Rosy Pear Compote (Better Homes & Gardens September 1970)

Rosy Pear Compote 
(Better Homes & Gardens September 1970)

This dessert was the top prize winner in the "Fast" category of pear desserts - Better Homes and Gardens magazine, September 1970

1 16-oz can whole cranberry sauce
1/3 cup sugar
1 tablespoon lemon juice
1/4 tsp ground cinnamon
1/4 tsp ground ginger
6 fresh pears, pared, cored and quartered
2 medium oranges, peeled, sliced and halved

In medium saucepan, combine cranberry sauce, sugar, lemon juice, cinnamon and ginger, bring mixture to boiling. Place pear quarters and orange slices in 1 1/2 quart casserole or baking dish. Pour cranberry mixture over pears and oranges. Cover and bake at 350 degrees for 40 minutes or until pears are tender. Spoon fruit mixture into sherbets or compotes.  Serve warm.

Makes 6 servings.

Vegetable Platter (Retro 1965 BHG Recipe)

Source: Better Homes and Garden Magazine June 1965

"Perfect party pair! Baked tomatoes stuffed with a savory cheese filling plus asparagus laced with an elegant cream sauce"

6-8 medium tomatoes

1 5-oz. jar Old English Pasteurized Cheese Spread

2 tablespoons margarine

1/4 cup chopped green onion

1/4 cup dry bread crumbs

3 slices bacon, cooked and crumbled

Salt and pepper

1 4-oz. container whipped cream cheese with pimento

1/4 cup milk

18 fresh asparagus spears, cooked

Paprika

Slice stem ends from tomatoes, scoop out center, reserving pulp. Combine cheese spread and margarine, add diced pulp, onion, bread crumbs, and bacon. Season to taste. Fill tomatoes and bake at 350 degrees, 25-30 minutes.

Combine whipped cream cheese and milk. Heat, stirring until sauce is smooth. Pour over asparagus spears, garnish with paprika.