* Exported from MasterCook * Peppered Cranberry Relish Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cranberries Pickles/Relish & Chutney
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 24 ounces fresh cranberries (2 bags)
1 cup fresh lime juice
2 T. shallots chopped
1 t. salt
1 bunch cilantro
1 jalapeno -- seeded
1 T. garlic -- fresh chopped
2 cups sugar Combine all ingredients in food processor and blend. Taste for
seasoning: add more jalapenos or salt to taste. (Remember, relish will
get hotter as it sits.) Refrigerate. Makes about 1 quart. note: I don't add all the salt in the beginning. Start with half. Posted to FareShar 10-98 e by Kathy Gross Peachs76@aol.com
- - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Party Squares Recipe By : Pampered Chef
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cream Cheese
Pesto Tomatoes
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/4 cups round buttery crackers -- (about 30), crushed
3 tablespoons butter or margarine -- melted
16 ounces cream cheese -- softened
7 ounces prepared pesto
8 ounces sour cream -- divided
3 eggs
4 green onions with tops -- thinly sliced
1 plum tomato -- seeded and chopped Preheat oven to 325øF. Using dough and pizza roller, finely crush
crackers in sealed plastic bag. In 1 quart batter bowl, combine cracker
crumbs and butter; mix well. Press crumb mixture onto bottom of 9" x 13"
baker. Bake 15 minutes. Using whisk, whisk cream cheese and pesto in 2
quart batter bowl until well blended. Add 1/3 cup of the sour cream and
eggs; whisk until smooth. Pour mixture over crust. Bake 20 - 25 minutes
or until center is set; remove to cooling rack. Carefully spread remaining
sour cream over hot filling using scraper. Cool; refrigerate at least 3
hours. Just before serving, cut into squares. Sprinkle with green onions
and tomato. Yield : 40 squares Typed and Busted by Carriej999@AOL.com
Posted on FareShare 10-10-98 by J Pellegrino<gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pickled Tiny Corn on the Cob Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Corn Pickles/Relish & Chutney
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Bring to full boil:
6 cups cider vinegar
6 cups sugar
2 sticks cinnamon (break in pieces if you want some
1 in jar)
1 T turmeric
4 t mustard seed
1 T salt
6 cans tiny ears -- (16oz.) (6 to 8) Add drained canned corn, heat, pack in pint jars. Pour in liquid to
cover. Either store in fridge or process in simmering water bath for
10 minutes. Allow to stand for a day or 2. 8 pints. This can be made and stored in the fridge without processing. Pile them
in a bowl next to cubes of sharp cheese. The sauce is actually the
pickle solution for bread and butter pickles. Posted on FareShare 10-8-98 by Gayle/ddmmom ddmmom@popalex1.linknet.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pizza Chicken Roll-ups Recipe By : Quick Cooking - July/August 1998
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Cheese
Chicken Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 boneless skinless chicken breast halves
12 pepperoni slices
8 mozzarella cheese slices -- divided
1 15 oz can pizza sauce
minced fresh parsley -- optional Flatten chicken to 1/4-inch thickness. Place three slices of pepperoni
and one slice of cheese on each. Roll up tightly; secure with toothpicks.
Place in a greased 11x7x2-inch baking dish. Spoon pizza sauce over
roll-ups. Cover and bake at 350° for 35-40 minutes. Uncover; top with
the remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Sprinkle with parsley if desired. Posted on FareShare 10-10-98 by J Pellegrino<gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pork & Vegetable Stew With Cornmeal Dumplings Recipe By : Prevention's Stop Dieting and Lose Weight
Serving Size : 5 Preparation Time :0:00
Categories : Healthwise Main Dishes
Onions Peas/Pea Pods
Pork Stews
Sweet Potatoes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 12 ounces boneless pork top loin -- trimmed of fat
2 teaspoons canola oil
2 medium onions -- cut in thin wedges
1 clove garlic -- minced
4 cups beef broth
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
2 cups sweet potatoes -- peeled and cubed
2 cups frozen peas
3 tablespoons flour -- unbleached
3 tablespoons cold water
***DUMPLINGS***
1/4 cup flour -- unbleached
1/4 cup cornmeal
1 tablespoon minced fresh parsley
3/4 teaspoon baking powder
1/8 teaspoon dried marjoram
3 tablespoons skim milk
1 tablespoon canola oil For the Stew: Cut the pork into 1" pieces. Spray an unheated 4-quart
Dutch oven with nonstick cooking spray. Add the oil and swirl to coat
the bottom. Heat over medium-high heat. Add the pork, onions and
garlic. Cook and stir until the meat is well browned. Stir in the
stock or broth, marjoram, thyme, and pepper. Cover and bring to a boil
then reduce the heat and simmer about 30 minutes or until the meat is
tender. Stir in the sweet potatoes. Cover and simmer for 20 minutes.
Stir in the peas. Cover and simmer about 5 minutes more or until the
vegetables are just tender. In a small bowl, combine the flour and
water. Stir into the pork mixture. Cook and stir over medium heat
until the mixture thickens and begins to boil. Cook and stir for 1
minute more. For the Dumplings: While the stew is cooking, in a small bowl, stir
together the flour, cornmeal, parsley, baking powder and marjoram. In
another small bowl, stir together the milk and oil. Add to the flour
mixture and stir with a fork just until all the flour is moistened.
Spoon the cornmeal mixture into 5 mounds on top of the stew. Reduce the
heat, cover and simmer for 10-12 minutes, or until dumplings are no
longer doughy in the center. From: Betsy Burtis ebburtis@ix.netcom.com
Posted on FareShare 10-13-98 by J Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Potato Fan Club Sandwich Recipe By :
Serving Size : 21 Preparation Time :0:00
Categories : Bacon Diabetic And Special Diets
Poultry Sandwiches
Tomatoes Turkey
Volume 1, Oct. '98 Potatoes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 24 Russet potatoes -- scrubbed/5 lbs.
Kikkoman soy sauce
1 1/2 pounds Smoked turkey -- thinly
1 1/2 pounds Tomatoes -- sliced 1/3 inch
1 1/2 pounds Cooked crisp bacon
72 Lettuce leaves
GARLIC MAYONNAISE
1 1/4 cups Mayonnaise
3/4 ounce Green onions -- minced
1/2 ounce Garlic -- minced
1 1/4 tablespoons Dijon-style mustard
1 1/4 teaspoons White wine vinegar Pierce potatoes with tines of fork; rub generously with soy sauce.
Bake in 400 degree oven 1 hour until fork tender. Remove from oven; keep
hot. Slicing crosswise, without cutting completely through, cut 5 slits into
each potato. Fill each slit with 1/2 teaspoon garlic mayonnaise. Fill two
of slits with 1/2 ounce turkey and tomato. Fill remaining 3 slits with 1/3
ounce bacon and 1 lettuce leaf. Serves 21. For Garlic Mayonaise: Mix ingredients; cover and refrigerate. SOURCE:* Kikkoman Brochure POSTED BY: Jim Bodle
Posted on FareShare 10-98 by Bright bright@twave.net - - - - - - - - - - - - - - - - - -
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