Recipes Included On This Page Honey-Baked Pears LHJ Hot Pickled Eggs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Honey-Baked Pears LHJ Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter or margarine -- cut up 4 bosc pears -- quartered and seeded 1/3 cup honey 1/4 cup fresh lemon juice 2 tablespoons sugar 1/4 cup Mascarpone cheese or sour cream 1. Heat oven to 450 degrees F. Place butter in a shallow 2-quart baking dish and melt in the oven, about 2 minutes. 2. Add pears to melted butter and toss. Pour honey and lemon juice over pears; sprinkle with sugar. Bake 35 minutes or until pears are tender. Serve warm with Mascarpone. Source : "FROM LHJ ONLINE http://www.lhj.com" S(MC formatting by): "bobbi744@acd.net" Copyright : "Copyright 2000 Meredith Corporation. All rights reserved." Start to Finish Time: "0:45" NOTES : Bosc pears are the firmest variety of pears, which makes them ideal for baking. To speed the preparation, scoop out the core with a melon baller. Degree of difficulty: easy Bobbie's Note: These were delicious. I cut the recipe in half for the two of us. I served them with sour cream. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 4 March, 2001. Year 4 Volume 03 Number 04 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 9g Total Fat; (26% calories from fat); 1g Protein; 56g Carbohydrate; 23mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 2 Other Carbohydrates * Exported from MasterCook * Hot Pickled Eggs Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 dozen hard cooked eggs, peeled 1 jar hot yellow chili peppers (13 to 16 oz.) 1 cup vinegar 1 cup water 3 Tbls. sugar 1 Tbls. salt Combine peppers, vinegar, water, sugar and salt in a sauce pan and bring to a boil. Put eggs into a gallon jar or other storage container, pour brine over eggs and refrigerate for a week or two. Contributed to the FareShare Gazette by Lois <loiso43779@worldnet.att.net>; 29 March, 2001. Year 4 Volume 03 Number 29 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 98 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 26g Carbohydrate; 0mg Cholesterol; 89mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

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