Occupational Health Strategies, Inc.
Kent W. Peterson, M.D., FACOEM
901 Preston Avenue, Suite 400
Charlottesville, Virginia 22903-4491
TEL: (434) 977-3784
FAX: (434) 977-8570
Email: OHS@HealthySelf.org

Last updated: February 17, 2009



6 cups Bartlett pears (ripe, but firm), cored and cut lengthwise into 1/2 –inch slices

1 TB fresh lemon juice

1/3 cup granulated sugar

1 TB cornstarch

1 ½ tsps ground cinnamon, divided

½ cup all-purpose flour

½ cup packed brown sugar, ½ tsp salt

3 TB chilled butter, cut into small pieces

1/3 cup regular oats

¼ cup coarsely chopped walnuts

Preheat oven to 425 (or 375 – see how 425 works)

Combine pears and lemon juice in a 2-qt baking dish, toss gently to coat. Combine gran. Sugar, cornstarch, and 1 tsp cinnamon, stir with a whisk. Add cornstarch mixture to pears and toss well.

Lightly spoon flour into a dry measuring cup, level with a knife. Place flour, ½ tsp cinnamon, brown sugar and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture. Bake at 375 for 40 minutes or until pears are tender and topping is golden brown. 8 servings.


1 cup mashed cooked sweet potato

3 TB granulated sugar, 1 tsp ground cinnamon, ¼ tsp salt

1/3 cup chopped toasted pecans

¼ cup firmly packed brown sugar

1 TB dark corn syrup, ½ tsp vanilla extract, 1 egg white

2 packages mini phyllo shells

Preheat oven to 350

Combine sweet potato, gran. Sugar, cinnamon, and salt, stirring well. Combine pecans, brown sugar, syrup, vanilla and egg white, stirring well.

Spoon about 1 tsp sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1 tsp sweet potato mixture into each shell. Spoon about ½ tsp pecan mixture over sweet potato mixture. Place filled shells on ungreased baking sheet. Bake at 350 for 20 minutes.