Revised
Editor’s note
The following abstract describes a publication that is available as a downloadable PDF.
Sarah Wood
Assistant Extension Professor, Department of Health Sciences
Easy-to-prepare recipes using pears as the main ingredient are displayed in this four-page flier. Additional cooking and preparation tips, measurement conversions, safety measures and cooking terms are also included.
Topics
- Canned food
- Food pantry
- SNAP
- Pears
- Recipes
- Healthy eating
- Food preparation
- Cooking tips
Recipes
- Pear Crumble
- Pear and Sausage Pancakes
- Pear Oatmeal Bread
- Chicken and Pear Salad
Pages
- 4
Pear Crumble
Yield: 6 Servings
Ingredients
- 2/3 cup flour
- 1/2 cup butter or margarine
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 2 cans (15-ounce) pears in juice, sliced into wedges
Directions
- Wash hands and surfaces.
- Preheat oven to 350°F. Grease a 9-inch pie tin.
- Mix flour, margarine, sugar and cinnamon together in a bowl using your hands until mixture is crumbly.
- Layer pears in the bottom of the pie tin. Evenly distribute flour mixture over pears.
- Bake in the preheated oven until topping is light brown, about 40 minutes.
- Enjoy! Refrigerate leftovers immediately.
Pear and Sausage Pancakes
Yield: 4 Servings
Ingredients
- 1 can (15-ounce) pears in water, drained
- 1 egg, beaten
- 1/4 cup milk
- 2 cups pancake mix
- 1/2 cup sausage (or two sausage patties), browned and crumbled
Directions
- Wash hands and surfaces. In a bowl, mash pears with fork or potato masher.
- Add egg and milk to bowl and beat together.
- Add pancake mix and stir.
- Stir in cooked sausage. You may need to add a bit more pancake mix if batter seems too thin.
- Pour batter onto hot griddle. Watch for bubbles to appear in middle of pancakes, then flip
- Cook 2 to 3 minutes on each side. Serve with butter and syrup.
- Enjoy! Refrigerate leftovers immediately.
Pear Oatmeal Bread
Yield: 12 Servings
Ingredients
- 1 cup quick or rolled oats
- 1/4 cup milk
- 2 eggs
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 can (15 ounce) pears, drained and finely chopped or mashed
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Directions
- Wash hands and surfaces.
- Preheat oven to 350 degrees F. Lightly grease bottom and sides of an 8- or 9-inch bread pan.
- In a medium bowl, mix oats, milk, eggs, oil, sugar and pears. Let stand for at least 10 minutes.
- In a large bowl, stir together the flour, baking powder, baking soda and salt.
- Add the wet oat mixture to the dry flour mixture and stir gently to combine. Be careful not to overmix.
- Put the mixture into the pan and spread evenly.
- Bake a 9-inch loaf for 45 minutes or an 8-inch loaf for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before removing from the pan to cool completely on a rack. Slice to serve.
- Wrap with plastic or foil to store for several days or freeze for up to a month.
Chicken and Pear Salad
Yield: 5 Servings
Ingredients
- 2 cans (15 oz each) pears, drained and diced
- 1/4 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup raisins
- 1 can (12.5 ounce) chunk chicken, drained and chopped
- 1/4 cup low-fat plain yogurt
- 1 tablespoon lemon juice
- Salt & pepper to taste
Directions
- Wash hands and surfaces.
- In a large bowl, combine all ingredients. Mix well.
- Serve now or chill until served.
- Refrigerate leftovers immediately