| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Italian |
Cyberealm, Mom’s best, Cakes, Italian |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Raisins |
| 1/2 |
c |
Boiling water |
| 8 |
|
(1 oz ea) slices white bread |
| 1 1/2 |
c |
1% Low fat milk, divided |
| 1 |
c |
Peeled, chopped pear |
| 2 |
tb |
Flour |
| 1/4 |
c |
+ 2 Tb. sugar, divided |
| 2 |
tb |
Cornmeal |
| 1 |
ts |
Grated lemon rind |
| 3 |
|
Eggs, lightly beaten |
| 1/2 |
c |
Seedless red grapes, halved |
| 2 |
ts |
Chopped fresh rosemary |
| 2 |
ts |
Olive oil |
INSTRUCTIONS
1. Combine raisins and boiling water; let stand 15 minutes. Drain
and set aside.
2. Trim crusts from bread. Cut each slice into 4 triangles; place in
a single layer in a 13 x 9 x 3 baking dish. Pour 1/2 cup milk over
bread and let stand for 5 minutes.
3. Carefully (bread will be soggy) arrange the bread triangles in the
bottom of a 10" quiche dish coated with cooking spray. Top with apple
and pear. Place flour in a medium bowl, gradually add remaining milk
stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 Tb
sugar, cornmeal, lemon rind and eggs; stir well. Pour milk mixture
over apple and pear; top with raisins and grapes, and sprinkle with
rosemary. Drizzle oil over mixture; sprinkle with remaining sugar.
4. Bake at 350F for 50 minutes or until set; cool on wire rack. Cut
into wedges.
Serving information:
207 calories; fat 4.5 gm; sodium 155 mg
Source: Cooking Light Magazine, October 1993
Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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