----- Original Message -----
From: "Baardwijk, J. van DTO/SLWPD/RZO/BOZO" <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Sent: Monday, April 15, 2002 5:53 AM
Subject: RE: Wiesenthal Ctr Report
>
> Because that is what this list is for: discussion? Of course, we *could*
> change the nature of this list and from now on limit ourselves to
exchanging
> recipes... :-)
>
>
Apple-Pear Crisp
Serving: Serves: 16
Total Time: 2 1/2 hours
1 large lemon
6 medium-size Golden Delicious apples (about 2 pounds)
5 medium-size Bartlett pears (about 2 pounds)
3 tablespoons quick-cooking tapioca
1 tablespoon grated peeled gingerroot or 1 teaspoon ground ginger
light brown sugar
ground cinnamon
3/4 cup all-purpose flour
1/3 cup quick-cooking or old-fashioned oats
1/8 teaspoon salt
1/2 cup margarine or butter (1 stick)
1. From lemon, grate 1 tablespoon peel and squeeze 2 tablespoons juice.
Peel, core, and slice apples and pears into 1/2-inch-thick slices. In large
bowl, toss fruit slices with lemon peel, lemon juice, tapioca, ginger, 1/4
cup packed brown sugar, and 1/2 teaspoon cinnamon. Let fruit mixture stand
30 minutes to soften tapioca, stirring occasionally.
2. Meanwhile, in medium bowl, combine flour, oats, salt, 1/3 cup packed
brown sugar, and 1/4 teaspoon cinnamon. With pastry blender or two knives
used scissor-fashion, cut margarine or butter in until coarse crumbs form.
3. Preheat oven to 375 degrees F. Spoon apple mixture into 13" by 9" glass
baking dish; sprinkle with crumb topping. Bake crisp 35 to 45 minutes until
fruit is tender and topping is golden. Cool slightly on wire rack to serve
warm. Or cool completely to serve later.
Each serving: About 175 calories, 6 g fat, 0 mg cholesterol, 100 mg sodium.
Calories: 175
Total Fat: 6.0 g
Cholesterol: 0.0 mg
Sodium: 100 mg
