World Famous Recipes

Ginger Pear Pie

Ingredients
1/2 of 18-ounce tube refrigerated rolled sugar cookie dough
1/4 cup all-purpose flour
1 tablespoon mild-flavored molasses
2-1/8 teaspoons ground ginger
1 package (8 ounces) light cream cheese, at room temperature
3 tablespoons sugar
1 can (15 ounces) ginger-flavored pear halves, well drained and thinly
sliced lengthwise OR: canned pears in heavy syrup, well drained and
sliced lengthwise
3 tablespoons currant jelly

Directions
1. Heat oven to 325 degrees F. Lightly grease bottom and sides of 9-inch glass pie plate.

2. Work together the cookie dough, flour, molasses and 1 teaspoon of the ground ginger with a wooden spoon in a bowl until well blended. (If the dough becomes too soft, refrigerate it to firm and make it easier to work with, about 10 minutes.) Press dough evenly over bottom and halfway up sides of pie plate.

3. Bake in 325 degree F oven for 20 to 25 minutes or until the center
springs back when lightly pressed with fingertip. Remove plate to wire
rack to cool completely.

4. Beat together the cream cheese, 1 teaspoon of the ground ginger and the sugar in a small bowl until well blended and smooth. Spread the mixture over the crust, leaving a 1/4-inch border. Arrange pear slices decoratively on top.

5. Heat together the currant jelly and the remaining ground ginger in a
small saucepan over low heat until melted. Lightly brush the jelly
mixture evenly over the pear slices. Makes 8 servings.

Take-Along Citrus Chicken Salad

Ingredients
6 ounces cooked chicken breast, shredded, or one 6-ounce package
refrigerated cooked chicken breast strips
2 cups fresh baby spinach
1 11-ounce can mandarin orange sections, drained
1/2 cup loose-pack frozen whole kernel corn
2 tablespoons white wine vinegar or cider vinegar
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano,
crushed
2 teaspoons low-sugar or low-calorie orange marmalade
2 teaspoons salad oil
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions
1. Divide chicken between two small resealable freezer bags; freeze
overnight.

2. Divide spinach, mandarin oranges, and corn between two airtight
storage containers. In a screw-top jar, combine vinegar, mustard,
oregano, orange marmalade, oil, salt, and pepper; cover and shake well. Divide dressing mixture between two small resealable plastic bags. Chill salads and dressing overnight.

3. For each serving, pack a salad container, a bag of dressing, and a
bag of chicken in an insulated lunch box with an ice pack. Serve within 5 hours.

4. Just before serving, add the dressing and chicken to the spinach
mixture. Toss to coat. Makes 2 servings.

Beef With Spicy Cocoa Gravy
Yield: 6 Servings

1 T Unsweetened Cocoa
1 T Ground Coriander
1 1/2 t Garlic Powder
1 1/2 t Ground Cumin
1 1/2 t Ancho Chili Powder
1 1/2 t Paprika
1 1/2 t Dried Oregano
1/8 t Ground Cinnamon
1 1/2 lb Top Round Steak,Trimmed And
-Cut Into 1-Inch Cubes
1/2 c All Purpose Flour
1 T Olive Oil
1/2 c Onion,Chopped
1/2 c Green Bell Peppers,Chopped
1/2 c Dry Red Wine
1 cn Diced Organic Fire-Roasted
Tomatoes,Undrained 14.5 Oz
2 c Fat-Free,Less-Sodium Beef

-Broth
1 t Salt
1/8 t Pepper,Fresh Ground
Fresh Oregano,Garnish

[Note: Caloreies 263 (27% from fat); Fat,7. 8 gm (sat 2.2gm mono 3.
8g poly 0.5g); Protein 30g; Carb 15.3g Fiber 2.3 g Chol 56mg; Iron 3.
7mg;Sodium 731mg; Calc 37mg]
1. Combine unsweetened cocoa and next 7 ingredients (though cinnamon) in a large bowl. Add beef, toss to coat. Remove beef from bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cocoa mixture, sitr with a whick. Return beef to bowl; toss to coat.
2. Heat olive oil in a Dutch oven over medium-high heat. Add beef
mixture to pan, saute 5 minutes, turning to brown on all sides. Remove
beef from pan. Add onion and green bell pepper to pan, saute 5 minutes or until tender. Add red wine and tomatoes, cook 3 minutes. Stir in beef broth, salt and black pepper; return meat to pan. Cover, reduce heat, and simmer 1 hour and 10 minutes or until beef is tender,
stirring occasionally. Garnish each serving with fresh oregano, if
desired.

Mini Meat Loaves

1/2 cup ketchup
2 TB packed brown sugar
1 lb. lean (at least 80%) ground beef
1/2 lb. ground pork
1/2 cup Original Bisquick® mix
1/4 tsp. ground black pepper
1/4 cup onion, finely chopped
1 egg, beaten

Heat oven to 450° F.

In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

Spray a 9″ x 13″ baking pan with cooking spray. Place meat mixture in pan and pat into 4″ x 12″ rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves.

Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.

Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160° F.

Serves: 6 (2 loaves each).
Nutrition Information:
Per serving = Calories 300 (Calories from Fat 140); Total Fat 16 g (Sat Fat 6 g, Trans Fat 1 g), Cholesterol 105 mg, Sodium 440 mg, Total Carbs 17 g (Dietary Fiber 0 g, Sugars 11 g), Protein 22 g.

Diabetic Exchanges: 1 Starch, 3 Medium Fat Meat, 1/2 Fat.

CRANBERRY-GLAZED PORK LOIN
Prep: 20 min., Coole 7 min., Bake: 45 min., Stand: 10 min.

1 (8.5-ounce) jar cranberry chutney
1 cup apple jelly
1 tablespoon Creole mustard
1 cup chicken broth
2 garlic cloves, pressed
2 tablespoons fresh or 2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon pepper
1 (4 1/2-pound) center-cut boneless pork loin roast
Garnishes: Granny Smith apple slices, fresh thyme sprigs

STIR together first 6 ingredients in a medium saucepan; bring to a
boil over medium heat. Reduce heat, and simmer 5 minutes.

SPRINKLE salt and pepper evenly on pork roast; place roast in an aluminum foil-lined roasting pan. Pour chutney mixture evenly over pork.

BAKE at 425* for 45 minutes or until a meat thermometer inserted into
thickest portion registers 160*, basting every 20 minutes. Let stand 10 minutes before slicing. Garnish, if desired. MAKES 8 to 10 servings.

NOTE: For testing purposes only, we used Crosse & Blackwell Cranberry Chutney.