| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Cheese, Pears, Sandwiches | 4 | Servings | |
INGREDIENTS
| 6 | oz | Cheddar cheese, pref. aged |
| cubed | ||
| 1/2 | c | Light mayonnaise |
| 1/2 | t | Fresh ground black pepper |
| 8 | Whole grain bread, thick-cut | |
| 2 | Pears, cored/thinly sliced | |
| Alfalfa sprouts |
INSTRUCTIONS
In a food processor, process cheese, mayonnaise and pepper to make a smooth spread. Transfer to a bowl, spread on bread slices. Arrange pears and sprouts on four of the bread slices; top with remaining slices. Cut into halves and serve. Makes 4 sandwiches. Cape Fruit, Lansing State Journal, 4-27-98 MC formatting by bobbi744@sojourn.com NOTES : The Packham Pear is short and stubby and an ill-looking shade of light green with conspicuous dark green pores and it never blushes or changes color, even wheh it ripens. It is also juicy, fragrant and delicious for eating out of hand and packed with nutritional pluses. A medium size pear contains 100 calories, and has generous amounts of vitamins C and E as well as potassium. They are fat-free and fibrous. They are very popular in Europe. Barbara Burman of Cape Fruit in America says that it is the most versatile cooking fruit she can think of. It was introduced in South America in 1922. It has been exported to this country by Cape Fruit for nearly 40 years. They are found in the spring. Recipe by: Cape Fruit, Lansing State Journal Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 03, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 89
Total Fat: 9.9g
Cholesterol: 10.5mg
Sodium: 239.2mg
Potassium: 19.1mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.3g
Protein: <1g