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Holiday Baked Fruit
| 16 dried coconut macaroon
cookies, crumbled
4 cups canned fruit, drained (peaches, pears, pineapple
chunks, apples, bing cherries)
3/4 cup pecans, toasted
1/4 cup light brown sugar
1/2 golden sherry
1/4 cup butter or margarine, melted
In a greased 2 1/2 quart baking dish, layer 1/4 the crumbled
cookies, 1/3 the fruit and 1/4 cup nuts. Repeat all layers
twice more. Top with the brown sugar and the remaining cookies
crumbs combine sherry and butter. Pour over all. (If prepared
early in the day or the day before, do not pour sherry mixture
over until just prior to baking) Bake, uncovered, at 350
for 30 minutes.
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Arista of Pork
1 (4-5 lb.)
pork loin roast
3 cloves garlic
1 1/2 tsp. dried whole rosemary, crumbled
1/2 tsp. salt
1/4 tsp. pepper
3 whole cloves
2 C. Chablis
2 C. Water |
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Trim excess fat from pork; cut small slits in meat and insert
slivers of garlic. Rub meat with rosemary, salt & pepper and
stud with whole cloves. Place meat, fat side up, on rack in a
shallow roasting pan. Pour wine and water in pan. Roast at 325
degrees until done, allowing 30-35 min. per pound (170 degrees
on meat thermometer); baste occasionally.
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