Recipes Included On This Page Peppered Cranberry Relish Pesto Party Squares Pickled Tiny Corn on the Cob Pizza Chicken Roll-ups Pork & Vegetable Stew With Cornmeal Dumplings Potato Fan Club Sandwich Use Your Browser's "Back" Button to Return to This Recipe List
	* 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 - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.