• 4/30 Nat'l Raisin Day - 4

    From Dave Drum@1:18/200 to All on Thursday, April 28, 2022 20:19:36
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Raisin-Pear Strudel
    Categories: Pastry, Fruits, Desserts, Citrus, Dairy
    Yield: 8 Servings

    1 1/2 lb (3 md) pears; peeled, diced
    1/2 c Golden raisins (sultanas) *
    1/2 c Pecans; chopped (opt)
    3 tb Sugar
    1 1/2 ts Lemon juice
    3/4 ts Ground cinnamon
    1/8 ts Ground cloves
    1/8 ts Salt
    1/3 lb Phyllo dough; thawed
    6 tb Butter; melted
    1/4 c Crushed Italian macaroons
    - (amaretti)
    ConfectionerΓÇÖs sugar
    1/2 c Heavy cream; whipped

    About 2 hours before serving: Peel and dice pears. In a
    large bowl, toss pears with raisins, nuts (option) sugar,
    lemon juice, cinnamon, cloves, and salt.

    Brush each phyllo sheet with melted butter (keep remaining
    sheets under damp towel until ready to use). On waxed
    paper arrange 1 sheet of phyllo in an 18" x 14" rectangle
    (trim or overlap to make it this size). Lay another phyllo
    sheet on top, continuing to brush each sheet with melted
    butter and on every other sheet sprinkling the crushed
    amaretti.

    Preheat oven to 375┬║F/190┬║C.

    Cut layered phyllo lengthwise in half, then cut each half
    crosswise into 4 pieces to make 8 rectangles in all (use
    ruler if desired to cut them even). Starting along a short
    side of one rectangle, spoon 1/8 of the pear mixture side,
    roll phyllo, jelly-roll fashion. Place roll, seam side
    down, on large, ungreased cookie sheet. Repeat until all
    rectangles and the pear mixture are used.

    Brush rolls with remaining melted butter. Bake rolls 25 to
    30 minutes until golden brown. Serve warm or cool on a
    wire rack to serve later.

    To serve, sprinkle with some confectioners' sugar and top
    with whipped cream.

    Serving Size: 8

    * UDD Note: Soaking the raisins in a reasonable brandy
    overnight adds a nice extra layer of flavour. This
    highly optional step will depend on your tastes, the
    availability of the brandy, and whether you think of
    it in time.

    Recipe from: http://www.cooks.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Vindaloo has replaced haggis as the national dish of Scotland
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Saturday, April 29, 2023 18:20:46
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple-Raisin Stuffed Pork Chops
    Categories: Pork, Breads, Fruits, Herbs
    Yield: 2 Servings

    2 (1") thick pork chops; bone
    - in or boneless
    1 sl Bread; made into crumbs
    1/8 ts Salt
    1/8 ts Sage
    1/2 Tart apple; fine chopped
    1/4 c Raisins; or more
    1/2 tb Butter; melted
    1/8 c Milk
    Salt & pepper

    Make a pocket in each chop.

    Pour milk over bread crumbs. Stir in salt, sage, apple,
    raisins, and melted butter. Stuff each chop with the
    mixture.

    Sear chops on both sides. Season with salt and pepper
    and place in crockpot for 4 to 5 hours or until done.

    About and hour before feeding time thaw a bag of veggies
    in the microwave and put around the chops.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... The key to eating healthy: don't eat any food that has a TV commercial
    --- MultiMail/Win
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)