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FareShare Gazette Recipes -- January 2011 - O's

 

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Oat & Fruit Puddings

Old-Fashioned Bean Soup

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* Exported from MasterCook *

Oat & Fruit Puddings

Recipe By : Desserts by Victoria Chow
Serving Size : 4 Preparation Time :0:35
Categories : Volume 14-01 Jan 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
100 grams rolled oats -- (4 ounces)
50 grams butter -- melted (2 ounces)
30 milliliters chopped almonds -- (2 tablespoons)
15 milliliters clear honey -- (1 tablespoon)
1 pinch ground cinnamon
2 pears -- peeled, cored
and finely chopped
15 milliliters marmalade -- (1 tablespoon)
***
Sunflower or other vegetable oil -- to grease
Baking parchment -- to line ramekins
***
Custard or yogurt -- to serve

Preheat the oven to 200C/400F/Gas mark 6. Lightly oil the bases of 4
individual oven-proof pudding bowls or ramekins and line with a small
circle of baking parchment.

Mix the oats, butter, almonds, honey and cinnamon together in a small bowl.

Using a spoon, spread two-thirds of the oat mixture over the base and
around the sides of the ramekins.

Toss the pears and marmalade together and spoon into the oat cases. Scatter
the remaining oat mixture over the top to cover the pears and marmalade.

Bake for 15 to 20 minutes, until golden and crisp. Leave for 5 minutes
before removing from the oven.

Serve hot with custard or yogurt.

Serves 4.

From Desserts by Victoria Chow; 2005; Arcturus Publishing Limited/Igloo
Books.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 31 January 2011.
www.fareshare.net


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Per Serving (excluding unknown items): 274 Calories; 14g Fat (45.5% calories from 
fat); 5g Protein; 34g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 108mg 
Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 1/2 Fat; 0 Other 
Carbohydrates.


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* Exported from MasterCook *

Old-Fashioned Bean Soup

Recipe By : Miriam Stoltzfus, Ronks, PA; page 33
Serving Size : 7 Preparation Time :0:00
Categories : Volume 14-01 Jan 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 strips bacon
1/2 cup celery -- chopped
1/2 cup onion -- chopped
1 medium tomato -- chunked
1 cup water
41 ounces white great northern beans -- (1 can) undrained
2 cups milk

1. Cut bacon into small pieces.

2. In a large saucepan combine bacon, celery, onion, tomato and water and
cook until vegetables are soft. Stir in beans and milk and heat to
scalding. Serve.

Makes 6-8 servings

Source: "Lancaster Country Cookbook by Louis Stoltzfus and Jan Mast"
Copyright: "1993, 2003 by Good Books; ISBN 1-56148-412-1"

NOTES : This was incredibly easy and really delicious. Al ate two big
bowls. I did brown the bacon a bit and removed most of it then added it
back before serving.

Contributed to the FareShare Gazette by Bobbie; 7 January 2011.
www.fareshare.net


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Per Serving (excluding unknown items): 83 Calories; 5g Fat (54.2% calories from 
fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 131mg 
Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

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