Condiment Recipes

* Exported from MasterCook *

                     Ultimate Barbecue Sauce

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3          cups  onions, chopped
     1/4           cup  honey
       1    tablespoon  garlic, chopped
       2   tablespoons  lemon juice
       1           cup  sweet pepper, chopped
       1    tablespoon  salt
     1/2           cup  parsley, dried
       3   tablespoons  lea & perrins
       1           cup  dry white wine
     1/2      teaspoon  mint, dried
       3   tablespoons  vinegar
       1    tablespoon  liquid smoke
       2          cups  ketchup
     1/2    tablespoon  Louisiana hot sauce

Place all ingredients in a pot that is big enough to hold them.  Bring to a boil.  Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help"









                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Brown Sauce

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1      teaspoon  grated onion
       3   tablespoons  butter or margarine
       3   tablespoons  flour
       1           cup  cream
       1      teaspoon  beef extract
                        salt and pepper

Brown onion slightly in butter.  Stir in flour.  Pour in cream gradually, stirring constantly, cook until slightly thickened.

Season with beef extract, salt and pepper and cook about 2 minutes longer.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Cantaloupe, Peach Conserve

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4          cups  cantaloupe -- peeled and chopped
       4          cups  peaches -- peeled and chopped
       6          cups  sugar
     1/4           cup  lemon juice
     1/2      teaspoon  ground nutmeg
     1/4      teaspoon  salt
       1      teaspoon  grated lemon rind
     1/2           cup  chopped walnuts -- optional

Combine cantaloup and peaches in large saucepan.  simmer 20 minutes, stirring until there is enough liquid to prevent fruit from sticking.



Add sugar and lemon juice.   coil until thick, add nutmeg, salt, lemon peel and nuts, boil 3 minutes.



Ladle into sterilized hot jars to within 1/8" of jar top.  Wipe jar rim; adjust lids.  Process in boiling water bath for 5 minutes.  Remove from canner and complete seals unless closures are self-sealing type.



Makes 4 to 5 half pints.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Chocolate Plunge

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  karo -- light or dark corn
                        -- syrup
     1/2           cup  heavy cream -- or whipping cream
       8        ounces  semisweet chocolate
                        assorted fresh fruit

In medium saucepan stir corn syrup and cream.



Bring to boil over medium heat.



Remove from heat. Add chocolate; stir until completely melted.



Serve warm as a dip for fruit.



Makes 1 1/2 cups.



MICROWAVE DIRECTIONS:



In medium microwave bowl, stir corn syrup and cream.



Microwave at High (100%) 1 1/2 minutes or until boiling. Add chocolate; stir until completely melted.



Busted by Barb















                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Cranberry Raspberry Puree

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       8        ounces  cranberry sauce
      10        ounces  frozen raspberry -- thawed

Place ingredients into a blender and whip until smooth.  Chill until ready to serve.



 Puree can be spooned over peach halves, berries, seedless grapes, pineapple slices, slices of cake, lady fingers, pear halves or any other fruit that you life.  M



Makes 2 1/4 cups.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Creamy Cranberry-Orange Dressing

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3        ounces  cream cheese -- softened
     1/2           cup  sour cream -- or yogurt
     2/3           cup  cranberry orange relish

In a bowl, mix together cream cheese and sour cream, beat until smooth. Stir in cranberry orange relish.  Chill.  serve on fruit salads.



Makes 1 1/2 cups



Good on grapefruits sections, apples or oranges.  Also good as a fruit dip.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Cranberry, Apple Conserve

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3          cups  cranberries
       5                apples
       1                orange
       1                lemon
   2 1/2          cups  crushed pineapple -- 1 3/4 ounces
       1         pound  pectin -- powdered fruit
       2        ounces  almond slivers

Discard soft cranberries.  quarter and core unpeeled apples.  Put through food chopper, using medium blade.  Extract orange and lemon juice; discard seeds.  Grind orange and lemon peels, using fine blade.  Combine ground cranberry, apples, orange, lemon and pineapple in kettle.  Bring to a boil.

add pectin and bring to a boil.  Add sugar, stirring constantly; bring to a boil and boil hard 1 minute.

Remove from heat, stir and skim for 5 minutes.  Add almonds.



Ladle into sterilized hot jars to within 1/8 inch of jar top.  Wipe jar rim; adjust lids.  Process in boiling water bath for 5 minutes.  Remove from canner.



Makes 9 half pints



Note is using large apples and orange use 3 ounces almonds to make 12 half pints.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Zucchini Relish

Recipe By     : Mary Armstrong
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       5        pounds  zucchini squash
   1 1/2        pounds  onions
       3          cups  vinegar
       5          cups  sugar
   1 1/2     teaspoons  turmeric
   1 1/2     teaspoons  celery seeds
       2     teaspoons  mustard seed

Grind together zucchini and onion.  Drain.  Put vinegar, sugar and spices in saucepan.  Bring to boil.  Add ground vegetables.  Remove from heat, cover and let stand 2 hours.  Bring to simmer and simmer 3 minutes.

Put into clean jars and seal.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     White Sauce

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2   tablespoons  butter or margarine
       2   tablespoons  flour
       1           cup  milk
     1/2      teaspoon  salt
     1/8      teaspoon  ground pepper

Melt butter, blend in flour, remover from heat and stir in milk.  Cook over med heat until thickened.  Stirring constantly.  Stir in salt and pepper.

 to make au gratin sauce add mild cheddar cheese, grated and pour over vegetables.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Vegetable Relish

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2        pounds  green peppers
       1  small   head  cabbage
       1         pound  onions
       1         pound  carrots
   2 3/4          cups  white vinegar
     3/4           cup  water
   1 1/2          cups  sugar
       3   tablespoons  salt
       1    tablespoon  mustard seed
       1    tablespoon  celery seed

 Wash, trim and quarter vegetables.



 Put vegetables through food grinder, using coarse blade; drain, discarding liquid.



 Combine vinegar and remaining ingredients in large saucepot; heat to boiling.



 Add vegetables; simmer 5 minutes, stirring occasionally.



 Continue simmering while quickly packing one clean, hot jar at a time.  Fill to within 1/2" of top making sure vinegar solution covers vegetables.



 Cap each jar at once.



 Process 5 minutes in boiling-water bath.



Makes 5 - 6 pints.



Possum Kingdom Lake Cookbook



MC Formatted using MC Buster 2.0d & SNT on 4/10/98















                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Tomato Relish

Recipe By     :
Serving Size  : 2     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      18                firm ripe tomatoes
       1         stalk  celery
       4          med.  onions
       2                sweet green peppers
       2                sweet red peppers
     1/3           cup  salt
   2 1/4          cups  granulated sugar
     1/2      teaspoon  ground cloves
       2     teaspoons  cinnamon
     1/2      teaspoon  black pepper
       2   tablespoons  mustard seed -- tied in bag
   1 1/2          cups  apple cider vinegar

Peel tomatoes, then chop into small pieces.  Chop celery, onions, and peppers into fine pieces.  Mix together the vegetables and salt.  Place in refrigerator overnight.  Drain thoroughly in the morning.  Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan.  Bring to a boil and simmer 3 minutes.  Add vegetables and return to a boil.  Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds.  Spoon into hot sterilized jars and seal.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Sweet Pepper Relish

Recipe By     :
Serving Size  : 10    Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      12                sweet green peppers
      12                sweet red peppers
      12          med.  onions -- peeled
       4          cups  cider vinegar
       2          cups  sugar
       2   tablespoons  pickling salt

Peppers should be seeded.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Sweet & Sour Sauce for Ham

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1    tablespoon  butter
       1      teaspoon  flour
     1/3           cup  firmly packed light brown sugar
       1                egg -- beaten
       3   tablespoons  yellow mustard
     1/3           cup  cider vinegar
     1/4           cup  crushed pineapple -- drained

Melt butter, blend in flour, add sugar, egg, mustard and vinegar.  Beat with rotary beater or wire whip until blended.  Stir in pineapple.  Cook over low heat.  Stirring constantly until thickened.



Serve hot or cold with baked ham or broiled ham slices.



Yield: 1 1/4 cups sauce.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Sondra's Spaghetti Sauce

Recipe By     : Sondra Bailey
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1         pound  italian sausage
     1/2         pound  ground beef
     1/2      teaspoon  fennel seeds
                        garlic
                        Italian seasoning
       2         large  tomato sauce -- canned
       2          cans  tomato paste -- small cans
       2          cups  v-8. vegetable juice
   1 1/2          cups  chopped celery
       1         large  onion
       1         large  bell pepper
       1         pound  fresh mushrooms -- or more to taste
       1          dash  hot chili powder

Fry sausage and ground beef.  Drain real good.

In large pot mix all ingredients.  Simmer over low heat about 4 hours.













                                    - - - - - - - - - - - - - - - - - - -

Serving Ideas: serve with spaghetti.

NOTES : May use Rag8u sauce in palce of tomato sauce.















Nutr. Assoc. : 0
* Exported from MasterCook *

                     Zucchini Relish #2

Recipe By     : Nima Sparks - newspaper
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      10          cups  ground succhini squash
       4          cups  ground onions
       5   tablespoons  salt
   2 1/2          cups  vinegar
       1    tablespoon  dry mustard
       4   tablespoons  cornstarch
       1      teaspoon  celery seeds
       4          cups  sugar
       1    tablespoon  turmeric
       1      teaspoon  black pepper
       2                bell peppers -- ground

Mix ground zucchini, onions and 5 tablespoons salt, and soak overnight.  The next morning, rinse vegetables well; put in a large pot and add the vinegar, sugar, peppers and spices.  Cook 30 minutes at low temperature.  Pack in sterilized jars and seal.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Salsa Verde

Recipe By     : Ginny Munsterman, Garland, Texas
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  coarsely chopped purple onion
     1/2           cup  fresh cilantro -- loosely packed
       1                jalapeno -- seeded
      22        ounces  tomatillos -- canned, drained

Position knife blade in food processor bowl; add all ingredients.  Process until finely chopped.



Yield 2 cups













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Red Pepper Relish

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      12         large  red pepers
       3   tablespoons  salt
       6                tomatoes -- peeled and chopped
       3          cups  sugar
       1           cup  cider vinegar
       2   tablespoons  pickling spice

Halve, seed and chop peppers.  Layer with salt in a large glass bowl.  Let stand at room temperature for 3 hours.



Drain peppers will and combine with remaining i vegetables in a large kettle. Stir in sugar and vinegar. Put spices in cheese cloth bag and place in kettle.



bring relish to a boil, stirring frequently.  Lower heat, simmer 30 minutes.



Remove spice bag and ladle into hot jars.  Leaving 1/4 inch head space.  Adjust caps.



Process 10 minutes in boiling water bath.



Yield about 8 pints.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Red Hot Pepper Sauce

Recipe By     :
Serving Size  : 8     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      24          long  hot peppers
      12                ripe tomatoes
       4          cups  vinegar
       1           cup  sugar
       1    tablespoon  pickling salt
       2   tablespoons  mixed pickling spices

Wash and drain the vegetables.  Seed and chop the peppers; core and chop the tomatoes.  Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft.  Press the mixture through a fine sieve.  Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick.  Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Raw Chow Chow

Recipe By     : Bulia Graham
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       5         pints  cabbage -- chopped
       5         pints  green tomatoes -- chopped
       1          pint  onions -- chopped
       9                Green peppers -- chopped
     1/2           cup  salt
       3         pints  Vinegar
       4          cups  sugar
       2   tablespoons  mustard seed
       2   tablespoons  celery seed

 Combine, cabbage, green tomatoes, onions and green peppers with salt.  Let stand 3 hours and then drain.



 Combine vinegar, sugar, mustard seeds and celery seeds.  Let stand 3 hours.



 Combine cabbage mixture and vinegar mixture then seal in jars.



Possum Kingdom Lake Cookbook



MC Formatted using MC Buster 2.0d & SNT on 4/10/98















                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Raisin Winterfruit Relish

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2          cups  distilled white vinegar
       2          cups  sugar
       4          cups  natural and/or golden raisins
     1/3           cup  coarsely chopped candied ginger -- or
       2   tablespoons  mustard seeds
       1      teaspoon  red pepper flakes
       4          cups  peeled -- cored and diced
                        -- firm pears or tart
                        -- apples
       1           cup  diced red bell pepper

Mix vinegar and sugar in Dutch oven.



Add raisins, ginger and pepper flakes.



Bring to a boil.  Reduce heat; simmer 5 minutes.



Mix in pears and bell pepper.



Return to boil; simmer 5 minutes.



Spoon into jars; cover and cool.



Store in refrigerator.



Drain and serve with meats, poultry and cheese.



This relish is great accompaniment to ham and other roasted meats.



Keeps in the refrigerator for up to a month.



Possum Kingdom Lake Cookbook



MC Formatted using MC Buster 2.0d & SNT on 4/10/98















                                    - - - - - - - - - - - - - - - - - - -

NOTES : When draining relish to serve, save drained liquid to make a vinaigrette for fruit salads.  Just whisk equal amounts of vegetable oil and liquid drained from relish.





















Nutr. Assoc. : 0
* Exported from MasterCook *

                     Raisin Conserve

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      15        ounces  seedless raisins
   2 1/2          cups  water
     1/2           cup  lemon juice
     1/2           cup  chopped walnuts
       1       package  pectin -- powdered fruit
       4          cups  sugar

Combine raisins, water and lemon juice.  Cover and let stand overnight or at least 4 hours.



Bring mixture to a boil and simmer, covered 30 minutes, stirring often.



Drain raisins, reserving juice.  put raisins through food chopper or chop them very find.  Measure 4 cups raisins and juice into a large kettle.  Add nuts and pectin..  Place over high heat and cook stirring, until mixture comes to a hard boil...Stir in sugar, bring to a full rolling boil, boil hard 1 minute.



Remove from heat and skim off foam.  Ladle into sterilized hot jars, to within 1/8 inch of jar top. Wipe jar rim; adjust lids.  Process in boiling water bath 5 minutes.  Remove from canner.  Makes 7 ha,f pints.



good with ham.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Raisin Chutney

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3        Medium  Tomatoes
       1    Tablespoon  Butter -- melted
   1 1/2          Cups  Seedless Raisins
     1/2           Cup  Water
       2         Whole  Cloves
       1         Piece  Cinnamon Stick -- 1" long
       1      Teaspoon  Salt
     1/8      Teaspoon  Pepper
     1/2           Cup  Sugar
       1    Tablespoon  Wine Vinegar

Peel tomatoes and chop very fine.



Melt butter in top of double boiler, drop in raisins and cook 2 minutes.



Add tomatoes; cook over medium heat, uncovered, for 7 minutes, stirring frequently.



Stir in water, cloves, cinnamon, salt and pepper.



Put over 2" of hot water in double boiler bottom.



Cook, uncovered, for 1 hour.



Mix in sugar and vinegar.



Serve hot or cold.



Makes 2 1/2 cups.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Poached Pears with Cranberry Spice, Spice Sauce

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4         large  pears -- to 8
       1         quart  cranberry cocktail juice
       2        sticks  cinnamon
       2         whole  cloves -- to 6
     1/3           cup  honey
       2   tablespoons  cornstarch
       2   tablespoons  water

Peel pears and leave whole with stem attached.  Place into saucepan and pour cranberry juice over them.  Add spices and Honey.  Simmer, turning pears occasionally until pears are tender but still hold their shape. About 15 to 20 minutes.  Remove pears and bring syrup to a boil, Boil until there are 2 cups left.  Remove spices, stir in cornstarch mixture (cornstarch & water), stir over moderate heat until sauce thicken.  Spoon sauce over pears and serve warm. Garnish with mint leaves.



Serves 4 to 8



Use any left over sauce to pep up broiled smoked ham or chicken.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Hot Dog Relish

Recipe By     :
Serving Size  : 8     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3        pounds  sweet red peppers
       3        pounds  sweet green peppers
       3        pounds  onions -- peeled
       4          cups  cider vinegar
     1/2           cup  sugar
       1      teaspoon  mustard seeds
       1      teaspoon  dry mustard
       1      teaspoon  celery seeds
       2   tablespoons  salt






                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Holiday Party Dip

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           cup  mayonnaise -- or salad dressing
       8        ounces  sour cream
       1           can  water chestnuts -- drained and finely
                        -- chopped
       2   tablespoons  chopped pimiento
       1    tablespoon  sliced green onion
       2   tablespoons  beef flavor instant bouillon
     1/2      teaspoon  worcestershire sauce
     1/4      teaspoon  garlic powder

In medium bowl, combine all ingredients. Mix well.



Cover; chill.



Stir before serving.



Garnish with additional green onion if desired.



Refrigerate leftovers.



Serve with potato chips or fresh vegetables.



Makes about 2 1/2 cups.



Busted by Barb















                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Green Tomato Relish (2)

Recipe By     :
Serving Size  : 4     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       6        pounds  green tomatoes
       3          med.  onions
       4   tablespoons  pickling salt
       5   thin slices  lemon
     3/4           cup  sweet red pepper *
   1 1/2          cups  brown sugar
   1 1/2          cups  vinegar
       2     teaspoons  white peppercorns
       2     teaspoons  whole allspice
       2     teaspoons  whole cloves
       2     teaspoons  celery seeds
       2     teaspoons  mustard seeds
       2     teaspoons  dry mustard

*   Fresh red sweet pepper should be finely chopped.









                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Green Tomato Relish

Recipe By     :
Serving Size  : 6     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       6                red sweet peppers *
       2        pounds  green tomatoes *
       2        pounds  onions *
       1    small head  cabbage *
       3                sweet green peppers *
     1/4           cup  pickling salt
   3 1/2          cups  sugar
       2          cups  cider vinegar
       1           cup  water
       1    tablespoon  mustard seed
       1    tablespoon  ground turmeric
       2     teaspoons  celery seed

*    All vegetables are to be coarsely ground.









                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Gravy for Turkey or Chicken

Recipe By     : Mary McKinnon, Beech Island S.C.
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3        sticks  butter
       4   tablespoons  flour
                        turkey stock -- or chicken stock
       6                eggs -- boiled and chopped
                        Giblets -- cut up
                        salt and pepper -- to taste

Place butter in iron skillet, melt slowly.  Add flour until dissolved.  Kim the top of stock and add to butter and flour.  Stirring constantly over low heat until smooth.  Add salt and pepper to taste.



This should be like the texture of cream of chicken soup.  now add the chopped eggs and giblets.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Fresh Cranberry Relish

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1       package  cranberries -- fresh or frozen (12
                        -- oz.)
       1        medium  orange
     3/4           cup  sugar -- up to 1

 Slice unpeeled orange into eights; remove seeds.



 Place half the cranberries and half the orange slices in food processor container.  Process until mixture is evenly chopped.



 Transfer to a bowl.



 Repeat with remaining cranberries and orange slices.



 Stir in sugar to desired sweetness.



Store in refrigerator or freezer.



Makes about 2 1/2 Cups.



Possum Kingdom Lake Cookbook



MC Formatted using MC Buster 2.0d & SNT on 4/9/98















                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Peach  And  Apple  Chutney

Recipe By     : Cookbook USA #521930
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       5        Pounds  Apples
       5        Pounds  Peaches
       5        Pounds  Yellow Onions
       4        Pounds  Brown Sugar -- dark or light
       1         Pound  Raisins -- dark or light
       4     Teaspoons  Salt
       2     Teaspoons  Cayenne Pepper
       1    Tablespoon  Ground Cloves
       8        Inches  Ginger Root
       8        Cloves  Garlic
       1         Quart  Cider Vinegar -- or malt
       2     Teaspoons  Fresh Ground Black Pepper

 Peel and put onions, apples and garlic through food processor.  Slice ginger thinly by hand.  Slice peaches.  Mix all together with other ingredients.  Bring to slow boil in large pot and stir until all the sugar has dissolved.  "Taste" the liquid and add any of the above seasonings you wish to your taste.  Keep on slow boil.



Cook for 3 to 4 hours until fruit etc. is soft and the liquid has reduced.  Stir periodically.



Store in sterilized jars.













                                    - - - - - - - - - - - - - - - - - - -

NOTES : I like this one very much for cooking chicken, pork chops or ham.  May also be used with a beef roast near the end on cooking time for more seasoning.















Nutr. Assoc. : 0
* Exported from MasterCook *

                     Pasta Napolitana

Recipe By     : MS Access
Serving Size  : 4     Preparation Time : 0:30
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2     teaspoons  Oregano
       1           can  tomatoes -- plum
       3        cloves  garlic
       2   tablespoons  olive oil
     1/2      teaspoon  honey

Saute garlic in a skillet with olive oil until they are brown at medium heat.



Reduce heat and add tomatoes, oregano and bay leaves.  Let it simmer until sauce is thick.



Serve on top of pasta. Add honey to reduce acidity.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Orange Cranberry Relish

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2                oranges -- quartered, seeded
       4          cups  fresh cranberries
       2          cups  sugar

Put orange quarters with peel and cranberries through food chopper.  Add sugar to mixture.  Chill in refrigerator, several hours.  Makes 1 quart.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Mustard Horseradish Whip for Ham

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           cup  heavy cream
       3   tablespoons  yellow mustard
       3   tablespoons  prepared horseradish

Whip cream.  Blend in mustard and horseradish.  Chill until ready to serve.



Yield:  1 3/4 cups sauce.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Mixed Vegetables with Orange Butter Sauce

Recipe By     :
Serving Size  : 4     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2   tablespoons  frozen orange juice concentrate -- thawed
       2   tablespoons  butter
                        Beets
                        Carrots
                        Green beans
                        spinach

Stir orange juice into melted butter and heat just until warm.  Serve over hot cooked vegetables.



3 - 4 servings.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Mango Peach Chutney

Recipe By     : Cookbook USA # 663101
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3        Pounds  Peaches -- chopped
       2         Large  Mangos -- chopped
       1         Large  Green Pepper -- chopped
       2         Large  Onions -- chopped
       2         Large  Jalapeno Peppers -- seeded and chopped
       4         Large  Garlic Cloves -- chopped
     1/2           Cup  Fresh Ginger Root -- peeled and chopped
       1      Teaspoon  Red Pepper Flakes
   3 1/2          Cups  Brown Sugar
   2 1/2          Cups  Cider Vinegar
     1/2           Cup  Raisins

Mix al ingredients together in a large kettle (one that does not react with vinegar), bring to a boil and boil very slowly about 3 hours, stirring frequently and watching closely to prevent burning.



Put boiling hot into freshly sterilized hot jars, sealing with paraffin if they are not canning jars.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Ketchup

Recipe By     :
Serving Size  : 6     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4       gallons  ripe tomatoes
       2                onions
       5        stalks  celery
       2                green sweet peppers
       3          cups  granulated sugar
       2          cups  apple cider vinegar
     1/4      teaspoon  ground cloves
     1/2      teaspoon  allspice
     1/2      teaspoon  cinnamon
       3   tablespoons  salt

Cut top stem ends off of the tomatoes and peppers.  Rinse all the vegetables.  Cook tomatoes, onions, celery and peppers together until soft and mushy.  Force through a food press or very fine strainer.  Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes.  Pour into hot, sterilized jars and seal. Makes about 6 Pints.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     India Relish

Recipe By     :
Serving Size  : 8     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      12          med.  cucumbers
       6                green tomatoes
       2                ripe tomatoes
       2                sweet green peppers
       2                sweet red peppers
       2                onions
     1/4           cup  pickling salt
       4          cups  vinegar
       1           cup  water
       4   tablespoons  sugar
       1      teaspoon  ground cinnamon
       1      teaspoon  turmeric
     1/4      teaspoon  ground cloves
     1/2      teaspoon  ground allspice
       2   tablespoons  white mustard seeds

Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions.  Mix the vegetables with the salt and let stand overnight.  Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again.  Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar.  Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables.  Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Plum Sauce For Plum Rolls

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           cup  sugar
       1    tablespoon  flour
       1           cup  plum juice
       1           cup  water
       1    tablespoon  butter

 Combine sugar and flour, add fruit juice and water, and cook 1 minute.  Add butter.



Possum Kingdom Lake Cookbook



MC Formatted using MC Buster & SNT on 4/10/98















                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Peach Or Pear Chutney

Recipe By     : Cookbook USA # 553095
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4        Quarts  Peaches Or Pears -- peeled and chopped
       1           Cup  Seedless Raisins
       1           Cup  Chopped Onions
       3          Cups  Brown Sugar
       2   Tablespoons  Salt
       1         Clove  Garlic -- minced
       1         Whole  Hot Red Chili Peppers
       5          Cups  Vinegar

Combine all and bring to a boil.  Reduce heat and simmer 40 minutes.



Stir a lot to keep from sticking.  Pour, boiling hot, into hot jars and leave 1/4 inch head space - adjust hot tops (lids).  Process 10 minutes in boiling water bath.



Makes 7 pints.













                                    - - - - - - - - - - - - - - - - - - -

NOTES : Use like A-1 Sauce, etc.















Nutr. Assoc. : 0
* Exported from MasterCook *

                     Peach Chutney 5

Recipe By     : Cookbook USA # 552997
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4          Cups  Peaches -- cut up
     1/4           Cup  Onions -- finely chopped
       1      Teaspoon  Dry Mustard
     3/4      Teaspoon  Ground Ginger
     1/8      Teaspoon  Ground Cloves
       1      Teaspoon  Lemon Peel -- grated
       1    Tablespoon  Lemon Juice
       1           Cup  Wine Vinegar
     3/4           Cup  Sugar
     3/4      Teaspoon  Salt
     1/2           Cup  Seedless Raisins

Mix all ingredients together in wide bottom pan.



Cook slowly until clear and thickened, stirring frequently.



Pour into sterilized jars and seal immediately.



Makes approximately 2 pints.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Peach Chutney 4

Recipe By     : Cookbook USA # 552474
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3        Pounds  Peaches
       1         Pound  Onions
     3/4           Cup  Vinegar
       2        Ounces  Dried Fruit -- or currants
       1      Teaspoon  Pickling Spice
       1      Teaspoon  Salt
       1      Teaspoon  Ground Ginger
   1 3/4          Cups  Sugar

Put the finely chopped onions into a saucepan with half the vinegar and simmer until nearly soft.  Add the chopped peaches, dried fruit, spice (tied securely in a muslin bag), salt, ground ginger, and just a little more vinegar (enough to stop mixture from burning).



Cook gently until the fruit is soft, stirring from time to time.  Add the remainder of vinegar and thoroughly stir in the sugar.



boil steadily until chutney is thick.  Remove spices and pour into hot jars and seal.  Seal with hot wax or the special bottling jars may be used.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Peach Chutney 3

Recipe By     : Cookbook USA # 551695
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           Can  Peach Slices -- drained,cut up
       1           Cup  Sugar
     3/4           Cup  Vinegar
       4        Ounces  Candied Lemon Peel -- or
                        Candied Orange Peel
   4 1/2        Ounces  Crystallized Ginger -- diced
       4        Ounces  Raisins
     1/2      Teaspoon  Curry Powder
     1/4      Teaspoon  Cinnamon
     1/4      Teaspoon  Ground Cloves
                        Almond Slivers -- optional

In a large saucepan, combine all ingredients.  Bring to a boil.  Reduce and simmer, stirring frequently for 45 minutes.



Pour immediately into hot sterilized jars.  Seal tightly.













                                    - - - - - - - - - - - - - - - - - - -

NOTES : Good serve with:  meats and poultry or spread on warm crusty rolls.















Nutr. Assoc. : 0
* Exported from MasterCook *

                     Peach Chutney 2

Recipe By     : Cookbook USA # 549545
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4          Cups  Peaches -- cut up
     1/3           Cup  Chopped Onions
       1           Cup  Raisins
     2/3           Cup  White Wine Vinegar
     1/4           Cup  Lemon Juice
       1    Tablespoon  Salt
   4 1/2          Cups  Sugar
     2/3           Cup  Brown Sugar
       1         Small  Red Pepper
       1    Tablespoon  Mustard Seed
       1           Box  Certo
       1      Teaspoon  Allspice
     1/2      Teaspoon  Cinnamon
     1/2      Teaspoon  Cloves
     1/2      Teaspoon  Ground Ginger
     1/4           Cup  Preserved Ginger -- slivered
       4          Cups  Peaches -- chopped

In large pan add all except spices.  Stir over high heat to a hard boil.



At once, stir in sugar and spices.  Boil hard 5 minutes, stirring constantly.



Skim and stir 10 minutes.



Pour into glasses, parawax, 10 medium glasses.















                                    - - - - - - - - - - - - - - - - - - -

NOTES : Delicious with chicken and lamb.















Nutr. Assoc. : 0
* Exported from MasterCook *

                     Peach Chutney 1

Recipe By     : Cookbook USA # 550862
Serving Size  : 1     Preparation Time : 0:15
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       5          Cups  Peaches -- peeled and chopped
       1           Cup  Sugar
     3/4           Cup  Vinegar
   4 1/2        Ounces  Crystallized Ginger
       4        Ounces  Candied Lemon Peel -- diced, or
                        Candied Orange Peel
       4        Ounces  Raisins
     1/2      Teaspoon  Curry Powder
     1/4      Teaspoon  Cinnamon
     1/4      Teaspoon  Ground Cloves
                        Slivered Almonds -- optional

In a large saucepan, combine all ingredients.  Bring to a boil.



Reduce heat and simmer, stirring frequently, for 45 minutes.



Pour immediately into hot sterilized jars.  Seal tightly.



Good served with:  Meats and poultry or spread on warm crusts rolls.



Makes 5 cups.













                                    - - - - - - - - - - - - - - - - - - -

NOTES : Chutney makes a delicious addition to your holiday buffet or ethnic meal.















Nutr. Assoc. : 0
* Exported from MasterCook *

                     Peach Chutney

Recipe By     :
Serving Size  : 5     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3        Pounds  Peaches -- underripe
       1         Quart  Water -- plus
       1    Tablespoon  Vinegar
       1           Cup  Firmly Packed Light Brown Sugar
     3/4           Cup  Seedless Raisins
     3/4           Cup  Honey
     3/4           Cup  White Vinegar
     1/4      Teaspoon  Mace
       6         Whole  Cloves
       1                Cinnamon Stick -- broken in 3" pieces

Pour boiling water over peaches; let stand until skins can be easily removed.  Dip in cold water, peel.



Remove pits and red fibers; cut into chunks.



Place immediately in vinegar water to prevent browning.



In saucepan combine brown sugar and next 4 ingredients.  Add cloves and cinnamon tied in cheesecloth bag.



Drain peaches; add to syrup.  Simmer 1 hour, stirring occasionally.



Remove spice bag.  Continue simmering while quickly packing 1 clean hot jar at a time.  Fill to within 1/2" of top making sure syrup covers fruit.



Seal each jar at once.  Process 5 minutes in boiling-water bath.



Make 4 - 5 half-pints















                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Creole Sauce

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4   tablespoons  chopped green bell pepper
       1         small  onion -- chopped fine
       2   tablespoons  butter
     1/4           cup  sliced mushrooms
       2                tomatoes -- sliced
       1           cup  brown sauce -- see recipe
                        salt and pepper

Simmer green pepper and onion in butter or margarine until soft.  Add mushrooms and tomatoes, simmer about 5 minutes.  Add brown sauce and bring to a boil.  Season with salt and pepper.













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Coconut Chutney

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           Can  Coconut Flakes
       1        Medium  Onion -- grated
       1      Teaspoon  Lemon Rind -- grated
       1    Tablespoon  Vinegar
     1/2      Teaspoon  Chili Powder
       1         Pinch  Saffron -- optional

Mix all ingredients.



Makes 3/4 Cup.



















                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Carrot Relish

Recipe By     : Possum Kingdom Lake Cookbook
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2        pounds  carrots -- sliced
       1        medium  onion -- chopped
       1        medium  green pepper -- chopped
       1           cup  sugar
       1      teaspoon  salt
       1      teaspoon  dry mustard
       1      teaspoon  black pepper
     1/2           cup  corn oil
     3/4           cup  white vinegar
       1      teaspoon  worcestershire sauce
       1           can  (8 oz.) tomato sauce

Salt carrots and cook until done; set aside.



Chop onion and green pepper and set aside.



Mix sugar, salt, dry mustard and pepper; stir well.



Add corn oil, vinegar, worcestershire sauce and tomato sauce; mix well.



Combine carrots, onions and peppers. Pour liquid mixture over relish and marinate overnight.



Busted by Barb at <abprice@wf.net>















                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     California Chef's Pizza Blend

Recipe By     : Barbara Price, Possum Kingdom Lake Cookbook
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1    tablespoon  onion flakes
       1    tablespoon  toasted sesame seeds
       1    tablespoon  dried rosemary
       1    tablespoon  dried basil
       1    tablespoon  garlic powder
     1/2    tablespoon  dried marjoram
     1/2    tablespoon  dried oregano
     1/2    tablespoon  ground ginger
     1/2    tablespoon  dry mustard

Put all ingredients in a blender, not a food processor, and blend until finely ground.

Store in a shaker jar.

Good for vegetables, pizza or pasta sauce.

This will keep well in an airtight jar for a year.





                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Mild Chili Magic Blend

Recipe By     : Barbara Price
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2   tablespoons  chili powder
       1    tablespoon  ground cumin
       1    tablespoon  dried oregano
       1    tablespoon  garlic powder
       1    tablespoon  salt substitute or salt

Mix well.

This will keep well for a year in an airtight jar.

Possum Kingdom Lake Cookbook







                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Taco Seasoning Blend

Recipe By     : Patricia Lawler, Euless, Texas
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3   tablespoons  chili powder
       1    tablespoon  salt
       1    tablespoon  garlic powder
   1 1/2     teaspoons  ground black pepper
     3/4      teaspoon  ground red pepper

Combine all ingredients.  Store mixture in an airtight container up to 1 month.  Use with beef or chicken.

Yield 1/3 cup









                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Saltless Season All

Recipe By     : Sr. Judy Murray. OCD
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2   tablespoons  onion powder
       1    tablespoon  garlic powder
       1    tablespoon  paprika
   1 1/2     teaspoons  powdered mustard
   1 1/4     teaspoons  thyme leaves
       1    tablespoon  parsley
     1/2      teaspoon  pepper
     1/2      teaspoon  celery seed

Combine all ingredients and mix well.

Spoon into a shaker with large holes or store in a small dish with a plastic lid.

Makes about 1/3 Cup.

Use on meat, poultry, fish, vegetables, soups or salads.

Possum Kingdom Lake Cookbook






                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Hot 'n Spicy Blend

Recipe By     : Sr. Judy Murray, OCD
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2   tablespoons  savory -- crushed
       1    tablespoon  powdered mustard
       1    tablespoon  onion powder
       1      teaspoon  curry powder
   1 1/4     teaspoons  ground pepper
   1 1/4     teaspoons  ground cumin
   1 1/4     teaspoons  garlic powder

Combine all ingredients and mix well.

Spoon into a shaker with large holes or store in a small dish with a plastic lid.

Makes about 1/3 Cup.

Use on meat, poultry, fish, vegetables, soups or salads.

Possum Kingdom Lake Cookbook







                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Herb 'n Lemon Seasoning

Recipe By     : Sr. Judy Murray, OCD
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Grated peel of 1 lemon
       2     teaspoons  dried parsley flakes
     1/2      teaspoon  garlic powder
     1/2      teaspoon  dried oregano -- or basil leaves,
                        -- crushed
     1/4      teaspoon  ground allspice
     1/4      teaspoon  pepper

 Combine all ingredients.

 Refrigerate in covered container.

 To use, sprinkle as desired over meat, poultry, or fish before broiling or baking.

Makes about 2 Tablespoons.

Possum Kingdom Lake Cookbook








                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Herb Garden Blend

Recipe By     : Sr. Judy Murray, OCD
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2   tablespoons  dill leaves
       2   tablespoons  basil leaves
       2   tablespoons  thyme leaves
     1/2      teaspoon  grated orange peel -- dried
       2   tablespoons  onion powder
       1      teaspoon  celery seed
     1/8      teaspoon  pepper
       1      teaspoon  oregano leaves

Combine all ingredients and mix well.

Spoon into a shaker with large holes or store in a small dish with a plastic lid.

Makes about 1/3 Cup.

Use on meat, poultry, fish, vegetables, soups or salads.

Possum Kingdom Lake Cookbook







                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Fresh Cranberry Sauce

Recipe By     : Sous Chef Cleve
Serving Size  : 6     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2     teaspoons  cornstarch
       2   tablespoons  orange juice -- freshly squeezed
       2          cups  cranberries -- fresh
   1 1/2          cups  sugar
     1/2           cup  water
     1/2      teaspoon  cinnamon
     1/4      teaspoon  nutmeg -- freshly grated
       2     teaspoons  orange zest

Mix together the orange juice and cornstarch in a small bowl and set aside.

In a saucepan add the berries, water, sugar, spices, and orange zest. Bring to a boil and simmer for about 5 minutes, or until the cranberries are tender. Return the mixture to a boil and add the orange juice and cornstarch slurry. Stir well while simmering for another 3 minutes or so.

This sauce is good warm or cold and can go in any number of directions from this point. Add a bit of fresh thyme and black pepper for a more savory version. For a dessert sauce, add other fruits, such as pears, or walnuts for crunch. Experiment and enjoy!

Description:
  "Okay, I know this is pretty basic, but hardly anyone makes it, and
  it's so much better than the canned stuff. Furthermore, it can be used
  in many ways besides just a sauce for the turkey."
Source:
  "Cooking With MasterCook November 1999"
Yield:
  "3 cups"




                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Asian Hot Grill Sauce for Chicken, Beef or Pork

Recipe By     :
Serving Size  : 1     Preparation Time : 0:00
Categories    : Sauce & Condiment
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2   tablespoons  brown sugar
       2   tablespoons  red wine vinegar
       1           cup  ketchup
     1/2      teaspoon  (1/2 to 1) Chinese hot mustard
       1         large  garlic clove -- minced
       1    tablespoon  soy sauce
       1      teaspoon  (1 to 3) Asian chile paste with garlic

Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat.

Stir in chile paste. Makes 1 1/4 cups.

To use: Brush on chicken, beef or pork while grilling.

S(Internet Address):
  ""




                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Avocado and Raisin Dip

Recipe By     :
Serving Size  : 4     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2                avocados; peeled & chopped
     1/2           cup  raisins
     1/2           cup  vegetable oil
     1/4           cup  lime juice
       1      teaspoon  sugar
       1      teaspoon  salt
     1/4      teaspoon  freshly ground pepper

Place all ingredients in blender container.  Cover and blend on high speed until smooth, about 45 seconds.  Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.









                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Cinnamon Rice Flan

Recipe By     :
Serving Size  : 8     Preparation Time : 0:00
Categories    : Dessert
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4                eggs
       1           cup  cooked rice
       1           cup  milk
       1  (14 ounce) c  sweetened condensed milk
       1      teaspoon  vanilla extract
       1    tablespoon  sugar
       1      teaspoon  ground cinnamon

Beat eggs in large mixing bowl. Add rice, milk, condensed milk, and vanilla; mix well. Pour into 8 greased individual custard cups. Combine sugar and cinnamon; sprinkle on top.

Set cups in large baking pan; pour 1 inch hot water into pan. Bake at 350 degrees 40 to 45 minutes, or until knife inserted near center comes out clean. Serve warm or chilled.

Source:
  "The Rice Council"
S(Internet Address):
  "www.usarice.com"




                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Texas Salsa

Recipe By     : Erin Whiteley, Annapolis Maryland
Serving Size  : 1     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1         large  tomato -- quartered
     1/2                purple onion, whole -- halved
       1         clove  garlic
     1/4           cup  fresh cilantro -- loosely packed
     1/2      teaspoon  salt
   4 1/2        ounces  canned chopped green chilies

Position knife blade in food processor bowl; add first 5 ingredients.  Process until chopped.  Add chilies; pulse once or until combine.



Yield:  2 cups













                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     6666 Soppin' Sauce

Recipe By     :
Serving Size  : 0     Preparation Time : 0:10
Categories    : Sauce & Marinade
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           cup  water
       1  (16 ounce) c  tomato paste
       5     teaspoons  chili powder
   1 1/2     teaspoons  black pepper
     1/2           cup  catsup
     1/2      teaspoon  garlic salt
       3   tablespoons  Worcestershire sauce
     1/3           cup  cider vinegar
     1/3           cup  lemon juice
     1/2           cup  margarine or butter
     1/4      teaspoon  cayenne
       6   tablespoons  honey
       6   tablespoons  brown sugar
     1/2      teaspoon  salt

Combine all ingredients in a medium sauce pan.

Bring to a boil, reduce heat and simmer one hour, stirring occasionally.

If used as a basting sauce, baste meat with sauce when almost done. Can also be served as a sauce with the meal.

Description:
  "This sauce can be served with the meal or used as a basting sauce."
Source:
  "The Texas Beef Council"
S(Internet Address):
  "http://www.txbeef.org"
Yield:
  "6 cups"




                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Popcorn Salts

Recipe By     :
Serving Size  : 32    Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ONION DILL SALT
     1/4           cup  coarse salt
       2     teaspoons  dried onion flakes
       2     teaspoons  dried dillweed
     1/4      teaspoon  garlic powder
                        HERBED SALT
     1/4           cup  coarse salt
       1      teaspoon  dried basil leaves
     1/2      teaspoon  dried tarragon
     1/2      teaspoon  dried chives
     1/4      teaspoon  oregano leaves
                        SESAME SALT
       2   tablespoons  coarse salt
     1/4      teaspoon  ground turmeric
       2   tablespoons  toasted sesame seeds

Process all ingredients in blender at high speed until mixture is very fine in texture, 30 to 45 seconds. Store in shaker.

Source:
  "National Presto Industries"
S(Internet address):
  "http://www.presto-net.com/index.html"
Yield:
  "1/4 cup"




                                    - - - - - - - - - - - - - - - - - - -

NOTES : The good news about popcorn is it's good for you and non-fattening. Popcorn contains protein and vitamin B1. Plain popcorn, hot air popped, has only 25 calories a cup. But if you like your popcorn with a topping, don't despair. Here are three fast, easy, and low calorie spice-and-salt seasonings that will put punch, and not pounds, into popcorn




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Caper-Parsley Vinaigrette

Recipe By     :
Serving Size  : 2     Preparation Time : 0:05
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1    tablespoon  balsamic vinegar
       3   tablespoons  olive oil
     1/4           cup  drained and minced capers
     1/3           cup  minced fresh parsley
     1/4      teaspoon  ground black pepper

TO PREPARE: Mix all ingredients in a small nonreactive bowl.

TO SERVE: Spoon a portion of Caper-Parsley Vinaigrette over the beef or meat of your choice and serve.

Description:
  "A very simple, lively accompaniment to smoked meats."
Cuisine:
  "Italian"
Source:
  "Cook's Magazine June 1990"
Yield:
  "3/8 Cup"




                                    - - - - - - - - - - - - - - - - - - -

NOTES : Best with razor-thin sliced meat




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Lemon Dill Dressing

Recipe By     : Elizabeth Powell
Serving Size  : 8     Preparation Time : 0:15
Categories    : Salad Dressings
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  fresh lemon juice
       1    tablespoon  lemon zest -- grated
       2   tablespoons  fresh dill weed -- chopped
     1/4      teaspoon  salt
     3/4           cup  olive oil
     1/2      teaspoon  dill seed (optional)

Beat all ingredients together until well blended.





                                    - - - - - - - - - - - - - - - - - - -

Serving Ideas: Perfect dressing for Middle Eastern Sandwiches.




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Cauliflower Cheddar Sandwich Spread

Recipe By     : Dee Bell
Serving Size  : 5     Preparation Time : 0:30
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           cup  chopped cauliflower
       1      teaspoon  butter
       1    tablespoon  minced onions
       2   tablespoons  grated carrots -- (optional)
     1/2           cup  Cheddar cheese -- grated
       2   tablespoons  sour cream
                        Pepper
       1         pinch  paprika
       1    tablespoon  sunflower seeds -- toasted (optional)

Steam cauliflower until tender but firm, about 4 minutes. Sauti onion in butter until light golden, add grated carrot and sauti for 1 minute more. Stir all ingredients together and salt and pepper to taste. Chill for about 15 minutes and spread on crackers or toasted bread. Or don't chill and spread on toast and place under a broiler for 3 or 4 minutes until golden and cheese bubbles.

Description:
  "Steamed cauliflower, sautied onion, cheese and sour cream make up
  this tasty sandwich spread."
Yield:
  "1 1/4 Cups"
Ratings       : Cholesterol Rating 1            Complete Meal 3
                Complexity 1                    Difficulty 1
                Fat Content 4                   Kid Appeal 6
                Portability 10                  Serving Temperature 6




                                    - - - - - - - - - - - - - - - - - - -

NOTES : The sunflower seeds are optional, but add a nice texture and flavor if you have them around. Sautied mushrooms are another nice addition




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Elegant Vegetarian Pate

Recipe By     :
Serving Size  : 8     Preparation Time : 0:00
Categories    : Appetizer
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         small  onion -- quartered
       1   small clove  garlic
     1/2         pound  fresh mushrooms -- halved
       2   tablespoons  butter
     1/4    tablespoon  salt
     1/4      teaspoon  tarragon -- crushed
       1          dash  white pepper
       1  (10 ounce) p  whole toasted almonds
       1    tablespoon  dry sherry
       1    tablespoon  heavy cream

In food processor with metal blade, process onion and garlic with on-off bursts until coarsely chopped; set aside. Process mushrooms with on-off bursts until coarsely chopped. Melt butter in medium skillet; add onion, garlic, mushrooms, salt tarragon and pepper.

Cook, stirring occasionally, until most liquid has evaporated. Reserve 2/3 cup almonds for garnish. Process remaining almonds until coarsely chopped. Reserve 2 tablespoons. Process remaining almonds to form a paste. Add mushroom mixture, sherry and cream; process until smooth.

Add reserved 2 tablespoons chopped almonds; process with on-off bursts. Cover and chill... Mound pate on serving plate. Garnish with remaining 2/3 cup almonds. Makes about 1-1/2 cups.

BLENDER INSTRUCTIONS:
Follow instructions above, using electric blender to chop and grind almonds.

Add sherry to ground almonds; blend until smooth. Transfer to bowl. Chop onion, garlic and mushrooms; cook as directed. Add mushroom mixture and cream to blender; puree. Blend thoroughly into almond mixture. Stir in reserved, chopped almonds. Finish as recipe directs.

Source:
  "The Mushroom Council"
S(Internet Address):
  "www.mushroomcouncil.com"




                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     A Lucky Accident

Recipe By     : Recipe by Diane Lazarus
Serving Size  : 0     Preparation Time : 0:00
Categories    : Soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3         small  carrots -- diced
       2         small  parsnips -- diced
       1        medium  turnip -- cut in chunks
       2        stalks  celery -- diced
       1         large  onion -- stuck with 2 cloves
       1           can  tomatoes -- with liquid
       1           can  tomato paste
       1  small   bunch  parsley -- flat-leaf
       1                bay leaf
                        fresh rosemary and thyme
                        black peppercorns

Put 3 quarts of water in the bottom of a large stock pot with a pasta insert. Add the tomato liquid and
tomato paste. Put all of the other ingredients in the pasta insert. Bring to a boil over high heat, lower the heat, cover and simmer for about 3 hours.

Lift out the pasta insert, letting out the liquid fall back into the pot. Press down on the solids to extract as much liquid as possible and return all the liquid to the pot. Discard the solids.  Note: This started out to be vegetable stock to use up some leftover stuff I had on hand, but after I strained the stock I decided to use it as a cooking liquid for pasta. The pasta thickened and flavored the stock to such an extent that I decided to save the leftovers to use as a tomato-vegetable soup. I may add some vegetables and small pasta to that.

Source:
  "The Searchable Online Archive of Recipes (SOAR)"




                                    - - - - - - - - - - - - - - - - - - -



Nutr. Assoc. : 0
* Exported from MasterCook *

                     Amaretto-Mascarpone Fondue

Recipe By     :
Serving Size  : 6     Preparation Time : 0:05
Categories    : Side Dish
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2          cups  mascarpone cheese (about 12 ounces)
       2   tablespoons  granulated sugar
   1 1/2   tablespoons  amaretto flavored liqueur or espresso coff
     1/2      teaspoon  orange extract -- optional
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  nutmeg

For dipping : Grilled or broiled peaches, nectarines and pears.

In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat 1 to 2 minutes.

Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or individual warmed ramekins. Serve with grilled or broiled fruit.

For grilled fruit : 9 firm ripe peaches, nectarines or pears 1/2 cup butter (1 stick), melted.

Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter.

Grill fruit over medium-hot coals just until heated through, 2 to 3 minutes on each side. Don't allow fruit to get too soft. The fruit may also be broiled 3 to 4 minutes, turning once.

Source:
  "American Dairy Association"
S(Internet Address):
  "http://www.ilovecheese.com/"
T(Cook Time):
  "0:05"




                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Fruit Salsa Dip

Recipe By     :
Serving Size  : 0     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1                tomato
       1                orange -- peeled and
                        segmented
       2                kiwis -- peeled and sliced
       1                red onion -- coarsely chopped
       1                avocado -- peeled and pitted
       1         bunch  cilantro
       2                jalapeno chile peppers
                        garlic salt to taste

 In a food processor, place tomato, orange, kiwis, red onion, avocado,
cilantro, and jalapeno chile peppers. Process using pulse setting until
finely chopped but not quite smooth. Transfer to a medium bowl, and
garnish with desired amount of garlic salt. Serve with tortilla chips or crackers.


                                    - - - - - - - - - - - - - - - - - - -

Per serving: 485 Calories (kcal); 32g Total Fat; (53% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 40mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 6 Fat; 0 Other Carbohydrates



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *

                     Cashew Cream Cheese

Recipe By     :
Serving Size  : 6     Preparation Time : 0:00
Categories    : Dips & Spreads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1           Cup  Raw Cashews -- soaked
       1           Cup  Filtered Water
       2   Tablespoons  Herbs -- of your choice
       2   Tablespoons  Fresh Dill

Soak cashews in water overnight. Pour half of the water into blender and slowly add cashews.  Season with herbs. Chill for a few hours to thicken.





                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Honey Herb Sauce for Vegetables

Recipe By     :
Serving Size  : 6     Preparation Time : 0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  honey
       2   tablespoons  onion -- minced
     1/4           cup  butter or margarine
     1/2      teaspoon  thyme -- crushed
                        Salt and pepper -- to taste

Combine all ingredients in a small saucepan and bring to a boil; cook 2
minutes. Toss with vegetables of choice such as: peas, zucchini, spinach,
broccoli, green beans, etc. Serve over couscous as a vegetarian entrie or
alone as a side dish.

Source:
  "The National Honey Board"
S(Internet address):
  "http://www.honey.com/"
Yield:
  "2/3 Cup"







                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Fresh Gazpacho

Recipe By     :
Serving Size  : 4     Preparation Time : 0:00
Categories    : Soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2          Cups  Tomatoes -- chopped
     1/4           Cup  Red Onion -- chopped
       1           Cup  Cucumber -- peeled, seeded, &
                        chopped
       1         Clove  Garlic -- halved
     1/2           Cup  Green Pepper -- chopped
   1 1/2          Cups  Tomato Juice
                        OR
                        Vegetable Juice
     1/2           Cup  Bell Pepper -- minced
     1/4           Cup  Red Onion -- minced
       1           Cup  Cucumber -- peel, seed, slice
   1 1/2          Cups  Filtered Water
       1      Teaspoon  Basil
                        or
                        Dill
     1/4           Cup  Green Onions -- minced (garnish)
       1          Dash  Cayenne
                        OR
                        Paprika

Put first 5 ingredients into a food processor and puree.  Transfer to a large bowl.  Stir in remaining ingredients and chill for several hours before serving.





                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Banana Sandwich Spread

Recipe By     :
Serving Size  : 0     Preparation Time : 0:00
Categories    : Sandwich
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1                banana
     1/2           cup  peanut butter
       1      teaspoon  mayonnaise

Mash a banana with a fork. Mix with 1/2 cup peanut butter. Thin with a little mayonnaise for easier spreading.

Source:
  "Virginia Carolina Peanuts"
S(Internet Address):
  "http://aboutpeanuts.com/"




                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Nutty Olive Spread

Recipe By     :
Serving Size  : 0     Preparation Time : 0:00
Categories    : Sandwich
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1   4 1/2 ounce  chopped ripe olives
     1/4           cup  chopped roasted peanuts
                        Mayonnaise

Moisten olives and peanuts with enough mayonnaise to make spreadable; makes pretty, open face party sandwiches.

Source:
  "Virginia Carolina Peanuts"
S(Internet Address):
  "http://aboutpeanuts.com/"




                                    - - - - - - - - - - - - - - - - - - -




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Apple Butter

Recipe By     :
Serving Size  : 12    Preparation Time : 0:00
Categories    : Fruits
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       3        quarts  Unsweetened Applesauce
       2        pounds  Granulated Sugar
       1         pound  Brown Sugar
     3/4           cup  Apple Cider

Stir applesauce, sugars, and cider together and cook in a slow oven (325 deg F ) for 3 hours, stirring occasionally.
Add spices. Return to oven and cook 1 hour more.





                                    - - - - - - - - - - - - - - - - - - -

NOTES : The thicker skinned, late Summer and Fall apples produce a grainier texture that's best for applesauce




Nutr. Assoc. : 0
* Exported from MasterCook *

                     Cheddar Pecan Spread

Recipe By     :
Serving Size  : 16    Preparation Time : 0:00
Categories    : Side Dish
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  (4 ounce) pa  reduced-fat cream cheese -- softened
     1/4           cup  butter -- softened
       8        ounces  sharp Cheddar cheese -- (2 cups) shredded
     1/2           cup  pecans -- toasted, chopped
     1/2      teaspoon  minced garlic -- roasted
       3   tablespoons  chutney -- chopped

Beat cream cheese and butter until smooth. Beat in remaining ingredients.

Serve with assorted vegetables and crackers.

Source:
  "American Dairy Association"
S(Internet Address):
  "http://www.ilovecheese.com/"




                                    - - - - - - - - - - - - - - - - - - -

NOTES : Ingredients can be combined in a food processor; process until nuts are finely chopped. Flavor of spread improves if made 1 to 2 days in advance. This spread can be refrigerated up to 3 weeks




Nutr. Assoc. : 0