* Exported from MasterCook * Apple Raisin Pecan Stuffing Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Nat. Pork Producers Council Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium tart apple -- cored and diced 2 teaspoons butter 1/4 cup raisins 1/4 cup pecans -- coarsely chopped 1/8 teaspoon cinnamon 1 Pinch nutmeg and allspice Salt -- to taste Quickly sauti apple in butter until apple begins to brown, about 2-3 minutes. Remove from heat and stir together with other ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two tablespoons equals one serving. Source: "National Pork Producers Council" S(Internet address): "http://www.nppc.org" - - - - - - - - - - - - - - - - - - - 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 * Fresh Mushroom, Onion and Walnut Stuffing Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pound fresh white or crimini (brown) mushrooms 3 tablespoons butter -- divided 1 cup coarsely chopped onions 1 package (about 4 cups) herb-seasoned stuffing mix 1/2 cup coarsely chopped walnuts 1/2 cup finely chopped sweet red bell pepper Heat oven to 350 degrees. Trim and slice mushrooms. In a large skillet, over medium heat, melt 1 tablespoon of the butter. Add onions; cook and stir until tender, about 5 minutes. Spoon into large bowl. Melt another tablespoon of the butter in the same skillet. Add half of the prepared mushrooms; cook and stir until golden, about 5 minutes; remove to the bowl with the onions. Repeat with remaining butter and mushrooms. Add 2 cups water to skillet; stir to loosen browned bits; pour into mushroom mixture. Stir in stuffing mix, walnuts, pepper, and salt to taste. Spoon into shallow 2 to 3 quart casserole. Bake until hot and crisp on top, about 45 minutes. Sprinkle with chopped parsley, if desired. Source: "The Mushroom Council" S(Internet Address): "www.mushroomcouncil.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Holiday Cream Cheese Pound Cake Recipe By : Serving Size : 24 Preparation Time : 0:35 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 POUND CAKE 1 1/2 packages (12 ounces) cream cheese -- softened 16 tablespoons (2 sticks) unsalted butter -- softened 3 cups granulated sugar -- divided 6 eggs -- separated 3 cups cake flour 1/4 teaspoon salt 1 teaspoon vanilla 1 cup coarsely chopped glaceed mixed fruit 2/3 cup chopped toasted pecans CREAM CHEESE GLAZE 1/4 (2 ounce) pa cream cheese -- softened 1 cup powdered sugar 1 teaspoon (1 to 2) lemon juice or milk GARNISHES Glaceed fruit (i.e. cherries and pineapple -- halved, optional Pecan halves For Pound Cake Beat cream cheese and butter in large bowl until smooth; gradually beat in 2-1/2 cups sugar. Add egg yolks, one at a time, beating until light and fluffy after each addition. Mix in flour, salt and vanilla. Using clean beaters, beat egg whites in large bowl to soft peaks. Gradually add remaining 1/2-cup sugar and beat to stiff peaks. Stir 1/4 of the egg whites into batter. Fold batter into remaining egg whites. Fold in chopped glaceed fruit and pecans. Pour batter into greased and floured 12-cup fluted cake pan. Bake at 325 until toothpick inserted in center of cake comes out clean, about 1-1/2 hours. Cool on wire rack for 20 minutes. Invert cake onto wire rack and cool completely. For Cream Cheese Glaze Beat cream cheese, sugar and enough lemon juice to make glaze consistency. To assemble, drizzle cake with Cream Cheese Glaze and garnish with glaceed cherries and pecans. Refrigerate cake. Let stand at room temperature 1 to 1-1/2 hours before serving. Source: "American Dairy Association" S(Internet Address): "http://www.ilovecheese.com/" T(Cook Time): "1:30" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Cranberry Raisin Bread Recipe By : Serving Size : 0 Preparation Time : 0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/4 tablespoon pumpkin pie spice 1/2 cup margarine 1/2 cup brown sugar 1/2 cup orange marmalade 3/4 cup reduced-fat cottage cheese, small curd 2 eggs -- slightly beaten Grated rind of 1 lemon Grated rind or 1 orange 1/4 cup orange juice 1/2 cup golden raisins 1 cup cranberries -- coarsely chopped In a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly. Add flour mixture and stir until just moistened. Fold in raisins and cranberries. Pour into a 9"x 5"x 3" pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes. Cool in pan 10 minutes; remove from pan and cool on a rack. Description: "Mmmmmm . the aroma of bread wafting from the oven often evokes comforting thoughts of the holiday season. Home-baked breads are treasured gifts to give during the holiday season, as well as to enjoy at home. Try Cranberry Raisin Bread to enjoy anytime." Source: "Wheat Foods Council" S(Internet Address): "http://www.wheatfoods.org/" Yield: "16 slices" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Curried Grain and Nut Dish Recipe By : Richard Salome Serving Size : 0 Preparation Time : 0:00 Categories : Entrees and Sides Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C barley -- soaked 3 days 1/2 C almonds -- soaket 12-24 hours, blanched, chopped 1 C sunflower seeds -- soaked 5-6 hours 1/4 C flax seed oil 2 T Spike vegetable seasoning Mix all ingredients in a bowl Place the almonds in a blender and add enough water to cover them. Blend until creamy. Add curry, flax oil, banana, Braggs and process for 20 seconds. Then add apples and raisins. Pour sauce over nut grain dish, stir well and place in dehydrator for at least 2 hours until warm to the touch, below 112 degrees. This is a rich dish, and makes a wonderful thanksgiving dish or for a special occasion. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0