Recipes Included On This Page Oat & Fruit Puddings Old-Fashioned Bean Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Oat & Fruit Puddings Recipe By : Desserts by Victoria Chow Serving Size : 4 Preparation Time :0:35 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 100 grams rolled oats -- (4 ounces) 50 grams butter -- melted (2 ounces) 30 milliliters chopped almonds -- (2 tablespoons) 15 milliliters clear honey -- (1 tablespoon) 1 pinch ground cinnamon 2 pears -- peeled, cored and finely chopped 15 milliliters marmalade -- (1 tablespoon) *** Sunflower or other vegetable oil -- to grease Baking parchment -- to line ramekins *** Custard or yogurt -- to serve Preheat the oven to 200C/400F/Gas mark 6. Lightly oil the bases of 4 individual oven-proof pudding bowls or ramekins and line with a small circle of baking parchment. Mix the oats, butter, almonds, honey and cinnamon together in a small bowl. Using a spoon, spread two-thirds of the oat mixture over the base and around the sides of the ramekins. Toss the pears and marmalade together and spoon into the oat cases. Scatter the remaining oat mixture over the top to cover the pears and marmalade. Bake for 15 to 20 minutes, until golden and crisp. Leave for 5 minutes before removing from the oven. Serve hot with custard or yogurt. Serves 4. From Desserts by Victoria Chow; 2005; Arcturus Publishing Limited/Igloo Books. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 31 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 14g Fat (45.5% calories from fat); 5g Protein; 34g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 108mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Old-Fashioned Bean Soup Recipe By : Miriam Stoltzfus, Ronks, PA; page 33 Serving Size : 7 Preparation Time :0:00 Categories : Volume 14-01 Jan 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 strips bacon 1/2 cup celery -- chopped 1/2 cup onion -- chopped 1 medium tomato -- chunked 1 cup water 41 ounces white great northern beans -- (1 can) undrained 2 cups milk 1. Cut bacon into small pieces. 2. In a large saucepan combine bacon, celery, onion, tomato and water and cook until vegetables are soft. Stir in beans and milk and heat to scalding. Serve. Makes 6-8 servings Source: "Lancaster Country Cookbook by Louis Stoltzfus and Jan Mast" Copyright: "©1993, 2003 by Good Books; ISBN 1-56148-412-1" NOTES : This was incredibly easy and really delicious. Al ate two big bowls. I did brown the bacon a bit and removed most of it then added it back before serving. Contributed to the FareShare Gazette by Bobbie; 7 January 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; 5g Fat (54.2% calories from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 131mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

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