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Pear Cheese Salad
PEAR CHEESE SALAD
2 packages (3-ounces each) or 1 package
(6-ounces) lime flavored gelatin
1/8 teaspoon salt
2 cups boiling water
1 can (1 pound) pear halves
8 drops mfnt extract
2 packages (3 ounces each) cream cheese,
softened
Dissolve gelatin and salt in boiling water. Drain pears,
measuring syrup and adding water to make 1 3/4 cups.
Stir syrup and extract into gelatin. Set aside 1 cup gela-
tin; pour remainder into a 9x5x3-inch loaf pan or a
1 1/2-quart mold. Chill until slightly thickened. Then quar-
ter pear halves and place in gelatin. Chill until set, but
not firm. Gradually blend the 1 cup gelatin into cream
cheese; pour into the pan. Chill until firm. Unmold on
salad greens and serve with sour cream, if desired. Makes
about 5 1/2 cups, or 10 servings.
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# Pear Cheese Salad
## Ingredients
- 2 packages (3 oz each) or 1 package (6 oz) lime flavored gelatin
- 1/8 tsp salt
- 2 cups boiling water
- 1 can (1 lb) pear halves
- 8 drops mint extract
- 2 packages (3 oz each) cream cheese, softened
## Instructions
1. Dissolve gelatin and salt in boiling water.
2. Drain pears, measuring the syrup and adding water to make 1 3/4 cups total liquid.
3. Stir the syrup mixture and mint extract into the dissolved gelatin.
4. Set aside 1 cup of the gelatin mixture.
5. Pour the remainder into a 9x5x3-inch loaf pan or a 1 1/2-quart mold.
6. Chill until slightly thickened.
7. Quarter the pear halves and place them in the gelatin in the pan.
8. Chill until set but not firm.
9. Gradually blend the reserved 1 cup of gelatin into the softened cream cheese until smooth.
10. Pour the cream cheese mixture into the pan over the pear layer.
11. Chill until firm.
12. Unmold onto salad greens and serve with sour cream, if desired.
Makes about 5 1/2 cups, or 10 servings. -
Pear Honey Bread
PEAR HONEY BREAD
1 (1-pound 13-ounce) can Bartlett
pear halves
2/3 cup brown sugar
3/4 cup honey
1/4 cup salad oil
1 cup pear syrup
2 eggs
2 teaspoons grated lemon peel
3/4 cup chopped pecans
4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Drain pear halves, reserving two for
garnish. Finely chop remaining pear
halves. Combine brown sugar, honey, oil,
pear syrup, eggs and lemon peel. Stir in
pears and nuts. Sift flour, baking powder,
soda and salt. Add to pear mixture, stir-
ring just until blended.
Pour into two greased 4 1/2x8 1/2-inch
loaf pans. Slice reserved pear halves and
arrange over top of batter. Bake at 350
degrees for 50 to 60 minutes or until
toothpick comes out clean when inserted
in center. Remove from pans and cool.
Yields 2 loaves. (For best flavor, wrap in
foil and let stand overnight or longer.
Keeps up to one week.)
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# Pear Honey Bread
## Ingredients
- 1 (1-pound 13-ounce) can Bartlett pear halves
- 2/3 cup brown sugar
- 3/4 cup honey
- 1/4 cup salad oil
- 1 cup pear syrup
- 2 eggs
- 2 tsp grated lemon peel
- 3/4 cup chopped pecans
- 4 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
## Instructions
1. Drain pear halves, reserving two for garnish. Finely chop remaining pear halves.
2. Combine brown sugar, honey, oil, pear syrup, eggs, and lemon peel.
3. Stir in chopped pears and nuts.
4. Sift flour, baking powder, baking soda, and salt. Add to pear mixture, stirring just until blended.
5. Pour into two greased 4 1/2 x 8 1/2-inch loaf pans.
6. Slice reserved pear halves and arrange over top of batter.
7. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick comes out clean when inserted in center.
8. Remove from pans and cool. Yields 2 loaves. For best flavor, wrap in foil and let stand overnight or longer. Keeps up to one week.