Week of 3/6/2000


Easy Pear Cobbler
Be sure to use very ripe pears for this lower-fat version.

3 Tbls. butter, melted and divided
6 very ripe Bartlett, Anjou, or Secketl pears, peeled, cored and
halved lengthwise (about 2 1/4 lbs.)
1 cup all-purpose flour
1 cup granulated sugar, divided
1 tsp. baking powder
1/2 tsp. salt
1/4 cup 2% reduced-fat milk
1/4 cup brandy (may substitute 1/4 cup apple juice and
1 tsp. vanilla extract)
2 Tbls. brown sugar
2 tsp. grated lemon rind

Preheat oven to 400 degrees. Drizzle the bottom of a 13 x 9 inch baking dish with 1 1/2 Tbls. butter. Arrange pear halves in 3 rows, cut sides down, over the butter. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, 1/2 cup granulated sugar, baking powder, and salt in a small bowl. Add 1 1/2 Tbls. butter, milk, and brandy (or apple juice and vanilla), and stir until well-blended. Spoon the batter around the pear halves. Combine 1/2 cup granulated sugar, brown sugar, and lemon rind; sprinkle over pear halves. Bake at 400 degrees for 30 minutes or until bubbly. Serves 9.


Wild Rice Salad with Smoked Sausage
The nutty taste of wild rice balances the sweet grapes and savory sausage. May be served as a lunch or light supper.

Dressing:
2 Tbls. champagne vinegar or white wine vinegar
1 Tbls. Dijon mustard
1/3 cup olive oil
Salt and fresh ground black pepper to taste

1 lb. smoked or regular sweet Italian sausage
2 1/4 cups cooked wild rice (about 3/4 cup uncooked), rinsed and drained
2 1/4 cups cooked long-grain white rice (about 3/4 cup uncooked),
rinsed and drained
3 inner celery stalks with leaves, thinly sliced
12 oz. seedless green or red grapes, halved (optional)
1/3 cup green onions finely chopped (optional)

Whisk together in a small bowl the vinegar and mustard. Continue to whisk while slowly pouring in olive oil. When incorporated, salt and pepper to taste.
Cook the sausage, stirring, in a medium skillet over medium heat until cooked through, breaking the meat up with the side of a spoon. Drain on paper towels, pat dry and cool. Combine in a large bowl: cooked wild and long-grain rice, celery, grapes, onion and sausage. Add the dressing and toss well to coat. Taste and adjust the seasonings. Serve at room temperature on a bed of lightly dressed greens.


Toasted Orzo with Peas, Onion and Bacon

1 1/2 cups Orzo
1 1/4 cups chopped onion
5 bacon slices, chopped (peppered bacon is a nice substute)
3 1/4 cups (or more) canned low-salt chicken broth
1 1/2 cups frozen peas, thawed

Heat large nonstick skillet over medium heat. Add Orzo and stir until beginning to color, about 10 minutes. Transfer Orzo to small bowl. Add onion and bacon to same skillet. Saute until bacon browns and onion is tender, about 15 minutes. Add 3 1/4 cups broth and Orzo and bring to boil. Reduce heat to medium-low, cover and simmer until broth is absorbed and Orzo is tender, about 18 minutes. Mix in peas. Add more broth is mixture is dry. Cover and cook until peas are just warmed through, about 2 minutes. Season to taste with salt and ground pepper and serve immediately. Serves 6.