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Show Pears Brighten Breakfast Dish rt- f:i ii i j3 5x t Wake up sleepy appetities with a breakfast featuring this pear and corned beef hash bake. The attractive dish is easy to make, thanks to convenient canned Bartlett pears and canned corned beef hash. Juicy pear halves are covered with a tangy mustard glaze, then baked atop savory canned corned beef hash. A tray of toast and soft cooked or poached eggs make the menu complete. Canned pears are handy, too, for quick desserts and salads. A scoop of chocolate ice cream or a mound of cottage cheese will turn the pears into an instant success for the busy hostess. Breakfast Pear and Hash Bake 1 (16 oz.) can Bartlett pear V cup chopped onion halves 2 tablespoons brown sugar 2 (15 oz.) cans corned beef 1 tablespoon prepared hash mustard V cup chopped green 1 teaspoon grated orange pepper peel Drain pear halves, reserving Vi cup pear syrup. Combine hash, green pepper and onion. Spread in shallow baking dish. Arrange pear halves, cut side up, ovei) hash, pressing down slightly. Combine reserved V cup pear syrup with brown sugar, mustard and orange peel. Spoon over pears. Bake at 375 degrees for 20 to 25 minutes. Makes 6 servings. |