Some Fruity Recipes

Chilled Stuffed Pears


2 medium pears, halved and cored

One lemon, halved

2 oz. smoked Gouda cheese, grated

2 tsp butter or margarine

4 cloves


Rub pear halves with lemon, squeezing to get juice. In a small bowl, mix together cheese and butter, until well blended. Stuff cheese mixture into hollowed out core of each pear. Poke one clove into the stem end of each pear. Chill and serve cold. Serves 2 to 4.


Glazed Orange Slices


3 medium seedless oranges, unpeeled, with ends cut off

¼ cup butter or margarine

¼ cup firmly packed, dark brown sugar

2 TBLS light corn syrup

4 whole cloves

½ tsp ground cinnamon



With peels on, slice oranges about ½ inch thick. In a large skillet, combine butter, brown sugar, cinnamon, cloves and syrup. Cover over low heat, stirring, until mixture comes to a boil Lay oranges in skillet, and cook for about 5 minutes, turning occasionally. Remove cloves before serving. Can be served hot or cold. Serves 2 to 4.


Fruit Bowl


1 small can mandarin oranges, drained

1 red delicious apple, peeled, cored and sliced

1 banana sliced

juice from one lime

¼ cup walnuts, finely chopped


Place bananas in a bowl and drizzle lime juice over them. Add apples and orange. Gently toss fruit until well blended. Sprinkle nuts over fruit and serve. Serves 1 to 3.



Baked Apples


(Mom always laughed when she thought of this dessert. That’s because she used to make it for dad, and he raved about it….until he found out that it was made with diet soda. Then he wouldn’t touch it anymore.)



4 medium red apples

1 can of diet black cherry soda (can substitue diet Dr Pepper or gingerale)

Cinnamon

Raisins (optional)


Pre-heat oven to 350 degrees. Core apples, leaving skin on. Fill each with soda pop and sprinkle top with a little cinnamon. If desired, place a few raisins in the core hole of the apple. Very lightly butter the bottom of a baking pan. Place apples in pan. Bake for 30 to 40 minutes, basing occasionally with remaining soda. Serves 4.


Southern Style Peach Salad



8 to 10 large canned or frozen peach halves, (no syrup, if using canned)

1- 8 oz. container small curd cottage cheese

1/2 cup chopped Maraschino cherries

1.4 cup shelled peanuts, very finely chopped

1/2 tsp granulated sugar

1/8 tsp lemon juice

Romaine lettuce


Wash and thoroughly rinse lettuce leaves. Arrange on a plate or platter. Lay peach halves, evenly spaced, on top of lettuce. In a bowl, blend remaining ingredients together, and spoon into each peach half. Cover and refrigerate 1/2 hour. Serves 4.