greased 9" square pan.
Bake 25 minutes.
Combine the first 4 ingredients in a large bowl.
In a small pan, combine molasses, butter and
water. Boil until butter melts. Stir in the dry
ingredients until just combined. Stir in egg.
Pour mixture into a greased 9" square pan.
Bake 25 minutes.
Serve warm dolloped with whipped cream.
CRANBERRY PEARS SERVES 8
8 firm pears
1 tablespoon lime or lemon juice
2 cups fresh cranberries
1 cup pear juice
2 tablespoons honey
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Dash ground nutmeg
Peel pears, leaving stems intact. With melon
baller, core pears from the bottom. Brush pears
with lime juice; arrange them upright in a
shallow baking dish. In a 2-qt. saucepan,
combine cranberries & pear juice. Cook over
medium heat until cranberries pop, about 5
minutes. Stir in honey & spices. Pour mixture
over pears. Bake 30 minutes, or until pears can
be easily pierced with a fork, but still hold
their shape. Serve warm.
8 firm pears
1 tablespoon lime or lemon juice
2 cups fresh cranberries
1 cup pear juice
2 tablespoons honey
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Dash ground nutmeg
Peel pears, leaving stems intact. With melon
baller, core pears from the bottom. Brush pears
with lime juice; arrange them upright in a
shallow baking dish. In a 2-qt. saucepan,
combine cranberries & pear juice. Cook over
medium heat until cranberries pop, about 5
minutes. Stir in honey & spices. Pour mixture
over pears. Bake 30 minutes, or until pears can
be easily pierced with a fork, but still hold
their shape. Serve warm.
RECIPE ARCHIVES, PG. 2