Oregon Recipes
Oregon Plum Crisp
Preheat oven to 350 degrees
Spray a glass
loaf pan with nonstick spray.
2 cans Oregon Fruit Products Purple Plums,
drained, pitted and quartered
1/4 cup granulated sugar
1 1/2 teaspoons
lemon juice
3/4 teaspoon cinnamon
1 cup flour
3/4 cup packed brown
sugar
1/2 cup chopped walnuts
1/4 teaspoon salt
1/4 cup (1/2 stick)
cold butter cut into pieces
1/2 teaspoon ginger
Combine plums,
granulated sugar, lemon juice, and cinnamon in the loaf pan.
In a medium
bowl, combine flour with brown sugar, walnuts, and salt.
Use a pastry cutter
to cut in the butter to a coarse-crumb texture. Spoon over plum mixture. Bake
for approximately 30 minutes until the top is golden brown and plums are
bubbly.
Serve warm topped with French vanilla or vanilla bean ice cream
lightly dusted with ground ginger.
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Apple Glazed Beef Brisket
Place brisket, onion, garlic and cloves in large Dutch oven. Add water to cover. Bring to a boil, reduce heat, cover and simmer 2 1/2 to 3 hours or until tender. Drain brisket, cover and refrigerate up to 24 hours. To prepare glaze, combine apple jelly, wine, mustard, green onions, salt, pepper and curry powder in small saucepan and heat until jelly melts, stirring occasionally. Place brisket in shallow roasting pan. Brush with glaze and roast in slow oven (325ºF) 45 minutes, basting frequently with glaze. Place brisket on heated serving platter and garnish with parsley and tomato roses. Carve brisket into thin slices and serve with remaining glaze. 8 servings.
*Brisket may also be cooked on charcoal grill for 30 minutes, basting often with glaze.
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Hot Beef And
Hazel Nut Salad
1 pound beef sirloin steak, cut
crossgrain into 1/8 inch strips
Marinade*
Dressing*
6 cups mixed salad
greens
1 red bell pepper
1 can (8 ounces) sliced water chestnuts,
drained
1 tablespoon salad oil
Garnish: Lettuce leaves; red pepper
rings; chopped toasted hazelnuts.
Combine marinade ingredients, add beef strips. Let sit at room temperature for 20-30 minutes. Combine dressing ingredients and mix well; let stand at room temperature for 30 minutes. Tear salad greens into bite sized pieces. Cut half of red pepper into rings for garnish; cut greens, red pepper slivers, and water chestnuts. Heat 1 tablespoon oil in large skillet. Quickly brown steak, half at a time. Add steak to salad in bowl. Heat dressing in skillet; pour hot dressing over salad. Toss to mix well. Garnish. Serve immediately. Yield: 4 servings.
*Marinade
1/4 cup
green onion, chopped
2 cloves garlic, minced
2 tablespoons Japanese Soy
Sauce
1 tablespoon each salad oil, sherry, water
*Dressing
2
tablespoons each rice vinegar, Japanese Soy Sauce, salad oil
1 clove garlic,
minced
1 teaspoon sugar
1/4 teaspoon each curry, cayenne pepper,
ginger
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