| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Desserts, French |
8 |
Servings |
INGREDIENTS
| 6 |
|
Pears OR |
| 1 |
lb |
Fresh cherries |
| 1 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
ts |
Baking powder |
| 5 |
|
Eggs |
| 3 |
tb |
Water (approximately) |
|
pn |
Cinnamon |
|
pn |
Salt |
| 1/4 |
lb |
Butter, softened |
INSTRUCTIONS
Chop unpeeled pears into bite-sized chunks. (Or pit cherries and cut
in half.) Arrange the fruit on the bottom of a greased tart pan.
To make the pastry, mix all ingredients, except softened butter, with
a beater. When well-blended, add butter. Pour batter over the fruit.
Bake in a 300'F. oven for 30 minutes.
Nutrition analysis per serving: 375 calories; 15.3 grams fat; 161
milligrams cholesterol; 182 milligrams sodium; 36% of calories from
fat.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”