Nesco FD-75A Recipes & Instructions page 31

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FRUIT HORS D' OEUVRES
Serve these savory Hors d'Oeuvres
at your next party.
24 pieces halved dried fruit
(apricots, peaches, pears, or prunes)
1/8 teaspoon paprika
1/3 cup shredded Monterey Jack cheese
3 ounces cream cheese, softened
1/3 cup shredded sharp Cheddar cheese
3 Tablespoons plain yogurt or sour cream
1/4 cup chopped slivered almonds
Dried fruits should be pliable. If too hard,
allow to stand in boiling water 5 minutes to
soften. Drain. In small bowl, beat cream
cheese until fluffy. Stir in sour cream,
paprika, Monterey Jack and Cheddar cheese
and chopped almonds. Spoon 1 teaspoon
filling into pit cavity of each piece of dried
fruit. Garnish with parsley.
Makes 24 appetizers.
FRUIT CARAMEL CORN
1 cup butter or margarine
2 cups brown sugar
1/2 cup light corn syrup
6 cups popped popcorn
2 cups finely chopped dried fruit
(pineapple, apples, raisins, prunes, etc.)
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
Melt butter or margarine in large
heavy-bottom pot. Stir in brown sugar,
syrup, and salt. Bring to a boil, stirring
constantly. Boil 5 minutes without stirring.
Remove from heat and stir in soda and
vanilla. It foams. Pour over popped corn
and mix well. Pour into a shallow 11" x 14"
baking pan. Bake in a 250°F (129°C) oven
for 1 hour, stirring every 20 minutes. During
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last 5 minutes, stir in finely chopped dried
fruit. Remove from oven, cool, and break
apart. Makes 7 cups caramel corn.
HARVEST GRANOLA
Most often served as a breakfast food, it can
also be a snack or an ingredient in desserts,
cookies, or main dishes.
5 cups rolled oats
3/4 cup brown sugar, firmly packed
1/2 cup wheat germ
1/2 cup dried apple, chopped
1/2 cup honey
1/2 cup sesame seeds
1 cup raisins
1/2 cup date crystals
1 cup pecans or almonds, chopped
1/3 cup salad oil
1 teaspoon vanilla
3/4 cup margarine, melted
1 teaspoon cinnamon
Mix together very well so that all
ingredients are distributed evenly.
Adding dry ingredients to wet
ingredients makes a crunchier
granola. Spread onto a Fruit
Roll sheet. Dry at 145°F until crunchy.
Crumble and store in an
airtight container.
ENERGY BARS
Grind Together:
1/3 cup carob chips
1 cup slivered almonds
4 cups dried fruit (pliable)
(apple, raisin, date, pear, peach, apricot,
pineapple)
Mix In:
3/4 cup unsweetened pineapple juice
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