Cooking Recipes Articel

Milder weather not only means blue skies and blooming flowers
it's the start of outdoor gatherings. It's also a great excuse to switch up the menu. Salads and kabobs are favorites during warmer months and canned fruit can easily enhance a recipe. Canned Bartlett pears are always ripe
ready to eat and contain virtually no fat or cholesterol. So next time you host a get-together
add a little sweetness to the feast with this pantry staple. Try serving Blueberry
Pear and Apricot Salad with Almonds or Barbecued Pear and Chicken Kabobs to family and guests.

Blueberry
Pear and Apricot Salad With Almonds

Makes 12 Servings

1 can (15 ounces) Bartlett pear halves in extra-light syrup

1 can (81/4 ounces) Bartlett pear halves in extra-light syrup

1 can (15 ounces) blueberries in light syrup

1 can (83/4 ounces) apricot halves in extra-light syrup

Juice of 1 small lemon

1/2 cup sliced almonds
roasted

Drain both cans of pear halves; slice into bite-sized pieces. Drain apricots; halve. Drain blueberries; divide among salad plates and arrange; arrange pears and apricots as well. Top salads with lemon juice and almonds; serve.

Nutritional information (per serving): Calories: 78
Protein: 1.5g
Carbohydrates: 14.5g
Fiber: 1.5g
Fat: 2g
Cholesterol: 0mg
Sodium: 6mg.

Barbecued Pear and

Chicken Kabobs

Makes 4 Servings

1 can (15 ounces) Bartlett pear halves

1/2 cup bottled barbecue sauce

2 tablespoons honey

1 tablespoon Dijon mustard

1 clove garlic
minced

8 kabob skewers

1 red
green or yellow sweet bell pepper
cut into 11/2-inch squares

1 pound boneless
skinless chicken breasts or thighs
cut into 11/2-inch chunks

Preheat grill or broiler. Drain pears
reserving juice. Cut pears into 11/2-inch chunks; set aside. In a bowl
stir together barbecue sauce
honey
mustard
garlic and 3 tablespoons of the reserved pear juice. On 4 skewers
alternate the pear and bell pepper pieces.

On remaining skewers
place chicken pieces. Brush all skewered ingredients liberally with the sauce mixture. Grill chicken skewers over medium coals for 10 minutes (or broil for 5 minutes)
brushing occasionally with sauce.

Add pear-pepper skewers; grill for 5 to 7 minutes (or broil 2 to 4 minutes) more
or until chicken is no longer pink and pears and peppers are heated through. Serve one chicken kabob and one pear kabob per serving.

Nutritional information (per serving): Calories: 241
Protein: 25g
Carbohydrates: 29g
Fiber: 1g
Fat: 3g
Cholesterol: 63mg
Sodium: 407mg.

A "pear-fect idea" for outdoor gatherings is a Blueberry
Pear and Apricot Salad with Almonds.