A Year-Round Guide to Franklin and Nantahala

Yields: 4 servings. 1 (15-ounce) can pear slices packed in 100 percent fruit juice water 2 tablespoons brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cup oats, uncooked

Madison County Championship Rodeo

Yields: 4 servings. 1 (15-ounce) can pear slices packed in 100 percent fruit juice water 2 tablespoons brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cup oats, uncooked

Rosemary and Goat Cheese Strata

Yields: 4 servings. 1 (15-ounce) can pear slices packed in 100 percent fruit juice water 2 tablespoons brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 cup oats, uncooked

Wake-up Warm Up

Yields: 4 servings.

1 (15-ounce) can pear slices packed in 100 percent fruit juice
water
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cup oats, uncooked
1/3 cup raisins
nonfat or low-fat milk (optional)

Drain pears, reserving all liquid. Chop pears; set aside. Combine pear liquid and water to measure 2 cups. Pour into 1½-quart microwave-safe bowl. Stir in brown sugar, cinnamon, and salt. Microwave on high for 3 minutes or until boiling. Stir in oats and raisins. Microwave on high 3 minutes or until thickened. Stir in chopped pears. Spoon into bowl, and serve with nonfat or low-fat milk, if desired. 

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This story was published on Dec 15, 2010

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.