Miascia -- Mixed Fruit Tart Recipe




Miascia -- Mixed Fruit Tart Ingredients

1/4 cup raisins
1/2 cup boiling water
8 (1 oz ea) slices white bread
1 1/2 cup 1% low fat milk, divided
1 cup peeled, chopped pear
2 tbsp flour
1/4 cup + 2 tb. sugar, divided
2 tbsp cornmeal
1 tsp grated lemon rind
3 eggs, lightly beaten
1/2 cup seedless red grapes, halved
2 tsp chopped fresh rosemary
2 tsp olive oil

A Recipe for
Miascia -- Mixed Fruit Tart

 

One cannot refuse to eat just because there is a chance of being choked.

Chinese Proverb



Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Enrico Caruso



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Chemicals, n: Noxious substances from which modern foods are made.

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Miascia -- Mixed Fruit Tart

Chili represents your three stages of matter: solid, liquid, and eventually gas.

Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner






Miascia -- Mixed Fruit Tart Directions

1. Combine raisins and boiling water; let stand 15 minutes. Drain and
set aside.

2. Trim crusts from bread. Cut each slice into 4 triangles; place in a
single layer in a 13 x 9 x 3 baking dish. Pour 1/2 cup milk over
bread and let stand for 5 minutes.

3. Carefully (bread will be soggy) arrange the bread triangles in the
bottom of a 10" quiche dish coated with cooking spray. Top with apple
and pear. Place flour in a medium bowl, gradually add remaining milk
stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 Tb
sugar, cornmeal, lemon rind and eggs; stir well. Pour milk mixture
over apple and pear; top with raisins and grapes, and sprinkle with
rosemary. Drizzle oil over mixture; sprinkle with remaining sugar.

4. Bake at 350F for 50 minutes or until set; cool on wire rack. Cut
into wedges.

Serving information:

207 calories; fat 4.5 gm; sodium 155 mg

Source: Cooking Light Magazine, October 1993

Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993

Serves: 8

 

 

 

 

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