Bunny Salad (Betty Crocker Cookbook for Boys and Girls, 1970)

Bunny Salad
Betty Crocker's Cookbook for Boys and Girls

For each serving, place crisp lettuce leaf on plate.

On top of lettuce, place upside down: 1 chilled pear half

Make bunny with narrow end for face.

Eyes: 2 raisins
Nose: 1 red cinnamon candy
Ears: 2 blanched almonds
Tail: cottage cheese ball

Pear-Go-Round Salad (Del Monte Ad, Ladies Home Journal, July 1958)

Pear-Go-Round Salad 
(Del Monte Ad, Ladies Home Journal, July 1958)

1 cup cottage cheese
1 package (3 oz) cream cheese
4-6 green (mint flavored) maraschino cherries, halved
1 teaspoon unflavored gelatin
1/4 cup syrup from green cherries
2 packages strawberry or cherry flavored gelatin
1 can (1 lb. 13 oz.) Del Monte Pear Halves
Salad greens

Mix cottage and cream cheeses. Soften unflavored gelatin in syrup from cherries; dissolve over hot water.  Stir into cheese. Arrange cherry halves in bottom of 1 1/2 qt. mold or bowl; carefully spoon in cheese mixture. Chill until set.

Make red gelatin, using 3 1/2 cups liquid for the 2 packages instead of the 4 cups called for in directions. Chill until syrupy, pour over cheese. Chill 4-5 hours. At serving time, unmold on greens, add well-drained pear halves.

Serves 8-11

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.

Creme de Menthe Ice Cream and Pears (McCalls Company Cookbook 1965)

Creme de Menthe Ice Cream and Pears 
(McCalls Company Cookbook 1965)

2 quarts soft vanilla ice cream
1/4 cup green creme de menthe
1 can (1 lb, 13 oz) pear halves, well chilled
1 can (8 oz) chocolate syrup

Turn ice cream into large bowl. 

With rubber scraper, swirl creme de menthe into soft ice cream just enough to make streaks.  Do not overmix. Turn ice cream into 3 or 4 ice cube trays and freeze until firm, about 4 hours.

To serve: arrange drained pear halves in large compote. Mound scoops of ice cream on top and pour on syrup.

8 servings.