Nesco FD-1040 Manuel télécharger pdf (Page 31)

FRUIT HORS D’ OEUVRES

Serve these savory Hors d'Oeuvres

at your next party.

24 pieces halved dried fruit

(apricots, peaches, pears, or prunes)

1/8 teaspoon paprika

1/3 cup shredded Monterey Jack cheese

3 ounces cream cheese, softened

1/3 cup shredded sharp Cheddar cheese

3 Tablespoons plain yogurt or sour cream

1/4 cup chopped slivered almonds

Dried fruits should be pliable. If too hard,

allow to stand in boiling water 5 minutes to

soften. Drain. In small bowl, beat cream

cheese until fluffy. Stir in sour cream,

paprika, Monterey Jack and Cheddar cheese

and chopped almonds. Spoon 1 teaspoon

filling into pit cavity of each piece of dried

fruit. Garnish with parsley.

Makes 24 appetizers.

FRUIT CARAMEL CORN

1 cup butter or margarine

2 cups brown sugar

1/2 cup light corn syrup

6 cups popped popcorn

2 cups finely chopped dried fruit

(pineapple, apples, raisins, prunes, etc.)

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla

Melt butter or margarine in large

heavy-bottom pot. Stir in brown sugar,

syrup, and salt. Bring to a boil, stirring

constantly. Boil 5 minutes without stirring.

Remove from heat and stir in soda and

vanilla. It foams. Pour over popped corn

and mix well. Pour into a shallow 11" x 14"

baking pan. Bake in a 250°F (129°C) oven

for 1 hour, stirring every 20 minutes. During

last 5 minutes, stir in finely chopped dried

fruit. Remove from oven, cool, and break

apart. Makes 7 cups caramel corn.

HARVEST GRANOLA

Most often served as a breakfast food, it can

also be a snack or an ingredient in desserts,

cookies, or main dishes.

5 cups rolled oats

3/4 cup brown sugar, firmly packed

1/2 cup wheat germ

1/2 cup dried apple, chopped

1/2 cup honey

1/2 cup sesame seeds

1 cup raisins

1/2 cup date crystals

1 cup pecans or almonds, chopped

1/3 cup salad oil

1 teaspoon vanilla

3/4 cup margarine, melted

1 teaspoon cinnamon

Mix together very well so that all

ingredients are distributed evenly.

Adding dry ingredients to wet

ingredients makes a crunchier

granola. Spread onto a Fruit

Roll sheet. Dry at 145°F until crunchy.

Crumble and store in an

airtight container.

ENERGY BARS

Grind Together:

1/3 cup carob chips

1 cup slivered almonds

4 cups dried fruit (pliable)

(apple, raisin, date, pear, peach, apricot,

pineapple)

Mix In:

3/4 cup unsweetened pineapple juice

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