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Show Home CooEiin' M By Angie Martin Before all of our wonderful fresh fruit is gone, I would like to share a couple of delicious recipes using fresh peaches and pears. FRESH PEAR OR PEACH DESSERT Butter pie plate. Peal and slice 3 pears (or peaches) and lay in buttered dish. Combine one-third c. apricot preserves preser-ves and one-third c. apple juice and pour over fruit. Chop 3 (or more) dried out macaroons (almond or coconut dried out in the oven) and sprinkle over fruit. Sprinkle with 1 tblspn. melted butter and bake 20-25 minutes in a 425 degree oven. This may be served warm or cold and is especially nice with ice cream. Note: For those who like to cook with wine, you may substitute one-third c dry white Vermouth for the apple juice. PEAR MARMALADE 3 oranges and rind 1 large can crushed pineapple 1 medium-sized jar maraschino cherries 6 ripe pears Peel pears, remove seeds, also seeds of oranges. Put pears and oranges through grinder, add one cup sugar to each cup fruit. Add pineapple and cook until quite thick. Add halved or quartered quar-tered cherries last five minutes. Seal in sterilised jars. I like to do this up in decorative half-pints half-pints and use for Christmas giving. CORN FOR SNACKING: For any of you who have a few ears of corn left, a good snack food can be made of it with very little effort. An old time favorite of the pioneers, parched corn is nutritious, easy to store and light- wcigni. a moaern nay version is to noil the ears ofxorn ten minutes, cut off the kernels. To one quart of corn, add cup of half and half cream (or cup evaporated milk), 1 tablespoon of butter and 1 teaspoon of sugar. Salt to taste. Spread on cookie sheets (with sides) in a single layer. Bake in 100 degree oven, stirring every ten minutes, until kernels begin to dry and separate from each other. Reduce heat to 250 degrees and continue baking until mixture is dry but not burned. |