These recipes have been floating around so long in the box of scraps that I have no idea where they originated (but they look like pages from an old Lawry’s magazine when I worked there) which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.
BAKED CARAMEL PEARS
3-4 firm pears, pared and cut into fourths
1/3 cup packed brown sugar
1 teaspoon cinnamon*
2 tablespoons butter, cut into small squares
1/2 cup heavy cream
4 to 6 tablespoons chopped, toasted pecans, optional
1/4 cup rum soaked golden raisins**
- Preheat oven to 400 degrees.
- Arrange pears side by side, center down in an un-greased 8×8 baking dish.
- Stir together the brown sugar and cinnamon.
- Sprinkle raisins around the pears.
- Sprinkle with the brown sugar.
- Evenly dot with the butter squares.
- Bake uncovered 35-40 minutes or until pears are tender and brown sugar is bubbly.
*I deleted the pecans and increased the brown sugar to 1/3 cup while adding the cinnamon also.
**I soaked the raisins in rum for a day or so before and they were yummy!
Next time I will maybe broil the pears for a couple of minutes after they come out of the oven to crystallize the sugar.
TOMATO SPAGHETTI CUPS
6 firm medium tomatoes
6 ounces cooked spaghetti
1 tablespoon olive oil
2 tablespoons lemon juice
+2 tablespoons rice wine vinegar
1/4 cup plain yogurt1/4 cup sour cream or ricotta cheese
1/4 cup shaved Parmesan cheese
1/4 cup mayonnaise
2 teaspoons fresh chives*
Lemon Pepper Spice Hunter salt-free Key Lime Pepper
Seasoned Salt McCormick Salad Supreme
- Cut the stem ends from the tomatoes and carefully scoop out the seeds and pulp (I saved these for sweet and sour tomatoes tomorrow night).
- Toss the pasta with the olive oil and lemon juice and allow to cool.
- Whisk together the mayonnaise, lemon pepper, seasoned salt and Parmesan cheese.
- Toss the pasta mixture with the mayonnaise mixture and gently spoon into the tomato shells.
- Sprinkle the tops with ground parsley and paprika.
*I increased the lemon juice to 2 tablespoons and revived dried chives in the lemon juice before I began assembling the tomatoes.
+Not in the original recipe