#3

Good Morning,

Here is the next food storage top 10 item. It has to do with essentially making something out of nothing. It will require an explanation. The point is that if you are looking for ways to use what you have, you may find something more than what you thought you had. I had some mostly rotting pears, but found a new favorite.

3. Pear Vinaigrette - We picked pears at our parents home in Rupert. They were little and pretty scared, but we thought they would be good to eat, which they were. After a week, they were over ripe and would be rotting soon. Marty asked if we were going to can them. Uh, no, way too much work for the very small pears. We (ok Marty) had just made applesauce though and I thought maybe he could just run them through the applesauce maker, which he did. So we got sort of runny, but very tasty pear sauce. I looked up pear recipes on the Internet and found the pear vinaigrette recipe which is one of my all time favorites.

Here is the recipe:


Pear Vinaigrette



1 (15-ounce) can pear halves in juice, undrained (I just used the pear sauce)
1/3 cup white wine vinegar
1 tablespoon honey
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon vanilla extract
Dash of ground red pepper

To prepare dressing, drain pears, reserving 1/3 cup pear juice. Combine pears, juice, vinegar, and remaining ingredients in a blender; process until smooth.

Yield: About 2 cups (serving size: about 1 1/2 tablespoons)