| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Appetizers, Snacks |
16 |
Servings |
INGREDIENTS
| 16 |
oz |
Cranberry sauce, jellied |
| 2 |
T |
Prepared horseradish |
| 2 |
T |
Honey |
| 1 |
T |
Worcestershire sauce |
| 1 |
T |
Lemon juice |
| 1 |
|
Clove garlic, minced |
| 1/4 |
t |
Cayenne pepper |
|
|
Pineapple chunks in juice |
|
|
optional |
|
|
Orange sections, optional |
|
|
Light pork sausage breakfast |
|
|
links cooked and halved |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455
recipes I only have 44 formatted. Plan on formatting the rest this
week. Hope you all enjoy these. In a medium saucepan, combine the
first seven ingredients; bring to a boil. Reduce heat; cover and
simmer for 5 minutes. Serve warm with pineapple, oranges, and sausages
if desired. Yield: 2 cups Serving Size: 2 Tablespoons Calories: 53,
Total Fat: trace, Calories from Fat: 1%, Saturated Fat: trace,
Cholesterol: 0, Sodium: 38mg, Carbohydrate: 14gm, Protein: trace
NOTES : The festive dip featuring cranberries makes appearances at all
of our holiday gatherings. The spices really lend a delicious
difference. Recipe by: Dorothy Pritchett, Wills Point, Texas Posted
to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping"
<unicorn4@usit.net> on Dec 30, 1997
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